Hava ve Su ile Soğutmanın Broiler Karkaslarında Mikrobiyolojik Kalite Üzerine Etkilerinin Karşılaştırılması

Yıl 2015, Cilt: 12 Sayı: 2, 67 - 73, 01.08.2015

Seyda Şahin , Tarık Halûk Çelik

Öz

Bu çalışma, Bolu’daki özel bir broiler kesimhanesinde hava ve su ile soğutmanın karkasların mikrobiyolojik kalitesi
üzerine olan etkisinin karşılaştırılması amacıyla yapıldı. Bu amaçla çalışmada her hafta aynı kesim gününde 16 karkas örneği
alındı. Bu şekilde uygulamaya 20 hafta süresince devam edildi. Çalışmada toplam 320 broiler karkası kullanıldı. Örnekler karkasın
kanat altı, göğüs ve sırt bölgelerinden svab tekniği kullanılarak yapıldı. Hava ve su soğutma tekniklerini karşılaştırmak
amacıyla karkas örnekleri soğutma öncesi ve sonrası alındı. Ayrıca, su ile soğutma tekniği uygulanan karkasların soğutma
tankında bulunan su numuneleri de incelendi. Her iki soğutma tekniğinde ve soğutma tankındaki su numuneleri de aerobik
mezofilik genel canlı, Enterobacteriaceae, koliform bakteri, stafilokok ve mikrokok, koagulaz pozitif stafilokok, psikrofilik bakteriler,
maya ve küf sayıları yönünden incelendi. Aerob mezofil genel canlı, koliform bakteri, stafilokok ve mikrokok, psikrofilik
bakteri sayıları bakımından her iki soğutma tekniği arasındaki farklılıklar istatistikî olarak önemli bulundu. Sonuç olarak, kullanılan
soğutma tekniğinin broiler karkaslarının mikroorganizma sayısını etkilediği, hava ile soğutulmuş broiler karkaslarında
aerob mezofil genel canlı ve psikrofil mikroorganizma sayısının daha düşük olduğu görüldü. 

Anahtar Kelimeler

Broiler karkası, hava soğutma, mikrobiyolojik kalite, su soğutma

Comparison of Air and Water Chilling Effects on the Microbiological Quality of Broiler Carcasses*

Öz

The objective of this study is to compare the effects of air and water chilling on the microbiological quality of carcasses
in a commercial broiler slaughterhouse in Bolu Province. For this purpose, a total of 320 carcasses were sampled
for 20 weeks (16 broiler carcasses/week). Swab samples were obtained from wing, breast, and dorsal subsections of broiler
carcasses before and after air and water chilling procedures, and also water samples were taken from the chilling tank. Samples
were analyzed for total aerobic mesophilic bacteria, and numbers of Enterobacteriaceae, coliform bacteria, staphylococci
and micrococci, coagulase-positive staphylococci, psychrophilic bacteria, yeast and mold. Statistically significant differences
in the number of total aerobic mesophilic bacteria, coliform bacteria, staphylococci and micrococci and psychrophilic bacteria
were observed between the two chilling methods investigated. In conclusion, chilling methods were found to be effective on
the microbial count of broiler carcasses. Total aerobic mesophilic bacteria and psychrophilic bacteria counts were found to be
lower in air-chilled carcasses. 

Anahtar Kelimeler

Air chilling, broiler carcass, microbiological quality, water chilling

Kaynakça

• 1. Abdullah YA, Al-Beitawi NA, Rjoup MMS, Qudsieh RI, Abu Ishmais MA. Growth performance, carcass and meat quality characteristics of different commercial crosses of broiler strains of chicken. J Poult Sci 2010; 47(1): 13-21.
• 2. Allen VM, Corry ELJ, Burton CH, Whyter RT, Mead GC. Hygiene aspects of modern poultry chilling. Int J Food Microbiol 2000a; 58(1-2): 39-48.
• 3. Allen VM, Burton CH, Corry ELJ, Mead GC, Tinker DB. Investigation of hygiene aspects during air chilling of poultry carcasses using a model rig. Brit Poultry Sci 2000b; 41(5): 575-83.
• 4. Aydin A, Sudagidan M, Muratoglu K. Prevalance of staphylococcal enterotoxins, toxin genes and genetic-relatdness of foodborne Staphylococcus aureus strains isolated in the Marmara Region of Turkey. Int J Food Microbiol 2011; 148(2): 99-106.
• 5. Berrang ME, Meinersmann RJ, Smith DP, Zhuang H. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter. Poultry Sci 2008; 87(5): 992-8.
• 6. Carciofi BAM, Laurindo JB. Water uptake by poultry carcasses during cooling by water immersion. Chem Eng Process 2007; 46(5): 444–50.
• 7. Cousin MA, Jay JM, Vasvada PC. Psychrotrophic microorganisms. Vanderzant C. Splittstoesser DF. eds: In: Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association, 1992; pp. 153-165.
• 8. Fluckey WM, Sanchez MX, McKee SR, Smith D, Pendleton E, Brashears MM. Establishment of a microbiological profile for an air-chilling poultry operation in the United States. J Food Protect 2003; 66(2): 272–79.
• 9. Göksoy EÖ, Kirkan Ş, Kök F. Microbiological quality of broiler carcasses during processing in two slaughterhouses in Turkey. Poultry Sci 2004; 83(8): 1427-32.
• 10. Hitchins AD, Hartman PA, Todd ECD. Coliform-Escherichia coli and its toksins. Vanderzant C. Splittstoesser DF. eds: In: Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association, 1992; pp.325-67.
• 11. James WO, Brewer RL, Prucha JC, Williams OW, Parham RD. Effects of chlorination of chill water on the bacteriologic profile of raw chicken carcasses and giblets. J Am Vet Med Assoc 1992a; 200(1): 60-3.
• 12. James WO, Brewer RL, Prucha JC, Williams OW, Parham RD. Profile of selected bacterial counts and Salmonella prevalence on raw poultry in a poultry slaughter establishment. J Am Vet Med Assoc 1992b; 200(1): 57-9.
• 13. James C, Vincent C, Andrade Lima TI, James SJ. The primary chilling of poultry carcasses—a review. Int J Refrig 2006; 29(6): 847–862.
• 14. Lancete GA, Tatini SR. Staphylococcus aureus. Vanderzant C. Splittstoesser DF. eds: In: Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association, 1992; pp. 533-547.
• 15. Lillard HS. The impact of commercial processing procedures on the bacterial contamination and cross-contamination of broiler carcasses. J Food Protect 1990; 53(3): 202-204.
• 16. Mckee S. Chilling of poultry: Immersion and air. Watt Poultry USA 2001; 18-24.
• 17. Mead GC, Hudson WR, Hinton MH. Microbiological survey of five poultry processing plants in the UK. Brit Poultry Sci 1993; 34(3): 497-503.
• 18. Mislivec PB, Beuchat LR, Cousin MA. Yeasts and molds. Vanderzant C. Splittstoesser DF. eds: In: Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association, 1992; pp. 239-49.
• 19. Mulder RWAW. The impact of slaughter technologies on microbial contamination of poultry meat. Salmonella Special World Poultry 1996; 44-6.
• 20. Nortchutt JK. Reference Guide for Solving Poultry Processing Problems. April 2009, http://www.athenaeum.libs.uga.edu/bitstream/handle/10724/12472/B1156.htm?sequence=1 Accessed in: 16.12.2012.
• 21. Petrak T, Kalodera Z, Novakovic P, Karolyi GL. Bacteriological comparison of parallel and counter flow water chilling of poultry meat. Meat Sci 1999; 53(4): 269-271.
• 22. Russel SM, Cox NA, Bailey JS. Sampling poultry carcasses and parts to determine bacterial levels. J Appl Poultry Res 1997; 6(2): 234-7.
• 23. Sanchez XM, Wade MF, Mindy MB, Mckee SM, Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air chilled and immersion chilled environments. J Food Protect 2002; 65(6): 948-56.
• 24. Simonsen B. Microbiological criteria for poultry products. Mead GC. ed: In: Processing of Poultry. London: Chapman&Hall, 1996; pp. 221-250.
• 25. Swanson KMJ, Butsa FF, Peterson EH, Johnson MG. Colony count methods. Vanderzant C. Splittstoesser DF. eds: In: Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association, 1992; pp. 75-95.
• 26. Tuncer B, Sireli UT. Microbial growth on broiler carcasses stored at different temperatures after air or water chilling. Poultry Sci 2008; 87(4): 793-9.
• 27. Veerkamp CH, Hofmans GJP. Factors influencing cooling of poultry carcasses. J Food Sci 1974; 39(5): 980-4.
• 28. Veerkamp CH. Chilling and freezing of poultry and poultry products. Gormeley JR. ed: In: Chilled foods. London: Applied Science Elsevier, 1990; pp. 135-58.
• 29. Veerkamp CH, Future air chilling prospects for poultry carcasses. World Poultry 2000; 16(11): 43-4.
• 30. Zhang L, Jeong JY, Janardhanan KK, Ryser ET, Kang I. Microbiological quality of water immersion–chilled and air-chilled broilers. J Food Protect 2011; 74(9): 1531–5.