Antimicrobial activity of commercial marinades against multiple strains of Salmonella spp.

Marination of poultry meat is widely done for value addition, enhancing shelf life, and increasing consumer acceptance. This study was conducted to determine in vitro the efficacy of commercially available teriyaki and lemon pepper marinades on the survivability of multiple strains of nalidixic acid (NAL) resistant Salmonella spp. S. Typhimurium and S. Heidelberg resistant to 60 microg of NAL and S. Seftenberg resistant to 35 microg of NAL were individually inoculated into the marinades (ca. 10(8) CFU/ml) and maintained at 4 and 25 degrees C for up to 32 h. Teriyaki marinade significantly (p<0.05) reduced the populations of all three strains of Salmonella over the 32 h period as compared to lemon pepper, irrespective of the storage temperature. Following the 32 h storage, irrespective of the storage temperature, surviving populations of S. Heidelberg, Typhimurium, and Senftenberg were reduced (p<0.05) by 3.55, 4.62 and 2.27 log(10) CFU/ml respectively at 0 h and subsequently were reduced (p<0.05) below detectable limits after 32 h whereas no significant reductions (p>0.05) were observed in the lemon pepper marinade. These findings suggest that, in addition to the potential for improving the sensory attributes of poultry products, marination can enhance their safety irrespective of the storage temperature. The findings from this study suggest a promising approach in developing antimicrobial systems for poultry products.