Abstract: In this study, the decontamination effects of atomization spraying with lactic acid, propionic acid, tartaric acid, citric acid, gluconic acid, sotassium sorbate or sodium pyrophosphate (2% by mass each) on broiler carcasses from a slaughterhouse were determined together with the influence of organic acid combinations on the quality of broiler carcasses during storage. Results indicated that citric acid, propionic acid and tartaric acid exhibited better efficacy in reducing bacterial counts on broiler carcasses surface including total lactic acid bacteria, Staphylococcus spp., Pseudomonas spp., Brochothrix thermosphacta and Enterobacteriaceae. The combination of 1% citric acid, 0.5% propionic acid and 0.5% tartaric acid was more effective than each alone while having little influence redness (a*), yellowness (b*) and lightness (L*) values. During 11 days of storage, quality indexes such as total plate count, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) content were obviously decreased in the combination treatment group. Taken together, combined organic acid treatment has significant decontamination effect on broiler carcasses and thus can be used to prolong the shelf life of the products.

Key words: broiler carcasses, organic acid, atomization spraying treatment, decontamination