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United States Department of Agriculture

Agricultural Research Service

Title: The Effects of Applying Safe2otm-Poultry Wash to Broiler Wings on Shelf Life, L. Monocytogenes, Pseudomonas SP., Staphylococcus SP., and Psychrotrophic Bacteria after 3, 7, and 10 Days Storage

Authors
item Dickens, James
item Ingram, Kimberly
item Hinton, Jr, Arthur

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 20, 2004
Publication Date: January 20, 2004
Citation: Dickens, J.A., Ingram, K.D., Hinton Jr, A. 2004. The effects of applying safe2otm-poultry wash to broiler wings on shelf life, l. monocytogenes, pseudomonas sp., staphylococcus sp., and psychrotrophic bacteria after 3, 7, and 10 days storage. Poultry Science. 83(6):1047-1050.

Interpretive Summary: Bacterial contamination of raw processed poultry is a major concern to consumers, as well as regulatory and health officials. For many years chicken wings were considered a low value product; therefore, shelf life of the wings was not a concern. Due to consumer changes and increased need for fast foods, wings are now a valuable commodity. Acceptable intervention steps to decrease the population of spoilage organisms and human pathogenic bacteria are needed. A new acidic calcium sulfate solution, approved by FSIS and FDA, was sprayed on wings from commercial broiler type chickens after deboning to evaluate the effectiveness as an antimicrobial to reduce microbial contamination and increase shelf life. The chemical reduced bacterial counts of human pathogens and spoilage bacteria increasing the shelf life by 30 percent (3 days). Commercial acceptance of this product would deliver a safer product to the consumer with an increased shelf life.

Technical Abstract: Bacterial contamination of raw processed poultry continues to be of concern to consumers, as well as regulatory and health officials. For many years wings were considered a low value product; therefore, shelf life of the wings was not a major concern. Due to consumer changes and increased need for fast foods, wings are now a valuable commodity. Since wings have a shorter shelf life than most other raw poultry products, acceptable intervention to decrease the population of spoilage organisms and human enteropathogens are needed. Safe2OTM-Poultry Wash was evaluated as a post-chill treatment for its ability to reduce microbial contamination and increase shelf life. Ninety six carcasses were obtained from a local processor prior to final wash. On arrival at the research facility all carcasses were inoculated with one ml of a 103 CFU/ml L. monocytogenes culture. After a 30 min attachment time, carcasses were subjected to a 4 sec in/out final wash, hung for 3 min, and chilled in ice/water for 45 min. After chilling, wings were removed by hand with a knife, pooled together, and subjected to a hand spray (4 ml/wing) with either de-ionized water or Safe2OTM-Poultry Wash. Two wings were then placed in each of 96 ziplock type storage bags, and the wings held at 5C + 1C for 3, 7, 10, and 14 days. On the day of sample, weep was decanted and 100 ml of Butterfields buffer added to the bags. Three sets of wings were hand shaken for 1 minute, and the total aerobes, Pseudomonas sp., Staphylococcus sp., Psychrotrophic bacteria, and L. monocytogenes in the rinsates were enumerated. Using 7 Log10 recovery of total aerobes from rinsates as a spoilage baseline, all wings were over 7 Log10 by day 10, but the wings treated with water were approaching spoilage counts on day 7, (Log10 6.8), whereas only Log10 5.5 bacteria were recovered from the wings sprayed with Safe2OTM-Poultry Wash. Fewer Pseudomonas sp., Staphlycoccus sp., L. monocytogenes, and Psychropic bacteria were recovered from wings treated with Safe2OTM-Poultry Wash and stored for 10 days. Log10 counts for the organisms were; Pseudomonas sp. (8.2 and 6.9), Staphlycoccus sp. (5.5 and 4.9), L. monocytogenes (5.2 and 4.6), and Psychrophs (8.2 and 6.9) for the water and Safe2OTM-Poultry Wash treatments respectively. Use of the Safe2OTM-Poultry Wash as a post chill treatment on wings could increase the shelf life of wings by up to 3 days.

Last Modified: 12/19/2014
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