title: The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant.
abstract: The log mean numbers of aerobes, coliforms, Escherichia coli and presumptive staphylococci plus listerias on chicken carcasses and carcass portions at various stages of processing at a poultry packing plant were estimated from the numbers of those bacteria recovered from groups of 25 randomly selected product units. The fractions of listerias in the presumptive staphylococci plus listerias groups of organisms were also estimated. Samples were obtained from carcasses by excising a strip of skin measuring approximately 5 x 2 cm(2) from a randomly selected site on each selected carcass, or by rinsing each selected carcass portion. The log mean numbers of aerobes, coliforms, E. coli and presumptive staphylococci plus listerias on carcasses after scalding at 58 degrees C and plucking were about 4.4, 2.5, 2.2 and 1.4 log cfu/cm(2), respectively. The numbers of bacteria on eviscerated carcasses were similar. After the series of operations for removing the crop, lungs, kidneys and neck, the numbers of aerobes were about 1 log unit less than on eviscerated carcasses, but the numbers of the other bacteria were not substantially reduced. After cooling in water, the numbers of coliforms and E. coli were about 1 log unit less and the numbers of presumptive staphylococci plus listerias were about 0.5 log unit less than the numbers on dressed carcasses, but the numbers of aerobes were not reduced. The numbers of aerobes were 1 log unit more on boneless breasts, and 0.5 log units more on skin-on thighs and breasts that had been tumbled with brine than on cooled carcasses; and presumptive staphylococci plus listerias were 0.5 log unit more on thighs than on cooled carcasses. Otherwise the numbers of bacteria on the product were not substantially affected by processing. Listerias were <20% of the presumptive staphylococci plus listerias group of organisms recovered from product at each point in the process except after breasts were tumbled with brine, when >40% of the organisms were listerias.
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C and E Trail, Lacombe, Alberta, Canada T4L 1W1. gillc@agr.gc.ca
authors.forename: C O
authors.initials: CO
authors.lastname: Gill
authors.forename: L F
authors.initials: LF
authors.lastname: Moza
authors.forename: M
authors.initials: M
authors.lastname: Badoni
authors.forename: S
authors.initials: S
authors.lastname: Barbut
mesh_terms: D000818:Animals; D001420:Bacteria, Aerobic / Q000302:isolation & purification; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods / Q000592:standards; D005525:Food-Processing Industry / Q000379:methods* / Q000592:standards; D006801:Humans; D008087:Listeria / Q000302:isolation & purification; D008460:Meat / Q000382:microbiology*; D013210:Staphylococcus / Q000302:isolation & purification; D013696:Temperature