Pallavi Singh, H. Lee, M. F. Silva
Jul 1, 2017
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0
Influential Citations
7
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Journal
Food Control
Abstract
Abstract The purpose of this research was to evaluate the effects of trisodium phosphate dip (TSP), hot water dip (HWD) and their combination dip with/without brushing on broiler breast skin for bacterial reduction and structural changes. Eviscerated broiler carcasses were obtained from a local slaughter plant and immediately subjected to one of six treatments: 1) two tap water dips at 25 °C (TWD/TWD), 2) TWD/TWD with brushing (TWD/TWD/B), 3) TWD and TSP at 8%/25 °C (TWD/TSP), 4) TWD and HWD at 71 °C (TWD/HWD), 5) TSP and HWD (TSP/HWD), and 6) TSP/HWD with brushing (TSP/HWD/B). Each dip was conducted for 45 s with or without brushing at 5 s on/off during the second dip. Compared to the control (TWD/TWD), TSP/HWD significantly reduced mesophilic aerobic bacteria (MAB), Escherichia coli (E. coli), and total coliforms by 1.1, 0.9 and 1.0 log CFU/g, respectively, and Salmonella prevalence by 53.3% (P