The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter

Poultry Science
M E BerrangH Zhuang

Abstract

Cold air or ice water can be used to chill poultry carcasses after slaughter. The objective of this study was to compare the effect of 2 chill methods on broiler carcass bacteria. Broiler carcasses were cut in half along the dorsal-ventral midline; one half was subjected to an ice-water immersion chill in an agitated bath for 50 min, whereas the reciprocal half was subjected to an air chill in a 1 degrees C cold room for 150 min. Total aerobic bacteria, coliforms, Escherichia coli, and Campylobacter were enumerated from half-carcass rinses. Species of Campylobacter isolates was determined by a commercial PCR method, which was followed by molecular subtyping with pulsed-field gel electrophoresis and determination of antimicrobial susceptibility to 9 drugs. Although significantly fewer of each bacterial type were detected per milliliter from immersion-chilled carcasses than from air-chilled carcasses, in each case the difference was less than 1 log(10) cfu/mL. Chilling method did not affect species; both Campylobacter jejuni and Campylobacter coli were recovered. Results of pulsed-field gel electrophoresis subtyping did not suggest that either chilling method selected for any specific subtypes; most subtypes were found on carcass...Continue Reading

Citations

Mar 9, 2013·Poultry Science·E DemirokC Z Alvarado
Mar 27, 2016·International Journal of Food Microbiology·Tomasz SeliwiorstowLieven De Zutter
Aug 3, 2013·Journal of Food Protection·Audecir GiombelliMaria Beatriz Abreu Gloria
Sep 10, 2011·Journal of Food Protection·Lei ZhangIksoon Kang
Jun 10, 2017·Journal of Water and Health·Hamparsun HampikyanHilal Colak
Jul 6, 2016·Frontiers in Microbiology·Elisabetta Di GiannataleFrancesca Marotta
Feb 13, 2009·Poultry Science·P M I Isohanni, U Lyhs

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