title: Spoilage microflora of broiler carcasses washed with electrolyzed oxidizing or chlorinated water using an inside-outside bird washer.
abstract: The effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on the spoilage microflora of processed broiler carcasses was examined. Carcasses were sprayed for 5 s at 80 psi with tap, chlorinated, or EO water in an inside-outside bird washer. Treated carcasses were then stored at 4 degrees C for 0, 3, 7, or 14 d, and the microbial flora of the carcasses was sampled using the whole-carcass rinse procedure. Populations of psychrotrophic bacteria and yeasts in the carcass rinsates were enumerated. Results indicated that immediately after spraying the carcasses, significantly fewer psychrotrophic bacteria were recovered from carcasses sprayed with chlorinated or EO water than from carcasses sprayed with tap water. Furthermore, significantly fewer yeasts were recovered from carcasses sprayed with EO water than from carcasses sprayed with tap or chlorinated water. The population of psychrotrophic bacteria and yeasts increased on all carcasses during refrigerated storage. However, after 14 d of storage, significantly fewer psychrotrophic bacteria and yeasts were recovered from carcasses sprayed with EO water than from carcasses sprayed with tap or chlorinated water, and significantly fewer microorganisms were recovered from carcasses sprayed with chlorinated water than from carcasses sprayed with tap water. Pseudomonas spp. and Candida spp. were the primary microbial isolates recovered from the broiler carcasses. Findings from the present study indicate that EO water can effectively be used in inside-outside bird washers to decrease the population of spoilage bacteria and yeasts on processed broiler carcasses.
authors.affiliation: Agricultural Research Service, Poultry Processing Research Unit, Russell Research Center, USDA, Athens, GA 30605, USA. ahinton@saa.ars.usda.gov
authors.forename: A
authors.initials: A
authors.lastname: Hinton
authors.forename: J K
authors.initials: JK
authors.lastname: Northcutt
authors.forename: D P
authors.initials: DP
authors.lastname: Smith
authors.forename: M T
authors.initials: MT
authors.lastname: Musgrove
authors.forename: K D
authors.initials: KD
authors.lastname: Ingram
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification; D002645:Chickens / Q000382:microbiology*; D002713:Chlorine / Q000032:analysis / Q000494:pharmacology*; D004202:Disinfectants / Q000032:analysis / Q000494:pharmacology; D004572:Electrolysis; D005511:Food Handling / Q000295:instrumentation / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods / Q000592:standards; D005525:Food-Processing Industry / Q000379:methods* / Q000592:standards; D008460:Meat / Q000382:microbiology*; D010084:Oxidation-Reduction; D013997:Time Factors; D014867:Water / Q000737:chemistry* / Q000494:pharmacology*; D015003:Yeasts / Q000302:isolation & purification
chemical_list: D004202:Disinfectants; D014867:Water; D002713:Chlorine