ScholarWorks@숙명여자대학교

초록

This study examined the antibacterial effects of non-thermal decontamination processes to ensure microbiological safety of chicken tenderloin-based pet food. Chicken tenderloin was inoculated with a mixture of Escherichia coli strains or a mixture of Salmonella strains. The inoculated chicken tenderloin samples were not treated or treated with 2.5% lactic acid (LA) and hypochlorous acid water (HAW) at 100 ppm. When the chicken tenderloin was treated with LA for 1 min, 0.6 Log CFU/g of E. coli were inactivated (p<0.05) and with LA for 5 min, 1.6 Log CFU/g of Salmonella were inactivated (p<0.05). For HAW treatment for 3 min, 1.2 Log CFU/g of E. coli were inactivated (p<0.05) and with HAW for 1 min, 0.6 Log CFU/g of Salmonella were inactivated (p<0.05). Pathogen is contaminated in chicken tenderloin, and the pathogen can be decontaminated by LA and HAW. Therefore, LA and HAW would be appropriate treatments to decontaminate raw meat, which can be used as it is for a pet food.

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