High intensity ultrasonication (US) alone or in combination with chemical immersion treatments of lactic acid (3% LA), sodium decanoate (3% SD) and trisodium phosphate (10% TSP) were investigated to reduce populations of Campylobacter jejuni and spoilage organisms in raw chicken. Different experimental conditions were used including a range of temperatures (4 °C, 25 °C and 54 °C) and exposure times (1, 2 and 3 min). All combination treatments significantly reduced C. jejuni compared to their individual treatments while only the combination US + SD significantly reduced Total Viable Count (TVC). Multiple linear regression predicted bacterial reductions resulting from changing treatment, temperature and time or each group of microorganisms. Increasing temperature from 4 °C to 54 °C would enhance C. jejuni, TVC and Total Enterobacteriaceae Count (TEC) reductions by 0.73, 1.02 and 1.37 log₁₀ cfu/g respectively. Increasing time from 1 to 3 min enhanced bacterial dependent of C. jejuni and TEC by 0.49 and 0.31 log₁₀ cfu/g respectively.

Industrial relevance.

This study demonstrates the potential application of high intensity ultrasomication alone or in combination with chemical treatments to reduce bacterial contamination of chicken carcasses. Different tempretures and times were investigated to optimize the most effective treatments conditions in chicken abattoirs.

研究了单独使用高强度超声（US）或与化学浸泡处理相结合的方法，对乳酸（3％LA），癸酸钠（3％SD）和磷酸三钠（10％TSP）进行化学处理，以减少空肠弯曲杆菌和腐败菌的数量。生鸡肉。使用了不同的实验条件，包括温度范围（4°C，25°C和54°C）和暴露时间（1、2和3分钟）。所有联合治疗均显着降低空肠弯曲杆菌与单独治疗相比，只有US + SD组合可显着降低总生存计数（TVC）。多元线性回归预测，由于处理，温度和时间或每组微生物的变化而导致细菌减少。将温度从4°C升高到54°C可使空肠弯曲杆菌，TVC和总肠杆菌科计数（TEC）分别降低0.73、1.02和1.37 log ₁₀  cfu / g。从1分钟增加到3分钟，空肠弯曲杆菌和TEC的细菌依赖性分别提高了0.49和0.31 log ₁₀  cfu / g。

行业相关性。

这项研究证明了单独或与化学治疗结合使用高强度超声治疗可以减少鸡car体的细菌污染。研究了不同的温度和时间，以优化鸡屠宰场中最有效的治疗条件。