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Comparative study of different surface decontaminants on chicken quality
M Sinhamahapatra1, S Biswas, A K Das
1Department of Animal Products Technology and Marketing, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, India.
British Poultry Science
|December 30, 2004
Summary
Hot water and lactic acid dips effectively reduce microbial counts on broiler carcasses. Hot water is the most economical and convenient decontamination method for poultry production.
Area of Science:
- Food Science
- Microbiology
- Poultry Science
Background:
- Microbial contamination of poultry surfaces is a significant concern in food safety.
- Effective decontamination methods are crucial for reducing pathogen load and ensuring wholesome poultry products.
Purpose of the Study:
- To compare the efficacy of different surface decontaminants on broiler carcasses.
- To evaluate the impact of these treatments on microbial counts and quality parameters.
Main Methods:
- Broiler carcasses were treated with hot water (70°C), lactic acid (2%), acidified sodium chlorite (ASC), or chlorine solutions.
- Treatments were applied as dips or sprays and evaluated at 0, 24, and 48 hours of storage.
- Microbial loads (TPC, PCC) and quality indicators (pH, ERV) were assessed.
Main Results:
- All treatments reduced total plate count (TPC) and presumptive coliform count (PCC).
- Lactic acid and hot water dips were most effective in reducing TPC.
- ASC and hot water dips significantly reduced PCC.
- No significant impact on muscle pH, water holding capacity, ERV, or sensory attributes was observed.
Conclusions:
- Hot water and lactic acid are effective decontaminants for broiler surfaces.
- Hot water treatment offers the most cost-effective, convenient, and simple method for poultry decontamination.
- These findings support the use of hot water for hygienic poultry production.