Effect of plant-derived antimicrobials, eugenol, carvacrol, and b-resorcylic acid against Salmonella on organic chicken wings and carcasses

Organic poultry constitutes a sizeable segment of the American organic commodities market. However, processors have limited strategies that are safe, effective, and approved for improving the microbiological safety of products. In this study, the efficacy of 3 plant -derived antimicrobials (PDAs), eugenol (EG), carvacrol (CR), and b-resorcylic acid (BR) was evaluated against Salmonella on organic chicken wings and carcasses. Wings inoculated with Salmonella (6 log(10) CFU/wing) were treated with or without the treatments (BR [0.5%, 1% w/v], EG [0.5%, 1% v/v], CR [0.5%, 1% v/v], chlorine [CL; 200 ppm v/v], or peracetic acid [PA; 200 ppm v/v]) applied for 2 min at 54 degrees C (scalding study) or 30 min at 4 degrees C (chilling study). Homogenates and treatment water were evaluated for surviving Salmonella. Six wings or car-casses per treatment were analyzed in each study. All treatments, except CL and 0.5% BR in the scalding study, yielded significant reductions of Salmonella on wings compared to the positive control (PC-Salmonella inoculated samples not treated with antimicrobials). To follow, carcasses inoculated with Salmonella (higher inoculum [10(6) CFU/carcass] or lower inoculum [10(4) CFU/carcass]) and immersed in antimicrobials (CR 1% [v/v] and industry controls [CL {200 ppm}, or PA [200 ppm]) for 30 min at 4 degrees C were stored until analysis. For the higher inoculum study, 1% CR resulted in a 3.9 log(10) CFU/g reduction of Salmonella on the carcass on d 0 compared to PC (P < 0.05); however, CL yielded no reduction. On d 3, CR and PA resulted in 0.9 and 1.2 log(10) CFU/g reduction of Salmonella , respectively (P < 0.05). For the lower inoculum study, consistent Sal-monella reductions were obtained with CR and PA (1.4 -2.1 log(10) CFU/g) on d 0 and 7. High reductions of Sal-monella in processing water were obtained in all studies. CR effectively controls Salmonella on wings and carcasses and in processing water immediately after application. Follow-up studies on the organoleptic characteristics of PDA-treated chicken carcasses are necessary.