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Brazilian Journal of Poultry Science

versão impressa ISSN 1516-635Xversão On-line ISSN 1806-9061

Resumo

CETIN, B; URAN, H  e  KONAK, M. Effect of evaporated ethyl pyruvate on reducing salmonella enteritidis in raw chicken meat. Braz. J. Poult. Sci. [online]. 2019, vol.21, n.2, eRBCA-2019-0781.  Epub 29-Jul-2019. ISSN 1806-9061.  https://doi.org/10.1590/1806-9061-2018-0781.

In this study, the effect of evaporated ethyl pyruvate (EP) was evaluated for the decontamination of Salmonella Enteritidis on chicken leg meat as a safe alternative to antimicrobial agent. Also, total aerobic mesophilic bacteria (TAMB), Enterobacteriaceae, Escherichia coli and yeast-mold counts samples were investigated. Subsequently, the samples were injected with 0, 42, 105 and 420 mg evaporated EP/L air to the paper filter attached to the container cover and stored at +4 °C for 10 days. According to the results, 42 mg EP/L concentration did not cause a significant decrease in Salmonella Enteritidis count (p>0.05). However, it was determined that 105 and 420 mg EP/L treatments reduced the number of Salmonella Enteritidis by more than 1 and 2 log, respectively. EP application also significantly influenced the number of TAMB, Enterobacteriaceae and yeast-mold. These results indicate that EP is an effective antimicrobial that could be used to enhance the safety of chicken meat.

Palavras-chave : Chicken Meat; Decontamination; Ethyl Pyruvate; Salmonella Enteritidis.

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