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In Vitro Inactivation of Salmonella enteritidis in Autoclaved Chicken Cecal Contents by Caprylic Acid

P. Vasudevan^*, P. Marek^*, M. K. M. Nair^*, T. Annamalai^*, M. Darre^*, M. Khan and K. Venkitanarayanan^*

Departments of ^* Animal Science, Unit 4040 and Pathobiology, Unit 4089, University of Connecticut, Storrs, Connecticut 06269

Correspondence: K. Venkitanarayanan, E-mail: Kvenkita{at}canr.uconn.edu

Contamination of poultry and poultry products by Salmonella Enteritidis is a serious problem worldwide. The effects of caprylic acid (50 and 100 mM) on S. Enteritidis in autoclaved chicken cecal contents and tryptic soy broth at 40°C was studied. Both concentrations of caprylic acid reduced the population of S. Enteritidis by ~5.0 log₁₀ cfu/mL within 1 min, with complete inactivation of the pathogen at 24 h. Results of the study revealed that caprylic acid was highly effective in killing S. Enteritidis in autoclaved chicken cecal contents in a rapid time frame.

Key Words: caprylic acid • Salmonella Enteritidis • cecal content • chicken

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