Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1981-6723.04622 http://hdl.handle.net/11449/244865 |
Resumo: | The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log10 CFU/cm2, respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log10 CFU/cm2. Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry. |
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Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated waterAvaliação microbiológica de disco corta-pés de frangos com sistema de autolavagem utilizando água aquecida e não aquecidaCross-contaminationHockPoultrySaw bladeSelf-control programWater jetAves domésticasContaminação cruzadaDisco de serraJato de águaJarretePrograma de autocontroleThe increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log10 CFU/cm2, respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log10 CFU/cm2. Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry.Heating Water (HW) for self-washing systems in feet-cutter discs is easy-to-implement for the industryBacterial load can be reduced by heated-water on a feet-cutter disc surfaceA self-washing system could be used in self-control programs, to avoid violation of food safetyO aumento mundial da demanda por carne de frango exige constante automação de sistemas de operação e implementação adequada de programas de autocontrole pelos abatedouros. Assim, o objetivo do presente estudo foi avaliar a eficiência de sistema de autolavagem com água aquecida na redução da contagem de bactérias de interesse em saúde pública em disco corta-pés de frangos. Em um período de três meses, 84 amostras (n = 42, por grupo) foram colhidas para análises microbiológicas em disco corta-pés contando com um sistema operacional de autolavagem com água não aquecida (NHW) e água aquecida (HW). As contagens de Aeróbios Mesófilos, Clostridium Sulfito-redutor, Escherichia coli e Staphylococcus aureus, no grupo NHW, foram de 1,82, 0,56, 0,31 e 0,14 Log10 UFC/cm2, respectivamente, enquanto que, no grupo HW, foram de 1,17, 0,04, 0,15 e 0,08 Log10 UFC/cm2. Salmonella spp. foi ausente em todas amostras avaliadas, em ambos os grupos. O sistema com água aquecida reduziu as contagens bacterianas, mas diferenças estatísticas foram observadas somente em Aeróbios Mesófilos e Clostridium Sulfito-redutor. Apesar disso, seu uso pode ser um adicional ao procedimento operacional para evitar a violação dos limites microbiológicos de segurança alimentar, além de ser um sistema de fácil implementação e de baixo custo.Universidade Estadual Paulista, Faculdade de Ciências Agrárias e VeterináriasUniversidade Cesumar, Departamento de EngenhariaUniversidade Estadual de Minas Gerais, Departamento de Ciências BiológicasUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e VeterináriasInstituto de Tecnologia de Alimentos - ITALUniversidade Estadual Paulista (UNESP)Universidade CesumarUniversidade Estadual de Minas GeraisCavani, Ricardo [UNESP]Rubio, Marcela Da Silva [UNESP]Alves, Lucas Bocchini Rodrigues [UNESP]Alves, Khauston Augusto PereiraCardozo, Marita Vedovelli2023-07-29T11:14:56Z2023-07-29T11:14:56Z2023-01-23info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article-application/pdfhttp://dx.doi.org/10.1590/1981-6723.04622Brazilian Journal of Food Technology. Instituto de Tecnologia de Alimentos - ITAL, v. 26, p. -, 2023.1981-6723http://hdl.handle.net/11449/24486510.1590/1981-6723.04622S1981-67232023000100400S1981-67232023000100400.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Journal of Food Technologyinfo:eu-repo/semantics/openAccess2023-12-17T06:18:48Zoai:repositorio.unesp.br:11449/244865Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:33:03.791518Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water Avaliação microbiológica de disco corta-pés de frangos com sistema de autolavagem utilizando água aquecida e não aquecida |
title |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water |
spellingShingle |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water Cavani, Ricardo [UNESP] Cross-contamination Hock Poultry Saw blade Self-control program Water jet Aves domésticas Contaminação cruzada Disco de serra Jato de água Jarrete Programa de autocontrole |
title_short |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water |
title_full |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water |
title_fullStr |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water |
title_full_unstemmed |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water |
title_sort |
Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water |
author |
Cavani, Ricardo [UNESP] |
author_facet |
Cavani, Ricardo [UNESP] Rubio, Marcela Da Silva [UNESP] Alves, Lucas Bocchini Rodrigues [UNESP] Alves, Khauston Augusto Pereira Cardozo, Marita Vedovelli |
author_role |
author |
author2 |
Rubio, Marcela Da Silva [UNESP] Alves, Lucas Bocchini Rodrigues [UNESP] Alves, Khauston Augusto Pereira Cardozo, Marita Vedovelli |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Universidade Cesumar Universidade Estadual de Minas Gerais |
dc.contributor.author.fl_str_mv |
Cavani, Ricardo [UNESP] Rubio, Marcela Da Silva [UNESP] Alves, Lucas Bocchini Rodrigues [UNESP] Alves, Khauston Augusto Pereira Cardozo, Marita Vedovelli |
dc.subject.por.fl_str_mv |
Cross-contamination Hock Poultry Saw blade Self-control program Water jet Aves domésticas Contaminação cruzada Disco de serra Jato de água Jarrete Programa de autocontrole |
topic |
Cross-contamination Hock Poultry Saw blade Self-control program Water jet Aves domésticas Contaminação cruzada Disco de serra Jato de água Jarrete Programa de autocontrole |
description |
The increased worldwide demand for chicken meat requires constant automation of operating systems and the proper implementation of self-control programs by slaughterhouses. Thus, this study aimed to evaluate the efficacy of a self-washing system using heated water on reducing the load of public health concern bacteria on a broiler feet-cutter disc. In a three-month period, 84 samples (n = 42 per group) were collected for microbiological analysis from the feet-cutter disc with an operational self-washing process with Non-Heated Water (NHW) and Heated Water (HW). The logarithmic counts of Mesophilic Aerobics, Sulphite-Reducing Clostridia (SRC), Escherichia coli and Staphylococcus aureus in the NHW group were 1.82, 0.56, 0.31 and 0.14 Log10 CFU/cm2, respectively, whereas in the HW group were 1.17, 0.04, 0.15 and 0.08 Log10 CFU/cm2. Salmonella spp. was absent in all evaluated samples in both groups. The heated-water system reduced bacterial count, but statistical differences were solely observed for Mesophilic Aerobics and SRC. Nevertheless, its usage could be an additive in the operational procedure to avoid microbiological violations of food safety, in addition to being easy-to-implement and affordable for the industry. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T11:14:56Z 2023-07-29T11:14:56Z 2023-01-23 |
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 |
http://dx.doi.org/10.1590/1981-6723.04622 Brazilian Journal of Food Technology. Instituto de Tecnologia de Alimentos - ITAL, v. 26, p. -, 2023. 1981-6723 http://hdl.handle.net/11449/244865 10.1590/1981-6723.04622 S1981-67232023000100400 S1981-67232023000100400.pdf |
url |
http://dx.doi.org/10.1590/1981-6723.04622 http://hdl.handle.net/11449/244865 |
identifier_str_mv |
Brazilian Journal of Food Technology. Instituto de Tecnologia de Alimentos - ITAL, v. 26, p. -, 2023. 1981-6723 10.1590/1981-6723.04622 S1981-67232023000100400 S1981-67232023000100400.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Journal of Food Technology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
- application/pdf |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129219403710464 |