Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat
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Data
2018-07-01
Autores
Juliao, T. A. [UNESP]
Cortezi, A. M. [UNESP]
Rossi, G. A. M. [UNESP]
D'Abreu, L. F.
Balieiro, J. C. C.
Vidal, A. M. C.
Título da Revista
ISSN da Revista
Título de Volume
Editor
Arquivo Brasileiro Medicina Veterinaria Zootecnia
Resumo
This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.
Descrição
Palavras-chave
Enterobacteriaceae, Listeria monocytogenes, food microbiology, Staphylococcus spp.
Como citar
Arquivo Brasileiro De Medicina Veterinaria E Zootecnia. Minas Gerais: Arquivo Brasileiro Medicina Veterinaria Zootecnia, v. 70, n. 4, p. 1325-1332, 2018.