Application of Antimicrobial Agents via Commercial Spray Cabinet to Inactivate Salmonella on Skinless Chicken Meat

Abstract

Salmonella enterica subsp. enterica serovar Typhimurium is a food safety concern for raw poultry products. New and innovative application methods of antimicrobials for the reduction of Salmonella in poultry and poultry products are essential. The aim of this study was to determine the efficacy of three antimicrobial compounds against Salmonella on raw chicken meat when applied individually and in combination using a commercial spray cabinet. Raw chicken thigh meat inoculated with 5 log CFU/g Salmonella Typhimurium ATCC 53647 was passed through a spray cabinet while being sprayed with 5% lauric arginate (LAE), 0.8% vinegar solution (VS), near-neutral electrolyzed water, or deionized water. The following three experiments were carried out: (i) exposure times of 0, 15, 30, 45, and 60 s, (ii) storage at 48C for 0, 1, 2, and 3 days after a 60-s exposure, and (iii) a combination of treatment with LAE and VS followed by storage at 48C for 0, 1, 2, and 3 days. Analysis of variance and the Tukey test were used to determine mean significant differences (P , 0.05). The experiment was carried out in duplicate for each replicate (n 3 3 2). In comparing individual antimicrobials, the 60-s treatment time resulted in the greatest reduction of Salmonella Typhimurium, with LAE achieving the greatest reduction (2.07 log), followed by VS, near-neutral electrolyzed water, and deionized water (0.63, 0.56, and 0.53 log, respectively). After 3 days of storage, LAE significantly (P , 0.05) reduced Salmonella Typhimurium, by 1.28 log. The combination of VS and then LAE resulted in a significantly (P , 0.05) greater reduction than using LAE followed by VS (1.61 and 0.93 log, respectively). The results of this study suggest that LAE is a viable compound to reduce Salmonella Typhimurium on raw chicken meat and that the order of application of antimicrobial agents plays a vital role.