Kanatlı kesim hattında kullanılan bazı alet ve ekipmanlarda sanitasyon işleminin kontrolü

Year 2020, Volume: 77 Issue: 3, 301 - 310, 01.09.2020

Nilgün Çetinkaya Gökhan Kürşad İncili Ali Arslan

Abstract

Amaç: Tavuk etinin mikrobiyal kontaminasyonu üretim, işleme ve kesimhane aşamalarına bağlı olarak değişiklik göstermektedir. Bu çalışma, Elazığ’da bulunan ticari bir kanatlı kesimhanesinde uygulanan sanitasyon temizlik+dezenfeksiyon işleminin etkinliğini incelemek amacıyla yapıldı.Yöntem: Bu amaçla mekanik tüy yolma makinesi parmakları, su soğutma tankı çıkış bandı, hava soğutma çıkış bandı ve diyet bölümü son ürün dizme bandında sanitasyon öncesi, sanitasyon sonrası 20. ve 30. dakikalarda swap örnekleri alınarak toplam mezofilik aerob bakteri, koliform grubu bakteri ve Enterobacteriaceae sayıları ile Salmonella spp. prevalansı yönünden araştırıldı. Bulgular: Sanitasyon öncesi ile sanitasyon sonrası 30. dakikalarda toplam mezofilik aerob bakteri sayılarının tüy yolma parmağında sırasıyla; 5,69±0,83, ve 4,64±0,83 log10 kob/cm2 olduğu ve sanitasyon öncesi ile sonrası arasındaki farkın önemli olduğu tespit edilmiştir p

Keywords

Enterobacteriaceae, Salmonella spp. kanatlı, kesimhane, sanitasyon

Sanitation control of some equipments used in poultry slaughterhouse line

Abstract

Objective: Microbial contamination of chicken meat varies depending on various processes applied during production, slaughtering and processing. This study was carried out to investigate the effectiveness of sanitation cleaning+disinfection implemented in a commercial poultry slaughterhouse in Elazığ. Methods: For this purpose, swab samples from defeathering machine fingers, outlet band of water cooling tank, outlet band of air cooling and end product band of diet department were taken to analyze the number of total mesophilic aerobic bacteria TMAB , coliforms, Enterobacteriaceae and the prevalence of Salmonella spp. before sanitation and at the 20 and 30 minutes after sanitation process. Results: Total mesophilic aerobic bacteria numbers of the samples taken from fingers of mechanical defeathering machine before sanitation and at the 30 minutes after sanitation process were 5.69±0.83, and 4.64±0.83 log10cfu/cm2, and the differences between before and after sanitation were significant p

Keywords

Enterobacteriaceae, Salmonella spp., sanitation, slaughterhouse, poultry

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