Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing

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 in...

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Autores principales:	F.A. Khalafalla, N.S. Abdel-Atty, Soad, A. Nasef, Adel S. Hanafy
Formato:	article
Lenguaje:	EN
Publicado:	Egyptian Society for Animal Management 2019
Materias:	acetic acid chlorine decontamination poultry processing peracetic acid Zoology QL1-991 Veterinary medicine SF600-1100 Animal biochemistry QP501-801
Acceso en línea:	https://dx.doi.org/10.21608/javs.2019.62670 https://doaj.org/article/a3ab81068c5d457386c3ec14fd0e8a85
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spelling	oai:doaj.org-article:a3ab81068c5d457386c3ec14fd0e8a852021-12-02T17:04:23ZReduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processinghttps://dx.doi.org/10.21608/javs.2019.626701687-40722090-3308https://doaj.org/article/a3ab81068c5d457386c3ec14fd0e8a852019-04-01T00:00:00Zhttps://javs.journals.ekb.eg/article_62670.htmlhttps://doaj.org/toc/1687-4072https://doaj.org/toc/2090-3308Contamination 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. F.A. KhalafallaN.S. Abdel-AttySoad, A. NasefAdel S. HanafyEgyptian Society for Animal Managementarticleacetic acidchlorinedecontaminationpoultry processingperacetic acidZoologyQL1-991Veterinary medicineSF600-1100Animal biochemistryQP501-801ENJournal of Applied Veterinary Sciences, Vol 4, Iss 1, p 5 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	acetic acid chlorine decontamination poultry processing peracetic acid Zoology QL1-991 Veterinary medicine SF600-1100 Animal biochemistry QP501-801
spellingShingle	acetic acid chlorine decontamination poultry processing peracetic acid Zoology QL1-991 Veterinary medicine SF600-1100 Animal biochemistry QP501-801 F.A. Khalafalla N.S. Abdel-Atty Soad, A. Nasef Adel S. Hanafy Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
description	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.
format	article
author	F.A. Khalafalla N.S. Abdel-Atty Soad, A. Nasef Adel S. Hanafy
author_facet	F.A. Khalafalla N.S. Abdel-Atty Soad, A. Nasef Adel S. Hanafy
author_sort	F.A. Khalafalla
title	Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
title_short	Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
title_full	Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
title_fullStr	Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
title_full_unstemmed	Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing
title_sort	reduction of microbial contamination of whole broiler chicken carcasses during processing
publisher	Egyptian Society for Animal Management
publishDate	2019
url	https://dx.doi.org/10.21608/javs.2019.62670 https://doaj.org/article/a3ab81068c5d457386c3ec14fd0e8a85
work_keys_str_mv	AT fakhalafalla reductionofmicrobialcontaminationofwholebroilerchickencarcassesduringprocessing AT nsabdelatty reductionofmicrobialcontaminationofwholebroilerchickencarcassesduringprocessing AT soadanasef reductionofmicrobialcontaminationofwholebroilerchickencarcassesduringprocessing AT adelshanafy reductionofmicrobialcontaminationofwholebroilerchickencarcassesduringprocessing
_version_	1718381865786671104

Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing

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