Tavuk Karkas ve İşlenmiş Ürünlerinin Dekontaminasyonunda Güncel Yaklaşımlar

Yıl 2013, Cilt: 32 Sayı: 1, 53 - 58, 01.06.2013

Mehmet Kurtuluş Cem Şen

https://doi.org/10.30782/uluvfd.163499

Öz

Despite of the existence of modern poultry slaughterhouses and the advanced hygiene and sanitation precautions applied in these facilities, infections and toxications due to consumption chicken meat are still one of the most important public health problems. There are different applications for the decontamination of chicken carcass and processed products. In this article, methods including the various combination of chemical and physical decontamination methods were compiled in light of updated information.

Anahtar Kelimeler

Chicken carcass, public health, decontamination, advanced oxidation technology.

Tavuk Karkas ve İşlenmiş Ürünlerinin Dekontaminasyonunda Güncel Yaklaşımlar

Öz

Günümüzde modern kanatlı kesimhanelerinin varlığına ve bu işletmelerde uygulanan yüksek hijyen ve sanitasyon önlemlerine rağmen tavuk etine bağlı infeksiyonlar ve toksikasyonlar hala en önemli halk sağlığı problemlerinin başında gelmektedir. Tavuk eti ve işlenmiş ürünlerinin dekontaminasyonu konusunda farklı uygulamalar bulunmaktadır. Bu makalede kimyasal, fiziksel dekontaminasyon metotları ile bu metotların farklı kombinasyonlarını içeren yöntemler güncel bilgiler ışığında derlenmiştir.

Anahtar Kelimeler

Tavuk eti, halk sağlığı, dekontaminasyon, gelişmiş oksidasyon teknolojisi.

Kaynakça

• Anonymous. 2012. Ozone use for surface sanitation. http://www.ozonesolutions.com/Ozone_use_for_ Surface_Sanitation.html
• Bacon, R.T., Belk, K.E., Sofos, J.N., Clayton, R.P., Reagan, J.O., Smith, G.C., 2000. Microbial population on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-squential interventions for decontamination. J. Food Protec., 63, 1080-1086.
• Bilgili, S.F., Conner, D.E., Pinion, J, L., Tamblyn, K.C., 1998. Broiler skin color as affected organic acid: influence concentration and method of application. Poultry Sci., 77, 751-757.
• Cho, M., Chung, H., Choi, W., Yoon, J., 2004. Linear correlation between inactivation of E.coli and OH radical concentration in TiO 2 photocatalytic disinfection. Water Res., 38, 1069-1077.
• Comninellis, C., Kapalka, A., Malato, S., Parsons, S.A., Poulios, I., Mantzavinos, D., 2008. Perspective: Advanced oxidation processes for water treatment: advances and trends for R&D. J. Chem. Technol. Biotechnol., 83, 769-776.
• Cook, A., Odumeru, J., Lee, S., Pollari, F., 2012. Campylobacter, Salmonella, Listeria monocytogenes, Verotoxigenic Escherichia coli, and Escherichia coli prevalence, enumeration, and subtypes on retail chicken breasts with and without skin. J. Food Prot., 75, 34-40.
• Dickens, J.A., Lyon, B.G., Whittemore, A.D., Lyon, C.D., 1994. The effect of acetic acid dip on carcass appearence, microbiological quality and cooked breast meat texture and flavor. Poultry Sci., 73, 576-581.
• Dincer, H. A., Baysal, T., 2004. Decontamination techniques of pathogen bacteria in meat and poultry. Crit. Rev. Microbiol., 30, 197–204.
• Fink, R.G., 2012. RGF’s advanced oxidation technology. http://www.rgf.com/documents/AOT_book.pdf
• Fink, R.G., Ellis, W., Hart, J.A., Pearsall, C., Rinehimer, S., 2011. A review of the efficacy, safety, and perception of photohydroionization/ advanced oxidation as an anti-microbial versus traditional chlorine and radiation. http://www.rgf.com/published_article_detail.cfm
• Greer, G., 2005. Bacteriophage control of foodborne bacteria, J. Food Prot., 68, 1102-1111.
• Gumy, D., Morais, C., Bowen, P., Pulgarin, C., Giraldo, S., Hajdu, R., Kiwi, J., 2006. Catalytic activity of commercial of TiO 2 powders for the abatement of the bacteria (E. coli) under solar simulated light: influence of the isoelectric point. Appl. Catal. B., 63, 76-84.
• Heponiemi, A., Lassi, U., 2012. Advanced oxidation processes in food industry wastewater treatment – A review, Food Industrial Processes Methods and Equipment, Dr. Benjamin Valdez (Ed.), 313-338. http://www.intechopen.com/books/foodindustrial-processesmethods-andequipment/advanced-oxidation-processes-infood-industry-wastewater-treatment-a-review.
• Hinton, A. Jr., Ingram, K.D., 2005. Microbicidal activity of tripotassium phosphate and fatty acid towards spoilage and patogenic bacteria associated with poultry. J. Food Prot., 68, 1462-1466.
• Hinton, A. Jr., Cason, J. A., 2008. Bacterial flora of processed broiler chicken skin after successive washings in mixtures of potassium hydroxide and lauric acid. J. Food Prot., 71, 1707-1713.
• Huffmann, R.D., 2002. Current and future technologies for the decontamination of carcasses and fresh meat. Meat Sci., 62, 285-294.
• Hudson, J.A., Billington, C., Carey-Smith, G., Greening, G., 2005. Bacteriophages as biocontrol agents in food. J. Food Prot., 68, 426-437.
• Koohmaraie, M., Arthur,T.M., Bosilevac, J.M., Guerini, M., Schackelford, S.D., Wheeler, T.L., 200 Post-harvest interventions to reduce/eliminate pathogens in beef. Meat Sci., 71, 79 Loretz, M., Stephan, R, R., Zweifel, C., 2010. Antimicrobial acticvity of decontamination treatments for poultry carcasses: a literature survey. Food Control, 21, 791-804.
• Mahgoub, S., Sitohy, M., 2013. Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece. Health., 5, 274-284.
• Mead, G., 2004. Poultry meat processing and quality, Woodhead Publishing Limited, UK.
• Northcutt, J. K., Smith, D. P., Musgruve, M .T., Ingram, K. D., Hinton, A. Jr., 2005. Microbiological impact of spray washing broiler carcasses using different chlorine concentration and water temperatures. Poultry Sci., 84, 1648-1652.
• Oppenlander, T., 2003. Photochemical purification of water and air (Advanced Oxidation Processes (AOPs): Principles, Reaction Mechanisms, Reactor Concepts), Wiley-VCH.
• Rincón, A.G., Pulgarin, C., 2004. Effect of pH, inorganic ions, organic matter and H 2 O 2 on E. coli K12 photocatalytic inactivation by TiO 2 : implications in solar water disinfection. Appl. Catal. B., 51, 283-302.
• Rodriguez de Ledesma, A.M., Riemann, H.P., Farver, T.B., 1996. Short-time treatment with alkali and/or hot water to remove common pathogenic and spoilage bacteria from chicken wing skin. J. Food Prot., 59, 746-750.
• Saini, J.K., 2012. Control strategies for Listeria monocytogenes in ready-to-eat foods and on food contact surfaces. PhD Thesis, Kansas State University, Manhattan Kansas.
• Sallam, K. I., Samejima, K., 2004. Effects of trisodium phosphate and sodium chloride dipping on the microbial quality and shelf life of refrigerated tray-packaged chicken breasts. Food Sci. Biotechnol., 13, 425–429.
• Sen, M.K.C. 2013, Effect of photocatalytic oxidation on aerobic bacteria counts of broiler carcass, J. Anim. Vet. Adv., (Baskıda).
• Sinhamahapatra, M., Biswas, S., Das, A.K., Bhattacharyya, D., 2004. Comparative study of different surface decontaminants on chicken quality. Br. Poult. Sci., 45, 624-630.
• Sirimahachai, U., Phongpaichit, S., Wongnawa, S., 2009. Evaluation of bactericidal activity of TiO 2 photocatalysts: a comparative study of laboratory-made and commercial TiO 2 samples. Songklanakarin J. Sci. Technol., 31, 517-525.
• Stopforth, J.D., O’Connor, R., Lopes, M., Kottapalli, B., Hill, W.E., Samadpour, M., 2007. Validation of individual and multiple sequential interventions for reduction of microbial population during processing of poultry carcasses and parts. J. Food Prot., 70, 1393-1401.
• Tompkins, N. M., Avens, J. S., Kendall, P. A., Salman, M.D., 2008. Effect of boiling water carcass immersion on aerobic bacteria counts of poultry skin and processed ground poultry meat. Zoonoses Public Hlth., 55, 235-241.
• Vogelpohl, A., S. M. Kim., 2004. Advanced oxidation processes (AOPs) in wastewater treatment. J. Ind. Eng. Chem., 10, 33-40.