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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2015 > Volume 14 Number 3 > C.D. Gilbert , Y. Bai and H. Jiang 2 3 4

Microbial Evaluation of Cecure®-Treated (Post-Chill) Raw Poultry Carcasses and Cut-up Parts in Four Commercial Broiler Processing Facilities

C.D. Gilbert , Y. Bai and H. Jiang 2 3 4
Department of Biology, University of Mary Hardin-Baylor, Belton, TX-76513, USA 2 Department of Biology, Indiana State University, Terre Haute, IN-47809, USA 3 Department of Biostatistics, University of Michigan, Ann Arbor, MI-48109, USA
Abstract :

Studies were conducted to evaluate the FDA and USDA-approved Cecure antimicrobial in a post- ® immersion chill drench application in four broiler processing facilities. Control and Cecure -treated ® carcasses were collected and stored on-site under typical commercial refrigerated storage conditions. On the day of treatment and on subsequent storage days, log10 APC (CFU/mL) were enumerated on control and Cecure -treated carcasses. In three of the four plants, treatment with Cecure resulted in a significant ® ® reduction in log APC of 1.1 to 3.4 CFU/mL on Day 0. In all plants the Cecure treatment resulted in a slight 10 ® extension (1 to 2 days) in carcass shelf life at 1 to 7°C. Additionally, in one plant the effect of the Cecure® treatment was evaluated on cut-up poultry parts from Cecure -treated carcasses. Initial reductions in log10 ® APC were statistically significant for thighs and boneless, skinless breast meat on Day 0 and slight extensions in product shelf life (1 to 2 days) were noted for wings, thighs, leg quarters, split breasts and boneless, skinless breast meat from Cecure -treated carcasses. Multiple regression analysis of the slopes ® of the exponential growth portion (log phase) of the bacterial growth curves for the control and Cecure - ® treated carcasses and parts showed no significant difference in the slopes of the growth curves. Thus, any extension in shelf life of Cecure -treated carcasses or parts was due to initial microbial reductions at the time ® of treatment, demonstrating no continued technical effect during refrigerated storage

Keywords :
Broilers, Cecure , cetylpyridinium chloride, microorganisms, shelf life

Date Deposited : 31 Dec 2015 10:10

Last Modified : 31 Dec 2015 10:10

Official URL: http://www.pjbs.org/ijps/14(3).htm

Volume 14, Number 3, - 2015 , ISSN 1682-8356

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