Antimicrobial Effects of Lauric Arginate and Ethylenediaminetetraacetic Acid against Salmonella Typhimurium and Salmonella Enteritidis Inoculated on Skinless Ground Chicken Breast Stored at 3±1⁰C Antimicrobial Effects of Lauric Arginate and Ethylenediaminetetraacetic Acid against Salmonella Typhimurium and Salmonella Enteritidis Inoculated on Skinless Ground Chicken Breast Stored at 3±1⁰C – Direct Research Journal of Agriculture and Food Science
Original Research Article

Antimicrobial Effects of Lauric Arginate and Ethylenediaminetetraacetic Acid against Salmonella Typhimurium and Salmonella Enteritidis Inoculated on Skinless Ground Chicken Breast Stored at 3±1⁰C

Clarissa M. Harris
Sally K. Williams*
Article Number: DRJAFS10600889
DOI: https://doi.org/10.26765/DRJAFS10600889
ISSN: 2354-4147

Vol.8 (6), pp. 191 -198, June 2020

Copyright © 2020

Author(s) retain the copyright of this article


Abstract

The objectives of this research were to determine antimicrobial effects of Lauric arginate (LAE) alone and in combination with Ethylenediaminetetraacetic acid (EDTA) against Salmonella Typhimurium (ST), Salmonella Enteritidis (SE), and total psychrotrophs in ground chicken meat, and the effects of LAE and EDTA on pH of the ground meat. Salmonella Typhimurium (10cfu/g) and Salmonella Enteritidis were inoculated separately into ground chicken breast meat and treated with LAE alone (0.1, 0.5, 1.0, and 2.0%) and in combination with 0.25% EDTA and stored for 7 days at 3.0 ± 1°C. This study was repeated two times. LAE at 0.1% alone and in combination with EDTA reduced (< 0.05) ST on days 0, 1 (0.1% LAE plus EDTA only on day 1) and 7, and reduced psychrotrohic counts on days 5 and 7 when compared to all other treatments. 1% (except for day 3) and 2% LAE alone, and 0.5, 1, and 2% LAE in combination with EDTA had lower (< 0.05) ST on all days when compared to positive control; and psychrotrophs were reduced when treated with LAE and EDTA combinations, and 1 and 2% LAE alone on day 7. LAE and EDTA had minimal effects on pH for SE, and decreased for ST when combinations of LAE and EDTA were employed. In this study, EDTA and LAE combinations created synergistic effects in reducing bacteria to lower levels than when either EDTA or LAE was used alone. Unlike S. Typhimurium, S. Enteritidis was not as sensitive to LAE and EDTA.

Keywords: Salmonella Typhimurium, psychrotrophic bacteria, lauric arginate, microbiology, shelf life
 Received: May 10, 2020  Accepted: June 16, 2020  Published: June 30, 2020



Copyright © 2025 Direct Research Journal of Agriculture and Food Science

Direct Research Center  logo

Direct Research Center publishes peer-reviewed, open access online journals in areas of Agriculture and Food science, Biology and Biotechnology, Health and Pharmacology, Chemistry and Material science, Engineering and Information Technology and Social Science and Educational Studies.


Creative Commons
Open Access