Microbial status of chicken portions and portioning equipment.
1. The sources and numbers of microbes contaminating poultry portions, which form an increasing proportion of poultry meat production were investigated. Total aerobic count at 30 degrees C, pseudomonads, coliforms, enterococci and Staphylococcus aureus were enumerated. 2. Samples which had undergone different degrees of portioning, from whole birds to individual retail portions of poultry meat, were collected at points along the portioning line. Equipment surfaces, utensils and hands/gloves of factory personnel were examined. 3. In general, microbial numbers on carcase sampling sites were related to 'exposure factor', that is, the length of time the site was exposed to potential contamination during processing and portioning. 4. When results for individual sampling sites were analysed separately, no significant differences were found between sites on whole birds and the corresponding half bird sample sites. Comparison of numbers on half birds and on portions revealed a more variable situation. 5. Sites touched by rubber gloves when carcases were hung on the automatic portioning lines had greater contamination than other sites. 6. Provided factory and operative hygiene standards are high, portioning does not significantly increase numbers of microorganisms.
Holder
J S
JS
Division of Food Animal Science, University of Bristol, Langford, England.
Corry
J E
JE
Hinton
M H
MH
D000818:Animals; D001420:Bacteria, Aerobic / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D004755:Enterobacteriaceae / Q000302:isolation & purification; D016983:Enterococcus / Q000302:isolation & purification; D005511:Food Handling / Q000295:instrumentation*; D008460:Meat / Q000382:microbiology*; D011549:Pseudomonas / Q000302:isolation & purification; D013211:Staphylococcus aureus / Q000302:isolation & purification