Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water
Abstract 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 pu...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2023-01-01
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| Series: | Brazilian Journal of Food Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100400&lng=en&tlng=en |
| _version_ | 1797944928721960960 |
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| author | Ricardo Cavani Marcela da Silva Rubio Lucas Bocchini Rodrigues Alves Khauston Augusto Pereira Alves Marita Vedovelli Cardozo |
| author_facet | Ricardo Cavani Marcela da Silva Rubio Lucas Bocchini Rodrigues Alves Khauston Augusto Pereira Alves Marita Vedovelli Cardozo |
| author_sort | Ricardo Cavani |
| collection | DOAJ |
| description | Abstract 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. |
| first_indexed | 2024-04-10T20:47:21Z |
| format | Article |
| id | doaj.art-cb89de5eb9444bb5816fdb6cec5b027d |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-04-10T20:47:21Z |
| publishDate | 2023-01-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-cb89de5eb9444bb5816fdb6cec5b027d2023-01-24T07:33:37ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232023-01-012610.1590/1981-6723.04622Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated waterRicardo Cavanihttps://orcid.org/0000-0002-8984-2372Marcela da Silva Rubiohttps://orcid.org/0000-0003-1389-4130Lucas Bocchini Rodrigues Alveshttps://orcid.org/0000-0001-5788-5514Khauston Augusto Pereira Alveshttps://orcid.org/0000-0002-2142-7148Marita Vedovelli Cardozohttps://orcid.org/0000-0003-3972-0198Abstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100400&lng=en&tlng=enCross-contaminationHockPoultrySaw bladeSelf-control programWater jet |
| spellingShingle | Ricardo Cavani Marcela da Silva Rubio Lucas Bocchini Rodrigues Alves Khauston Augusto Pereira Alves Marita Vedovelli Cardozo Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water Brazilian Journal of Food Technology Cross-contamination Hock Poultry Saw blade Self-control program Water jet |
| title | 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_short | 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 |
| topic | Cross-contamination Hock Poultry Saw blade Self-control program Water jet |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100400&lng=en&tlng=en |
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