Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and IListeria monocytogenes/I Inoculated on Chicken Meat

This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populations was assessed during refrigerated storage (10 °C). There was a substantial increase in aerobic bacteria, reaching nearly 7 log[sub.10] colony forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken meat. Conversely, the aerobic bacterial population of the HSSP-treated chicken was