Hot succinic acid was tested for destruction of Salmonella on chicken broilers. Immersion in a 3% succinic acid solution at 60 C resulted in some destruction of Salmonella montevideo (200 cells inoculated per leg), but an acid treatment at 85 C for 2–3 min was required to achieve elimination. However, when 200 cells of S. montevideo were inoculated into either a chicken meat or skin homogenate a temperature of only 60 C for 1 and 2 min, respectively, was required for elimination.
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Juven et al. (1974) studied this question.