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Effect of steam and lactic acid treatments on the survival of #Salmonella# Enteritidis and #Campylobacter jejuni# inoculated on chicken skin

Abstract : Campylobacteriosis and salmonellosis are the most frequently reported zoonotic infectious diseases. The present work evaluated the effectiveness of steam treatment at 100 °C for 8 s, a 5% lactic acid treatment for 1 min and their combination for inactivating Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin. The impact of each treatment on the total aerobic mesophilic bacteria and the effect of rinsing after contact with lactic acid were also evaluated. Residual bacteria were counted immediately after treatment or after seven days of storage at 4 °C. Results demonstrated the immediate efficiency of the steam and the combined treatments with reductions of approximately 6 and 5 log cfu/cm2 respectively for S. Enteritidis and C. jejuni. They also showed significant reductions (equal to or >3.2 log cfu/cm2) in the total aerobic mesophilic plate count. Lactic acid had a persistent effect on pathogen growth during storage which was significantly higher when the skin was not rinsed, reaching reductions of 3.8 log cfu/cm2 for both S. Enteritidis and C. jejuni. Only the combined treatments significantly reduced the recovery of the total aerobic mesophilic bacteria during storage. The significant reductions in both pathogens and total aerobic mesophilic bacteria on treated chicken skins are possible ways to improve the safety and shelf life of the product although high levels of indigenous non-pathogenic bacteria may be beneficial due to their protective effect against potential re-contamination of chicken skin. (Résumé d'auteur)
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Submitted on : Friday, September 4, 2015 - 4:50:26 PM
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Aline Chaine, Elodie Arnaud, Alain Kondjoyan, Antoine Collignan, Samira Sarter. Effect of steam and lactic acid treatments on the survival of #Salmonella# Enteritidis and #Campylobacter jejuni# inoculated on chicken skin. International Journal of Food Microbiology, Elsevier, 2013, 162 (3), pp.276--282. ⟨10.1016/j.ijfoodmicro.2013.01.012⟩. ⟨hal-01193205⟩



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