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Combination of a novel designed spray cabinet and electrolyzed water to reduce microorganisms on chicken carcasses

Author:
Wang, Huhu, Qi, Jun, Duan, Debao, Dong, Yang, Xu, Xinglian, Zhou, Guangzhou
Source:
Food control 2018 v.86 pp. 200-206
ISSN:
0956-7135
Subject:
acidity, chicken carcasses, cleaning, decontamination, electrolyzed water, meat, microbial contamination, microorganisms, nozzles, plate count, poultry industry, production costs, shelf life, slaughter, slaughterhouses, sodium hypochlorite, spoilage, spraying
Abstract:
Minimizing microbial contamination on poultry carcasses during processing in slaughterhouses is imperative for delaying spoilage and extending the shelf-life of meat. In the present study, a novel spray cabinet was designed, and the reduction of microorganisms on chicken carcasses achieved by the application of this cabinet combined with electrolyzed water was assessed at a slaughter-line. The spray cabinet, precisely designed to be a U-shaped cabinet according to the transmission of chicken carcasses in plants, primarily consists of side-, down- and up-spray units with 0.3 MPa of pressure for each nozzle, with a total of 188 nozzles. The chicken carcasses were completely cleaned by applying the cabinet, leaving no blind angles. A significant reduction in microbial counts on the chicken carcasses was observed after spraying with this cabinet combined with decontamination measures during post-evisceration and post-chilling procedures, and a total bacterial count reduction of approximately 0.5 log CFU/cm2 was obtained by spraying with water alone. A microbial reduction of almost 1.0 log CFU/cm2 or MPN/cm2 was observed in chicken carcasses after spraying with acidic electrolyzed water (AEW) or slightly acidic electrolyzed water (sAEW) for 15 s. In addition, 30 mg/L of sAEW was as effective as 60 mg/L of AEW in the reduction of microorganism counts. These findings indicate that sAEW may be a promising substitute for traditional sodium hypochlorite in the decontamination of chicken carcasses during slaughter, which may also help poultry companies minimize production costs in carcass decontamination.
Agid:
5870567