Microbiological quality of broiler carcasses during slaughter processing

• Published in: Acta veterinaria Brno Vol. 81; no. 1; pp. 37 - 42
• Main Authors: Svobodova, I., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa, Borilova, G., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa, Hulankova, R., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Masa, Steinhauserova, I., Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Stredoevropsky Technologicky Institut
• Format: Journal Article
• Language: English
• Published: 01.01.2012
• Subjects: ABATTAGE D'ANIMAUX; AGENT PATHOGENE; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; BACTERIA; BIOLOGICAL CONTAMINATION; BROILER CHICKENS; CALIDAD; CANAL ANIMAL; CARCASSE; CARCASSES; CARNE DE POLLO; CELL COUNTING; CHICKEN MEAT; CONTAMINACION BIOLOGICA; CONTAMINATION BIOLOGIQUE; CONTEO DE CELULAS; COOLING; ECHANTILLONNAGE; ENFRIAMIENTO; ESCHERICHIA COLI; EVISCERACION; EVISCERATION; http://www.fao.org/aos/agrovoc#c_1310; http://www.fao.org/aos/agrovoc#c_15950; http://www.fao.org/aos/agrovoc#c_1854; http://www.fao.org/aos/agrovoc#c_24000; http://www.fao.org/aos/agrovoc#c_24099; http://www.fao.org/aos/agrovoc#c_25302; http://www.fao.org/aos/agrovoc#c_2744; http://www.fao.org/aos/agrovoc#c_28318; http://www.fao.org/aos/agrovoc#c_28500; http://www.fao.org/aos/agrovoc#c_33700; http://www.fao.org/aos/agrovoc#c_4382; http://www.fao.org/aos/agrovoc#c_5630; http://www.fao.org/aos/agrovoc#c_6195; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_6757; http://www.fao.org/aos/agrovoc#c_6774; http://www.fao.org/aos/agrovoc#c_7107; http://www.fao.org/aos/agrovoc#c_765; http://www.fao.org/aos/agrovoc#c_9435; LAVADO; LAVAGE; LISTERIA; MICROBIOLOGICAL ANALYSIS; MUESTRA; NUMERATION CELLULAIRE; ORGANISMOS PATOGENOS; PATHOGENS; PLUCKING; PLUMAGE; PLUMAJE; POLLO DE ENGORDE; POULET DE CHAIR; PROCESAMIENTO; PROCESSING; QUALITE; QUALITY; REFROIDISSEMENT; SACRIFICIO; SALMONELLA; SAMPLING; SLAUGHTERING; TRAITEMENT; VIANDE DE POULET; WASHING
• ISSN: 0001-7213; 1801-7576
• DOI: 10.2754/avb201281010037

The aim of this study was to evaluate the impact of four processing steps (plucking, evisceration, washing and chilling) on the total viable counts (TVC), counts of Escherichia coli, Salmonella spp. and Listeria spp. on broiler carcasses. A total of 160 carcasses originating from one farm were collected during one-year period at a Czech slaughterhouse and examined. Both TVC and E. coli counts decreased during processing from 4.6 log cfu/square cm and 3.5 log cfu/square cm to 3.7 log cfu/square cm and 1.8 log cfu/square cm, respectively, with a major impact of washing on TVC and washing and chilling on E. coli decrease (P less than 0.001). Both Salmonella spp. (6 strains) and Listeria spp. (12 strains, none of L. monocytogenes) were found sporadically in all processing steps followed. However, a decreasing trend was observed in Salmonella counts and Listeria spp. incidence during the processing. Thus, this study brings new valuable information on the dynamics of microflora during modern poultry processing.