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Related Experiment Videos

[Microbiological studies in poultry meat production]

G Monov

    Veterinarno-Meditsinski Nauki
    |January 1, 1981
    PubMed
    Summary

    Microbiologic testing of poultry meat production revealed rising aerobic organism counts throughout processing. Immediate post-evisceration shower washing significantly reduced surface microflora, including coliform bacteria.

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    Area of Science:

    • Food Microbiology
    • Poultry Science
    • Industrial Microbiology

    Context:

    • Microbiologic assessments were conducted within a Stork system poultry dressing facility.
    • 125 washing samples were collected at critical processing stages (9th, 11th, 15th hour).
    • Sampling points included scalding and cooling vats, evisceration machinery, and carcass surfaces post-plucking, evisceration, and washing.

    Purpose:

    • To evaluate the microbial load dynamics during poultry meat processing.
    • To determine the efficacy of shower washing post-evisceration in reducing microbial contamination.
    • To quantify aerobic organisms and coliform bacteria on carcass surfaces.

    Summary:

    • Microbial counts, including aerobic organisms and coliforms, increased progressively during poultry processing, peaking during evisceration.
    • Shower washing immediately after evisceration demonstrated a significant reduction in surface microflora (77.60%) and coliform bacteria (89.78%).
    • Pre-packing carcass surfaces showed aerobic counts from 3000-72000/cm² and coliform counts from 100-1800/cm².

    Impact:

    • Highlights critical control points for microbial contamination in poultry processing.
    • Validates shower washing as an effective intervention for improving poultry meat hygiene.
    • Provides quantitative data on microbial load reduction, informing food safety protocols.

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