Studies were conducted to evaluate the efficacy of a commercial blend of sulfuric acid and sodium sulfate (SSS) in reducing Salmonella on inoculated whole chilled chicken wings and to compare its efficacy to peroxyacetic acid (PAA) and cetylpyridinium chloride (CPC). Wings were spot inoculated (5 to 6 log CFU/ml of sample rinsate) with a five-strain mixture of novobiocin- and nalidixic acid–resistant Salmonella and then left untreated (control) or treated by immersing individual wings in 350 ml of antimicrobial solution. An initial study evaluated two treatment immersion times, 10 and 20 s, of SSS (pH 1.1) and compared cell recoveries following rinsing of treated samples with buffered peptone water or Dey/Engley neutralizing broth. In a second study, inoculated wings were treated with SSS (pH 1.1; 20 s), PAA (700 ppm, 20 s), or CPC (4,000 ppm, 10 s) and analyzed for survivors immediately after treatment (0 h) and after 24 h of aerobic storage at 4°C. Color and pH analyses were also conducted in the latter study. Recovery of Salmonella survivors following treatment with SSS (10 or 20 s) was not (P ≥ 0.05) affected by the type of cell recovery rinse solution (buffered peptone water or Dey/Engley neutralizing broth), but there was an effect (P < 0.05) of SSS treatment time. Immersion of samples for 10 or 20 s in SSS resulted in pathogen reductions of 0.8 to 0.9 and 1.1 to 1.2 log CFU/ml, respectively. Results of the second study showed that there was an interaction (P < 0.05) between antimicrobial type and storage time. Efficacy against Salmonella at 0 h increased in the order CPC < SSS < PAA; however, after 24 h of aerobic storage, pathogen counts of SSS- and PAA-treated wings did not differ (P ≥ 0.05). Overall, the results indicated that SSS applied at pH 1.1 for 20 s was an effective antimicrobial intervention to reduce Salmonella contamination on chicken wings.
Skip Nav Destination
Article navigation
Research Article|
November 01 2015
Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings
BRITTNEY R. SCOTT;
BRITTNEY R. SCOTT
1Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
Search for other works by this author on:
XIANG YANG;
XIANG YANG
1Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
Search for other works by this author on:
IFIGENIA GEORNARAS;
IFIGENIA GEORNARAS
1Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
Search for other works by this author on:
ROBERT J. DELMORE;
ROBERT J. DELMORE
1Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
Search for other works by this author on:
DALE R. WOERNER;
DALE R. WOERNER
1Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
Search for other works by this author on:
JAMES O. REAGAN;
JAMES O. REAGAN
2Zoetis, 100 Campus Drive, Florham Park, New Jersey 07932
Search for other works by this author on:
J. BRAD MORGAN;
J. BRAD MORGAN
3Performance Food Group, 12500 West Creek Park, Richmond, Virginia 23238, USA
Search for other works by this author on:
KEITH E. BELK
KEITH E. BELK
*
1Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523-1171
* Author for correspondence. Tel: 970-491-5826; Fax: 970-491-5326; E-mail: keith.belk@colostate.edu.
Search for other works by this author on:
J Food Prot (2015) 78 (11): 1967–1972.
Article history
Received:
April 14 2015
Accepted:
July 08 2015
Citation
BRITTNEY R. SCOTT, XIANG YANG, IFIGENIA GEORNARAS, ROBERT J. DELMORE, DALE R. WOERNER, JAMES O. REAGAN, J. BRAD MORGAN, KEITH E. BELK; Antimicrobial Efficacy of a Sulfuric Acid and Sodium Sulfate Blend, Peroxyacetic Acid, and Cetylpyridinium Chloride against Salmonella on Inoculated Chicken Wings. J Food Prot 1 November 2015; 78 (11): 1967–1972. doi: https://doi.org/10.4315/0362-028X.JFP-15-170
Download citation file: