用热水和非热水自洗系统的肉鸡切脚盘的微生物学评价

Q3 Agricultural and Biological Sciences
Ricardo Cavani, M. Rubio, L. Alves, Khauston Augusto Pereira Alves, M. Cardozo
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引用次数: 0

摘要

世界范围内对鸡肉需求的增加要求操作系统不断自动化,并要求屠宰场适当实施自我控制程序。因此,本研究旨在评估使用热水的自洗系统对减少肉鸡切脚盘上公共卫生问题细菌负荷的功效。在三个月的时间里,采用非热水(NHW)和热水(HW)自洗工艺,从切脚盘上收集84个样本(每组n = 42个)进行微生物分析。NHW组嗜酸性好氧梭菌、亚硫酸盐还原梭菌、大肠杆菌和金黄色葡萄球菌的对数分别为1.82、0.56、0.31和0.14 Log 10 CFU/cm 2,而HW组的对数分别为1.17、0.04、0.15和0.08 Log 10 CFU/cm 2。两组样品均未发现沙门氏菌。热水系统降低了细菌数量,但统计学差异仅在嗜温好氧菌和SRC中观察到。尽管如此,它的使用可以作为操作程序中的添加剂,以避免微生物违反食品安全,除了易于实施和负担得起的行业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water
The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log 10 CFU/cm 2 , respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log 10 CFU/cm 2 . Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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