Source: Michael Fielding, MEATINGPLACE, 8/11/16


Treating chicken parts before packaging or prior to grinding with peracetic acid (PAA) or cetylpyridinium chlorine (CPC) not only may improve food safety, but also may enhance shelf-life and quality.

So say Auburn University researchers, who recently completed a USPOULTRY-funded project in which they evaluated the ability of various antimicrobials to reduce salmonella and campylobacter levels of chicken parts and ground chicken.

The researchers conducted a series of experiments in a pilot processing facility, and a continuous online decontamination tank was used for application of antimicrobials.

They concluded that PAA and CPC may be applied in a parts decontamination tank to control the recovery of Salmonella typhimurium and Campylobacter jejuni on poultry parts going to market or ground chicken meat products.

Additionally, they found that treating the parts with PAA or CPC during processing increased shelf-life. While there were some associated quality changes with the use of PAA, they were very small changes that a consumer may not be able to detect when looking at product in the market.

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