Effect of pimenta essential oil and peracetic acid as pre-grind dip treatments on emerging Salmonella, spoilage bacteria, and quality attributes of ground turkey during chilled storage.

Effective postharvest interventions at the processing stages are recommended to control the transmission of emerging Salmonella serotypes from poultry products to humans. This study investigated the efficacy of pimenta essential oil (PEO) as a pre-grind chill dip antibacterial alone or in combination with peracetic acid (PAA) against emerging serotypes of Salmonella (S. Agona and S.

Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat.

Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing.