الفهرس 
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Abstract
A total of one hundred and fifty samples of fresh chicken cuts (thigh and wing, 50 each) and 50 necks were collected, from different retail markets, and processed for isolation and identification of Salmonella spp., Listeria monocytogenes and Escherichia coli. Salmonella enterica serovar Kentucky was isolated from 2 % of examined samples. Cell suspension of Salmonella enterica serovar Kentuky was prepared, attached into skin and treated by dipping in organic acids (Lactic, Levulinic, and Acetic by 1-2 %), Sodium dodecyl sulfate (SDS) (0.5-1 %) or their different combinations for 1-3 minutes. Lactic acid had the highest bactericidal efficacy, however, levulinic acid showed the lowest bactericidal efficacy. Different combinations of SDS with organic acids resulted in synergistic inactivation of S. enterica serovar Kentucky attached to chicken skin. Chicken drumsticks were treated by dipping in the most effective combination treatments against S. enterica serovar Kentuky and evaluated for sensory attributes of raw and cooked samples. The sensory scores of raw chicken drumsticks treated with different combinations of acids and SDS evaluated immediately after treatments (0-time) revealed non-significant (P 0.05) changes from those of control (samples dipped in distilled water). Cooking of treated drumsticks immediately after treatment (0-time) resulted in non-significant (P 0.05) difference in sensory scores. Panelists detected a slight acidic odor in samples treated with combinations of lactic acid 2 % and SDS 1 % immediately after cooking which disappeared within few minutes. Treatment of chicken drumsticks with combinations of organic acids and SDS increased the shelf life of these drumsticks for 4 days at chilling temperature. Therefore, combinations of SDS with organic acids can be practically used for effective elimination of foodborne pathogens from chicken surface.