Effect of lactic acid and steam treatments on Campylobacter jejuni on chicken skin

  • Bahar ONARAN, Gorkem CENGIZ Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, Diskapi, Ankara, Turkey
  • Erdi SEN Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mehmet Akif Ersoy University, Yahsihan, Burdur, Turkey


Minimization of Campylobacter jejuni contaminations in poultry meats is important for public health. Certain chemical agents and physical processes to be used on carcasses to destroy pathogenic microorganisms. One of the most common used chemical is lactic acid. The bactericidal activity of different concentrations of lactic acid and hot steam on the C. jejuni populations on chicken skin samples were determined. Chicken breast skin samples were inoculated with C. jejuni and dipped into different lactic acid solutions and hot steam. reduction of C. jejuni and pH values were determined after 0., 1., 3. and 5 days of the storage at 4±1°C. according to microbiological analysis. Compared with the control group, reductions in C. jejuni populations were determined as 1.72 and 2.02 log at 22°C, as 1.91 and 2.34 log at 54°C on day 0, in 2%, 3% concentrations respectively. On the other hand, beginning from day 0, bacterial counts reached undetectable (<1.0x102 cfu/g) levels after the decontamination treatments with 4% LA for 60 s at 22°C and 54°C, after the treatments with 2% LA followed by HS concentrations of 97±1°C for 15 s and 133±1°C for 3 s. It was determined that decontamination with lactic acid and hot steam application had a significant reduction effect on C. jejuni in chicken skin samples and the effect of lactic acid was increased depending on the concentration.

Keywords: Campylobacter jejuni, chicken meat, decontamination, hot steam, lactic acid