engleski

Bacteriological testing of poultry meat by the counter flow method of chilling

Different bacteria were isolated in three stages of technological processing of poultry carcasses and at two times during the working day throughout March and April. The studies were undertaken to determine the occurrence of specific bacteria, contaminants of poultry meat in counter flow chilling. In the previous research we compared two methods of chilling, which resulted in better bacteriological results for the counter flow chilling (Petrak, et al. 1999.). Results showed expected lover levels of specific contaminants in samples that were obtained in the morning hours, but also some of the contaminants were found in higher present in the samples of cold water. In the process of evisceration and pre-washing, E. coli was found in 18.75% of samples, C. jejuni was isolated in 12.5% of samples, and S. virchow in 6.25% of samples. In the process of counter flow water chilling, C. jejuni was isolated in 10.42% of samples, Str. faecalis-D in 6.25% of samples, P. vulgaris in 4.17% of samples. In the process of final washing E. coli was isolated in 6.25% of samples, and Sarcina, Acinetobacter and P. vulgaris in 3.13% of samples.

Poultry; chilling; bacteria

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