The Effect of Water Pressure and Chlorine Concentration on Microbiological Characteristics of Spray Washed Broiler Carcasses

Document Type : Original Paper

Authors

Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.

Abstract

The objective of this study was to evaluate the efficiency of water pressure and concentration of dichloromethane after the evisceration system under the fecal decontamination of chicken carcasse  surfaces with and without apparent contamination. From a total of  322 carcasses, 50% were intentionally added chicken droppings in an area of more  than 2 cm2 and the rest of carcasses were kept without fecal inoculation. Escherichia coli and Enterobacteriaceae counting was carried out in samples immediately after the inoculation (initial counting) and after different treatments. Treatments consisted of water with different pressures (1.5,  3.5 and  5.5 Kgf/cm2), and the addition of a echnological adjuvant (dichloride) at the concentrations of 0, 5 and 10 ppm. The results were validated using  40 chicken carcasses for each treatment by means of a  22  factorial statistical design. The results showed no significant differences (P<0.05) between the carcasses with and without initial apparent fecal contamination after passing through the washing nozzles, related to the  E. coli  and  Enterobacteriaceae countings and the visual characteristics (32 judgers) of the products. The binomial pressure-adjuvant concentration influenced the result of microbiological analyses of chicken carcasses;  the water pressure demonstrated higher influence compared to the adjuvant concentration. Most of the treatments showed satisfactory results on the fecal decontamination.

Keywords


Andersen L. 1995. Preservation of meat products with a lactic acid bacteria culture: FloraCarn L-2.  Proceeding of  41st  International Congress of Meat Science and Technology. San Antonio, Texas. Pages, 303-304.
Bilgili SF, Waldroup AL, Zelenka D & Marion JE. 2002. Visible ingesta on prechill carcasses does not affect the microbiological quality of broiler carcasses after immersion chilling. Journal of Applied Poultry Research, 11: 233-238.
Bolder, NM. 1997. Decontamination of meat and poultry carcasses. Trends in food Science & Technology, 81: 212-216.
Bolder, NM  and  Putirulan FF.  2006. Chemicals in spray washers. Poultry  Science, 2: 22-23.
Brasil.  1999. Resolução  –  RDC n.  150, de  28 de maio de  1999.  Diário Oficial [República Federativa do Brasil], Brasília.
Brasil. 2003a. Ministério da Agricultura e Abastecimento. Circular n. 369, de 02 de junho de 2003. Instruções para elaboração e implantação dos sistemas PPHO e APPCC nos estabelecimentos habilitados à exportação de carnes. Brasília.
Brasil. 2003b. Ministério da Agricultura e Abastecimento. Instrução Normativa n. 62 de  26  agosto de  2003. Métodos  analíticos oficiais para análises microbiológicas para controle de produtos de origem animal e água. Brasília.
Brasil. 2005. Ministério da Agricultura e Abastecimento. Instrução Normativa n. 40 de  12 de dezembro de  2005. Padrões oficiais para análises microbiológicas de produtos de origem animal. Brasília.
Dickson JS & Anderson ME. 1992. Microbiological decontamination of food animal carcasses by washing and sanitizing systems:  A  review. Journal of  Food Protection, 55: 133-140.
Ercolini D, Russo F, Torrieri E, Masi P & Villani F. 2006. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Applied and Environmental Microbiology, 72: 4663-4671.
Escudero-Gilete ML, González-Miret ML & Heredia FJ. 2005. Multivariate study of
the decontamination process as function of time, pressure and quantity of water used in washing stage after evisceration in poultry meat production. Journal of Food Engineering, 69: 245-251.
FAO.  2010.    Joint FAO/WHO Food Standards Programme  – CODEX Committee On Food Hygiene, Proposed Draft Guidelines For Control Of  Campylobacter And Salmonella spp. In Chicken Meat Forty Second Session Kampala, Uganda.
Gill CO.  2004. Visible contamination on animals and carcasses and the microbiological condition of meat. Journal of food protection, 67: 413-419.
Gill CO & Landers C.  2003. Microbiological effects of carcass decontaminating treatments at four beef packing plants. Meat Science, 65: 1005-1011.
Gorman BM, Sofos JN, Morgan JB, Schmidt GR & Smith GC. 1995. Evaluation of hand-trimming, various sanitizing agents, and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection, 58: 899-907.
Haalan,  PD.  1989.  Experimental design in  biotechnology. CRC  Press. New York.284 Pages.
Hugas M & Tsigarida E. 2008. Pros and cons of carcass decontamination: the role of the European Food Safety Authority. Meat Science, 78: 43-52.
International Commission on Microbiological Specifications for Foods  (ICMSF). 1998. Microbiologia de los  alimentos:  ecologia microbiana de los productos alimentarios. v. 6, Zaragosa, Espanha. Editorial Acribia.

Jimenez SM, Salsi MS, Tiburzi MC & Pirovani ME. 2002. A comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella spp. Journal of Applied Microbiology, 93: 593-598.
Kemp  GK, Aldrich ML, Guerra ML & Schneider KR.  2001. Continuous online processing of fecal-and ingesta contaminated poultry carcasses using an acidified sodium chlorite antimicrobial intervention. Journal of Food Protection, 64: 807-812.
Meilgaard, M.R., G.V. Civille, and B.T. Carr. 1987. Sensory evaluation techniques. Boca Raton. 2: 159-162.
NACMCF  (National Advisory Committee on Microbiological Criteria for Foods). 1994. Campylobacter jejuni/coli. Journal of Food Protection, 57: 1101–1121.
Notermans S, Terbijhe RJ & Van Schothorst M.  1980. Removing faecal contamination of broilers by spray cleaning during evisceration. British Poultry Science, 21: 115-121.
Northcutt JK, Smith D, Ingram KD, Hinton A & Musgrove M.  2007. Recovery of bacteria from broiler carcasses after spray washing with acidified electrolyzed water or sodium hypochlorite solutions. Poultry Science, 86: 2239-2244.
Ordóñez-Pereda JA Rodríguez MIC, Álvarez LF, Sanz MLG,  Minguillon FDG, Oz-Perales  L &  Cortecero  MDS.  2005.  Tecnologia de alimentos:  Alimentos de origem animal. Porto Alegre, Artmed. 279 Pages.
Oyarzabal OA. 2007. Medidas para controle de patógenos no abatedouro, simpósio Brasil sul de avicultura (8:  2007, Chapecó, SC). Anais do VIII Simpósio Brasil Sul de Avicultura,  10,  11 e  12 de abril de  2007. Concórdia: Embrapa Suínos e Aves.
Powell C, Blank G, Hydamaka A & Dzogen S. 1995. Microbiological comparison of inspection-passed and reprocessed broiler carcasses. Journal of Applied Poultry Research, 4: 23-31.  
Tompkin RB, McNamara AM & Acuff GR.  2001. Meat and poultry products. In: Downes, FP   &  Ito K.  (Eds). Compedium of methods for the microbiological examination of foods. 4th Ed. APHA Press. Washington. Pages, 463-471.
Waldroup AL, Rathgeber BM, Hierholzer RE, Smoot L, Martin LM, Bilgili SF, Fletcher DL, Chen TC & Wabeck CJ.  1993. Effects of reprocessing on microbiological quality of commercial prechill broiler carcasses. Journal of Applied Poultry Research, 2: 111-116.
Please cite this article as: Pissol AD, de Oliveira D, Toniazzo G, Valduga E & Cansian RL. 2013. The effect of water pressure and chlorine concentration on microbiological characteristics of spray washed broiler carcasses. Poult. Sci. J. 1 (2): 63-77.