Aerobic and anaerobic microbiology of the immersion chilling procedure during poultry processing.
The development of treatments to reduce bacterial numbers on poultry carcasses is important for the overall hygienic quality of birds. The important washing effect of the immersion chilling procedure is discussed. Systematic monitoring of fecal bacterial indicators as well as some classic pathogens was performed at selected critical points in a water chiller ecosystem. Clostridium perfringens, fecal coliforms, Enterococcus sp., and Streptococcus sp. were found in all water chiller samples. The temperature of the chiller ecosystem varied according to location: Escherichia coli and Salmonella sp. were found at 16 degrees C, compared with the 4 degrees C location, where these species were found in lower numbers. Moreover, the psychrotrophic bacterium Pseudomonas was found only at this last location. The temperature of the water during the immersion chilling procedure was unfavorable for the growth of Campylobacter sp., whose presence was always strictly associated with a pH close to 6. Spore forms of C. perfringens were persistent in all locations and seemed to be a reliable indicator of contamination of the water chiller ecosystem.
Voidarou
C
C
Laboratory of Animal Health and Infectious Diseases, Department of Animal Production, Technological Educational Institute, 47100 Arta, Greece.
Vassos
D
D
Kegos
T
T
Koutsotoli
A
A
Tsiotsias
A
A
Skoufos
J
J
Tzora
A
A
Maipa
V
V
Alexopoulos
A
A
Bezirtzoglou
E
E
D000003:Abattoirs; D000818:Animals; D001420:Bacteria, Aerobic / Q000302:isolation & purification*; D001421:Bacteria, Anaerobic / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D003080:Cold Temperature; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000592:standards; D014871:Water Microbiology