Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat

• Autor(a) principal: Cetin,B
• Data de Publicação: 2019
• Outros Autores: Uran,H, Konak,M
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Poultry Science (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000200301
• topic: Chicken Meat; Decontamination; Ethyl Pyruvate; Salmonella Enteritidis

ABSTRACT In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic bacteria (TAMB), Enterobacteriaceae, Escherichia coli and yeast-mold counts samples were investigated. Subsequently, the samples were injected with 0, 42, 105 and 420 mg evaporated EP/L air to the paper filter attached to the container cover and stored at +4 °C for 10 days. According to the results, 42 mg EP/L concentration did not cause a significant decrease in Salmonella Enteritidis count (p>0.05). However, it was determined that 105 and 420 mg EP/L treatments reduced the number of Salmonella Enteritidis by more than 1 and 2 log, respectively. EP application also significantly influenced the number of TAMB, Enterobacteriaceae and yeast-mold. These results indicate that EP is an effective antimicrobial that could be used to enhance the safety of chicken meat.