The effects of lactic acid-based spray washing on bacterial profile and quality of chicken carcasses. (February 2016)

• Record Type: Journal Article
• Authors: Liu, Aiping; Peng, Zhen; Zou, Likou; Zhou, Kang; Ao, Xiaolin; He, Li; Chen, Shujuan; Liu, Shuliang
• Is Part Of: Food control. Volume 60(2016:Feb.)
• Page Start: 615
• Page End: 620
• Publication Date: 2016-02
• Subjects: Chicken carcass -- Decontamination -- Food safety -- PCR-DGGE; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.09.015
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Chicken products with high water and nutrient contents provide essential nutrients for microbial growth. This study was designed to determine the effect of lactic acid-based spray washing. First, the reduction of microbial counts on chicken carcasses was evaluated through lactic acid-based spray washing. Second, bacterial diversity on chicken carcasses in different steps in a chicken-slaughtering chain was investigated through polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The effect of spray washing on quick-frozen chicken quality was also examined. Results revealed that microbial counts decreased significantly after the chickens were spray-washed with 1.5% lactic acid at 50 °C for 15s. PCR-DGGE revealed a decrease in microbial counts of several bacterial species, such as uncultured bacterium, uncultured Clostridiales sp., Pseudomonas fluorescens, Ruminococcus sp., and uncultured Ruminococcus sp. The spray washing performed did not remarkably affect the pH and total volatile basic nitrogen of quick-frozen chicken during storage. Therefore, the proposed technique may be applied to chicken-slaughtering chains and may be used to investigate bacterial diversity on chicken carcasses. Highlights: Lactic acid-based washing was used to reduce microbial counts on chicken carcass. The bacterial diversity of six steps in chicken-slaughtering chain was studied. Lactic acid-based washing did not statistically affect pH of quick-frozen chicken. Lactic acid-based washing did not statistically affect TVBN of quick-frozen chicken.