Open AccessMethod for prevention of Campylobacter cross-contamination of poultry carcasses at water cooling
Author(s) -
S.S. Kozak,
Daria Derina
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/954/1/012041
Subject(s) - contamination , peracetic acid , food science , organoleptic , campylobacter jejuni , poultry farming , environmental science , hydrogen peroxide , chemistry , veterinary medicine , biology , medicine , bacteria , ecology , genetics , organic chemistry
Campylobacteriosis is one of the main causes of food poisoning with insufficient thermal treatment of poultry meat products. Raw poultry meat may be largely contaminated by campylobacteriae, including pathogenic strains. In this regard, the authors developed the method to prevent cross-contamination of the surface of carcasses at water cooling. The study concerns the antimicrobial properties of a technological processing aid containing: 15±2% peracetic acid, 18±2% hydrogen peroxide (TPA) during 25 minutes of exposure. C. jejuni was used as a test culture. Sampling, microbiological, organoleptic and physicochemical studies were carried out according to standard procedures. It was found that the use of 0.03% TPA solutions for cooling carcasses allows inactivating C. jejuni in a cooling medium and preventing cross-contamination of carcasses. TPA solutions of 0.1% concentration reduce QMA&OAMO, prevent cross-contamination and inactivate C. jejuni on the surface of poultry carcasses. In terms of physicochemical and organoleptic parameters, broiler chicken carcasses cooled in 0.1% TPA solution meet the requirements of GOST 31962-2013. Compared to control samples the treated carcasses are characterized by the change in the color of the carcass surface and internal fat - the color becomes paler.