Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants

Guastalli, Bruno Henrique Lopes; Batista, Diego Felipe Alves; Souza, Andrei Itajahy Secundo de; Guastalli, Elisabete Aparecida Lopes; Lopes, Priscila Diniz; Almeida, Ana Marisa Fusco; Prette, N; Barbosa, Fernanda de Oliveira; Stipp, Danilo Tancler; Neto, Oliveiro Caetano de Freitas

doi:10.1590/1806-9061-2015-0110

Cited by 12 publications

(11 citation statements)

References 22 publications

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“…However, the data of this study did not show any effects of O 3 on the RGB measurements of drumsticks similar to that observed in several earlier studies ( Stivarius et al, 2002 ; Chen et al, 2014 ). This might be because the chicken meat is categorized as a white meat due to the low content of myoglobin ( Guastalli et al, 2016 ); therefore, O 3 has a minimal effect on the skin color appearance of chicken carcass.…”

Section: Discussionmentioning

confidence: 99%

“…The decontamination of chicken carcass in the poultry processing plants mostly occurs at three levels: (1) carcass rinse in the pre-chilling tanks, (2) water chilling step, and (3) spray or drench post-chilling process ( Chen et al, 2014 ). The average exposure to antimicrobials in the poultry processing facilities is approximately 30 min ( Guastalli et al, 2016 ). The average spraying volume of the combination of water and antimicrobials that is mostly used to decontaminate the chicken parts at the post-chilling process is approximately 100–200 ml for 15 s exposure ( Ramirez-Hernandez et al, 2018 ).…”

Section: Discussionmentioning

confidence: 99%

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Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches

2020

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Ozone (O3) is an attractive alternative antimicrobial in the poultry processing industry. The optimal operational conditions of O3 for improving food safety concerns are poorly understood. The main objective of this study was therefore to characterize the microbial killing capacity of aqueous O3 and O3–lactic acid blend (O3–LA) at different operational conditions on chicken drumsticks contaminated with high Salmonella load using sequential soaking and spraying approaches. Four hundred forty-eight chicken drumsticks (280–310 g) were soaked into two-strain Salmonella cocktail, and the initial load on the surface of the skin was 6.9-log10 cell forming unit (CFU)/cm2 [95% confidence interval (CI), 6.8–7.0]. The contaminated drumsticks were then sequentially (10×) soaked and sprayed with aqueous O3 (8 ppm) and O3–LA. Following O3 exposure, quantitative bacterial cultures were performed on the post-soaking and post-spraying water, skin surface, and subcutaneous (SC) of each drumstick using 3MTM PetrifilmTM Rapid Aerobic Count Plate (RAC) and plate reader. The average killing capacity of aqueous O3/cycle on the skin surface was 1.6-log10/cm2 (95% CI, 1.5–1.8-log10/cm2) and 1.2-log10/cm2 (95% CI, 1.0–1.4-log10/cm2), and it was 1.1-log10/cm2 (95% CI, 0.9–1.3-log10/cm2) and 0.9-log10/cm2 (95% CI, 0.7–1.1-log10/cm2) in SC for soaking and spraying approaches, respectively. Six sequential soaking and seven sequential spraying cycles with ozonated water of 8 ppm reduced the heavy Salmonella load below the detectable limit on the skin surface and SC of drumsticks, respectively. Addition of LA seems to increase the microbial killing capacity of aqueous O3 with average differences of 0.3-log10/cm2 (P = 0.08) and 0.2-log10/cm2 (P = 0.12) on the skin surface using soaking and spraying approaches, respectively. Aqueous O3 did not cause any significant changes in the drumstick skin color. The Salmonella load of < 4.5-log10/cm2 was a strong predictor for the reduction rate (P < 0.001, R2 = 0.64). These results provide important information that helps the poultry processing facilities for selecting the optimal operational strategy of O3 as an effective antimicrobial.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches

2020

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“…The maximum mixture of acetic acid and hydrogen peroxide as a peracetic acid treatment is 0.022% and 0.012% respectively [116]. Although used in different stages of processing, PAA is most effective in chilling applications of carcasses as per various studies [67,98,117]. This is due to PAA being highly soluble in water allowing for a more complete coverage on chicken carcasses in chilling tanks [48].…”

Section: Peracetic Acidmentioning

confidence: 99%

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Thames

Sukumaran

2020

Foods

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Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.

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“…The application of Chlorine based chemicals are widely used in the meat processing industry. Acidified sodium chlorite, alkyl dimethyl benzyl ammonium chloride, chlorine dioxide and sodium hypochlorite are some of the disinfectants added to water to reduce microbial contamination during poultry processing (Guastalli, Batista, Souza, Guastalli, Lopes, Almeida, et al, 2016). Electrolysed water which reduces the microbial growth and increases the shelf-life of meat products but at the same time there is concern regarding the applicability of this process due to stability of chlorine, corrosion resistance and chlorate residues (Wang, Duan, Wu, Xue, Xu, & Zhou, 2019).…”

Section: Chemicalsmentioning

confidence: 99%

Energy Efficiency in Meat Processing

Pathare

Roskilly

Jagtap

2019

Practice, Progress, and Proficiency in Sustainability

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Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and thermal energy are consumed in wide range of processes and applications. However, energy efficiency improvement in the meat processing industry have been a focus to increase the sustainability of meat processing in the past decades. This chapter started with the examination of the energy use in meat processing facilities. The emerging energy-efficient technologies for meat processing were discussed in detail. Energy requirement for well-cooked meats varies with cooking method, appliances, and consumer behavior. Energy consumption reduction during meat cooking may have an influence on global energy requirement. Selection of cooking method, fuel, and cookware are beneficial for reducing the carbon footprint of the cooking unit. This chapter also presents the effects on quality characteristics of meat and meat products by different cooking methods.

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Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants

Cited by 12 publications

References 22 publications

Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches

Antimicrobial Efficacy of Aqueous Ozone and Ozone–Lactic Acid Blend on Salmonella-Contaminated Chicken Drumsticks Using Multiple Sequential Soaking and Spraying Approaches

A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures

Energy Efficiency in Meat Processing

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