Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses

Detalhes bibliográficos
Autor(a) principal: Matias, Beatriz Garbelotti
Data de Publicação: 2010
Outros Autores: Pinto, Paulo Sergio de Arruda, Cossi, Marcus Vinicius Coutinho, Nero, Luis Augusto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1089/fpd.2009.0392
http://www.locus.ufv.br/handle/123456789/23349
Resumo: Chicken meat is considered an important vehicle of foodborne pathogens such as Salmonella spp., demanding an effective control of its contamination during industrial processing. This study aimed to investigate the presence of Salmonella spp. and microbiological indicators at different stages of processing in two slaughterhouses (Sh1, high-capacity; Sh2, low-capacity). Surface samples of chicken carcasses were collected in the following sequential stages: (A) immediately before evisceration, (B) after evisceration, (C) after showering, and (D) after chiller. All samples were submitted for detection of Salmonella spp. and enumeration of mesophilic aerobes, total coliforms, thermotolerant coliforms, and Escherichia coli. The obtained means and frequencies were compared by analysis of variance and chi-square tests (p < 0.05), considering different slaughterhouses and stages of processing. No significant differences were observed between the frequencies of Salmonella spp. obtained at different steps in Sh1 and Sh2 (p > 0.05). Sh2 showed higher levels of microbiological contamination when compared with Sh1 for mesophilic aerobes (in stages B and D), total coliforms and thermotolerant coliforms (stage D), and E. coli (all stages) (p < 0.05). The variation in the levels of contamination by microbiological indicators over the processing indicated the significance of different control procedures adopted by slaughterhouses for the microbiological quality of chicken carcasses.
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spelling Matias, Beatriz GarbelottiPinto, Paulo Sergio de ArrudaCossi, Marcus Vinicius CoutinhoNero, Luis Augusto2019-02-05T12:30:13Z2019-02-05T12:30:13Z2010-031556-7125https://doi.org/10.1089/fpd.2009.0392http://www.locus.ufv.br/handle/123456789/23349Chicken meat is considered an important vehicle of foodborne pathogens such as Salmonella spp., demanding an effective control of its contamination during industrial processing. This study aimed to investigate the presence of Salmonella spp. and microbiological indicators at different stages of processing in two slaughterhouses (Sh1, high-capacity; Sh2, low-capacity). Surface samples of chicken carcasses were collected in the following sequential stages: (A) immediately before evisceration, (B) after evisceration, (C) after showering, and (D) after chiller. All samples were submitted for detection of Salmonella spp. and enumeration of mesophilic aerobes, total coliforms, thermotolerant coliforms, and Escherichia coli. The obtained means and frequencies were compared by analysis of variance and chi-square tests (p < 0.05), considering different slaughterhouses and stages of processing. No significant differences were observed between the frequencies of Salmonella spp. obtained at different steps in Sh1 and Sh2 (p > 0.05). Sh2 showed higher levels of microbiological contamination when compared with Sh1 for mesophilic aerobes (in stages B and D), total coliforms and thermotolerant coliforms (stage D), and E. coli (all stages) (p < 0.05). The variation in the levels of contamination by microbiological indicators over the processing indicated the significance of different control procedures adopted by slaughterhouses for the microbiological quality of chicken carcasses.engFoodborne Pathogens and DiseaseVolume 7, Number 3, Pages 313- 318, March 2010Mary Ann Liebert, Inc.info:eu-repo/semantics/openAccessChickenSalmonella spp.SlaughterhousesSalmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhousesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf2515548https://locus.ufv.br//bitstream/123456789/23349/1/artigo.pdfd5a91a45b1257eda884b85a6363c8e92MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23349/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/233492019-02-05 09:33:20.596oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-02-05T12:33:20LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
title Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
spellingShingle Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
Matias, Beatriz Garbelotti
Chicken
Salmonella spp.
Slaughterhouses
title_short Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
title_full Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
title_fullStr Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
title_full_unstemmed Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
title_sort Salmonella spp. and hygiene indicator microorganisms in chicken carcasses obtained at different processing stages in two slaughterhouses
author Matias, Beatriz Garbelotti
author_facet Matias, Beatriz Garbelotti
Pinto, Paulo Sergio de Arruda
Cossi, Marcus Vinicius Coutinho
Nero, Luis Augusto
author_role author
author2 Pinto, Paulo Sergio de Arruda
Cossi, Marcus Vinicius Coutinho
Nero, Luis Augusto
author2_role author
author
author
dc.contributor.author.fl_str_mv Matias, Beatriz Garbelotti
Pinto, Paulo Sergio de Arruda
Cossi, Marcus Vinicius Coutinho
Nero, Luis Augusto
dc.subject.pt-BR.fl_str_mv Chicken
Salmonella spp.
Slaughterhouses
topic Chicken
Salmonella spp.
Slaughterhouses
description Chicken meat is considered an important vehicle of foodborne pathogens such as Salmonella spp., demanding an effective control of its contamination during industrial processing. This study aimed to investigate the presence of Salmonella spp. and microbiological indicators at different stages of processing in two slaughterhouses (Sh1, high-capacity; Sh2, low-capacity). Surface samples of chicken carcasses were collected in the following sequential stages: (A) immediately before evisceration, (B) after evisceration, (C) after showering, and (D) after chiller. All samples were submitted for detection of Salmonella spp. and enumeration of mesophilic aerobes, total coliforms, thermotolerant coliforms, and Escherichia coli. The obtained means and frequencies were compared by analysis of variance and chi-square tests (p < 0.05), considering different slaughterhouses and stages of processing. No significant differences were observed between the frequencies of Salmonella spp. obtained at different steps in Sh1 and Sh2 (p > 0.05). Sh2 showed higher levels of microbiological contamination when compared with Sh1 for mesophilic aerobes (in stages B and D), total coliforms and thermotolerant coliforms (stage D), and E. coli (all stages) (p < 0.05). The variation in the levels of contamination by microbiological indicators over the processing indicated the significance of different control procedures adopted by slaughterhouses for the microbiological quality of chicken carcasses.
publishDate 2010
dc.date.issued.fl_str_mv 2010-03
dc.date.accessioned.fl_str_mv 2019-02-05T12:30:13Z
dc.date.available.fl_str_mv 2019-02-05T12:30:13Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1089/fpd.2009.0392
http://www.locus.ufv.br/handle/123456789/23349
dc.identifier.issn.none.fl_str_mv 1556-7125
identifier_str_mv 1556-7125
url https://doi.org/10.1089/fpd.2009.0392
http://www.locus.ufv.br/handle/123456789/23349
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 7, Number 3, Pages 313- 318, March 2010
dc.rights.driver.fl_str_mv Mary Ann Liebert, Inc.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Mary Ann Liebert, Inc.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Foodborne Pathogens and Disease
publisher.none.fl_str_mv Foodborne Pathogens and Disease
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
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repository.mail.fl_str_mv fabiojreis@ufv.br
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