Effects of different slaughterhouse water chiller temperatures on the microbial quality of poultry carcasses
Pathogenic bacteria are the cause of many human food poisonings during the consumption of contaminated poultry products. This study was conducted to investigate the difference in the microbial load of poultry carcasses slaughtered at different temperatures in water chillers in the slaughterhouses...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tabriz
2024-07-01
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| Series: | Journal of Zoonotic Diseases |
| Subjects: | |
| Online Access: | https://jzd.tabrizu.ac.ir/article_18036.html |
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| Summary: | Pathogenic bacteria are the cause of many human food poisonings during the
consumption of contaminated poultry products. This study was conducted to investigate
the difference in the microbial load of poultry carcasses slaughtered at different
temperatures in water chillers in the slaughterhouses of Kohgiluyeh and Boyer-Ahmad
provinces, Iran. One hundred twenty samples were taken randomly, under sterile
conditions from chillers with temperatures of 24, 10, and 4 °C. The total count of
microorganisms and bacterial isolation was done according to the national standard of
Iran. The results showed that 3.3% of the samples were above the permissible limit in
terms of the number of microorganisms, and all the positive samples belonged to chillers
with a temperature of 24 °C. Furthermore, 28.3% of the samples were positive for
contamination with E. coli and the highest contamination belonged to the first chiller (24
°C). In addition, 16.2% of the samples were reported to be positive for Salmonella spp.
This study showed that the cooling steps significantly (p < 0.05) decreased the number of
microorganisms, E. coli and Salmonella spp. E. coli and Salmonella bacteria could be
isolated from the studied poultry carcasses at all stages. Although the microbial load of
carcasses decreases after cooling in chillers, due to cross-contamination with some
bacteria, such as E. coli and Salmonella spp., there is a need to comply with health
standards to modify the slaughter process and use other kinds of chillers that are not less
carcasses combination such as air chillers instead of water chillers. Besides, as the
Salmonella spp. Sources are mainly from the intestinal should special attention be paid to
the discharge of internal organs during the slaughtering process and the reduction of
Salmonella spp. Contamination during the breeding period in broiler farms. |
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| ISSN: | 2717-2910 |