The effects of Acidified sodium chlorite on viability of Salmonella spp. and Listeria monocytogenes in chicken chops

In this study, effects of acidified sodium chlorite (ASC) immersion and/or marinated containing acidified sodium chlorite on viability of Salmonella spp. and Listeria monocytogenes in chicken chops during storage at 4 C degree in preservation of this was done to investigate the effects of pathogens were investigated.The broiler chops were experimentally contaminated with 5 strains of Salmonella spp. and 5 strains of Listeria monocytogenes. The study was composed of 16 groups in total, 8 groups for each pathogen.Treatment groups were as follow:Group 1: No treatment was applied, control groupGroup 2: Marinated without acidified sodium chlorite;Group 3: Immersing in 1200 ppm acidified sodium chlorite for 2 minutesGroup 4: Immersing in 1200 ppm acidified sodium chlorite for 2 minutes, followed by marinated only.Group 5: Marinated containing 1200 ppm acidified sodium chlorite;Group 6: Immersing in 1800 ppm acidified sodium chlorite for 2 minutesGroup 7: Immersing in 1800 ppm acidified sodium chlorite for 2 minutes followed by marinated onlyGroup 8: Marinated containing 1800 ppm acidified sodium chlorite;Following treatments, Broiler chops were stored in plastic containers at 4C degree for 7 days. The samples were analyzed for the numbers of Salmonella spp. and Listeria monocytogenes on days 0, 2, 3, 5 and 7 during the srorage period.It was determined that the numbers of Salmonella spp. showed a significant difference between the groups and between the storage days (p<0.05). For Listeria monocytogenes, however, it was seen that a significant difference was found between the groups (p<0.05). There was also a significant difference between day 0 and other days in groups 6 and 7 (p<0.05). .Maximum decrease in Salmonella spp. was seen in group 6 on the 7th day with 2.14 log10 cfu/g reduction whereas minimum decrease was found in group 5 on the 7th day with 0.08 log10 cfu/g reduction. In groups 1 and 2; an increase in the numbers of both pathogens were seen.Total reductions in Salmonella numbers by the end of storage for other groups were , 1.69 log10 cfu/g for group 3, 1.29 log10 cfu/g for group 4, 0.52 log10 cfu/g for group 7, 0.16 log10 cfu/g for group 8 and 0.08 log10 cfu/g for group 5.Maximum decrease in Listeria monocytogenes was seen in group 6 on the 7th day with 1.85 log10 cfu/g reduction whereas minimum decrease was found in group 4 on the 7th day with 0.10 log. In the groups 1, 2, 5 and 8 an increase in the numbers of both pathogens were seen. Total reduction by the end of storage in Listeria monocytogenes numbers for other groups were 0.73 log10 cfu/g for group 7,0.59 log10 cfu/g for group 3 and 0.10 log10 cfu/g for group 4.In this study, the highest antimicrobial effect against both pathogens, particularly Salmonella spp., was found in broiler chops that were immersed in 1200 ppm and 1800 ppm ASC for 2 minutes.Thus, we consider that immersing broiler carcasses in acidified sodium chlorite solution may be effective to reduce the risk of Salmonella spp. and Listeria monocytogenes.Key words: Broiler chop, acidified sodium chlorite, marinated, Salmonella spp., Listeria monocytogenes