International Journal of Poultry Science

Microbial Evaluation of CecureĀ®-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

Abstarc :

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

Key Word :
Broilers, Cecure , cetylpyridinium chloride, microorganisms, shelf life

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