Reference | Capita_2013_FoodMicr (10261)

The chicken legs were randomly divided intofive batches, eachcontaining ten legs. Samples from four batches were individuallydipped for 15 min into 500 mL of sterile solutions (wt/vol) of tri-sodium phosphate (TSP; Merck, Darmstadt, Germany); 1200 ppmsodium chlorite (SC; Fluka, Madrid, Spain) acidified (ASC) to pH 2.7by adding citric acid (Panreac, Barcelona, Spain); 2% ascorbic acid(AA; SigmaeAldrich Química S.A., Madrid, Spain); and 2% citric acid(CA; Panreac, Barcelona, Spain. Legs inthe remaining batch were dipped into 500 mL of sterile tap water(control).

Fifty chicken legs were collected from carcasses immediatelyafter they were eviscerated at a local poultry processing plant. Samples were evaluated for microbiological quality after 0 and 5days of storage. excising 5 g of skin with a sterile knife blade.

AST Method: Disk Diffusion

Reference explicitly reports AST breakpoints: False

Reference reports using a MIC table: False