Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling.
Poult Sci
; 85(2): 333-6, 2006 Feb.
Article
em En
| MEDLINE
| ID: mdl-16523635
ABSTRACT
Microbiological sampling of processed broiler carcasses often relies on the technique of whole-carcass rinsing; however, the rinse sampling is sometimes done immediately after immersion chilling and sometimes as long as 24 h after immersion chilling. To test whether carcass rinses done immediately after chilling can be compared with rinses 24 h after chilling, 20 whole broiler carcasses exiting the chiller of a broiler processing plant were sampled on each of 3 d. All carcasses were bagged aseptically and rinsed for 1 min in 400 mL of sterile water. Recovered rinse liquid was poured into a sterile container, and rinsed carcasses were placed in clean plastic bags; all materials were held overnight at 4 degrees C. On the following day, all carcasses were rinsed again in 400 mL of sterile water as before, and all rinse samples were cultured by standard methods to enumerate coliforms, Escherichia coli, and Campylobacter and to determine incidence of Salmonella. Statistical analysis used paired comparisons between the same carcasses rinsed at 0 and 24 h after chilling; numbers of bacteria were expressed as log cfu/mL of rinse. In 2 of 3 replications, significantly higher numbers of coliforms and E. coli were found in the rinse samples taken immediately after chilling vs. rinse samples done at 24 h. There were no differences in numbers of Campylobacter or incidence of Salmonella between rinses taken at 0 and 24 h. More study is required to determine whether whole-carcass rinse samples performed at 0 and 24 h after chilling are microbiologically equivalent.
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Base de dados:
MEDLINE
Assunto principal:
Bactérias
/
Galinhas
/
Temperatura Baixa
/
Manipulação de Alimentos
/
Carne
Limite:
Animals
Idioma:
En
Revista:
Poult Sci
Ano de publicação:
2006
Tipo de documento:
Article
País de afiliação:
Estados Unidos