Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts

A combined food additive salt solution and low-energy pulsed electrical signals may provide an effective alternate method for reducing Salmonella typhimurium adhering to chicken carcasses during processing. The S. typhimurium populations are reduced by 90% and more, consequent to treatment in 1% NaCl, Na2CO3 or trisodium phosphate solutions for 10 minutes duration. Combined electric and chemical treatments produce greater reduction in bacterial populations than individual conditions used in isolation.