Influence of cutting room temperature on the microbiological quality of chicken breast meat

Abstract

The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.Keywords: Microbiological quality, environmental contamination, chicken breast meat, cutting room temperature RESUMO

Contamination of chickens by Salmonella spp., in Brazil: an important public health problem

“…The temperature and its impact on the growth kinetics of Salmonella have a directly related effect on the proliferation and maintenance of the bacteria in the food 24 . It is observed that in chicken cuts Salmonella development can be initiated from 16ºC 4 . Figure 1 shows the prevalence of different Salmonella spp., serotypes found in the investigated studies.…”

“…In the nutritional aspect, chicken meat is an excellent source of protein, B complex, vitamins and minerals. However, due to its intrinsic characteristics such as high nutrient content, high water activity, pH near neutrality and meat storage sites, this favors the growth of microorganisms such as bacteria of the genus Salmonella 4 .…”

Contamination Level of Hygiene Indicator and Prevalence of Foodborne Pathogens in Retail Beef in Parallel with Market Factor

“…In particular, TC has been used as an indicator of fecal contamination and as a suitable marker for noncompliance of cold-chain guideline in meat industry (Barros et al, 2007; Nieri et al, 2014). Cold-chain continuity is a mainstream method used to limit microbial multiplication in meat products, as low temperature can reduce microbial, chemical, and enzymatic activities that can alter overall food quality (Cintra et al, 2016; Nieri et al, 2014; Tomasevic et al, 2016). Although the meat processing steps last only a few minutes, continuous temperature control of the processing area can prevent microbial multiplication within the environment and on the processing utensils (Cintra et al, 2016).…”

“…Cold-chain continuity is a mainstream method used to limit microbial multiplication in meat products, as low temperature can reduce microbial, chemical, and enzymatic activities that can alter overall food quality (Cintra et al, 2016; Nieri et al, 2014; Tomasevic et al, 2016). Although the meat processing steps last only a few minutes, continuous temperature control of the processing area can prevent microbial multiplication within the environment and on the processing utensils (Cintra et al, 2016). Consistently, our data showed that low processing temperature is one of the most effective factors to limit microbial multiplication, remaining the effect of separation of processing area and washing knives unknown.…”

“…For example, HACCP (Hazard Analysis Critical Control Point) is one of the internationally recommended process management systems for establishing safety control points and methods (Lee et al, 2012; Tomasevic et al, 2016). HACCP guidelines for meat processing are fundamentally focused on critical control points to maintain low temperature in meat processing areas, separated processing rooms, and washing utensils between processing procedures (Cintra et al, 2016; EC, 2004; KOLPHAS, 2015).…”