TY - JOUR
T1 - Effect of kosher salt application on microbial profiles of poultry carcasses
AU - Shin, D.
AU - Kakani, G.
AU - Molina, V. A.
AU - Regenstein, J. M.
AU - Choe, H. S.
AU - Sánchez-Plata, M. X.
PY - 2012/12
Y1 - 2012/12
N2 - The effect of conventionally applied kosher salt on the microbiological profile of posteviscerated chicken carcasses obtained from a local commercial processing facility was evaluated. The broiler carcasses were divided into treatments 1 through 8. Standard sampling methods were used to evaluate Salmonella prevalence, aerobic plate counts, coliforms, generic Escherichia coli, and psychrotroph counts. Results indicate significant reductions in microbial populations in all the salted groups compared with controls. Significant reductions (1.45, 2.31, 2.81, and 1.48 log cfu/mL of rinse) were obtained for aerobic plate count (APC), coliforms, generic E. coli, and psychrotroph counts, respectively, on prechill salt-treated carcasses compared with controls. Salt-treated carcasses sampled after chilling had lower microbial populations compared with control chilled samples with significant reductions in coliforms and generic E. coli (1.25 and 1.77 log, respectively). Salt-treated samples had lower counts on APC and psychrotrophs after 10 d of refrigerated storage compared with controls. Finally, drip loss of salt-treated carcasses was lower after 24 h compared with nontreated controls. Based on the results, it can be concluded that salting process is an effective contributor to microbial reductions during processing that needs further investigation as a possible intervention in commercial poultry processing settings.
AB - The effect of conventionally applied kosher salt on the microbiological profile of posteviscerated chicken carcasses obtained from a local commercial processing facility was evaluated. The broiler carcasses were divided into treatments 1 through 8. Standard sampling methods were used to evaluate Salmonella prevalence, aerobic plate counts, coliforms, generic Escherichia coli, and psychrotroph counts. Results indicate significant reductions in microbial populations in all the salted groups compared with controls. Significant reductions (1.45, 2.31, 2.81, and 1.48 log cfu/mL of rinse) were obtained for aerobic plate count (APC), coliforms, generic E. coli, and psychrotroph counts, respectively, on prechill salt-treated carcasses compared with controls. Salt-treated carcasses sampled after chilling had lower microbial populations compared with control chilled samples with significant reductions in coliforms and generic E. coli (1.25 and 1.77 log, respectively). Salt-treated samples had lower counts on APC and psychrotrophs after 10 d of refrigerated storage compared with controls. Finally, drip loss of salt-treated carcasses was lower after 24 h compared with nontreated controls. Based on the results, it can be concluded that salting process is an effective contributor to microbial reductions during processing that needs further investigation as a possible intervention in commercial poultry processing settings.
KW - Aerobic count
KW - Broiler carcass
KW - Escherichia coli
KW - Kosher salt
KW - Psychrotroph
UR - http://www.scopus.com/inward/record.url?scp=84869746624&partnerID=8YFLogxK
U2 - 10.3382/ps.2012-02457
DO - 10.3382/ps.2012-02457
M3 - Article
C2 - 23155037
AN - SCOPUS:84869746624
SN - 0032-5791
VL - 91
SP - 3247
EP - 3252
JO - Poultry science
JF - Poultry science
IS - 12
ER -