Carcass microbiological quality following intermittent scalding and defeathering

Journal of Applied Poultry Research

Volumn 8, Issue 3, 1999, Pages 368-373

  Cason, J A ^a   Buhr, R J ^a   Dickens, J A ^a   Musgrove, M T ^a   Stern, N J ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Aerobic plate count; Campylobacter; Defeathering; E. coli; Scalding

Indexed keywords

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; ESCHERICHIA COLI;

EID: 0033441646     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/8.3.368     Document Type: Article

References (24)

1. Barnes, E.M., 1975. The microbiological problems of sampling a poultry carcass. Pages 23(1-8) in: The Quality of Poultry Meat (2nd European Symposium on Poultry Meat Quality), Oosterbeck, The Netherlands.
2. Wilkerson, W.B., J.C. Ayres, and A.A. Kraft, 1961. Occurrence of enterococci and coliform organisms on fresh and stored poultry. Food Technol. 15:286-292.
3. Oosterom, J., S. Notermans, H. Karman, and G.B. Engels, 1983. Origin and prevalence of Campylobacter jejuni in poultry processing. J. Food Prot. 46:339-344.
4. Mercuri, A.J., N.A. Cox, and J.E. Thomson, 1974. Microbiological aspects of poultry scalding. Pages 543-545 in: Proc. XV World's Poultry Congress, New Orleans, LA.
5. Bailey, J.S., J.E. Thomson, and N.A. Cox, 1987. Contamination of poultry during processing. Pages 193-211 in: The Microbiology of Poultry Meat Products. F.E. Cunningham and N.A. Cox, eds. Academic Press, Orlando, FL.
6. Notermans, S., F.M. Van Leusden, and M. Van Schothorst, 1977. Suitability of different bacterial groups for determining faecal contamination during post scalding stages in the processing of broiler chickens. J. Appl. Bacteriol. 43:383-389.
7. Mulder, R.W.A.W., L.W.J. Dorresteijn, and J. Van der Broek, 1978. Cross-contamination during the scalding and plucking of broilers. Br. Poultry Sci. 19:61-70.
8. Mead, G.C., W.R. Hudson, and M.H. Hinton, 1994. Use of a marker organism in poultry processing to identify sites of cross-contamination and evaluate possible control measures. Br. Poultry Sci. 35:345-354.
9. Lillard, H.S., L.C. Blankenship, J.A. Dickens, S.E. Craven, and A. D. Shackelford, 1987. Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses. J. Food Prot. 50:112-114.
10. Klose, A.A., V.F. Kaufman, and M.F. Pool, 1971. Scalding poultry by steam at subatmospheric pressures. Poultry Sci. 50:302-304.
11. Patrick, T.E., J.A. Collins, and T.L. Goodwin, 1973. Isolation of salmonella from carcasses of steam-and water-scalded poultry. J. Milk Food Technol. 36:34-36.
12. Dickens, J.A., 1990. Experimental, prototype spray-scalder for poultry processing. Poultry Sci. 69:409-413.
13. Veerkamp, C.H., 1974. The simultaneous scalding and plucking of broiler carcasses compared with an industrial method of processing. Pages 450-451 in: Proc. XV World's Poultry Congress, New Orleans, LA.
14. Mulder, R.W.A.W. and C.H. Veerkamp, 1974. Improvements in poultry slaughterhouse hygiene as a result of cleaning before cooling. Poultry Sci. 53:1690-1694.
15. Shannon, W.G., W.W. Marion, and W.J. Stadelman, 1957. Effect of temperature and time of scalding on the tenderness of breast meat of chicken. Food Tech. 11:284-286.
16. Pool, M.F., D. de Fremery, A.A. Campbell, and A.A. Klose, 1959. Poultry tenderness. II. Influence of processing on tenderness of chickens. Food Tech. 13:25-29.
17. Wise, R.G. and W.J. Stadelman, 1961. Tenderness of poultry meat. 2. Effect of scalding procedures. Poultry Sci. 40:1731-1736.
18. Pickwick Co., Cedar Rapids, IA 52401.
19. Musgrove, M.T., J.A. Cason, D.L. Fletcher, N.J. Stern, N.A. Cox, and S.J. Bailey, 1997. Effect of cloacal plugging on microbial recovery from partially processed broilers. Poultry Sci. 76:530-533.
20. Breast fillets were cooked for 30 min in a water bath at 185°F (85°C) with internal end-point temperatures of 167-176°F (75-80°C). Cooked pieces were cooled in tap water for 15 min, then allowed to equilibrate to room temperature. One 1.9-cm-wide strip was cut from the anterior portion of both right and left breast fillets. The cuts were made parallel to the muscle fibers through the entire thickness of the fillets. Each strip was then sheared perpendicular to muscle fibers with a Warner-Bratzler shear apparatus (G-R Electrical Manufacturing Co., Manhattan, KS) and the maximum force necessary to shear the piece was recorded. The shear values for the two breast halves were averaged to obtain a shear value for each broiler.
21. 2). Typical Campylobacter colonies were observed microscopically under wet mount observation (1000X magnification) for characteristic cellular morphology and motility. A selection of colonies was serologically confirmed with a commercial latex-agglutination assay (Integrated Diagnostics, Baltimore, MD). Colony counts of bacteria were converted to log10 (CFU/mL of rinse).
22. SAS Institute, 1987. SAS/STAT Guide for Personal Computers. Version 6 Edition. SAS Institute, Inc., Cary, NC.
23. Statistical significance in this paper refers to P<.05.
24. Veerkamp, C.H., 1989. A model for cleaning of broiler carcasses before and during scalding. Pages 213-218 in: Proc. Hohenheimer Geflugelsymposium. S. Scholtyssek, ed. Verlag Eugen Ulmer, Stuttgart, Germany.