Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers

This study aimed to evaluate the use of peroxyacetic acid (PAA), buffered vinegar (BV), and cultured dextrose fermentate (CDF) reduce Salmonella on artificially inoculated raw chicken livers, one most consumed offal around world. Samples were with a 5-strain cocktail poultry-borne obtain 106 CFU/g immersed for 90 s agitation in following treatments: distilled water (control), 450 ppm PAA, 2.0% (w/v) BV, or 1.5% CDF, prior storing at 4°C. was enumerated XLD agar monitored 14 days. Data analyzed using analysis covariance. After immersion, there significant reduction (p < .05) all treatments, including control. PAA resulted greatest numerical 0.65 ± 0.12 log; however, no differences reductions among other treatments > .05). days, higher observed but only when compared CDF. Although similar noted after days except counts lowest timepoints used. CDF inhibited growth aerobic bacteria until day 3 while BV up 7 Regarding objective color, livers became lighter, difference not sustained over time. No redness yellowness values across any treatments.