Microbiological quality of broiler carcasses during processing in two slaughterhouses in Turkey

Poultry Science
E O GöksoyF Kök

Abstract

The effect of processing procedures on the microbial quality and safety of broiler carcasses was investigated in 2 processing plants. Neck skin samples were taken from broilers at the main stages of processing and changes in total viable count (TVC) and in the counts of Coliforms, Enterobacteriaceae, and Staphylococci/Micrococci were monitored. Processing reduced TVC more than 2 log cycles for the 2 processing plants investigated. The counts of Coliform bacteria decreased from 5.35 to 3.99 log cfu/g, Enterobacteriaceae from 5.36 to 3.81 log cfu/g, and Staphylococci/Micrococci from 6.90 to 4.11 log cfu/g for the first processing plant. The counts of Coliforms, Enterobacteriaceae, and Staphylococci/Micrococci were reduced from 5.67 to 3.92 log cfu/g, from 5.75 to 3.91 log cfu/g, and from 6.85 to 3.94 log cfu/g, respectively, by processing in the second plant. Cross-contamination with Salmonella spp. during processing was observed and the incidences of Salmonella spp. on the carcasses increased from 40 to 60% and from 33.3 to 40% during processing at plants 1 and 2, respectively. The incidences of Salmonella spp. in all broilers (n = 90 carcasses for each plant) were 36.6 and 31.1% at plants 1 and 2, respectively. Although a high ...Continue Reading

Citations

May 11, 2016·Journal of Food Science and Technology·Mariane Rezende DiasLuís Augusto Nero
Dec 5, 2014·Journal of Food Protection·Walter Rivera-PérezRebeca Zamora-Sanabria
Aug 26, 2017·Microorganisms·Amélie RougerMonique Zagorec
Sep 6, 2018·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Angel ParraAngélica Reyes-Jara
Aug 24, 2006·Journal of Food Protection·Chantal W NdeCatherine M Logue
Mar 7, 2019·Frontiers in Public Health·Prudence MpunduMusso Munyeme
Jul 22, 2021·Journal of Food Science·Xiangyu SongXinglian Xu

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