Ultrasound-assisted chilling to minimize sodium hypochlorite use while reducing pathogens and preserving quality in chicken breast meat

This study investigates the use of ultrasound-assisted chilling (at 80% amplitude for durations ranging from 0 to 5 min) and varying chlorine (NaClO) concentrations (0%, 2%, and 5%) to reduce Salmonella Typhimurium and Escherichia coli on poultry meat while assessing its impact on chicken breast physicochemical properties. Treatment of 5% NaClO with 5 min ultrasound exposure resulted in reductions of 1.55 log CFU/g for S. Typhimurium and 2.29 log CFU/g for E. coli. Ideal inactivation conditions for achieving approximately a 1 log CFU/g reduction were identified as 5 min in 0% NaClO, 3 min in 2% NaClO, and 1 min in 5% NaClO, resulting in reduction levels of 0.17, 1.32, and 1.01 log CFU/g for S. Typhimurium, and 0.54, 1.44, and 1.21 log CFU/g for E. coli, respectively. Ultrasound treatment increased the whitening of chicken meat (p < 0.05), particularly with longer treatment durations, but had no impact on other tested quality parameters (p > 0.05). Ultrasound combined with NaClO was more effective at inactivating microorganisms than either method alone, while preserving meat quality. Notably, 3 min of ultrasound in 2% NaClO significantly reduced microbial contamination while minimizing NaClO use, offering an environmentally friendly and effective approach for enhancing food safety during poultry chilling.