Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses
The pre-chilling of rabbit carcasses in an immersion tank directly interferes with microbial control. Therefore, this study was developed to examine the influence of different pre-chill tank water temperatures (4, 7, and 10 °C) on the microbiological quality of rabbit carcasses. Samples of rabbit ca...
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| Format: | Article |
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MDPI AG
2023-01-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/13/2/270 |
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| author | José Luiz Martins Silva Marta Liliane de Vasconcelos Joyce Graziella Oliveira Danielle de Cássia Martins da Fonseca Elizangela Domenis Marino Alenia Naliato Vasconcellos Luciana Oliveira Nascimento Marcia Delgado da Cruz Gomes Andreia Cristina Nakashima Vaz Bruna Maria Salotti de Souza Ana Maria Centola Vidal |
| author_facet | José Luiz Martins Silva Marta Liliane de Vasconcelos Joyce Graziella Oliveira Danielle de Cássia Martins da Fonseca Elizangela Domenis Marino Alenia Naliato Vasconcellos Luciana Oliveira Nascimento Marcia Delgado da Cruz Gomes Andreia Cristina Nakashima Vaz Bruna Maria Salotti de Souza Ana Maria Centola Vidal |
| author_sort | José Luiz Martins Silva |
| collection | DOAJ |
| description | The pre-chilling of rabbit carcasses in an immersion tank directly interferes with microbial control. Therefore, this study was developed to examine the influence of different pre-chill tank water temperatures (4, 7, and 10 °C) on the microbiological quality of rabbit carcasses. Samples of rabbit carcasses and water and ice from the pre-chiller tank were collected; mesophilic aerobic heterotrophic microorganisms (MES), enterobacteria (EC), and coagulase-positive <i>Staphylococcus</i> (CPS) were counted; and the presence of <i>Salmonella</i> spp. was investigated. After the carcasses were immersed in the pre-chiller, there was a significant increase (<i>p</i> < 0.05) in MES (38.69 and 88.06 Log CFU·mL<sup>−1</sup> at 4 and 10 °C, respectively) and EC (3.20, 4.15, and 4.84 Log CFU·mL<sup>−1</sup> at 4, 7, and 10 °C, respectively). The average EC count tended to increase after the carcasses were immersed in the pre-chiller at different temperatures, but this increase was not significant. Water samples showed MES, EC, and CPS counts only after the immersion of the carcasses; however, the presence of these microorganisms was not detected in any of the ice samples. <i>Salmonella</i> spp. was not identified in the analyzed samples. The microorganisms analyzed at the three pre-chiller water temperatures evaluated did not multiply on the surface of the rabbit carcasses or in the pre-chiller water after carcass immersion. This study showed that none of the three pre-chilling temperatures were able to reduce the count of indicator microorganisms in the carcasses of rabbits. These data provide scientific support to discuss the need for specific norms and guidelines for rabbit meat production. |
| first_indexed | 2024-03-11T09:18:36Z |
| format | Article |
| id | doaj.art-1a047c1afd034d4baf34e7591ea98257 |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-11T09:18:36Z |
| publishDate | 2023-01-01 |
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| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-1a047c1afd034d4baf34e7591ea982572023-11-16T18:28:42ZengMDPI AGAgriculture2077-04722023-01-0113227010.3390/agriculture13020270Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit CarcassesJosé Luiz Martins Silva0Marta Liliane de Vasconcelos1Joyce Graziella Oliveira2Danielle de Cássia Martins da Fonseca3Elizangela Domenis Marino4Alenia Naliato Vasconcellos5Luciana Oliveira Nascimento6Marcia Delgado da Cruz Gomes7Andreia Cristina Nakashima Vaz8Bruna Maria Salotti de Souza9Ana Maria Centola Vidal10Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilDepartment of Technology and Inspection in Animal Products of the Veterinary School, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilDepartment of Technology and Inspection in Animal Products of the Veterinary School, Federal University of Minas Gerais, Belo Horizonte 31270-901, BrazilFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, BrazilThe pre-chilling of rabbit carcasses in an immersion tank directly interferes with microbial control. Therefore, this study was developed to examine the influence of different pre-chill tank water temperatures (4, 7, and 10 °C) on the microbiological quality of rabbit carcasses. Samples of rabbit carcasses and water and ice from the pre-chiller tank were collected; mesophilic aerobic heterotrophic microorganisms (MES), enterobacteria (EC), and coagulase-positive <i>Staphylococcus</i> (CPS) were counted; and the presence of <i>Salmonella</i> spp. was investigated. After the carcasses were immersed in the pre-chiller, there was a significant increase (<i>p</i> < 0.05) in MES (38.69 and 88.06 Log CFU·mL<sup>−1</sup> at 4 and 10 °C, respectively) and EC (3.20, 4.15, and 4.84 Log CFU·mL<sup>−1</sup> at 4, 7, and 10 °C, respectively). The average EC count tended to increase after the carcasses were immersed in the pre-chiller at different temperatures, but this increase was not significant. Water samples showed MES, EC, and CPS counts only after the immersion of the carcasses; however, the presence of these microorganisms was not detected in any of the ice samples. <i>Salmonella</i> spp. was not identified in the analyzed samples. The microorganisms analyzed at the three pre-chiller water temperatures evaluated did not multiply on the surface of the rabbit carcasses or in the pre-chiller water after carcass immersion. This study showed that none of the three pre-chilling temperatures were able to reduce the count of indicator microorganisms in the carcasses of rabbits. These data provide scientific support to discuss the need for specific norms and guidelines for rabbit meat production.https://www.mdpi.com/2077-0472/13/2/270enterobacteriamesophilic<i>Staphylococcus</i><i>Salmonella</i> spp.meatchilling |
| spellingShingle | José Luiz Martins Silva Marta Liliane de Vasconcelos Joyce Graziella Oliveira Danielle de Cássia Martins da Fonseca Elizangela Domenis Marino Alenia Naliato Vasconcellos Luciana Oliveira Nascimento Marcia Delgado da Cruz Gomes Andreia Cristina Nakashima Vaz Bruna Maria Salotti de Souza Ana Maria Centola Vidal Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses Agriculture enterobacteria mesophilic <i>Staphylococcus</i> <i>Salmonella</i> spp. meat chilling |
| title | Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses |
| title_full | Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses |
| title_fullStr | Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses |
| title_full_unstemmed | Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses |
| title_short | Effect of Different Immersion Tank Water Temperatures on the Microbiological Quality of Rabbit Carcasses |
| title_sort | effect of different immersion tank water temperatures on the microbiological quality of rabbit carcasses |
| topic | enterobacteria mesophilic <i>Staphylococcus</i> <i>Salmonella</i> spp. meat chilling |
| url | https://www.mdpi.com/2077-0472/13/2/270 |
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