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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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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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cited_by	cdi_FETCH-LOGICAL-c393t-90f4e7e2e7e083d63935219a3ddfcfb24a4008559d573b2bc68299d83ed54f0e3
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container_title	Journal of food protection
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creator	Slavik, M.F. (University of Arkansas, Fayetteville, AR) Griffis, C Li, Y Engler, P
description	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
doi_str_mv	10.4315/0362-028X-54.7.508
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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
title	Effect of electrical stimulation on bacterial contamination of chicken legs
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