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Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


3.3 HEALTH SCIENCES, Animal and dairy science, 4.3 VETERINARY SCIENCE, Agriculture

Publication Details

Innovative Food Science & Emerging Technologies


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 3min). 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 1.37log10cfu/g respectively. Increasing time from 1 to 3min enhanced bacterial dependent of C. jejuni and TEC by 0.49 and 0.31log10cfu/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.



Iraqi Ministry of Higher Education; University of Kufa