EFFECT OF SOME ORGANIC ACIDS ON SALMONELLA TYPHIMURIUM IN CHICKEN MEAT

Abstract

There are several health problems and economic losses, which are caused by bacterial species on chicken meat. The obligation to reduce the initial load of bacteria should be taken into serious consideration. So, the aim of this work was to detect the incidence of Salmonella spp in chicken meat parts with detection of their virulence genes, which were 4%, 8% and 6% in chicken fillet, thigh and drumsticks respectively, with detection of virulence genes % in isolates. This study is an attempt to evaluate the antibacterial effect against Salmonella Typhimurium by soaking chicken breast in acetic acid, citric acid and fumaric acid (1% & 2%) solutions for 15 seconds, as well as on sensory properties. The treatments reduced Salmonella counts effectively. Logarithmic reduction values of Salmonella, for acetic acid 1%, acetic acid 2%, citric acid 1%, citric acid 2%, fumaric acid 1%, and fumaric acid 2% were 0.82, 1.88, 1.07, 2.19, 0.91, and 2.85 log CFU/g, respectively.