Control Salmonella

Ground poultry products are frequently contaminated with foodborne pathogens. A large proportion of the bacteria introduced to ground chicken is likely to come from broiler skin which is added to achieve target fat content and maintain product texture and taste. UGA food technologists tested immersion treatments in either chlorine or peracetic acid (PAA) as interventions to decontaminate chicken skin and meat prior to grinding. The objective of this research was to determine the bactericidal activity of two commonly used antimicrobial formulations against Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter coli on broiler skin used for ground chicken. Chlorine provided no significant effect in reducing the number of pathogens in ground chicken made with treated skin when compared to water treatment, but it did help decrease pathogens in post-chill water. PAA was found to be an effective antimicrobial, not only in reducing the number of pathogens on ground chicken but also in post-chill water. Results from this research, suggest that using 1,200 ppm PAA as a post-chill, pre-grind antimicrobial would be an effective intervention strategy in reducing all three pathogens firmly attached to the chicken skin used in the formulation of ground chicken without any negative organoleptic effect.