The reduction of Salmonella on chicken skin by the combination of sodium dodecyl sulfate with antimicrobial chemicals and coating wax microemulsions

Chickens with high populations of various microorganisms arrive at processing facilities. Salmonella species are one of the important foodborne pathogens commonly found in poultry products. Various intervention strategies are implemented during poultry processing to reduce microorganisms in the products, including pre-scald bird brushes, multi-stage scalding, antimicrobial applications, etc. In this study, the effects of adding sodium dodecyl sulfate (SDS) to chlorine (Cl) and peracetic acid (PAA) against Salmonella were investigated. In addition, the efficacy of wax coating the skin to reduce Salmonella attachment was studied. Skin samples were collected following the 4 different methods of (1) euthanized-dry hand-de-feathered carcasses, (2) carcasses rinsed in tap water and mechanically de-feathered, (3) carcasses soft scalded and mechanically de-feathered, and (4) from carcasses hard scalded and mechanically de-feathered. It was shown that 0.5% SDS was able to reduce Salmonella both loosely (34, 28, 42, and 13%, respectively) and firmly (29, 39, 32, and 53%, respectively) attached in the 0.005% Cl-treated samples, but did not increase antimicrobial efficacy of 0.2% PAA. Moreover, carnauba wax coating significantly (P ≤ 0.05) reduced Salmonella attachment on all 4 types of chicken skins, 1.57, 0.71, 0.74, and 0.84 log cfu/sample on dry hand de-feathered, tap water rinsed, soft-scalded and hard-scalded chicken skins, respectively. Beeswax coating did not affect Salmonella attachment regardless of types of chicken skins. Overall, the addition of SDS improved antimicrobial activity of Cl, but not for PAA. Moreover, carnauba wax coating was an effective intervention to reduce Salmonella on chicken skin.