Efficacy of peroxyacetic acid against Salmonella biofilms and as a decontamination agent in poultry meat

This study investigated how post-chilling peroxyacetic acid (PAA) application affects the shelf life of chicken carcasses. It also evaluated the effectiveness of PAA application in chicken neck skin samples, which had been experimentally contaminated with Salmonella Enteritidis and Salmonella Typhimurium serotypes. Finally, the biofilm forming capacity of Salmonella enterica serovars was determined, and the activity of PAA against single and mixed Salmonella biofilms was examined. In all experimental groups, at least 1 log cfu/g reduction in Salmonella counts was observed on the day of PAA application (0 hour), and significant decreases in Salmonella counts were monitored in all groups after both 100 ppm and 200 ppm PAA treatments within the 6th hour. The PAA concentrations and duration of application used in this study could not appropriately reduce S. Typhimurium and S. Enteritidis counts in the chicken neck skin samples. However, these treatments could effectively extend the chicken meat's shelf life, and 200 ppm of PAA did reduce S. Typhimurium and S. Enteritidis biofilms (mean reduction: 4.8 log/ml). Statistical analysis also indicated that, when a biofilm is composed of more than one Salmonella strain, it is more difficult to reduce the bacterial counts with PAA treatments. However, the European Food Safety Authority (EFSA) recommends PAA as a decontamination agent for poultry production because PAA has no toxic effects on human health. In future, if this EFSA recommendation is passed into legislation, PAA studies on this subject will be of great importance.