Title of Research:
Effective Solution Mix of Peroxyacetic Acid or Lactic Acid for
Pathogen Reduction on Quail Carcasses in Small and Very Small Quail
University of Georgia, Athens, GA.
Dr. A. Estes Reynolds, Jr., Ph.D.
To determine the most cost effective solution mix of
peroxyacetic acid or lactic acid with water and phosphoric acid
buffers (PBS) that will contribute to reduction of pathogens on
The study used spray equipment which can be pumped up to 20-30 psi.
The study found that a hand held sprayer with a fan nozzle to apply the
acid spray solution is very easy and gives high mobility for the operator
to apply covering complete carcasses. Three trials using 2% lactic acid
on quail carcasses pre- and post-chill resulted in a reduction of 2.0
to 2.5 log10 in aerobic plate count and 1.4 to 2.4 log10 reduction in
E. coli, 10 CFU/ml. post-chill results. The lactic acid spray further
reduced the counts by .05 to 1.3 log10 for aerobic plate count and E. coli
CFU/ml over the control samples. Lactic acid has several advantages over
peroxyacetic acid. It has a greater residual effect than peroxyacetic acid
or cold water wash alone, gave better results, and is easier to handle and
store. Peroxyacetic acid was not as effective as lactic acid in reducing
the number of Salmonella positives.
Quail is not an amenable species. However, the results of this
study show that small and very small plants that slaughter amenable
poultry species can effectively adopt this simple and low cost technology
to reduce pathogens on the carcasses of the birds that they slaughter.
When small and very small plants use either peroxyacetic acid or
lactic acid for pathogen reduction on quail carcasses, it is
economically beneficial to the small and very small plants if they
know the most effective percentage of the organic acid to mix with
water for pathogen reduction. This research should decrease their
operating cost while helping them to ensure food safety and public
The full report on this research can be found on the Fiscal Year 2003 table under the column Food Safety Technologies - Additional Information.