Microbiological and chemical analyses of ice collected from a commercial poultry processing establishment.
A study was conducted to evaluate the microbiological and chemical characteristics of ice collected from a commercial poultry further processing facility. During each of 3 visits, the following ice samples were collected: 1) freshly prepared, unused ice; 2) product-contact ice from ice-packed poultry parts; 3) product-contact ice from ice-packed poultry that had been visibly inspected and condemned as not for reuse; and 4) product-contact ice from ice-packed poultry that had passed visible inspection and had been prepared for reuse by washing (rinse with potable water and drain). The overall pattern for lowest to highest numbers of total aerobic microorganisms, coliforms, Escherichia coli, and Enterobacteriaceae was as follows: unused ice < washed ice < product-contact ice < condemned ice. Mean levels of total aerobic microorganisms, coliforms, and Enterobacteriaceae in the unused ice were 0.3, 0.4, and 0.4 log10 cfu/mL, respectively. No E. coli was detected in the unused or washed ice, and levels were 0.5 and 1.5 log10 cfu/mL in the product-contact and condemned ice samples, respectively. Mean levels of bacteria enumerated in condemned ice were 0.8, 1.0, and 0.6 log10 cfu/mL higher than the levels of bacteria found in product-contact ice for coliforms, E. coli, and Enterobacteriaceae, respectively. Washing and draining the product-contact ice decreased counts by 0.9, 0.7, 0.5, and 1.7 log10 cfu/mL for total aerobic microorganisms, coliforms, E. coli, and Enterobacteriaceae, respectively. All of the ice samples had similar pH values (pH 6.1 to 6.4). Unused and washed ice were not significantly different for total solids, total suspended solids, total Kjeldahl nitrogen, and chemical oxygen demand. Condemned ice contained the highest concentration of total solids, total suspended solids, total Kjeldahl nitrogen, and chemical oxygen demand, with levels more than 3 times that found in product contact ice. Data from the present study demonstrate that visible contamination in ice corresponds with increased microbiological and chemical contamination. Product-contact ice may be washed and the washing procedure can reduce the bacterial, solids, nitrogen, and organic loads.
Northcutt
J K
JK
Clemson University, Department of Food Science and Human Nutrition, Box 340316, Clemson, SC 29634-0316, USA. JKNORTH@clemson.edu
Smith
D
D
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D004755:Enterobacteriaceae / Q000302:isolation & purification*; D005511:Food Handling / Q000592:standards; D007053:Ice; D011200:Poultry / Q000382:microbiology*
D007053:Ice