The Antimicrobial Properties of A Vinegar-based Ingredient on Salmonella Typhimurium and Psychrotrophs Inoculated in Ground Chicken Breast Meat and Stored at 3±1°C for 7 days

One of the most effective approaches for reducing consumer risk of foodborne illness in poultry is to utilize effective antimicrobials. The objectives of this study were to determine antimicrobial properties of a United States Department of Agriculture Food Safety and Inspection Services-approved vinegar-based ingredient (VBI) on Salmonella Typhimurium inoculated (10(5) CFU/g) ground chicken breastmeat, and to ascertain effects of VBI on total psychrotrophic bacteria and meat pH during storage. Ground chicken was treated with 0% VBI (negative control), 0% VBI-plus inoculum (positive control), and inoculum plus 1, 2, and 3% VBI. Samples were packaged, stored at 3 +/- 1 degrees C, and analyzed on days 0, 1, 3, 5, and 7 for total psychrotrophs, Salmonella, and pH. Meat treated with 1, 2, and 3% VBI had lower (P < 0.05) Salmonella than the control on days 0, and 7. On day 7, reductions (P < 0.05) in Salmonella for 1, 2, and 3% VBI were 1.13, 1.12, and 1.24 log CFU/g, respectively, when compared to the control. Total psychrotrophic counts for VBI treatments on days 5 and 7 were lower than controls (P < 0.05). On day 7, the 1, 2, and 3% VBI treatments resulted in 2.21, 1.86, and 1.26 log psychrotrophic CFU/g reductions, respectively, when compared to the positive control. Except for 1% VBI treatment on day 3, and 2% VBI on days 0, 1, and 3, pH was similar (P < 0.05) among all treatments. Results indicated that treating chicken breast meat with VBI decreased the growth of Salmonella Typhimurium and inhibited growth of total psychrotrophs over 7 d.