In Vitro Inactivation of Salmonella Enteritidis in Autoclaved Chicken Cecal Contents by Caprylic Acid

Abstract

Contamination of poultry and poultry products by Salmonella Enteritidis is a serious problem worldwide. The effects of caprylic acid (50 and 100 mM) on S. Enteritidis in autoclaved chicken cecal contents and tryptic soy broth at 40°C was studied. Both concentrations of caprylic acid reduced the population of S. Enteritidis by ~5.0 log10 cfu/mL within 1 min, with complete inactivation of the pathogen at 24 h. Results of the study revealed that caprylic acid was highly effective in killing S. Enteritidis in autoclaved chicken cecal contents in a rapid time frame.