<i>In vitro</i> synergistic effects of peracetic acid and biocides approved for use in poultry meat processing against four serotypes of non-typhoidal <i>Salmonella enterica</i>.

ABSTRACT: During poultry meat processing, multiple biocides can be applied to reduce foodborne pathogen contamination. Previous experiments have investigated the efficacy of several biocides, but few have investigated the efficacy of multiple biocides applied in series. Here, we evaluated the synergistic effects of peracetic acid (PAA) in combination with other commonly applied biocides approved for use in U.S. poultry meat processing: cetylpyridinium chloride (CPC), calcium hypochlorite (CH), and sodium hypochlorite (SH). Serotype-specific mixtures of Salmonella isolates (serotypes Typhimurium, Enteritidis, Kentucky, and Infantis) were exposed to PAA and other biocides, individually and in combination, in 96-well plates using broth culture. Mixtures were exposed to the first biocide for 15 s

SUBMITTER: McMillan EA 

PROVIDER: S-EPMC12502728 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature