Salmonella and Campylobacter are two foodborne pathogens that continue to persist in broiler processing. Various studies have demonstrated that peracetic acid can effectively reduce the prevalence pathogens on broiler meat. However, there are a limited number of studies comparing the effects of peracetic acid on broiler meat from different processing plants. The objective of this study was to determine the prevalence of Salmonella, Campylobacter, and spoilage microbes on broiler meat at different stages of poultry processing in commercial plants that use peracetic acid as the primary antimicrobial. Results indicated that there was a high initial microbial presence on broiler meat at initial stages of processing in all three plants. Peracetic acid effectively reduced the prevalence and microbial load of all microbes analyzed in this study. All microbes were reduced to nondetectable levels in the finishing chiller. However, contamination of all microbes in mechanically deboned meat closely resembled initial carcass contamination. In conclusion, the intervention with the greatest effect on microbial prevalence was peracetic acid in carcass chilling tanks, and, given the level of contamination in mechanically deboned meat, an intervention at this step would be worth investigating.
| Identifer | oai:union.ndltd.org:MSSTATE/oai:scholarsjunction.msstate.edu:td-6216 |
| Date | 06 August 2021 |
| Creators | Thames, Hudson |
| Publisher | Scholars Junction |
| Source Sets | Mississippi State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations |
Page generated in 0.0011 seconds