title: Temperature and bacterial profile of post chill poultry carcasses stored in processing combo held at room temperature.
abstract: Post chill whole poultry carcasses from a commercial processing plant were stored in a processing combo at room temperature (70 °F/21 °C) for 54 h to mimic the scenario of temperature abuse before further processing. Temperature data were collected in 1-min intervals and averaged each hour by 9 temperature data loggers. Two linear regressions were developed for the combo and internal breast temperature and slopes were nearly identical. Microbial data was collected by performing whole bird carcass rinses that were enumerated for aerobic plate count (APC), Enterobacteriaceae, Escherichia coli, and total coliform. Samples were collected from the chiller chute at time zero for initial bacterial counts. Carcass sampling continued once the internal breast temperature achieved 45 °F (7 °C 10 h) and continued every 2 h until the final internal breast temperature was 63 °F (17 °C 54 h). Linear regressions were developed for the first 26 h, which exhibited no statistically significant growth except for Enterobacteriaceae. A 2nd linear regression (28 to 54 h) exhibited significant growth for all analyses. Overall, APC increased from a log(10) colony forming unit (CFU)/mL count of 2.86 to 7.02, Enterobacteriaceae increased from 0.66 to 6.64, coliform increased from 0.72 to 4.81, and E. coli increased from 0.53 to 4.45. Denaturing gradient gel electrophoresis was performed to detect changes in the bacterial populations, which indicated 95% similarity within sampled groups, but the overall percent similarity among samples collected over 54 h was 8%. From the data, microbial growth demonstrates a period of 26 h for minimal growth; therefore, the product could be further processed rather than designated as waste.
authors.affiliation: Center for Food Safety-IFSE and Food Science Dept., 2650 N. Young Ave., Univ. of Arkansas, Fayetteville, AR 72704, USA.
authors.forename: John A
authors.initials: JA
authors.lastname: Handley
authors.forename: Irene
authors.initials: I
authors.lastname: Hanning
authors.forename: Steven C
authors.initials: SC
authors.lastname: Ricke
authors.forename: Michael G
authors.initials: MG
authors.lastname: Johnson
authors.forename: Frank T
authors.initials: FT
authors.lastname: Jones
authors.forename: Robert O
authors.initials: RO
authors.lastname: Apple
mesh_terms: D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification; D004926:Escherichia coli / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification; D005511:Food Handling; D006088:Gram-Negative Aerobic Bacteria / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification; D007700:Kinetics; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D058889:Molecular Typing; D010802:Phylogeny; D013696:Temperature