Effect of lactic acid fermentation on bacterial pathogens and indicator organisms in broiler processing waste.
Broiler processing offal (heads, viscera, and feet) was collected on 3 separate days from a commercial processing plant. Each sample was separately ground, supplemented with sucrose (6% initial concentration), inoculated with actively growing lactic acid bacteria (10(6) cfu/g of offal) from a commercial silage culture, and fermented at 37 C. Replicate samples were taken for standard microbiological analysis after 0, 48, and 120 h of fermentation. In fresh offal, heterotrophic plate count, total and fecal coliforms, fecal streptococci, and Aeromonas hydrophila concentrations were 7.4, 5.9, 5.9, 5.4, and 3.9 log10 cfu/g wet weight, respectively. After 48 h of fermentation, the bacterial concentrations were 7.6, 2.2, < 1.3, 5.5, and < 2.3 log10 cfu/g wet weight, respectively. After 120 h of fermentation, the bacterial concentrations were 6.9, < 1.1, < 1.1, < 1.1, and < 1.1 log10 cfu/g wet weight, respectively. Salmonella concentrations in fresh, 48-h fermented, and 120-h fermented offal samples were 3.7, < 1.5, and < 1.5 log10 most-probable-number/100 g wet weight, respectively. Lactic acid fermentation appears to be effective in reducing the number of bacterial pathogens and indicator organisms in poultry processing offal.
Russell
S M
SM
Department of Poultry Science, University of Georgia, Athens 30602.
Fletcher
D L
DL
Pancorbo
O C
OC
Merka
W C
WC
D000821:Animal Feed / Q000382:microbiology; D000818:Animals; D002645:Chickens / Q000382:microbiology*; D005285:Fermentation; D006090:Gram-Negative Bacteria / Q000187:drug effects*; D007773:Lactates / Q000494:pharmacology*; D019344:Lactic Acid; D014866:Waste Products
D007773:Lactates; D014866:Waste Products; D019344:Lactic Acid