Microbiological analysis of critical points in the chicken industry

Detalhes bibliográficos
Autor(a) principal: Cansian,Rogério Luis
Data de Publicação: 2005
Outros Autores: Floriani,Salete Teresa Radeski, Valduga,Eunice
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000300011
Resumo: This work is focused on identifying microbial contamination in the scalding asepsis and cooling processes as well as in fresh sausages obtained. Salmonella was identified in two scald water samples but was absent in the water from chiller and in the final product, which might be explained in terms of chlorine addition and temperature reduction. The analysis revealed that MPN of Escherichia coli was in the range of <1-11/mL in the scald water and <1-64/mL in the chiller. Aeromonas sp. count showed 5 to 3.5x10¹ CFU/mL in the scald water and 9 to 3.7x10² CFU/mL in the chiller, probably due to the psycrophile characteristics of Aeromonas and evisceration process. The analysis of fresh sausages chicken revealed a sharp increase in the Aeromonas count (2.5x10³ CFU/g). Results showed the need of including Aeromonas analyzes in microbiological tests of foods.
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spelling Microbiological analysis of critical points in the chicken industryAeromonasbacteriachickenmicrobiologyfood quality controlThis work is focused on identifying microbial contamination in the scalding asepsis and cooling processes as well as in fresh sausages obtained. Salmonella was identified in two scald water samples but was absent in the water from chiller and in the final product, which might be explained in terms of chlorine addition and temperature reduction. The analysis revealed that MPN of Escherichia coli was in the range of <1-11/mL in the scald water and <1-64/mL in the chiller. Aeromonas sp. count showed 5 to 3.5x10¹ CFU/mL in the scald water and 9 to 3.7x10² CFU/mL in the chiller, probably due to the psycrophile characteristics of Aeromonas and evisceration process. The analysis of fresh sausages chicken revealed a sharp increase in the Aeromonas count (2.5x10³ CFU/g). Results showed the need of including Aeromonas analyzes in microbiological tests of foods.Instituto de Tecnologia do Paraná - Tecpar2005-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000300011Brazilian Archives of Biology and Technology v.48 n.3 2005reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132005000300011info:eu-repo/semantics/openAccessCansian,Rogério LuisFloriani,Salete Teresa RadeskiValduga,Euniceeng2005-08-03T00:00:00Zoai:scielo:S1516-89132005000300011Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2005-08-03T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Microbiological analysis of critical points in the chicken industry
title Microbiological analysis of critical points in the chicken industry
spellingShingle Microbiological analysis of critical points in the chicken industry
Cansian,Rogério Luis
Aeromonas
bacteria
chicken
microbiology
food quality control
title_short Microbiological analysis of critical points in the chicken industry
title_full Microbiological analysis of critical points in the chicken industry
title_fullStr Microbiological analysis of critical points in the chicken industry
title_full_unstemmed Microbiological analysis of critical points in the chicken industry
title_sort Microbiological analysis of critical points in the chicken industry
author Cansian,Rogério Luis
author_facet Cansian,Rogério Luis
Floriani,Salete Teresa Radeski
Valduga,Eunice
author_role author
author2 Floriani,Salete Teresa Radeski
Valduga,Eunice
author2_role author
author
dc.contributor.author.fl_str_mv Cansian,Rogério Luis
Floriani,Salete Teresa Radeski
Valduga,Eunice
dc.subject.por.fl_str_mv Aeromonas
bacteria
chicken
microbiology
food quality control
topic Aeromonas
bacteria
chicken
microbiology
food quality control
description This work is focused on identifying microbial contamination in the scalding asepsis and cooling processes as well as in fresh sausages obtained. Salmonella was identified in two scald water samples but was absent in the water from chiller and in the final product, which might be explained in terms of chlorine addition and temperature reduction. The analysis revealed that MPN of Escherichia coli was in the range of <1-11/mL in the scald water and <1-64/mL in the chiller. Aeromonas sp. count showed 5 to 3.5x10¹ CFU/mL in the scald water and 9 to 3.7x10² CFU/mL in the chiller, probably due to the psycrophile characteristics of Aeromonas and evisceration process. The analysis of fresh sausages chicken revealed a sharp increase in the Aeromonas count (2.5x10³ CFU/g). Results showed the need of including Aeromonas analyzes in microbiological tests of foods.
publishDate 2005
dc.date.none.fl_str_mv 2005-05-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000300011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000300011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132005000300011
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.48 n.3 2005
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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