Effect of pimenta essential oil and peracetic acid as pre-grind dip treatments on emerging Salmonella, spoilage bacteria, and quality attributes of ground turkey during chilled storage.

• Tác giả: Peter Bina, Ryan Cox, Medora Creek, Grace Dewi, Timothy J Johnson, Anup Kollanoor Johny, Shijinaraj Manjankattil, Sally Noll, Claire Peichel
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Poultry science , 2025
• Bộ sưu tập: NCBI
• ID: 733753

Tóm tắt

Effective postharvest interventions at the processing stages are recommended to control the transmission of emerging Salmonella serotypes from poultry products to humans. This study investigated the efficacy of pimenta essential oil (PEO) as a pre-grind chill dip antibacterial alone or in combination with peracetic acid (PAA) against emerging serotypes of Salmonella (S. Agona and S. Saintpaul) and spoilage bacteria in ground turkey meat. Turkey breast meat and skin inoculated with 3.5 log