Table 3.
Comparison of PAA treatment effectiveness with other antimicrobials for decontamination in chicken meat.
| Reference | Bacteria | Sample | Environment | Application | Treatment | Reduction (log10 UFC/g) |
|---|---|---|---|---|---|---|
| Ae Kim et al. (2017) | Total mesophil count | Chicken carcass | After chiller | Immersion | 750 ppm PAA/15 s | 4.08 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.60% CPC/10 s | ≅3.7 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.60% CPC/20 s | ≅3.7 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.60% CPC/30 s | ≅3.7 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 700 ppm PAA /10 s | 3.50 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.60% CPC/30 s | ≅3.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.35% CPC/10 s | ≅3.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.35% CPC/20 s | ≅3.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.35% CPC/30 s | ≅3.5 |
| Ae Kim et al. (2017) | Campylobacter | Chicken carcass | Before evisceration | Aspersion | Amplon (pH 1.3) | 3.25 |
| Kataria et al. (2020) | Campylobacter coli | Chicken Wing | Laboratory | Immersion | 500 ppm PAA/10 s | ≅2.5 |
| Kataria et al. (2020) | Campylobacter coli | Chicken Wing | Laboratory | Immersion | 500 ppm PAA/60 min | ≅2.5 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.60% CPC/20 s | ≅2.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 1,000 ppm PAA/10 s | ≅2.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 1,000 ppm PAA/20 s | ≅2.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 1,000 ppm PAA/30 s | ≅2.5 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Thigh | Laboratory | Immersion | 1% CA + 500 ppm de PAA | 2.34 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 700 ppm PAA/20 s | 2.30 |
| Ae Kim et al. (2017) | Campylobacter | Chicken carcass | After chiller | Immersion | 750 ppm PAA/15 s | 2.23 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | 400 ppm PAA+ Phage/20 s | 2.2–2.5 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | 50 ppm PAA + Fago/20 s | 2.2 |
| Nagel et al. (2013) | Salmonella Typhimurium | Chicken carcass | After chiller | Immersion | 1,000 ppm PAA/20 s | 2.14 |
| Nagel et al. (2013) | Campylobacter jejuni | Chicken carcass | After chiller | Immersion | 1,000 ppm PAA/20 s | 2.03 |
| Nagel et al. (2013) | Salmonella Typhimurium | Chicken carcass | After chiller | Immersion | 400 ppm PAA/20 s | 2.02 |
| Kataria et al. (2020) | Campylobacter coli | Chicken Wing | Laboratory | Immersion | 50 ppm PAA/10 s | ≅2 |
| Kataria et al. (2020) | Campylobacter coli | Chicken Wing | Laboratory | Immersion | 50 ppm PAA/60 min | ≅2 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 700 ppm PAA/10 s | ≅2 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 700 ppm PAA/20 s | ≅2 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 700 ppm PAA/30 s | ≅2 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 1,000 ppm PAA/10 s | ≅2 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 1,000 ppm PAA/20 s | ≅2 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 1,000 ppm PAA/30 s | ≅2 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 700 ppm PAA/30 s | 2.00 |
| Nagel et al. (2013) | Campylobacter jejuni | Chicken carcass | After chiller | Immersion | 400 ppm PAA/20 s | 1.93 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Immersion | 1,000 ppm PAA/30 s | 1.92 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Immersion | 1,000 ppm PAA/30 s | 1.87 |
| Kataria et al. (2020) | Salmonella Typhimurium | Chicken Wing | Laboratory | Immersion | 500 ppm PAA/60 min | ≅1.8 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Immersion | 500 ppm PAA/30 s | 1.77 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | 400 ppm PAA/20 s | 1.7 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | Chlorine 30 ppm + Phage/20 s | 1.7 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Immersion | 500 ppm PAA/30 s | 1.68 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.35% CPC/10 s | ≅1.6 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.35% CPC/20 s | ≅1.6 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.35% CPC/30 s | ≅1.6 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.60% CPC/10 s | ≅1.6 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Breast | Laboratory | Immersion | 1% CA + 1,200 ppm de PAA | 1.57 |
| Ae Kim et al. (2017) | Campylobacter | Chicken carcass | After chiller | Immersion | Amplon (pH 1.4/15 s) | 1.53 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Thigh | Laboratory | Immersion | 0.5% CA + 500 ppm de PAA | 1.52 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Aspersion | 1,000 ppm PAA/10 s | 1.45 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Breast | Laboratory | Immersion | 2% CA | 1.41 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Immersion | 250 ppm PAA/30 s | 1.33 |
| Kataria et al. (2020) | Salmonella Typhimurium | Chicken Wing | Laboratory | Immersion | 50 ppm PAA/60 min | ≅1.3 |
| Bauermeister et al. (2008) | Salmonella Typhimurium | Chicken carcass | Chiller | Immersion | 200 ppm PAA/10 min | 1.30 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Breast | Laboratory | Immersion | 1,200 ppm PAA/2 min | 1.25 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Breast | Laboratory | Immersion | 2% CA + 1,200 ppm de PAA | 1.25 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Aspersion | 1,000 ppm PAA/10 s | 1.24 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Aspersion | 500 ppm PAA/10 s | 1.23 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Immersion | 250 ppm PAA/30 s | 1.23 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | CPC 0.2% + Fago/20 s | 1.2–1.3 |
| Bauermeister et al. (2008) | Salmonella Typhimurium | Chicken carcass | Chiller | Immersion | 100 ppm PAA/10 min | 1.20 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Breast | Laboratory | Immersion | 1% CA | 1.19 |
| Ae Kim et al. (2017) | Campylobacter | Chicken carcass | Chiller Simulator | Immersion | Amplon (pH 1.4/15 s) | 1.15 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Immersion | 100 ppm PAA/30 s | 1.01 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Aspersion | 250 ppm PAA/10 s | 1.01 |
| Kataria et al. (2020) | Salmonella Typhimurium | Chicken Wing | Laboratory | Immersion | 500 ppm PAA/10 s | ≅1 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | LAE 200 PPM + Fago/20 s | 0.8–1 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Thigh | Laboratory | Immersion | 1% CA | 0.98 |
| Bauermeister et al. (2008) | Salmonella Typhimurium | Chicken carcass | Chiller | Immersion | 25 ppm PAA/10 min | 0.90 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Aspersion | 500 ppm PAA/10 s | 0.85 |
| Nagel et al. (2013) | Salmonella Typhimurium | Chicken carcass | After chiller | Immersion | 40 ppm chlorine/20 s | ≅0.8 |
| Nagel et al. (2013) | Salmonella Typhimurium | Chicken carcass | After chiller | Immersion | 5,000 ppm Lisozima/20 s | ≅0.8 |
| Bauermeister et al. (2008) | Campylobacter jejuni | Chicken carcass | Chiller | Immersion | 200 ppm PAA/10 min | 0.80 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Immersion | 100 ppm PAA/30 s | 0.78 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Aspersion | 250 ppm PAA/10 s | 0.74 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Thigh | Laboratory | Immersion | 0.5% CA | 0.70 |
| Nagel et al. (2013) | Salmonella Typhimurium | Chicken carcass | After chiller | Immersion | 40 ppm chlorine/20 s | ≅0/7 |
| Nagel et al. (2013) | Campylobacter jejuni | Chicken carcass | After chiller | Immersion | 40 ppm chlorine/20 s | ≅0.7 |
| Nagel et al. (2013) | Campylobacter jejuni | Chicken carcass | After chiller | Immersion | 5,000 ppm Lisozima/20 s | ≅0.7 |
| Kumar et al. (2020) | Salmonella Typhimurium | Chicken Breast | Laboratory | Aspersion | 100 ppm PAA/10 s | 0.65 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | CPC 0.2%/20 s | 0.6–0.7 |
| Nagel et al. (2013) | Salmonella Typhimurium | Chicken carcass | After chiller | Immersion | Water | ≅0.6 |
| Nagel et al. (2013) | Campylobacter jejuni | Chicken carcass | After chiller | Immersion | 40 ppm chlorine/20 s | ≅0.6 |
| Kataria et al. (2020) | Salmonella Typhimurium | Chicken Wing | Laboratory | Immersion | 50 ppm PAA/10 s | ≅0.57 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | Chlorine 30 ppm/20 s | 0.5–0.6 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | LAE 200 PPM/20 s | 0.5–0.6 |
| Zhang et al. (2019) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.003% Chlorine/10 s | ≅0.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.003% Chlorine/10 s | ≅0.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.003% Chlorine/20 s | ≅0.5 |
| Zhang et al. (2019) | Campylobacter jejuni | Chicken Thigh | Laboratory | Immersion | 0.003% Chlorine/30 s | ≅0.5 |
| Ae Kim et al. (2017) | Total mesophil count | Chicken carcass | Chiller Simulator | Immersion | Amplon (pH 1.4/15 s) | ≅0.5 |
| Nagel et al. (2013) | Campylobacter jejuni | Chicken carcass | After chiller | Immersion | Water | ≅0.5 |
| Sukumaran et al. (2015) | Salmonella | Chicken Skin | After chiller | Immersion | 50 ppm PAA | 0.4–0.6 |
| Ae Kim et al. (2017) | Total mesophil count | Chicken carcass | Before evisceration | Aspersion | Amplon (pH 1.3) | ≅0.4 |
| Bauermeister et al. (2008) | Campylobacter jejuni | Chicken carcass | Chiller | Immersion | 25 ppm PAA/10 min | 0.40 |
| Sukumaran et al. (2015) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.003% Chlorine/20 s | ≅0.3 |
| Bauermeister et al. (2008) | Campylobacter jejuni | Chicken carcass | Chiller | Immersion | 100 ppm PAA/10 min | 0.30 |
| Kumar et al. (2020) | Campylobacter coli | Chicken Breast | Laboratory | Aspersion | 100 ppm PAA/10 s | 0.28 |
| Sukumaran et al. (2015) | Salmonella Typhimurium | Chicken Thigh | Laboratory | Immersion | 0.003% Chlorine/30 s | ≅0.2 |
| Manjankattil et al. (2021) | Salmonella Heidelberg | Chicken Thigh | Laboratory | Immersion | 500 ppm PAA/2 min | NG |
| Ae Kim et al. (2017) | Total mesophil count | Chicken carcass | After chiller | Immersion | Amplon (pH 1.4/15 s) | NG |
| Ae Kim et al. (2017) | Salmonella | Chicken carcass | After chiller | Immersion | 750 ppm PAA/15 s | Qualitative analysis |
| Ae Kim et al. (2017) | Salmonella | Chicken carcass | Before evisceration | Aspersion | Amplon (pH 1.3) | Qualitative analysis |
| Ae Kim et al. (2017) | Salmonella | Chicken carcass | Chiller Simulator | Immersion | Amplon (pH 1.4/15 s) | Qualitative analysis |
| Ae Kim et al. (2017) | Salmonella | Chicken carcass | After chiller | Immersion | Amplon (pH 1.4/15 s) | Qualitative analysis |
Key1: CA: caprylic acid; PC: positive control; NG: no grow detected; CPC: chloride of cetylpyridinium; LAE: arginate lauric; PAA: peracetic acid.