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Efficacy of Salmide®, a Sodium Chlorite-Based Oxy-Halogen Disinfectant, to Inactivate Bacterial Pathogens and Extend Shelf-Life of Broiler Carcasses

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The biocidal activity of Salmide®, a sodium chlorite-based oxyhalogen disinfectant, was tested alone and in combination with either 1.34 mM disodium ethylenediaminetetraacetic acid (EDTA), 0.347 mM sodium lauryl sulfate (SLS) or 210 mM trisodium phosphate (Na3PO4) against a nalidixic acid-resistant strain of Salmonella typhimurium NAr inoculated onto fresh broiler drumstick skin. Following a 10-min exposure to increasing Salmide® concentrations (ranging from 27 to 81 mM) at 37°C, the S. typhimurium NAr population on the broiler skin was reduced by 57.3 to 85.2%. Each Salmide® test concentration applied in combination with 1.34 mM EDTA produced S. typhimurium NAr population reductions in excess of 97%. A similar trend (93.1 to 98.2% reductions) was observed for treatments containing 27, 54 or 81 mM Salmide® and 0.347 mM SLS. However, when S. typhimurium NAr was exposed to 210 mM Na3PO4 alone, a 99.5% population reduction was observed. This value was not significantly different from those obtained for treatments containing 210 mM Na3PO4 and 27, 54 or 81 mM Salmide®.

In addition, 27 mM Salmide® was evaluated alone or in combination with 1.34 mM EDTA for the extension of broiler drumstick shelf-life. Based on the enumeration of mesophilic and psychrotrophic populations, the combined Salmide® and EDTA treatment was shown to produce a slight extension in broiler drumstick shelf-life compared to an untreated control. Treatment effects detected by drumstick skin Hunter color reflectance measurements during refrigerated storage were inconsistent.


Document Type: Research Article

Affiliations: Department of Food Science, Box 7624, North Carolina State University, Raleigh, North Carolina, 27695-7624

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