Researchers Investigate Antimicrobial Substances to Improve Food Safety

11 August 2016, at 12:00am

US - Researchers funded by the USPOULTRY organisation recently evaluated methods to reduce Salmonella and Campylobacter levels of poultry parts and ground poultry parts.

Researchers at Auburn University in Auburn, led by Dr Sacit Bilgili, looked at the ability of various antimicrobials to reduce contamination.

In addition, they measured the effect of the antimicrobials on product quality characteristics and product shelf-life, to try and identify antimicrobials which can reduce overall microbial loads on chicken parts and ground chicken without negatively impacting meat quality.

They also aimed to identify effective and practical methods of application of antimicrobials to chicken parts before packaging or grinding.

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

Positive results were seen with two of the antimicrobials, which helped to control Salmonella and Campylobacter levels and also increased shelf life. Quality changes were small and the researchers said they may not be detectable by consumers.