Effect of electrical stimulation on bacterial contamination of chicken legs

Electrical stimulation was investigated as a method to eliminate or reduce the number of Salmonella typhimurium attached to chicken legs. Salmonellae-inoculated legs were attached to either cathode or anode or placed in an electrical field. In addition, the effect of electrical stimulation on variou...

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Bibliographic Details
Published in:Journal of food protection 1991-07, Vol.54 (7), p.508-513
Main Authors: Slavik, M.F. (University of Arkansas, Fayetteville, AR), Griffis, C, Li, Y, Engler, P
Format: Article
Language:English
Subjects:
ALIMENTOS
Biological and medical sciences
CARNE DE POLLO
CONTAMINACION
CONTAMINATION
ELECTRICIDAD
ELECTRICITE
ELECTROLITOS
ELECTROLYTE
ESTIMULO
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
PRODUIT ALIMENTAIRE
PROPIEDADES ANTIMICROBIANAS
PROPIEDADES MECANICAS
PROPRIETE ANTIMICROBIENNE
PROPRIETE MECANIQUE
SALMONELLA TYPHIMURIUM
SOLUCION
SOLUTION
STIMULUS
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
VIANDE DE POULET
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Summary:Electrical stimulation was investigated as a method to eliminate or reduce the number of Salmonella typhimurium attached to chicken legs. Salmonellae-inoculated legs were attached to either cathode or anode or placed in an electrical field. In addition, the effect of electrical stimulation on various bacteria in an electrolyte solution was studied in order to determine the feasibility of using this method to prevent cross-contamination of poultry carcasses during processing. Stimulation was accomplished using a square wave with an amplitude of 8.5 to 14.5 volts, a frequency of 0.33 Hz or 100 Khz, and a duty cycle of 67%. Results indicate that electrical stimulation is effective in killing bacteria in solution and in reducing the number of salmonellae attached to chicken legs when legs are attached to anodes. Slight meat damage did occur, however, when chicken legs were connected to either anode or cathode
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-54.7.508