Change in scalding fluids by time in poultry slaughterhouse and its effect on microbiological quality of carcasses

Abstract

The objective of this study was to investigate the effect of the condition of scalding on the microbiological quality of the chilled carcasses. For this purpose, clean (A) or dirty (B) water was used for scalding, samples were collected in every 30 min for 150 min from each of three scalding tanks (Tank 1, Tank 2, Tank 3), from drips collected after defeathering and inner‐outer bird washing steps, and from chilled carcasses (C). All samples were analyzed for the microbiologically and also physicochemical parameters of scalding fluids. Total aerobic counts significantly increased in all of the scalding tanks as the time progress in both groups A and B. As a result, effect of scalding with clean water on microbiological quality of the broiler carcasses disappeared within the first 30 min, and no meaningful difference was found during the remaining time period. Practical applications Scalding is carried out at static water using either clean or dirty water in small or medium‐size broiler slaughterhouses. Organic substances, dry matters, and protein levels in scalding tanks increase by the time and these parameters effects the carcass contamination. In this study, moderate correlation was found between the organic matter level in the scalding tanks and the numbers of coliform bacteria of the carcasses. This correlation between the level of organic matter in the scalding water and coliform bacteria may indicate that this parameter can have a potential to be used as critical limit in plants using clean water‐scalding.

Monitoring Hygienic Measures for Decreasing Salmonella Occurrence in Scalding Tank Water of a Turkey Slaughterhouse

“…According to Irshad and Acun [11], the amounts of dry matter and microorganisms in scalding water increase over time. Furthermore, the adding of a high number of poultry carcasses into scalding tanks will result in the contamination of the water within a short period of time [32]. Once the accumulation of organic matter and microbial contamination is sufficiently high, this build-up can lead to an increased occurrence of Salmonella, lessening the effect of pH.…”

Evaluation of the Prevalence of Staphylococcus aureus in Chicken Fillets and Its Bio-Control Using Different Seaweed Extracts

“…Chicken meat constitutes a major protein part depending on the diet [32,33]. Unfortunately, contamination of chicken meat with food poisoning bacteria occurs during any step of processing [34]. S. aureus is a common food poisoning hazard in chicken meat that secretes a heat resistance toxin that affects human health.…”

Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains

“…Controlling for bacterial load in the scalding water is imperative in preventing cross-contamination of bird carcasses. The reduction of organic matter in scalding water has been identified as a measure to reduce E. coli and coliform numbers ( Incili and Çalicioğlu, 2018 ).…”