A Peroxidase Catalyzed Chemical Dip for the Reduction of Salmonella on Chicken Breast Skin
Source: Journal of Food Protection®, Number 4, April 1994, pp. 276-344 , pp. 301-304(4)
Abstract:A peroxidase catalyzed chemical dip (PC) was tested for effectiveness in reducing Salmonella choleraesuis serovar typhimurium and S. choleraesuis serovar arizonae from breast skin surfaces of broilers. Salmonella counts on breast skin inoculated with a high level or low level of either serovar were significantly decreased after 30 min in water-dipped and PC treatments. A residue analysis for the chemical components of the PC, peroxidase, peroxide, iodide, and iodine were performed on poultry carcass skin and muscle tissue treated with PC and compared to non-PC-treated samples. Peroxidase catalyzed chemical dip raw skin tissue had the highest peroxidase content, but peroxide content in the skin was lowered in both raw and cooked PC-treated skin tissue. Muscle peroxide content was higher in cooked untreated and PC raw than the water-dipped or cooked PC samples. Skin iodide was higher in water and PC raw-treated samples than control raw samples, while muscle iodide was higher in water raw than all other treatments. Tissue iodine was at levels less than the detectable limit of 25 mg/g for all treatments.
Document Type: Research Article
Affiliations: 1: Department of Poultry Science, Texas A&M University System, College Station, Texas 77843-2472; P.O. Box 4016, College Station. TX 77844 2: Department of Poultry Science, Texas A&M University System, College Station, Texas 77843-2472
Publication date: April 1994
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