Open AccessEvaluation of the effect of cooling on the microbiological quality of lamb carcasses
Author(s) -
Yasemin Yalçın,
Pelin Koçak Kızanlık,
Cemil Sahıner,
Ergün Ömer Göksoy
Publication year - 2021
Publication title -
food and health
Language(s) - English
Resource type - Journals
ISSN - 2602-2834
DOI - 10.3153/fh21019
Subject(s) - european union , salmonella , plate count , zoology , water cooling , veterinary medicine , biology , food science , environmental science , medicine , bacteria , business , engineering , genetics , economic policy , mechanical engineering
This study aimed to determine the effects of cooling on microbiological quality of lamb carcasses. Total Aerobic Bacteria Count (TABC), Enterobactericeae counts and the presence of Salmonella spp. were investigated in accordance with the Turkish Food Codex Regulation on Microbiological Criteria and European Union Commission Regulation 2073/2005. Sampling was carried out on aseptic conditions from the surface of 25 randomly selected lambs brought to slaughterhouse. The results showed that the mean TABC were 2.24±0.087 log cfu/cm2 before cooling and 2.41±0.061 log cfu/cm2 after cooling (P>0.05). The mean Enterobactericeae count was 0.21±0.11 log cfu/cm2 before cooling and 0.69±0.13 log cfu/cm2 after cooling (P<0.01). Furthermore, Salmonella spp. were determined on 3 carcasses before cooling and one another carcass after cooling. The inuence of cooling on categorisation according to the legislations presented that it could potentially improve the numbers of acceptable carcasses for TABC and Salmonella spp. Nevertheless, the results exhibited that the hygiene and cooling stage of the slaughter line must be re-evaluated in terms of HACCP requirements and that corrective measures/actions must be taken.