International Journal of Food Science & Technology

Volume 48, Issue 7 p. 1410-1415

Original Article

Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken^†

Chander Shekhar Sharma,

Corresponding Author

Chander Shekhar Sharma

Poultry Science Department, Mississippi State University, Mississippi State, MS, 39762 USA

Correspondent: Fax: 662-325-8292;

email: [email protected]

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Amanda Ates,

Amanda Ates

Poultry Science Department, Mississippi State University, Mississippi State, MS, 39762 USA

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Poulson Joseph,

Poulson Joseph

Department of Food Science Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762 USA

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Kamlesh A. Soni,

Kamlesh A. Soni

Department of Food Science Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762 USA

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M. Wes Schilling,

M. Wes Schilling

Department of Food Science Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762 USA

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Aaron Kiess,

Aaron Kiess

Poultry Science Department, Mississippi State University, Mississippi State, MS, 39762 USA

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Chander Shekhar Sharma,

Corresponding Author

Chander Shekhar Sharma

Poultry Science Department, Mississippi State University, Mississippi State, MS, 39762 USA

Correspondent: Fax: 662-325-8292;

email: [email protected]

Search for more papers by this author

Amanda Ates,

Amanda Ates

Poultry Science Department, Mississippi State University, Mississippi State, MS, 39762 USA

Search for more papers by this author

Poulson Joseph,

Poulson Joseph

Department of Food Science Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762 USA

Search for more papers by this author

Kamlesh A. Soni,

Kamlesh A. Soni

Department of Food Science Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762 USA

Search for more papers by this author

M. Wes Schilling,

M. Wes Schilling

Department of Food Science Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, 39762 USA

Search for more papers by this author

Aaron Kiess,

Aaron Kiess

Poultry Science Department, Mississippi State University, Mississippi State, MS, 39762 USA

Search for more papers by this author

First published: 13 March 2013

https://doi.org/10.1111/ijfs.12103

Citations: 9

^†

Use of trade names in this publication does not imply endorsement by Mississippi Agricultural and Forestry Experiment Station of these products, nor similar ones not mentioned.

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Summary

The efficacy of lauric arginate (LAE) on Salmonella survivability in ground chicken containing 9.8% fat was determined under refrigerated storage. The effect of LAE treatments on total aerobes, pH and objective colour were also assessed in ground chicken. LAE was highly effective against Salmonella in 0.1% peptone with no detectable survivors following treatment with 200 ppm and 400 ppm of LAE. No difference existed (P > 0.05) in the growth of Salmonella and total aerobes after treatment with 200 and 400 ppm of LAE in ground chicken inoculated with a four strain mixture of Salmonella. At these concentrations, LAE did not exhibit any treatment effect on the pH and colour of ground chicken (P > 0.05). In conclusion, although LAE possesses strong inhibitory (P < 0.05) effect against Salmonella in suspension in 0.1% peptone water, no inhibitory (P > 0.05) effect on growth of Salmonella was observed in ground chicken at the currently approved levels of 200 ppm of LAE.

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Volume48, Issue7

July 2013

Pages 1410-1415

Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken^†

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Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken†

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Evaluation of antimicrobial effects of lauric arginate on reduction of Salmonella spp. in ground chicken^†