Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin

The risk of salmonellosis is expected to increase with the rise in the consumption of poultry meat. The aim of this study was to investigate the combination treatment of peroxyacetic acid (PAA) or lactic acid (LA) with UV-C against Salmonella Enteritidis biofilms formed on food contact surface (stai...

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Veröffentlicht in:	Food microbiology 2022-04, Vol.102, p.103906-103906, Article 103906
Hauptverfasser:	Byun, Kye-Hwan, Na, Kyung Won, Ashrafudoulla, Md, Choi, Min Woo, Han, Sang Ha, Kang, Iksoon, Park, Si Hong, Ha, Sang-Do
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biofilms Chicken skin Chickens - microbiology Food contact surface Food Contamination - prevention & control Food Handling Food Microbiology Lactic acid Lactic Acid - pharmacology Peracetic Acid - pharmacology Peroxyacetic acid Poultry - microbiology Salmonella enteritidis Stainless Steel Ultraviolet-C
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Zusammenfassung:	The risk of salmonellosis is expected to increase with the rise in the consumption of poultry meat. The aim of this study was to investigate the combination treatment of peroxyacetic acid (PAA) or lactic acid (LA) with UV-C against Salmonella Enteritidis biofilms formed on food contact surface (stainless steel [SS], silicone rubber [SR], and ultra-high molecular weight polyethylene [UHMWPE]) and chicken skin. The biofilm on food contact surface and chicken skin was significantly decreased (P
ISSN:	0740-0020 1095-9998
DOI:	10.1016/j.fm.2021.103906