Destruction of microorganisms on chicken carcasses by steam and boiling water immersion

Avens, John S.; Albright, Susan N; Morton, Aaron S; Prewitt, Brian E; Kendall, Patricia A.; Sofos, John N.

doi:10.1016/s0956-7135(01)00073-1

Cited by 43 publications

(21 citation statements)

References 8 publications

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“…More than half of the reductions of aerobic bacteria ranged from 0.7 to 1.3 orders of magnitude. The highest reductions of aerobic bacteria were obtained after immersion in water at 98°C for 8 min (Avens et al, 2002). Compared to the other studies, the long exposure time was thereby striking.…”

Section: Watercontrasting

confidence: 51%

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

2010

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Section: Watercontrasting

confidence: 51%

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

2010

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“…Physical interventions include water-based treatments, irradiation, ultrasound, air chilling or freezing (Sams and Feria, 1991;Farkas, 1998;Avens et al, 2002;Fabrizioe et al, 2002;Purnell et al, 2004;Escudero-Gilete et al, 2005;Huezo et al, 2005;Hricova et al, 2008;Kondojoyan and Portaguen, 2008;Boysen and Rosenguist, 2009). Especially hot water, steam, electrolyzed water and irradiation effectively reduce bacterial load.…”

Section: Poultry Carcass Decontamina-tion Techniquesmentioning

confidence: 99%

Carcass decontamination methods in slaughterhouses: a review

Milios

Drosinos

Zoiopoulos

2017

J Hellenic Vet Med Soc

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European Union legislation approach to meat safety assurance advocates use of strict preventive hygiene measures and procedures to overcome threats by pathogens. Therefore, there is no need for carcass decontamination at the last stage of slaughtering process, using intervention methods. In contrast, the United States permit and regulate intervention decontamination methods. Generally, a HACCP system may use intervention treatments. These may be based solely on a non intervention system or use a combination of both. Interventions have the advantage of achieving a consistent reduction in bacterial contamination and require less manual input, but on the other hand, may also lead to carcass discolouration, produce large quantities of waste water and be relatively expensive. Moreover, intervention methods could constitute a means of concealing poor hygiene conditions during slaughtering or, even more, their residues could be a potential hazard for food safety. Non-intervention systems have the advantages of being relatively inexpensive, easy to implement and more preventive. However, these systems rely heavily on human effort and the possibility for error is considerably higher than the intervention systems. There are many carcass decontamination methods, as described in the relevant literature and used in slaughterhouses worldwide, such as: (i) cold/warm water washing, (ii) hot water washing, (iii) steam vacuuming, (iv) steam pasteurization, (v) irradiation, (vi) organic acid application, (vii) combination of organic acid application with other decontamination treatments and (viii) other chemical treatments. Aim of this review is to provide information on the relevant literature, as well as describe and Ncomment on the questions raised.

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“…Na avaliação da qualidade de aves, os indicadores microbiológicos vêm sendo empregados principalmente na análise do produto final, mas também vêm sendo recomendados para o processo de abate (AVENS et al, 2002;CARVALHO et al, 2002;CARDOSO et al, 2005).…”

Section: Introductionunclassified

Análise e monitoramento de pontos críticos no abate de frangos utilizando indicadores microbiológicos

et al. 2008

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II Análise e monitoramento de pontos críticos no abate de frangos utilizando indicadores microbiológicosAnalysis and monitoring of critical points in the poultry slaughter using microbiological indicators ABSTRACT Hygiene indicator microorganisms in a poultry slaughter was evaluated during the processing in order to identify potential critical control points and allow options for monitoring or verification by Hazard Analysis Critical Control Point (HACCP) system. Microbiological superficial contamination of chicken carcasses was establish by the enumeration of mesophilic aerobes, total coliforms, thermotolerant coliforms and Escherichia coli in the following steps of processing: A -before the first hygienic shower, Bafter the first hygienic shower, C -after manual evisceration, D -after final washing shower, and E -after the chiller tank. The mean counts of mesophilic aerobes, total and thermotolerant coliforms was not significantly different (P<0.05) in the steps

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Destruction of microorganisms on chicken carcasses by steam and boiling water immersion

Cited by 43 publications

References 8 publications

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

Carcass decontamination methods in slaughterhouses: a review

Análise e monitoramento de pontos críticos no abate de frangos utilizando indicadores microbiológicos

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