http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Use of selected bactericides to control mesophyllic bacteria including Salmonella on broiler carcasses
Broiler skin, parts, and whole broiler carcasses were exposed to a variety of bactericidal compounds in an attempt to improve the microbiological quality of ready-tocook broiler carcasses. The biocides included Lactic Acid (LA), Chlorine Dioxide (CD), Glutaraldehyde (GA), and a combination of acids consisting of 1.0% Lactic Acid, 1.0% Ascorbic Acid, 1.0% Acetic Acid, and 0.25% Citric Acid (MX). Each bactericide was initially tested at three time intervals (30, 60, and 120 seconds) and three temperature levels (15,25, and 35C). A time interval/temperature level matrix was constructed for each compound to determine an optimum treatment regime for the compound. Lactic Acid significantly decreased total carcass bacteria as well as Salmonella at both 1.0 and 3.0% concentrations. The 3.0% concentration was significantly better as a bactericide than the 1.0% solution. Chlorine Dioxide significantly reduced total carcass organisms including Salmonella. The 5.0% solution of CD was not as effective in destroying bacteria from broiler carcasses when compared with the other bactericides used in this study. Glutaraldehyde was highly effective in the removal of total carcass organisms and Salmonella at all exposure time/temperature levels compared. Both the 0.4% and the 0.8% solutions performed better than the other treatment compounds. The combination of acids and the LA treatment compounds behaved similarly. There was no significant advantage in decreasing total carcass organisms and Salmonella. by using one of these compounds over the other. This study demonstrates that it is possible to reduce total plate count bacteria and Salmonella on poultry carcasses in the processing plant before ice packing. Since recontamination of carcasses occurs after the carcasses are defeathered and during the evisceration process, biocide treatment must occur just before the carcasses go into the chill tanks or during the time the carcasses are in the chill tanks. The length of this tank would depend on the type, concentration, and exposure time of the biocide. This study has narrowed the parameters required to develop a successful carcass treatment program for a poultry processing plant.
"Major subject: Food Science and Technology."