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Chicken feet bacteriological quality at 4 steps of technological processing
F F Santos1, M H C Aquino, E R Nascimento
1Departmento de Saúde Coletiva Veterinária e Saúde Pública, Universidade Federal Fluminense, Niterói, Brazil. felipefaccini@vm.uff.br
Poultry Science
|November 15, 2011
Summary
The microbiological quality of chicken feet for human consumption in Brazil was assessed. Processing significantly reduced bacterial contamination, including Salmonella, indicating improved food safety for this export product.
Area of Science:
- Food Science
- Microbiology
- Public Health
Background:
- Chicken feet are primarily produced for export, with no specific quality standards in Brazil.
- Assessing the microbiological quality of chicken feet is crucial for ensuring food safety.
Purpose of the Study:
- To evaluate the bacteriological quality of chicken feet during different processing stages.
- To identify the prevalence of specific pathogens like Salmonella and E. coli O157:H7.
Main Methods:
- Quantitative analysis of aerobic mesophilic bacteria, coliforms, and fecal coliforms.
- Qualitative analysis for Salmonella spp. and Escherichia coli O157:H7 isolation.
- Sampling at four processing steps from 20 lots of broiler feet.
Main Results:
- Escherichia coli O157:H7 was not detected in any samples.
- Salmonella spp. were found in 68% of the lots, with Salmonella Schwarzengrund being the predominant serotype.
- Processing effectively reduced counts of mesophilic bacteria, coliforms, and Salmonella spp.
Conclusions:
- The processing of chicken feet significantly improves their microbiological quality.
- This study provides the first comprehensive assessment of chicken feet microbiological safety in Brazil.
- Further research may be needed to establish specific quality standards for domestic and export markets.
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