Abstract
A chemical dip, Enzocide TM, was tested to determine its effectiveness in reducing Salmonella (ST) choleraesuis subsp. typhimurium and Salmonella (SA) choleraesuis subsp. arizonae from breast skin surfaces of broilers. One hundred square centimeters of post-chill breast skin was aseptically removed and weighed from each carcass and inoculated with either a 105 (low) or 10 8' (high) Salmonella strain at 300C. A modified three-tube Most Probable Number (MPN) series was used to isolate and quantify Salmonella. ST counts on breast skin inoculated with a high level (6.00︢.1 log,,/cm' of skin) or low level (3.50︢.1 log 10) were significantly decreased to 4.60︢.3 and 2.70︢.2 log 10, respectively after 30 minutes. SA counts were also significantly decreased (P<0.05) after 30 min of Enzocide TM exposure for both high (6.00︢.2 versus 4.90︢.3 log,,) and low level (3.90︢.1 versus 3.10︢.2 log,,) inoculation. Residue analyses for peroxidase, peroxide, iodide, and iodine, chemical components of Enzocide TM, were performed on one hundred fifty chicken carcasses divided into five groups: control raw, 30 minute water-dip raw, 30 minute Enzocide TM-dip raw, 30 minute water-dip cooked, and 30 minute Enzocide TM-dip cooked. The peroxidase content (mg/g) in the skin tissue of control-raw (CR,3.350︢.47) and waterraw (WR,4.451︢.43) were lower than in the water-cooked (WC, 8.911︢.94) and Enzocide TM-cooked (EC,7.981︢.09) treatments but not Enzocide TM-raw (ER, 5.71︢.4). The muscle tissue exhibited no difference (P<0.05) between the treatment groups. The peroxide content (mg/g) in the skin was significantly (P<0.05) higher in the CR(l.390︢.36) and WR(1.090︢.19) compared to the ER(O.60︢.04) and EC(O.60︢.06). Muscle peroxide (mg/g) was higher in CR(6.260︢.28) and ER(5.660︢.13) compared to WR(4.940︢.42), WC(O.490︢.06) and EC(O.40︢.03). Skin iodide (mg/g) was higher (P<0.05) in WR(l.690︢.02) and ER(l.590︢.05) than CR(O.50︢.03). Muscle iodide (mg/g) was higher (P<.O.05) in WR(1.190︢.01) than ER(1.060︢.03), EC(1.010︢.02), CR(O.850︢.02), and WC(O.550︢.06). Iodine sample analysis was at levels less than the detectable limit of 25 mg/g.
Bianchi, Aldo (1993). Enzocide - a chemical dip for the reduction of Salmonella on chicken breast skin. Master's thesis, Texas A&M University. Available electronically from
https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1993 -THESIS -B577.