Contamination of broiler chicken carcasses with L. monocytogenes and the effect of disinfectants on organoleptic and physicochemical parameters of meat

Abstract

The popularity of poultry meat is growing in almost all countries. The consumer prefers chicken considering its high nutritional and dietary value, relatively low price, safety, and the absence of religious restrictions. At the same time, close attention is paid to the safety of food products since food poisoning in poultry processing enterprises is an urgent problem. Based on the results of research on 25 poultry carcasses intended for sale in retail chains, L. monocytogenes was detected in chicken carcasses, broiler chickens in 1 case (4.0 % of studies), semi-finished products from broiler chickens in 2 cases (8 % of studies). During the study of 45 samples in the primary processing shop to establish possible sources and areas of cross-insemination of L. monocytogenes on the surface of poultry carcasses, in 8 cases or 17.8 % of the studies, L. monocytogenes was isolated in washings from carcasses, from the water of the cooling bath ‒ in 3 cases from 13 or 23.1 % of studies, in washes from equipment ‒ in 1 case or 14.3 %, in washes from hands ‒ in 1 case (14.3 %). The resistance of L. monocytogenes to the action of the disinfectant “Balandas-A Forte” 0.07 % solution has been studied; it has a non-permanent antimicrobial effect against L. monocytogenes, 0.15 % ‒ ensures the inactivation of L. monocytogenes in a bath with a water temperature of 10 ºС. There are no significant differences in the organoleptic parameters of the meat and the broth (transparency, aroma), made from poultry meat cooled in the usual way and when using the disinfectant “Balandez-A Forte.” However, in the treated carcasses, compared to the control, there is a change in the color of the surface of the carcasses and internal fat - their color becomes yellow and has a wax-like layering, which the consumer can negatively perceive, the reason for this may be the effect of peracetic acid (PAA) on the adipose tissue of the bird. According to physical and chemical indicators, poultry meat cooled with cold water and using a disinfectant solution met the requirements of the standards. Disinfectant “Balandez-A Forte” of 0.07 and 0.15 % concentration inactivates L. monocytogenes, 0.07 % solution reduces KMAFAnM by three orders of magnitude from (1.7 ± 0.3)×104 to (3.1 ± 0.8)×101, but does not inactivate bacteria of the group of Escherichia coli, water from a cooling bath with a working solution of 0.15 % concentration of a disinfectant allows inactivation of BGKP and ensures inactivation of L. monocytogenes in cold water (10 ºC).