Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses
This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Journal of Food Protection |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0362028X25000031 |
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| author | Angela B.P.S. Fernandes Clair F.S. Pereira Hiago M. Pereira Marco A.C. Batista Luiz F.S. Dionisio Amauri A. Alfieri Bruna Alexandrino José C. Ribeiro-Júnior |
| author_facet | Angela B.P.S. Fernandes Clair F.S. Pereira Hiago M. Pereira Marco A.C. Batista Luiz F.S. Dionisio Amauri A. Alfieri Bruna Alexandrino José C. Ribeiro-Júnior |
| author_sort | Angela B.P.S. Fernandes |
| collection | DOAJ |
| description | This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of Salmonella spp., Listeria monocytogenes, diarrheagenic Escherichia coli (non-157), and Staphylococcus aureus with enterotoxigenic potential was investigated, before and after cooling by immersion and dripping. Salmonella serovars were determined by real-time PCR. Immersion of the carcasses in water at 9.5 (±2.89) and 2.33 (±1.30) °C in the first and second stages was sufficient to considerably reduce the carcass temperature to 5.70 and 7.41 °C at the system outlet and after dripping, respectively. The weight gain was 5.5%, in accordance with Brazilian legislation (<8%). Immersion cooling significantly reduced (p < 0.05) the total counts of enterobacteria, total coliforms, and E. coli. Contamination was reduced in the carcasses, which increased the water counts in the system to 3.76 log CFU/mL for psychrotrophs. Salmonella spp. was identified in 100% of the carcasses evaluated and in the water from the first and second stages of cooling. The main serovars were S. Newport and S. Minnesota. Pathotypes of diarrheagenic E. coli, mainly atypical EPEC and STEC, and S. aureus with enterotoxigenic potential were highly prevalent in the carcasses even before entering the precooling systems by immersion, which was not sufficient to rule out the occurrence of any pathogen studied. Despite the notable SSOP effect on the quantification of microbiological indicators during immersion cooling, the high occurrence of different pathogens underlies the need to review procedures and techniques not only in slaughterhouses but also throughout the production chain, acting in an integrated manner to provide biosecurity and reduce risks to the consumption of chicken meat. |
| format | Article |
| id | doaj-art-4ce6732f309a42b5aa203215335a6b91 |
| institution | Kabale University |
| issn | 0362-028X |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Food Protection |
| spelling | doaj-art-4ce6732f309a42b5aa203215335a6b912025-02-02T05:26:43ZengElsevierJournal of Food Protection0362-028X2025-02-01882100451Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken CarcassesAngela B.P.S. Fernandes0Clair F.S. Pereira1Hiago M. Pereira2Marco A.C. Batista3Luiz F.S. Dionisio4Amauri A. Alfieri5Bruna Alexandrino6José C. Ribeiro-Júnior7Food Microbiology Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, Araguaína, Tocantins, BrazilHygiene and Public Health Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, Araguaína, Tocantins, BrazilHygiene and Public Health Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, Araguaína, Tocantins, BrazilFood Microbiology Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, Araguaína, Tocantins, BrazilUniversidade do Estado do Pará, Castanhal, Pará, BrazilMolecular Biology Laboratory, Preventive Veterinary Medicine Department, Universidade Estadual de Londrina, Londrina, Paraná, BrazilHygiene and Public Health Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, Araguaína, Tocantins, BrazilFood Microbiology Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, Araguaína, Tocantins, Brazil; Corresponding author at: Food Microbiology Laboratory, Veterinary Medicine Department, Universidade Federal do Norte do Tocantins, BR 153, KM 112, Postal Code 132, Araguaína, Tocantins 77804-970, Brazil.This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of Salmonella spp., Listeria monocytogenes, diarrheagenic Escherichia coli (non-157), and Staphylococcus aureus with enterotoxigenic potential was investigated, before and after cooling by immersion and dripping. Salmonella serovars were determined by real-time PCR. Immersion of the carcasses in water at 9.5 (±2.89) and 2.33 (±1.30) °C in the first and second stages was sufficient to considerably reduce the carcass temperature to 5.70 and 7.41 °C at the system outlet and after dripping, respectively. The weight gain was 5.5%, in accordance with Brazilian legislation (<8%). Immersion cooling significantly reduced (p < 0.05) the total counts of enterobacteria, total coliforms, and E. coli. Contamination was reduced in the carcasses, which increased the water counts in the system to 3.76 log CFU/mL for psychrotrophs. Salmonella spp. was identified in 100% of the carcasses evaluated and in the water from the first and second stages of cooling. The main serovars were S. Newport and S. Minnesota. Pathotypes of diarrheagenic E. coli, mainly atypical EPEC and STEC, and S. aureus with enterotoxigenic potential were highly prevalent in the carcasses even before entering the precooling systems by immersion, which was not sufficient to rule out the occurrence of any pathogen studied. Despite the notable SSOP effect on the quantification of microbiological indicators during immersion cooling, the high occurrence of different pathogens underlies the need to review procedures and techniques not only in slaughterhouses but also throughout the production chain, acting in an integrated manner to provide biosecurity and reduce risks to the consumption of chicken meat.http://www.sciencedirect.com/science/article/pii/S0362028X25000031Chicken processingDiarrheagenic Escherichia coliSalmonella NewportSelf-control programsSSOP |
| spellingShingle | Angela B.P.S. Fernandes Clair F.S. Pereira Hiago M. Pereira Marco A.C. Batista Luiz F.S. Dionisio Amauri A. Alfieri Bruna Alexandrino José C. Ribeiro-Júnior Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses Journal of Food Protection Chicken processing Diarrheagenic Escherichia coli Salmonella Newport Self-control programs SSOP |
| title | Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses |
| title_full | Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses |
| title_fullStr | Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses |
| title_full_unstemmed | Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses |
| title_short | Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses |
| title_sort | validation of immersion precooling and drip sanitation standard operating procedures on weight temperature microbiological quality and safety of chicken carcasses |
| topic | Chicken processing Diarrheagenic Escherichia coli Salmonella Newport Self-control programs SSOP |
| url | http://www.sciencedirect.com/science/article/pii/S0362028X25000031 |
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