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Efficacy of an Herbal Extract, at Various Concentrations, on the Microbiological Quality of Broiler Carcasses After Simulated Chilling

USDA-ARS Poultry Processing and Meat Quality Research Unit, Russell Research Center, Athens, GA 30604-5677; Phone (706) 546-3205; FAX: (706) 546-3633

Correspondence: J. A. Dickens, E-mail:adickens{at}saa.ars.usda.gov

Bacterial contamination of raw processed poultry continues to be of concern to consumers, as well as regulatory and health officials. For the past 40 yr, scientists have been working on suitable and acceptable decontamination methods to reduce or eliminate spoilage organisms and human enteropathogens from raw processed meat and poultry products. Protecta Two [1], an herbal extract on a sodium chloride carrier, was evaluated in a 30-min, 1°C, simulated chill for its effectiveness in lowering microbial counts on broiler carcasses. Sampling was performed on plantrun control (PRC) carcasses and carcasses subjected to a 30-min chill (1°C) in tap water or a 1 or 0.5% solution of Protecta Two. After treatment, carcasses were subjected to the whole-carcass rinse procedure and were examined for total aerobes, coliforms, Campylobacter, and generic E. coli. Results are reported as mean Log₁₀ colony-forming units per milliliter of rinse fluid recovered. The water treatment reduced counts significantly from those of the PRC, and the Protecta II treatments further reduced the counts to the lower limits of detection for the coliforms, Campylobacter, and generic Escherichia coli.

Key Words: Broilers • Campylobacter • chilling • herbal extract • microbiology