Medycyna Wet. 66 (1), 59-62, 2010
| Mikołajczyk A. |
| Elimination of Salmonella spp. in bacteriological media and in turkey carcasses with citric acid |
| The aim of this study was to determine the influence of citric acid in different concentrations on Salmonella spp. in microbiological media and in turkey carcasses. The influence of 0.01%, 0.02%, 0.03%, 0.05%, 0.1%, 0.25%, 0.5%, 1%, 1.5%, 2.0% citric acid concentrations in nutrient agar on Salmonella Enteritidis no. 33/66, Salmonella Anatum no. 30/93, Salmonella Typhimurium no. 227/84, was studied. Citric acid in 0.1% concentration agar media totally inhibits the growth of all Salmonella strains studied. At the concentration of 0.05% the bacteria count of S. Anatum, compared with the control, decreased by 2 logarithmic cycles and the count of S. Enteritidis, and S. Typhimurium by 1 logarithmic cycles only. Additional investigations were carried out on 150 turkey breast samples bought from poultry plants. The samples were contaminated with Salmonella Enteritidis no. 33/66. Afterwards, each sample was moved to 1%, and 2% citric acid solution for a period of 15 minutes. The results obtained after immersing turkey carcass elements in citric acid indicate that detecting Salmonella spp. in the samples was dependent on the inoculum of these bacteria on the poultry carcass surface. Salmonella spp. were not found when the surface of an element of a turkey carcass was contaminated with 101 Salmonella spp. colony-forming-units (cfu) and immersed for 15 minutes in 1% and 2% citric acid aqueous solution, while at a 102 cfu contamination, Salmonella spp. was detected in a smaller number of samples compared with the control samples. The inhibiting influence of citric acid on Salmonella spp. in bacterial substrates can also occur on poultry carcasses. The unfavourable action of this compound on Salmonella bacteria was stronger in bacterial media than in poultry carcasses. |
| Keywords: Salmonella, citric acid, turkey carcasses, microbiological media |