Abstract The widespread practice of washing raw poultry has been the target of multiple consumer education campaigns in recent years. In addition to rinsing with plain water, a subset of consumers report using acidic solutions (diluted lemon/lime juice or vinegar) to wash raw poultry. While studies have demonstrated the ineffectiveness of acidic marinades to eliminate pathogens from raw meat, the effect of acidic washes on raw poultry has not previously been examined. The research reported here determined the fate of Salmonella enterica 19214 inoculated onto raw poultry and subsequently exposed to acidic washes. Chicken breasts were inoculated with approximately 5 × 108 CFU of Salmonella enterica 19214 (resistant to tetracycline, streptomycin and chloramphenicol). Inoculated breasts were then washed for 10 s, 30 s, 2 min or 5 min in control (tap water) or acidic (10% vinegar or 10% lemon juice) solutions to simulate consumer washing. Following washing, S. enterica 19214 levels were determined both in the wash water and on the chicken using media containing antibiotics. Washing with 10% vinegar (pH 3.1) resulted in the recovery of 7.23–7.46 log CFU/ml S. enterica from the chicken and 6.63 to 6.73 log CFU/ml S. enterica from the vinegar wash solution. Washing with 10% lemon juice (pH 2.6) resulted in the recovery of 7.26–7.42 log CFU/ml from the chicken and 6.28 to 7.06 log CFU/ml from the lemon juice wash. Results indicate that acidic washes result in live Salmonella both in the wash as well as remaining on the chicken. Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.

中文翻译：

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暴露于 10% 柠檬汁和醋洗液的生家禽上沙门氏菌的存活率

摘要 近年来，清洗生禽的广泛做法已成为多项消费者教育活动的目标。除了用普通水冲洗外，一部分消费者报告使用酸性溶液（稀释的柠檬/酸橙汁或醋）来清洗生家禽。虽然研究表明酸性腌泡汁不能有效地消除生肉中的病原体，但酸性洗涤对生禽肉的影响以前没有被研究过。此处报告的研究确定了肠道沙门氏菌 19214 接种到生禽肉上并随后暴露于酸性洗涤液的命运。鸡胸肉接种了大约 5 × 108 CFU 的肠道沙门氏菌 19214（对四环素、链霉素和氯霉素具有抗性）。然后将接种的乳房清洗 10 秒、30 秒、2 分钟或 5 分钟在对照（自来水）或酸性（10% 醋或 10% 柠檬汁）溶液中模拟消费者洗涤。洗涤后，使用含有抗生素的培养基测定洗涤水中和鸡身上的肠球菌 19214 水平。用 10% 醋 (pH 3.1) 洗涤后，鸡肉中回收了 7.23–7.46 log CFU/ml 肠链球菌，醋洗涤液中回收了 6.63 至 6.73 log CFU/ml 肠道链球菌。用 10% 的柠檬汁 (pH 2.6) 清洗导致鸡肉回收 7.26–7.42 log CFU/ml，柠檬汁清洗回收 6.28 至 7.06 log CFU/ml。结果表明酸性洗涤液导致洗涤液中以及鸡上残留的活沙门氏菌。