The effect of vinegar, lemon juice and their mixture on survival of salmonella in chicken eggs

Aim: The purpose of this study was to determine the effect of lemon juice, vinegar and their mixture on the survival of the Salmonella on the outer surface of the chicken eggs. Materials and Methods: The eggs were artificially contaminated with Salmonella and then divided into five groups as control (K), distilled water (DW), lemon juice (L), vinegar (S) and lemon juice+vinegar mixture (LS). Out of the control group, the eggs were immersed for 3 min in each treatment group and stored for 28 days at three different temperatures [4°C, 25 °C and 25 °C (18 days)+4 °C (10 days)]. Results: Initial number (on day 0) of Salmonella in K, DW, L, S and LS groups were detected 3,24±0,96, 3,62±0,36, 1,66±0,53, 1,92±0,80 and 1,80±0,75 log cfu/ml, respectively. The decrease in the number of Salmonella at day 0 in L and LS groups was statistically significant compared to K and DW groups (P<0,05). It was determined that the number of Salmonella decreased below detectable levels on the 18th day of storage in L and LS groups and on the 21st day in S group at 25 °C and 25°C (18 days)+4 °C (10 days). The difference between Salmonella numbers at 4°C was found to be statistically significant between DW and S and LS groups on the 6th day of storage (P<0,05). It was determined that the presence of Salmonella was positive after enrichment step in treatments groups until the end of storage (28 days). Conclusion: This study demonstrated that the use of lemon juice, vinegar and their mixtures in eggs exhibits significant reductions in the number of Salmonella depending on the storage time and temperature, but not completely eliminate Salmonella. Key Words: Egg, Salmonella, decontamination, lemon juice, vinegar, chicken.