Effect of Four Chicken Carcass Transportation Methods at Selected Room Temperatures on the Bacterial Load of Staphylococcus aureus, Salmonella Species, and Escherichia coli
محل انتشار: مجله آرشیو رازی، دوره: 73، شماره: 2
سال انتشار: 1397
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 35
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شناسه ملی سند علمی:
JR_ARCHRAZI-73-2_003
تاریخ نمایه سازی: 6 دی 1402
چکیده مقاله:
Pathogenic bacteria are responsible for a significant number of food poisonings in humans through infected poultries. The main objective of this study was to assess the effect of transportation of chicken carcasses at ۱۸-۲۴, ۴-۵, and ۱۰-۱۴ oC on the bacterial loads of Staphylococcus aureus, Salmonella species, and Escherichia coli. This study was conducted on ۱۸۰ fresh chicken carcasses (۱۱۹۷.۰±۱۹.۸۸ g) randomly collected from a commercial poultry processing plant in southern Tehran, Iran, in a hot season in ۲۰۱۵. The sampling was performed at two stages, namely post-chilled washing and after ۴ h of transportation. In the latter stage, the samples were selected from three vehicles with three types of temperatures. These vehicles included a pickup (۱۸-۲۴ oC), a refrigerated car (۴-۵ oC), and a refrigerated vehicle with switched off refrigerator (۱۰-۱۴ oC). According to the results, the whole body carcass samples transported at the pickup temperature had the highest mean total count (۱۸.۶۳×۱۰۶±۲.۸۲×۱۰۶ cfu.ml-۱) and was greater (P<۰.۰۵) than the standard limit (۵×۱۰۶). On the other hand, the samples carried by the vehicle with switched off refrigerator had the lowest total count (۰.۶۵±۰.۰۴×۱۰۶ cfu.ml-۱). Similar results were obtained for S. aureus; accordingly, it reached the maximum (۳۳۳.۰±۳۰.۷۳ cfu.ml-۱) at ۱۸-۲۴ oC, which was lower than the national standard limit even after ۴ h of transportation. In addition, the cfu values for the total count and S. aureus sampled from the chicken carcasses were lower than the national standard level even after ۴ h of carcass transportation, with the exception of Salmonella spp. at the three vehicle temperatures and E. coli at the pickup temperature. It was suggested that the transportation temperature of less than ۱۰-۱۴ oC could not affect the fresh chicken carcass to be contaminated with S. aureus and E. coli.
کلیدواژه ها:
نویسندگان
N. Hosseinnezhad
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
H. Ahari
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
A. Akhondzadeh
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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