Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid

Control de Salmonella yEscherichia colimediante el uso de quitosano y acido lactico en filetes de pollo refrigerados Chitosan (0.5%, 1%, 2%), lactic acid 1%, and combination of chitosan 2% and lactic acid 1% were used as treatment of chicken fillets stored at 4 degrees C to controlSalmonella typhimurium(S. Typhimurium) andEscherichia coli(E. coli). The results indicated that chitosan 0.5% did not reduce the count of S. Typhimurium or E. coli. Meanwhile, chitosan 1% significantly reduced E. coli count by 1 log; however, no reduction effect could be observed forS.Typhimuriumcount. Chitosan 2%, lactic acid 1%, and combination of chitosan 2% and lactic acid 1% significantly reduced the count of S. Typhimurium and E. coli through the storage time (by about 1.2-1.4 log) and E. coli (by about 1 log). Treatment with lactic acid 1% significantly reduced overall sensory score of chicken fillet till the third day of storage. Chitosan has no adverse effect on sensory properties of the samples.