Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat

Abstract

This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.

Effect of Peracetic Acid Solutions and Lactic Acid on Microorganisms in On-Line Reprocessing Systems for Chicken Slaughter Plants

“…The results of Soares et al (27) have shown that a continuous water treatment of modular and smooth conveyor belts has no reducing effect on different microorganisms, such as aerobic mesophilic bacteria and Enterobacteriaceae, at the surfaces. Similar results were reported by Julião et al (13). Additionally, Julião et al (13) reported no differences in the number of microorganisms on the chicken meat itself.…”

“…Similar results were reported by Julião et al (13). Additionally, Julião et al (13) reported no differences in the number of microorganisms on the chicken meat itself. Both the extended treatment time and the enhanced rinsing effect could result in an increased reduction of microorganisms in the slaughterhouse samples compared with the in vitro results in the present study.…”