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Titre :
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Hygiene aspects of modern poultry chilling
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Auteurs :
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V. Allen ;
J. Corry ;
C. Burton ;
AL Et
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Type de document :
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article/chapitre/communication
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Année de publication :
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2000
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Format :
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p. 39-48
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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VOLAILLE
;
REFRIGERATION
;
REFRIGERATION PAR ASPERSION
;
REFRIGERATION PAR AIR
;
REFRIGERATION PAR IMMERSION
;
CONTAMINATION
;
HYGIENE
;
MICROBIOLOGIE SANITAIRE
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Résumé :
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An evaluation was made of six commercial poultry chilling systems in relation to factors affecting microbial contamination of carcasses. These systems included water immersion chilling, air chilling and air chilling with evaporative cooling using water sprays. Samples of neck skin and body cavity were taken from carcasses, together with samples from the chilling environment. These were examined for total aerobic mesophilic microbes and counts of presumptive coliform bacteria and Pseudomonas spp. at specific points in the chilling process. Physical measurements included surface and deep-muscle temperatures of carcasses, water temperatures and chlorine concentrations in the immersion system and air speed and temperature during air chilling. The results obtained for water immersion chilling confirmed previous experience that the washing effect reduces microbial contamination of carcasses, although initially the numbers of pseudomonads tended to increase.
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Source :
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International journal of food microbiology, vol.58, n°1-2
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