Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality

The objective of the current study was to use sodium dodecyl sulfate (SDS) for enhancing the lethality of organic acids against Salmonella enterica, so that lower concentrations of organic acids can effectively eliminate the pathogen from chicken surfaces. Cell suspension of S. enterica Kentucky was prepared, attached into the skin and treated by dipping in organic acids (Lactic, Levulinic, and Acetic; 10-20 g/kg), SDS (5-10 g/kg) or their combinations for 1-3 min. Lactic acid revealed the highest bactericidal efficacy, however, levulinic acid showed the lowest bactericidal efficacy. Different combinations of SDS with organic acids resulted in synergistic inactivation of S. enterica Kentucky attached to chicken skin. More than 5 log reduction of S. enterica Kentucky were achieved by combinations of lactic acid or acetic acid with SDS. Sensory characteristics of chicken drumsticks treated with the most effective combinations of organic acids and SDS were satisfactory. Therefore, combining organic acids specially lactic or acetic with SDS might be suitable for application by chicken processors for effective decontamination of chicken carcasses or cuts.