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Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation
Author(s) -
LAMUKA P.O.,
SUNKI G.R.,
CHAWAN C.B.,
RAO D.R.,
SHACKELFORD L.A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05487.x
Subject(s) - broiler , streptococcus thermophilus , food science , campylobacter , salmonella , lactic acid , shelf life , gamma irradiation , fermentation , biology , bacteria , irradiation , zoology , chemistry , lactobacillus , veterinary medicine , medicine , genetics , physics , nuclear physics
ABSTRACT Chicken carcasses dipped in whey fermented by Streptococcus thermophilus , lactic acid solution or water and irradiated at 2.5 kGy by 60 Co were evaluated for bacteriological quality on day‐1, day‐3 and at 3‐day intervals for an 18‐day storage (4°C) period. Unirradiated carcasses treated similarly were used as control. Gram negative bacteria, Yersinia and Campylobacter counts were significantly (p<0.01) lower in irradiated samples, but no significant (p>0.05) differences were observed among the dipping solutions. Salmonellae were completely eliminated in irradiated samples. Whey fermented by 5. thermophilus reduced the proportion of Salmonella contaminated carcasses from 67% to 20%. As evidenced by the bacterial counts the shelf‐life was found to be 15 days for irradiated carcasses compared to about 6 days for the unirradiated samples.