Study of alterations in the microbial counts of scalder and chiller water in poultry slaughter house
Subject Areas :
Veterinary Clinical Pathology
افشین Javadi
1
,
حمید Mirzaei
2
,
Ali Mardani
3
1 - Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Tabriz Branch, Tabriz, Iran
2 - Department of Food Hygiene, Faculty of Veterinary Medicine, Islamic Azad University, Tabriz Branch, Tabriz, Iran
3 - Graduate of Veterinary Medicine, Faculty of Veterinary Medicine, Islamic Azad University, Tabriz Branch, Tabriz, Iran
Received: 2008-05-19
Accepted : 2009-01-19
Published : 2008-08-22
Keywords:
Scalder,
chiller,
microbial level,
Abstract :
The soaking of bird carcasses in the hot water of scalder in order to loosen the feathers inside the follicles and facilitate the subsequent plucking is considered to be one of the critical points of the poultry slaughter house. Chilling and washing of the carcasses are the other critical points which can cause cross contamination. Thus the purpose of the present study was to determine the alterations in the microbial counts of scalder and chiller water at different times. For this reason, 50 ml samples of scalder and chiller water were collected separately at times zero, 0.5, 1, 1.5, 2 and 2.5 hours following slaughter with 6 replicates for each sample and the total mesophilic and thermophilic bacterial counts of scalder and the total mesophilic and psychrophilic bacterial counts of chiller were investigated. The results indicated that the mesophilic counts of scalder had decreased significantly over time but the thermophilic bacterial levels had increased significantly (p<0.01). Also the mesophilic and psychrophilic bacterial counts of chiller had decreased significantly (p<0.01).
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