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[Bacteriological features in evisceration of broilers (author's transl)]
Tijdschrift Voor Diergeneeskunde
|February 15, 1978
Summary
Evisceration did not alter broiler pericloacal skin bacterial counts. However, interior organs like the liver and heart showed severe contamination, especially during intestine removal, highlighting critical hygiene points in poultry processing.
Area of Science:
- Food Microbiology
- Poultry Science
- Food Safety
Context:
- The study investigates microbial contamination during broiler chicken processing.
- Focuses on the impact of evisceration on bacterial loads.
- Examines both external (pericloacal skin) and internal (organs) contamination.
Purpose:
- To quantify the total aerobic bacterial count and Enterobacteriaceae on broiler pericloacal skin before and after evisceration.
- To assess the level of microbial contamination on interior organs (liver, heart) during evisceration.
- To identify potential sources and variations in contamination during poultry processing.
Summary:
- Evisceration processes did not significantly change the total aerobic bacterial count (5.3 logN/gram) or Enterobacteriaceae (4.0 logN/gram) on broiler pericloacal skin.
- Severe contamination of interior organs, including the liver and heart, was observed, particularly during the evisceration and manual intestine removal stages.
- Significant differences in contamination levels were noted between different skin sample sites, with some reduction during evisceration.
Impact:
- Highlights critical control points in poultry processing to minimize microbial contamination of edible products.
- Provides data for improving hygiene protocols to reduce foodborne pathogens in poultry.
- Informs strategies for enhancing food safety in the broiler supply chain.