Control of microorganisms and reduction of biogenic amines in chicken breast and thigh by irradiation and organic acids

Abstract

The effect of irradiation or organic acid treatment of raw chicken breast and thigh meat to control inoculated microorganisms and the production of bio-genic amines (BA) was studied. Bacillus cereus, Enterobacter cloacae, and Alcaligenesfaecalis were selected and inoculated into raw ground chicken breast and thigh meat at approximately 10(7) cfu/g. The samples were irradiated at 0, 0.5, 1, and 2 kGy or mixed with a 0.2 M solution of acetic, citric, or lactic acid (1 mL for 10 g of meat sample) for 24 h at 4 degrees C. Viable cell counts and BA contents were determined. Irradiation was effective in reducing the inoculated bacteria: 0.5 kGy achieved approximately a 2- log reduction, and no viable cells were detected at a dose of 2 kGy. In contrast, only up to a I-log reduction was achieved by organic acid treatment except for citric acid, which achieved approximately a 3-log reduction of E. cloacae. Both the irradiation and organic acid treatment of raw chicken breast and thigh reduced the BA content, but the rate of BA reduction differed by inoculated organism and treatment (irradiation or organic acid). Although irradiation was an excellent method for controlling inoculated microorganisms, the content of BA produced was similar to that of the organic acid treatment of raw chicken breast and thigh meat.