Investigation of hygiene aspects during air chilling of poultry carcases using a model rig.
1. An experimental rig, designed and built to simulate conditions found in commercial poultry chilling systems, was used to investigate the effects of varying air temperature and chilling duration, and the effect of chlorinated water sprays, on the microbial load present on the skin and in the body cavity of freshly eviscerated poultry carcases; deep muscle and skin temperatures were monitored during chilling at three different temperatures. 2. During dry chilling for 2 h, total viable microbe counts (TVC) and counts of coliforms and pseudomonads from the body cavity fell by between half and one log unit; smaller reductions were observed in samples from the breast skin. 3. The situation changed when chlorinated water sprays (50, 100 or 250 ppm available chlorine) were applied for the first hour of chilling; spraying carcases enhanced the reduction in numbers on the skin; the effect was most pronounced with 250 ppm chlorine; conversely in the body cavity, the general effects of sprays was to increase contamination by up to one log unit. 4. There was no evidence that sprays increased the rate of chilling. 5. When carcases were held overnight in the rig at 11 degrees C after chilling, microbe counts on dry-chilled carcases remained stable, but increased on carcases that had been sprayed with chlorinated water.
Allen
V M
VM
Department of Clinical Veterinary Science, University of Bristol, Langford, England. viv.allen@bris.ac.uk
Burton
C H
CH
Corry
J E
JE
Mead
G C
GC
Tinker
D B
DB
D000818:Animals; D002645:Chickens / Q000382:microbiology*; D002713:Chlorine; D003080:Cold Temperature; D015169:Colony Count, Microbial / Q000662:veterinary; D004202:Disinfectants; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005525:Food-Processing Industry / Q000295:instrumentation / Q000379:methods*; D005517:Foodborne Diseases / Q000517:prevention & control; D008460:Meat / Q000382:microbiology*; D011549:Pseudomonas / Q000302:isolation & purification; D012034:Refrigeration; D012867:Skin / Q000382:microbiology
D004202:Disinfectants; D002713:Chlorine