Abstract: Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination using an electrostatic spray cabinet. Thus, 5 log CFU/g of nonpathogenic, rifampin-resistant Salmonella Typhimurium was inoculated on skinless, boneless, raw chicken thigh meat and passed through an electrostatic spray cabinet while being sprayed with 5% lauric arginate (LAE), and 100, 1,000, 1,500, and 1,750 ppm of peracetic acid (PAA). Spraying of 5% LAE for 45 s significantly reduced Salmonella by 5 log (P < 0.05). The 1,500 ppm of PAA reduced Salmonella significantly within 45 s (1.157 log). Spraying of 1,500 ppm of PAA followed by LAE within 15 s reduced Salmonella significantly more than vice versa (P < 0.05). The color, water holding capacity, and texture did not differ significantly but resulted in significantly strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the sequential order of application of antimicrobial agents is important to improve the safety and quality of raw chicken thigh meat.
Keywords: Salmonella; Electrostatic; Lauric arginate; Peracetic acid; Poultry; Sensory.
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