Alicia Alonso-Hernando, C. Alonso-Calleja, R. Capita
Dec 1, 2013
Citations
0
Influential Citations
18
Citations
Journal
Food Control
Abstract
Abstract Five chemical compounds – 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (PA) and 50 ppm chlorine dioxide (CD) – were analyzed to determine their effectiveness against Gram-negative bacteria (Salmonella enterica serotype Enteritidis, Yersinia enterocolitica, Escherichia coli and Pseudomonas fluorescens) artificially inoculated on skinless chicken legs. Samples were stored for 120 h under three different simulated cold chain disruptions: T1 (12 h at 1 ± 1 °C, followed by 6 h at 15 ± 1 °C and then 102 h at 4 ± 1 °C), T2 (18 h at 1 ± 1 °C, 6 h at 15 ± 1 °C and 96 h at 10 ± 1 °C) or T3 (18 h at 4 ± 1 °C, 6 h at 20 ± 1 °C and 96 h at 7 ± 1 °C). Microbiological analyses and pH determinations were carried out at 0, 24, 72 and 120 h of storage. TSP, ASC and CA significantly (P