Microbiological quality of broiler carcasses during slaughter processing
2012
Svobodova, I., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa | Borilova, G., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa | Hulankova, R., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa | Steinhauserova, I., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Stredoevropsky Technologicky Institut
The aim of this study was to evaluate the impact of four processing steps (plucking, evisceration, washing and chilling) on the total viable counts (TVC), counts of Escherichia coli, Salmonella spp. and Listeria spp. on broiler carcasses. A total of 160 carcasses originating from one farm were collected during one-year period at a Czech slaughterhouse and examined. Both TVC and E. coli counts decreased during processing from 4.6 log cfu/square cm and 3.5 log cfu/square cm to 3.7 log cfu/square cm and 1.8 log cfu/square cm, respectively, with a major impact of washing on TVC and washing and chilling on E. coli decrease (P less than 0.001). Both Salmonella spp. (6 strains) and Listeria spp. (12 strains, none of L. monocytogenes) were found sporadically in all processing steps followed. However, a decreasing trend was observed in Salmonella counts and Listeria spp. incidence during the processing. Thus, this study brings new valuable information on the dynamics of microflora during modern poultry processing.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Library of Antonin Svehla