The effect of Pediocin coating on pathogenic fresh fillet chicken

Poultry meat gets spoilt rapidly, hence, it should be stored in appropriate conditions. One of the ways to preserve this product is to use antimicrobial coatings. In this study, we examined the Chitosan and Chitosan-Pediocin coatings under refrigerator conditions at a temperature of 4 C. The samples were packed in three groups, including uncoated as the control samples, samples Chitosan coating, Samples with Chitosan- Pediocin coating, they were tested for microbial (total bacterial count, Salmonella count, and positive staphylococcus aureus coagulase) and pH features during on the first, third, fifth, and seventh days. The samples were found to be more effective than the Chitosan coated samples. The Chitosan-Pediocin coated samples prevented the growth of total bacterial. Including Salmonella, and positive staphylococcus aureus coagulase, in addition it increased the shelf life of fresh chicken under refrigerator conditions at the temperature of 4 C by seven days, In addition, the Chitosan coating increased the shelf life of fresh chicken under refrigerator conditions by three days in addition it demonstrated and inhibitory effect on the overall bacterial growth until the third day; Moreover, it demonstrated an antibacterial effect on the Salmonella and positive staphylococcus aureus coagulase until the fifth day.

کلیدواژه ها:

Chicken meat ، Chitosan ، Pediocin ، Salmonella ، Staphylococcus aureus