Surface pasteurisation of chicken carcasses using hot water

Corry, Janet E L; James, S. Jill; Purnell, GL; Barbedo-Pinto, Catia S.; Chochois, Yann; Howell, Mary; James, Christian

doi:10.1016/j.jfoodeng.2006.03.018

Cited by 35 publications

(14 citation statements)

References 29 publications

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“…Previous research has indicated that AC can cause the carcass skin to have an unattractive appearance because of the drying effect (Veerkamp, 1981;Sams, 2001). However, the visual defects would be of less importance (Corry et al, 2007) as the proportions of cut-up parts (sometimes without skin) and value-added products increase. In 2007, 89% of 9 billion broiler carcasses were sold as cut-up parts or further processed products, and the remainder (11%) were sold as whole carcasses (National Chicken Council, 2009).…”

Section: Resultsmentioning

confidence: 99%

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Jeong¹,

Janardhanan²,

Booren

et al. 2011

Poultry Science

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This study was conducted to investigate the effects of water chilling (WC), air chilling (AC), and evaporative air chilling (EAC) on the moisture content, processing yield, surface color, and visual appearance of broiler carcasses. For the WC treatment, 1 group of birds was hard scalded and submersed into ice slush, whereas for AC, 1 group of birds was soft scalded and exposed to blowing air (1.0 m/s at 0°C) and for EAC, or 1 group of birds was soft scalded and exposed to blowing air and a cold water spray (every 5 min). During chilling, carcass temperature was reduced most effectively by WC (55 min), followed by EAC (120 min) and AC (155 min). After chilling, both WC and EAC carcasses picked up moisture at 4.6 and 1.0% of their weights, respectively, whereas AC carcasses lost 1.5% of their weight. On cutting at 5 h postmortem, WC carcasses showed the highest (2.5%), EAC showed the second highest (0.4%), and AC showed the least (0.3%) moisture loss. After 24 h of storage, almost 83% of the absorbed water in the WC carcass parts was released as purge, whereas EAC and AC carcasses maintained weights close to the prechilled weights. In an instrumental color evaluation and a visual evaluation by panelists, AC carcasses showed a darker appearance, a more yellow color, and more surface discoloration compared with WC or EAC carcasses.

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Section: Resultsmentioning

confidence: 99%

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Jeong¹,

Janardhanan²,

Booren

et al. 2011

Poultry Science

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“…To ensure that all possible relevant articles were captured, the search strategy was verified by checking the reference lists of the 3 most recent and relevant primary REVIEW articles (Johnsen et al, 2006;Northcutt et al, 2006;Corry et al, 2007) and a random selection of 3 literature reviews (Yang et al, 2002;Oyarzabal, 2005;Hilmarsson et al, 2006). A few 2007 articles were captured in the search because, as of the date of the search, they were available online and indexed in the database before they were actually published.…”

Section: Literature Searchmentioning

confidence: 99%

The change in prevalence of Campylobacter on chicken carcasses during processing: A systematic review

et al. 2010

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A systematic review was conducted to evaluate the change in prevalence of Campylobacter on chicken carcasses during processing. A structured literature search of 8 electronic databases using the key words for "Campylobacter," "chicken," and "processing" identified 1,734 unique citations. Abstracts were screened for relevance by 2 independent reviewers. Thirty-two studies described prevalence at more than one stage during processing and were included in this review. Of the studies that described the prevalence of Campylobacter on carcasses before and after specific stages of processing, the chilling stage had the greatest number of studies (9), followed by washing (6), defeathering (4), scalding (2), and evisceration (1). Studies that sampled before and after scalding or chilling, or both, showed that the prevalence of Campylobacter generally decreased immediately after the stage (scalding: 20.0 to 40.0% decrease; chilling: 100.0% decrease to 26.6% increase). The prevalence of Campylobacter increased after defeathering (10.0 to 72.0%) and evisceration (15.0%). The prevalence after washing was inconsistent among studies (23.0% decrease to 13.3% increase). Eleven studies reported the concentration of Campylobacter, as well as, or instead of, the prevalence. Studies that sampled before and after specific stages of processing showed that the concentration of Campylobacter decreased after scalding (minimum decrease of 1.3 cfu/g, maximum decrease of 2.9 cfu/mL), evisceration (0.3 cfu/g), washing (minimum 0.3 cfu/mL, maximum 1.1 cfu/mL), and chilling (minimum 0.2 cfu/g, maximum 1.7 cfu/carcass) and increased after defeathering (minimum 0.4 cfu/g, maximum 2.9 cfu/mL). Available evidence is sparse and suggests more data are needed to understand the magnitude and mechanism by which the prevalence and concentration of Campylobacter changes during processing. This understanding should help researchers and program developers identify the most likely points in processing to implement effective control efforts. For example, if contamination will occur during defeathering and likely during evisceration, critical control points postevisceration are likely to have a greater effect on the end product going to the consumer.

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“…The reduction in the carcass contamination level was again up to 2 log (Purnell et al, 2004;Cox et al, 2005;Corry et al, 2007). The reduction in the carcass contamination level was again up to 2 log (Purnell et al, 2004;Cox et al, 2005;Corry et al, 2007).…”

Section: Heat Resistances Studies In Red Meat and Poultrymentioning

confidence: 86%

Campylobacter heat resistance - past, current status and future prospect for New Zealand and beyond

Al-Sakkaf

2015

World's Poultry Science Journal

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New Zealand has a much higher rate of reported campylobacteriosis cases than the rest of the developed world. It has been assumed that New Zealand C. jejuni strains have greater heat tolerance and thus are better able to survive cooking. Therefore there is a need to fully determine the temperature dependence of Campylobacter spp. and to update the current knowledge of kinetic parameters such as D and z values of Campylobacter spp. The significantly higher reported Dvalues for Campylobacter spp. already seen in the Netherlands requires a practical stance in ensuring appropriate evaluation of thermal process lethality of Campylobacter spp. An extensive search of data bases for publications on Campylobacter heat resistance was conducted. The kinetic parameters obtained in New Zealand under isothermal and dynamic conditions in broths or in food matrix are broadly in agreement with previously published international data and do not indicate that New Zealand strains are more heat resistant than other strains. This finding has a significant impact to regulators, consumers, food industry and researchers as it has revealed the scientific evidence to maintain the standards for the heat treatment practices. Any change of heat treatment practice can cause unpredicted loss to the poultry industry and challenges the regulatory bodies to convey the message of altering the consumers cooking temperature to all consumers with a short time given the reluctance of consumers in using thermometers to verify the cooking temperature at home. Consumers play an important role in making certain the food they prepare is safe by preventing cross-contamination in order to avoid the risk of food borne diseases.

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Surface pasteurisation of chicken carcasses using hot water

Cited by 35 publications

References 29 publications

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air

The change in prevalence of Campylobacter on chicken carcasses during processing: A systematic review

Campylobacter heat resistance - past, current status and future prospect for New Zealand and beyond

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