The Effect of Water Pressure and Chlorine Concentration on Microbiological Characteristics of Spray Washed Broiler Carcasses (original) (raw)
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Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
Journal of Applied Veterinary Sciences, 2019
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Trimming and washing poultry carcass to reduce microbial contamination: A comparative study
Poultry Science, 2014
The objective of this study was to compare the efficiency of washing and trimming broiler carcasses to reduce bacterial contamination. At the postevisceration site, 100 broiler carcasses were collected during 4 visits to a slaughterhouse in Santa Catarina State, Brazil. Birds were from the same flock, age, and approximately 2.4 kg of weight. Groups were as follows: group 1, with fecal contamination; group 2, without fecal contamination; group 3, with fecal contamination and trimmed; group 4, with fecal contamination and washed; group 5, with fecal contamination, and washed and trimmed. Carcass washings were performed with at least 1.5 L/bird of potable water (0.5 to 1 mg/kg of residual chlorine) at room temperature (20-25°C) using spray cabinets with 44 spray nozzles distributed into 2 chambers (pressure of 2 kgf/cm 2 and 4 kgf/cm 2).
Decontamination of inoculated chicken carcasses by using some microbial decontaminators
Benha Veterinary Medical Journal, 2015
This study was conducted to evaluate the efficacy of three decontaminators in reducing the level of contamination in chicken carcasses which had been artificially contaminated. A grand total of forty random samples of raw chicken carcasses were purchased directly from local markets. Chicken samples were then dipped in cultures of the tested microorganisms (Salmonella spp., Staphylococcus aureus, E.coli O157:H7 and L. monoctogens) (10 samples for each microorganism). Then dipped into containers containing distilled water (control) , chlorine 30 ppm, 50 ppm and 70 ppm, trisodium phosphate 3%, 5% an 8% and lactic acid 0.75%, 1.25% and 2% , where the reduction percentage of
Journal of Food Safety, 2018
The objective of this study was to investigate the effect of the condition of scalding on the microbiological quality of the chilled carcasses. For this purpose, clean (A) or dirty (B) water was used for scalding, samples were collected in every 30 min for 150 min from each of three scalding tanks (Tank 1, Tank 2, Tank 3), from drips collected after defeathering and inner-outer bird washing steps, and from chilled carcasses (C). All samples were analyzed for the microbiologically and also physicochemical parameters of scalding fluids. Total aerobic counts significantly increased in all of the scalding tanks as the time progress in both groups A and B. As a result, effect of scalding with clean water on microbiological quality of the broiler carcasses disappeared within the first 30 min, and no meaningful difference was found during the remaining time period. Practical applications Scalding is carried out at static water using either clean or dirty water in small or medium-size broiler slaughterhouses. Organic substances, dry matters, and protein levels in scalding tanks increase by the time and these parameters effects the carcass contamination. In this study, moderate correlation was found between the organic matter level in the scalding tanks and the numbers of coliform bacteria of the carcasses. This correlation between the level of organic matter in the scalding water and coliform bacteria may indicate that this parameter can have a potential to be used as critical limit in plants using clean water-scalding. 1 | I NTR OD U CTI ON Avian species carry a number of microflora members in their feathers, skin, legs, and GI tracts (Bolder, 1997). The existing flora on the live birds cross-contaminate equipment surfaces, other birds and plant-environment during the slaughter and evisceration steps. In addition, bacterial load will increase as the time progress depending on the level of hygienic conditions of the plant (Hinton, Cason, & Ingram, 2004). Poultry meat can harbor a number of microorganisms including pathogens and saprophytes. Microflora of poultry meat frequently include bacterial species such as Salmonella spp., Campylobacter spp.,
Microbial Risk Assessment in the Main Steps of Poultry Slaughter
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj Napoca Veterinary Medicine, 2013
Along the technological course of broiler poultry processing, the degree of carcass contamination can be controled only through the strict accomplish of good hygiene practices (GHP), respectively of the HACCP system. The contamination of poultry carcasses with Salmonella and Campylobacter represents a major public health issue, given the high incidence of food poisoning with these microorganisms. Taking into account the facts mentioned above, in our research we tried to perform an assesment of the microbiological risk represented by the the total plate count (TPC) respectively E. coli, as well as the identification of Salmonella spp., Campylobacter spp. and Listeria spp. The study material was represented by 54 poultry carcasses collected from the following steps of the slaughtering process: reception of live birds, scalding, evisceration and storage. The samples were processed through stabdardized methods in order to evaluate the load and the presence of Salmonella spp., Campylobacter jejuni/coli, Listeria spp. respectively Echerichia coli. All results were statistically interpreted though the ANOVA monofactorial analysis. From the statistical processing of the obtained results, a significant decrease in the total germ load (TPC) was noticed when comparing the reception samples with the scalding ones (p<0.05). E. coli was identified in 22.22% from the total number of the collected samples. A significant decrease E. coli load was noticed in the following stages of carcass processing: reception-scalding, evisceration-refrigeration (p<0.05). At the same time, a significant increase of the E. coli number was revealed in the scalding step when comparing it with the evisceration step, due to carcass contamination consecutive to intestine ruptures (p<0.05). Salmonella germs were identified in 24.07% of the collected samples, without the identification of pathogen serotypes like S. enteritidis and/or S. tiphymurium. We mention that no Campylobacter germs were identified. Following the results obtained we can state that the microbiological risk represented by the presence of spoilage and pathogen germs has a distinguished importance for the carcass sanitation if the good hygiene practices (GHP, GMP) are not respected along the processing flow diagram.
The Contamination Level Of The Poultry Carcasses During The Slaughtering Flow
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 2013
During the past years, both production and consump tion of poultry meat has known an ascending path worldwide. This led to an intensive production simultaneous with a growing number of agricultural farms. In this context, germ contamination may be influenced by several technological factors during the slaughtering proce ss. The aim of the present study is to evaluate the impact of some poultry slaughtering stages such as bleeding, depluming, evisceration, washing, cooling, packing -on the carcasses germ flora. The experiment took place in a slaughtering house situated in Iasi County, Romania. The evaluation wa s accomplished by the following microbiological parameters: total number of germs (TNG), Coliformi fecali , Enterobacteriaceae , Escherichia coli . The samples were gathered for five months from a total number of 180 "Ross 308" poultry carcasses, which were randomly chosen during the sl aughtering. The biological material comes from the poultry growing specialized fa...
Effect of slaughterhouse hygienic practices on the bacterial contamination of chicken meat
This study consists of a survey to assess the level of compliance withgood hygiene practices (GHP) in poultry slaughterhouses in the Biskra region(Algeria) and an assessment of the microbiological quality of poultry carcassesfor the consumption. A total of 60 carcasses collected from 6 abattoirs havebeen microbiological analyzed. The study focused on bacterial count of thetotal mesophilic aerobic flora (FAMT) and enumeration of fecal Coliforms,Staphylococcus aureus and Salmonella qualitative research. These analyzes weremade according to the French National Organization for Standardization (AFNOR).Survey results showed two categories of slaughtering, the first categoryrepresent 16.67% of the poultry carcasses studied is characterized by theobservance of principles and standards for slaughter while the second onerepresent 83.33% of the poultry carcasses and characterized by unsatisfactoryhygienic practices. The prevalence of infection by Salmonella andStaphylococcus aureus at 6 slaug...
Poultry Science, 2007
During processing, fecal material may con-552 kPa, 5 s dwell time, using approximately 189 L per tact broiler carcasses externally or internally. A study was min of tap water at ambient temperature. After a I-min conducted to determine the effect of external vs. internal drip, whole carcass rinses were conducted on each carfecal contamination on numbers of bacteria on broiler cass, and coliforms, Escherichia coli, and Campylobacter carcasses. In each of 3 trials, 12 carcasses just prior to counts were determined and reported as log cfu/mL of evisceration were obtained from a commercial processing rinse. External carcass contamination resulted in signifiplant, placed on a shackle line, and eviscerated with com-cantly higher (P < 0.05) coliform, E. coli, and Campylobacter numbers than internal contamination (5.0 vs. 4.5, 4.9 vs. mercial equipment in a pilot scale processing plant. Also, 4.2, and 3.6 vs. 2.6, respectively). Control carcass counts approximately 20 intestinal tracts were collected from the were significantly lower than external or internal carcass processing plant; then cecal contents were collected and contamination counts for coliforms (3.7), E. coli (3.6), and pooled. One gram of cecal content was placed on the Campylobacter (2.2). External contamination resulted in exterior breast skin (external), inside the carcass cavity higher numbers of bacteria after carcass washing, but (internal), or not applied (control). All carcasses were carcasses with internal contamination still have higher held 10 min, then placed on the shackle line and passed numbers of bacteria after washing than carcasses without through a commercial inside-outside bird washer set at applied contamination.
International Journal of Food Microbiology, 2007
Regulation (EC) No. 853/2004 of the European Parliament and of the Council provides a legal basis permitting the use of antimicrobial treatments to remove surface contamination from poultry. This paper reports the results of research into the effects on natural microflora, pH, and sensorial characteristics achieved by dipping chicken legs (15 min, 18 ± 1°C) into solutions (wt/vol) of 12% trisodium phosphate (TSP), 1200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), 220 ppm peroxyacids (Inspexx 100™; PA), and water. Samples were collected immediately after evisceration, subjected to the treatments listed or left untreated (control) and tested after 0, 1, 3 and 5 days of storage (3°C ± 1°C). For most microbial groups similar counts were observed on water-dipped and on untreated legs. All the chemical compounds were effective in reducing microbial populations throughout storage, with TSP, ASC and CA showing the strongest antimicrobial activity. The average reductions (mean ± standard deviation) relative to untreated samples caused by chemical treatments when considering simultaneously all storage days ranged (log 10 cfu/g skin) from 0.53 ± 0.83 (PA) to 1.98 ± 0.62 (TSP) for mesophilic aerobic counts, from 0.11 ± 0.89 (PA) to 1.27 ± 1.02 (CA) (psychrotrophs), from 1.34 ± 1.40 (PA) to 2.15 ± 1.20 (CA) (Enterobacteriaceae), from 1.18 ± 1.24 (PA) to 1.98 ± 1.16 (CA) (coliforms), from 0.66 ± 0.99 (PA) to 1.86 ± 1.80 (TSP) (Micrococcaceae), from 0.54 ± 0.74 (TSP) to 2.17 ± 1.37 (CA) (enterococci), from 0.72 ± 0.66 (TSP) to 2.08 ± 1.60 (CA) (Brochothrix thermosphacta), from 0.78 ± 1.02 (PA) to 1.99 ± 0.96 (TSP) (pseudomonads), from 0.21 ± 0.61 (PA) to 1.23 ± 0.60 (TSP) (lactic acid bacteria), and from 1.14 ± 0.89 (PA) to 1.45 ± 0.61 (ASC) (moulds and yeasts). The microbial reductions throughout storage increased, decreased, or did not vary, in accordance with microbial group and chemical involved. Similar pH values were observed for untreated samples and for those dipped in PA and water on all sampling days. ASC-treated samples showed a lower pH than controls to day 1. TSP-treated legs exhibited the highest pH values and CA-treated ones the lowest, throughout storage. Hedonic evaluation (nine-point structured scale, untrained panellists) showed similar colour, smell and overall acceptability scores for dipped and untreated samples on day 0 and day 1. From day 3 sensorial attributes scored lower for untreated, PA-and water-dipped legs, as compared to legs treated with TSP, ASC and CA. Only for these three groups of samples were average scores higher than 6 (shelf-life limit value) observed by the end of storage. Results from the present study suggest that the treatments tested improve the microbial quality of chicken without adverse sensorial effects.
Journal of Food Engineering, 2005
In poultry production, the washing stage takes place after the gutting stage. In the washing stage the carcasses are cleaned with pressurised water in order to remove any remains of blood, dirt and feathers on the skin, to reduce the superficial contamination, and to avoid subsequent drying in the freezers. This step is an important phase in the productive line because of its usefulness and its cost, since water is an expensive product and, sometimes, in short supply. Total Count, Pseudomonas, Enterobacteriaceae and Staphylococcus are microbial groups frequently analysed on carcasses in slaughterhouses. Their usefulness as index of microbiological quality can be assessed by means of univariate and multivariate statistical methods. In this study the influence of the washing stage on the superficial contamination of the chicken carcasses is shown with regard to the following factors: the water pressure, the amount of water and the length of the washing stage. It makes clear that multivariate statistics appears as a valuable tool for designing and implementing quality control systems, demonstrating that the contamination decreases significantly due to the effect of the washing stage and the water pressure. Time and amount of water variations do not affect the microbiological variables except for the Pseudomonas, which are affected by the amount of water and time variation but not by pressure variation.