Effect of Chitosan as a Biological Sanitiser for Salmonella Typhimurium and Aerobic Gram-negative Spoilage Bacteria Present on Chicken Skin

Chitosan in solution has potential as an intervention to reduce foodborne pathogens on the surface of chicken skin contaminated with bacteria during storage, according to new research from the University of Arkansas.
calendar icon 6 October 2013
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Two experiments were conducted by Anita Menconi at the University of Arkansas and co-authors there and at Universidad Nacional Autonoma de Mexico to evaluate the effect of chitosan as a biological sanitiser on chicken skin during storage.

In a paper in International Journal of Poultry Science, they explain that, for experiment 1 (two trials) five skin samples of equal size were dipped into a solution containing 10 colony-forming units (cfu) per mL of Salmonella Typhimurium (ST) for 30 seconds. Skin samples were then removed and dipped into a solution containing PBS or 0.5 per cent chitosan for 30 seconds.

In experiment 2, aerobic Gram-negative spoilage bacteria were used as indicators instead of ST.

In both experiments, all samples were placed in individual bags and kept at 4°C.

In experiment 1, dipping ST contaminated skin samples in a solution of 0.5 per cent chitosan reduced (p<0.05) the recovery of ST by 24 hours.

In experiment 2, 0.5 per cent chitosan treatment solution reduced (p<0.05) the presence of spoilage-causing psychrotrophic bacteria below detectable levels.

Menconi and co-authors concluded from their results that 0.5 per cent chitosan has a potential for use in an intervention technology for the control of foodborne pathogens on the surface of chicken skin contaminated with bacteria during storage.


Menconi A., X. Hernandez-Velasco, J.D. Latorre, G. Kallapura, N.R. Pumford, M.J. Morgan, B.M. Hargis and G. Tellez. 2013. Effect of chitosan as a biological sanitiser for Salmonella Typhimurium and aerobic Gram negative spoilage bacteria present on chicken skin. International Journal of Poultry Science. 12(6):318-321.

Further Reading

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October 2013

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