he current study aimed to determine the effects of chlorine (50 ppm) and triple-mixture of
peroxyacetic acid (PPA, 300 ppm) dipping on the native spoilage and pathogen contamination
levels and shelf-life of chicken giblets obtained from live poultry markets in Tukh City, Egypt,
in comparison to Egyptian standardizing organization norms. In terms of shelf life, PAA- and chlorinedipped giblets were hygienically acceptable, with APC values less than six log CFU/g until the ninth
and sixth chilling-days, respectively. After six chilling days, the control giblets exhibited clear signs of
decomposition: however, PAA and chlorine dipping delayed spoilage until the fifteenth and twelfth
chilling days, respectively. Most of the hygienic indices of giblets dipped in PAA and chlorine did not
differ statistically during the first chilling period; however, PAA eventually demonstrated a superior
retardation impact on the growth curves of most native bacterial indices, including Escherichia coli.
Salmonella Enteritidis was isolated from studied giblets with an average level of 2.8 log CFU/gram.
PAA and chlorine dipping significantly impeded the growth curve of Salmonella Enteritidis in giblets,
and it was not detectable for fifteen and twelve days, respectively. Finally, the combination of chilling
(1± 0.5 °C) and tested antimicrobial dipping, specifically PAA, improved giblets hygiene indices and
shelf-life after a five-minute. Therefore, although current findings suggest substituting PAA for
chlorine, residual risks and associated environmental implications, as well as the evolution of
antibacterial resistance, should all be considered prior to this step |
