Effect of Cooled and Chlorinated Chiller Water on Campylobacter and Coliform Counts on Broiler Carcasses during Chilling at a Middle-Size Poultry Processing Plant

作者：Kameyama Mitsuhiro; Chuma Takehisa^*; Nishimoto Tadahiro; Oniki Hiroyuki; Yanagitani Yasuo; Kanetou Ryouichi; Gotou Kouichi; Shahada Francis; Iwata Hiroyuki; Okamoto Karoku

来源：Journal of Veterinary Medical Science, 2012, 74(1): 129-133.

DOI：10.1292/jvms.11-0167

• Campylobacter
• chilling process
• chlorine concentration
• MPN

To evaluate the effect of cooled and chlorinated chill water for Compylobacter and conforms at a middle-size processing plant which was considered to be difficult for eliminate pathogenic bacteria on carcasses, following three conditions were examined; keeping temperature at %26lt; 20, %26lt; 10 and %26lt; 10 degrees C, and chlorine concentration at %26lt; 50, %26lt; 50 and 50 to 70 ppm during processing in experiment 1, 2 and 3 respectively. Fifteen prechill and 15 postchill carcasses were examined in each experiment. In lower temperature of experiment 2, decreasing rate (%) of conforms was significantly higher (P%26lt;0.01) than that in experiment 1. In higher chlorination of experiment 3, no Campylobacter was detected from all postchill carcasses.

• 出版日期2012-1