The Survival of Salmonella Spp. In Relation to Exposure to Lactic Acid and the Storage Time of Turkey Carcasses

The studies aimed at determining the influence of lactic acid on Salmonella spp. during storage of turkey carcasses’ samples for 2, 4 and 6 days. The initial average contamination of turkey carcasses’ elements with Salmonella spp. was 2.4 · 10 bacteria. Following the immersion in water in average 4.3 · 102 Salmonella spp. cfu was recovered and that number was assumed as the inoculum. The number of Salmonella spp. decreases during storage of turkey carcasses’ samples in the refrigerator at 4C. Compared to elements of carcasses immersed in sterile water the largest reduction, by two logarithmic cycles was recorded after 2 days of storage of samples treated with 1% lactic acid. In case of the other variants of the experiment when 1% solution of lactic acid was applied S. Enteritidis grew in numbers within the same logarithmic range. Compared to the samples immersed in sterile water, 2% lactic acid caused reduction in the number of Salmonella spp. on elements of poultry carcasses by one logarithmic cycle both immediately after contamination and after 2 and 6 days of storage; unfortunately after 4 days of storage S. Enteritidis grew in numbers that were within the same logarithmic range. During storage of the turkey samples tested at 4C for 2, 4 and 6 days, the numbers of Salmonella spp. decreased. That decrease compared to samples immersed in sterile water was the largest after 2 days of storage after application of 1% lactic acid. WPŁYW KWASU MLEKOWEGO I CZASU SKŁADOWANIA TUSZEK INDYCZYCH NA PRZEŻYWALNOŚĆ PAŁECZEK SALMONELLA