PERSISTENCE OF SALMONELLA SPP. ON CHICKEN SKIN AFTER EXPOSURE TO AN ITALIAN MARINADE*

Abstract

ABSTRACT

A series of experiments with chicken skin was undertaken to determine the effect of an Italian marinade on persistence of Salmonella spp. during refrigerated storage and marinating. Chicken skin was inoculated with 0.4 to 3.7 log of multiple antibiotic resistant strains of Salmonella Typhimurium (n = 3), Kentucky (n = 1) or Hadar (n = 1). Chicken skin was then exposed to the Italian marinade for 4 or 24 h at 6C to simulate normal marinating conditions of consumers. The persistence of Salmonella spp. on chicken skin was reduced (P < 0.05) by the Italian marinade with a greater reduction observed at 24 h than at 4 h of marinating. As expected, the persistence during marinating increased as a function of the initial number of Salmonella inoculated. In general, the effect of the Italian marinade on persistence was similar among the five strains of Salmonella tested.

PRACTICAL APPLICATIONS

Marinades contain organic acids (acetic, lactic) that decrease meat pH and help to reduce or eliminate pathogenic bacteria, such as Salmonella, from the product. Inclusion of other ingredients in marinades, such as salts and spices that have antimicrobial properties, helps to further reduce or prevent persistence of Salmonella. Results of this study with an Italian-style marinade indicate that consumers should marinate chicken in the refrigerator for 24 h rather than 4 h to maximize the benefit of the Italian marinade on reducing the risk of exposure to Salmonella that might contaminate and persist on chicken purchased in the retail marketplace.