Document Detail


Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses.
MedLine Citation:
PMID:  11092344     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Scalding has been found to lower the levels of Campylobacter on broiler carcasses. However, the numbers recovered from whole-carcass rinse samples increase following defeathering. This study was undertaken to examine the effect of a second scald applied after defeathering on microbial levels recovered from carcass rinses. Four treatments were evaluated: 1) immersion at 60 C for 28 s 30 min after defeathering, 2) immersion at 60 C for 28 s immediately after defeathering, 3) spray at 73 C for 20 s 30 min after defeathering, and 4) spray at 71 C for 20 s immediately after defeathering. As reported earlier, a significant increase in Campylobacter counts per mL whole carcass rinse was noted after carcasses were defeathered. However, when applied 30 min after defeathering, neither the immersion nor the spray second scald treatments lowered the Campylobacter counts. Likewise, neither treatment had any affect on Escherichia coli or coliform bacteria counts, even though total counts were slightly reduced by the treatments. When the second scald treatment immediately followed defeathering, the same trends were observed. Campylobacter counts after the second scald remained at the postpick levels, as did counts for E. coli and coliform bacteria, but total plate counts were slightly reduced. Overall, it would appear that a postscald treatment gentle enough not to alter the carcass appearance or meat quality would not effectively lower Campylobacter, E. coli, or coliform bacteria counts.
Authors:
M E Berrang; J A Dickens; M T Musgrove
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Poultry science     Volume:  79     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  2000 Nov 
Date Detail:
Created Date:  2001-03-08     Completed Date:  2001-05-31     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1689-93     Citation Subset:  IM    
Affiliation:
Poultry Processing and Meat Quality Research Unit, USDA-ARS Russell Research Center, Athens, Georgia 30604-5677, USA. mberrang@ars.usda.gov
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MeSH Terms
Descriptor/Qualifier:
Animals
Campylobacter / isolation & purification*
Chickens / microbiology*
Enterobacteriaceae / isolation & purification*
Escherichia coli / isolation & purification*
Feathers
Food Handling / methods*
Hot Temperature
Meat / microbiology*
Water
Chemical
Reg. No./Substance:
7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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