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Microbiological quality of broiler chicken carcasses processed hygienically in a small scale poultry processing unit.
Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2001) Microbiological quality of broiler chicken carcasses processed hygienically in a small scale poultry processing unit. Journal of Food Quality, 24 (3). 249-259, 30 ref..
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Abstract
Though large-scale enterprises in highly-developed countries often produce millions of items in a single day, the vol. of food produced in small-scale enterprises or at home in developing countries is of great economic importance. In this study, trials were conducted to determine the degree to which the sanitary state of chickens processed on a small scale could be improved through the application of simple hygienic practices. Dressed broiler chickens were examined for microbiological quality. Live birds carried high microbial load (log cfu/cm2): total plate counts 5.34; Staphylococcus aureus 3.08 and faecal streptococci 3.02. The evisceration process resulted in a significant (P <less than or equal to> 0.05) increase in microbial faecal contamination. Hygienic processing of carcasses was found to significantly reduce microbial counts, with no detectable amounts of Escherichia coli and faecal streptococci being observed after treatment. It is concluded that modest changes in processing methods result in broilers with improved microbiological quality and increased shelf-life.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CARCASSES-; CHICKEN-MEAT; FOOD-SAFETY-ANIMAL-FOODS; HYGIENE-; MICROBIOLOGICAL-QUALITY; PROCESSING-; CHICKEN-CARCASSES |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 May 2011 04:53 |
| Last Modified: | 28 Dec 2016 11:30 |
| URI: | http://ir.cftri.res.in/id/eprint/7636 |
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