Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Inoculated on Chicken Meat.

This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populations was assessed during refrigerated storage (10 °C). There was a substantial increase in aerobic bacteria, reaching nearly 7 log colony forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken meat.