The Effects of Acidified Sodium Chlorite and Acidified Sodium Chlorite Containing Sauce on Listeria monocytogenes in Chicken Chops

This study was aimed to investigate the effects of acidified sodium chlorite (ASC) and ASC containing sauce on chicken chops contaminated with Listeria monocytogenes. Chickenchops were experimentally contaminated with L. monocytogenes.For the bacterial inhibition, the chops were treated with sauce, ASC (200 ppm and 1800 ppm) and ASC containing sauce. The groups are planned according to the proportions of decontaminants applied and the estimated shelf life of the product.Contaminated 8 groups chops (1 group contaminated control)were placed in plastic containers, and kept at 4 ° C for 7 days. The samples were investigated in terms of L. monocytogenesat 0., 2., 3., 5. and 7. days. It was determined that there was statistically significant difference between groups in terms of number of L. monocytogenes . The highest decrease in number of L. monocytogeneswas determined in group 6 on day 7 as 1.85 log10cfu/g. In this study, the highest antimicrobial effect on L. monocytogeneswas found in chicken chops kept after holding it for 2 minutes in solution containing 1800 ppm ASC. In conclusion, ASC solution decreases the risk of L. monocytogenesin chicken chops