1. Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses
- Author
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Angela B.P.S. Fernandes, Clair F.S. Pereira, Hiago M. Pereira, Marco A.C. Batista, Luiz F.S. Dionisio, Amauri A. Alfieri, Bruna Alexandrino, and José C. Ribeiro-Júnior
- Subjects
Chicken processing ,Diarrheagenic Escherichia coli ,Salmonella Newport ,Self-control programs ,SSOP ,Food processing and manufacture ,TP368-456 ,Nutrition. Foods and food supply ,TX341-641 - Abstract
This study aims to validate sanitation standard operating procedures (SSOPs) of the precooling system in two immersion stages with different temperatures followed by dripping for 3 min. The variables evaluated were temperature, weight, microbiological quality, and safety of chicken carcasses. Groups of indicator microorganisms were quantified and the occurrence of Salmonella spp., Listeria monocytogenes, diarrheagenic Escherichia coli (non-157), and Staphylococcus aureus with enterotoxigenic potential was investigated, before and after cooling by immersion and dripping. Salmonella serovars were determined by real-time PCR. Immersion of the carcasses in water at 9.5 (±2.89) and 2.33 (±1.30) °C in the first and second stages was sufficient to considerably reduce the carcass temperature to 5.70 and 7.41 °C at the system outlet and after dripping, respectively. The weight gain was 5.5%, in accordance with Brazilian legislation (
- Published
- 2025
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