Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Sharma, Chander Shekhar

Committee Member

Kiess, Aaron S.

Committee Member

Nannapaneni, Ramakrishna

Date of Degree

1-1-2016

Document Type

Graduate Thesis - Open Access

Abstract

The efficacy of USDA approved antimicrobials was evaluated in reducing Salmonella and Campylobacter on ground chicken frames and chicken breast fillets. Chicken frames dip treated with peracetic acid (PAA), lauric arginate (LAE), cetylpyridinium chloride (CPC) and acidified lactic acid (ALA) reduced Salmonella and Campylobacter counts in ground chicken frames without affecting meat pH and color. PAA and LAE reduced Salmonella by 0.9 log on d0 whereas on d1, PAA and CPC reduced by 1.4 and 0.9 log CFU/g respectively. PAA, ALA, propionic acid and LAE significantly reduced Campylobacter by 0.7, 1.0, 1.3, and 1.2 log CFU/g, respectively. On chicken breast fillets, 30 s application of PAA (0.04% and 0.07% pH 6.5) reduced loosely attached Salmonella by 0.5 and 0.8 log CFU/ml, respectively. ALA, octanoic acid and PAA reduced loosely attached Campylobacter by 1 log while all treatments except propionic acid were effective against strongly attached cells on chicken breast fillets.

URI

https://hdl.handle.net/11668/21089

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