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KMID : 1024620040240040335
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Food Science of Animal Resources
2004 Volume.24 No. 4 p.335 ~ p.341
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The Incidence of Microorganisms during the Slaughtering Process of Chicken
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Cha Seong-Kwan
Seo Mi-Young
Kim Yoon-Sook
Kim Myung-Ho
Kim Yun-Ji
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Abstract
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This study was carried out to evaluate the microbiological quality of poultry carcasses at different slaughtering process in large (>50,000 chicken/day) and small (<30,000 chicken/day) scale slaughtering houses. Whole bird rinse technique was used to analyze the incidence of microorganisms on poultry carcasses in each process of before visceration, after evisceration, after final wash, after main chilling and in cold room. In summer time, small scale slaughterhouse showed lower incidence of aerobic microorganisms (104/ CFU/mL) than those of large scale slaughterhouse (105/ CFU/mL) at the process of after main chilling and in cold room. But small scale slaughterhouse showed higher incidence of E. coli (10-10 CFU/mL) than those of large scale slaughterhouse (10-2/ CFU/mL) at each slaughtering process observed. During autumn and winter time, small scale slaughterhouse showed similar incidence of aerobic microorganisms as large scale slaughterhouse (105/ CFU/mL after evisceration, 10 CFU/mL after main chilling and cold storage). Samples from carcasses during autumn and winter time in cold room showed no difference in E. coli counts (10 in autumn time and 10 CFU/mL in winter time) between large and small scale slaughterhouse. In spring time, small scale slaughterhouse showed lower incidence of aerobic microorganisms than those of large scale slaughterhouse at each slaughtering process observed except after main chilling. Small scale slaughterhouse showed higher incidence of aerobic microorganisms in final cooling water than large scale slaughterhouse during spring time.
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KEYWORD
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incidence of microorganisms, chicken carcass, slaughtering process
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