Microbiological quality of broiler carcasses during processing in two slaughterhouses in Turkey

The effect of processing procedures on the microbial quality and safety of broiler carcasses was investigated in 2 processing plants. Neck skin samples were taken from broilers at the main stages of processing and changes in total viable count (TVC) and in the counts of Coliforms, Enterobacteriaceae...

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Bibliographic Details
Published inPoultry science Vol. 83; no. 8; pp. 1427 - 1432
Main Authors Goksoy, E.O, Kirkan, S, Kok, F
Format Journal Article
LanguageEnglish
Published England Oxford University Press 01.08.2004
Subjects
Animals
bacterial contamination
broiler chickens
chicken skin
Chickens
Colony Count, Microbial
cross contamination
Enterobacteriaceae
Food Handling
food safety
food sanitation
HACCP
Meat - microbiology
Micrococcus
plate count
Salmonella
Skin - microbiology
Staphylococcus
Turkey
Turkey (country)
Turkey
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Summary:The effect of processing procedures on the microbial quality and safety of broiler carcasses was investigated in 2 processing plants. Neck skin samples were taken from broilers at the main stages of processing and changes in total viable count (TVC) and in the counts of Coliforms, Enterobacteriaceae, and Staphylococci/Micrococci were monitored. Processing reduced TVC more than 2 log cycles for the 2 processing plants investigated. The counts of Coliform bacteria decreased from 5.35 to 3.99 log cfu/g, Enterobacteriaceae from 5.36 to 3.81 log cfu/g, and Staphylococci/Micrococci from 6.90 to 4.11 log cfu/g for the first processing plant. The counts of Coliforms, Enterobacteriaceae, and Staphylococci/Micrococci were reduced from 5.67 to 3.92 log cfu/g, from 5.75 to 3.91 log cfu/g, and from 6.85 to 3.94 log cfu/g, respectively, by processing in the second plant. Cross-contamination with Salmonella spp. during processing was observed and the incidences of Salmonella spp. on the carcasses increased from 40 to 60% and from 33.3 to 40% during processing at plants 1 and 2, respectively. The incidences of Salmonella spp. in all broilers (n = 90 carcasses for each plant) were 36.6 and 31.1% at plants 1 and 2, respectively. Although a high proportion of microorganisms were removed from carcasses during processing, dissemination of Salmonella spp. was found to be unavoidable.
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ISSN:0032-5791
1525-3171
DOI:10.1093/ps/83.8.1427