Effect of Five Cycle Rapid Freeze-Thaw Treatment in Conjunction with Various Chemicals for the Reduction of Salmonella typhimurium

A five cycle rapid freeze-rapid thaw process was used in conjunction with chemicals to reduce numbers of Salmonella typhimurium cells on poultry meat. The second portion of chicken wings consisting of ulna and radius with attached skin and muscle was inoculated with 400 to 900 colony forming units (CFU/g) of a nalidixic acid resistant strain of S. typhimurium. Chemicals used were 20 ppm chlorine, 5% potassium sorbate, 5% lactic acid, and 5% calcium propionate. The wings were either sprayed with or dipped into all chemicals before the freeze-thaw process. Wings were also chemically treated and not subjected to the freeze-thaw process. Numbers of S. typhimurium were determined by the most probable number procedure. The relative effectiveness of combinations of chemicals and the freeze-thaw process was compared to a control with the following percentage reductions of numbers of S. typhimurium cells: lactic acid, 98%; calcium propionate, 96%; potassium sorbate, 96%; chlorine, 95%; and freeze-thaw process without chemicals, 95%. There were no statistically significant differences among the treatments. In pilot plant study simulating commercial conditions, a carbon dioxide freezer was used for the rapid freeze and a microwave oven was used for the rapid thaw. Treatment of wings with 5% lactic acid plus freeze-thaw process resulted in statistically significant fewer numbers of S. typhimurium cells when compared to the freeze-thaw process without chemical treatment or to wings chemically treated without the freeze-thaw process.