Abstract
Contamination of broiler carcasses during processing with several microorganisms as salmonella, campylobacter, E. coli and staphylococcus aureus is frequently occurring. Scalding, defeathering, chilling are critical points at which cross contamination may occur during processing. Recently several interventions for carcass decontamination have been employed in order to reduce the levels of microbial hazards on poultry carcasses during processing; among which chlorine and organic acids are the most common. This study was carried out in a traditional poultry abattoir in Fayoum Governorate in order to improve the microbial quality of broiler carcasses. During 10 replicate a total of 160 carcasses were collected at 4 sampling points in the processing line (scalding, defeathering, final wash and chilling). Bacterial counts recovered from broiler carcasses rinse were lowered by 1.3, 1.3, 0.3 and 0.5 Log10 cfu ml after treatment of scalding water with 100 ppm Calcium hypochlorite in scalding. Adding peracetic acid (PAA) 50 ppm + 0.5 % acetic acid to the defeathering machine spraying system during defeathering lowered the count of coliforms and faecal coliforms significantly (P ≤ 0.05) by 1.5 and 1.6 Log10 cfu ml of carcass rinse, while it wasn't significant for E. coli and staphylococcus counts (1.2 and 0.95 Log10 cfu ml), respectively. Furthermore, significant differences in the reduction of all bacterial counts were observed in the washing stage (P ≤ 0.05) after treatment of broiler carcasses with a mixture of lactic acid 1 % + acetic acid 1 % in the final washing step. At chilling stage Na hypochlorite 50 ppm reduced the bacterial counts by 2, 2.2, 1.3 and 0.8 log10 cfu ml of carcass rinse for coliforms, faecal coliforms, Escherichia coli and staphylococcus aureus, respectively. E. coli, salmonellae, staphylococcus aureus and campylobacter spp. were reduced by different percentages. The used interventions effectively or significantly reduced microbial populations on broiler chicken carcasses during processing.
Highlights
Poultry meat is more popular in consumer market, inspite; they are frequently contaminated with wide variety of biological hazards of public health significance during processing such as Salmonella, Campylobacter, Staphylococcus aureus, Escherichia live healthy bird carries high numbers of different microorganisms on its feathers, skin, feet and in the intestine
Traditional scalding of poultry use only one single tank which serve as a mean of cross contamination, birds entering the slaughterhouse are often heavily contaminated with faecal material, when birds are immersed in the scalding tank, dirt, fecal material, and other surface contaminants are removed this results in contaminated scald water making the scald tank a source of crosscontamination for subsequent carcasses, this agreed with that reported by (Cason et al, 1997 and Göksoy et al, 2004)
E. coli, salmonella spp, staphylococcus aureus and campylobacter spp were reduced by 12.5%, 50%, 55% and 33 %, respectively
Summary
Poultry meat is more popular in consumer market, inspite; they are frequently contaminated with wide variety of biological hazards of public health significance during processing such as Salmonella, Campylobacter, Staphylococcus aureus, Escherichia live healthy bird carries high numbers of different microorganisms on its feathers, skin, feet and in the intestine. Processing generally reduces overall microbial contamination of broiler carcasses (Göksoy et al, 2004), cross-contamination between carcasses can occurs from different sources such as scalding, chilling, processing water, feather plucking, evisceration and washing, equipment and operators’ hands. These operations have potential to cause a significant increase in the prevalence of bacterial pathogens in broiler carcasses (Berrang et al, 2001 and Nidaullah et al, 2017). The commonly used antimicrobial agents are chlorine, and organic acids
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