Hand Out Food Micro Lec. Poultry and Poultry Products

8/4/2019 Hand Out Food Micro Lec. Poultry and Poultry Products

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CONTAMINATION, PRESERVATION, AND SPOILAGE OF POULTRY AND POULTRY PRODUCTSFOTE 3035FOOD MICROBIOLOGY

REPORT # 2

GROUP NO. 2

REVIEW IN POULTRY AND POULTRY PRODUCTS

POULTRY FARMING

Raising birds commercially or domestically for meat, eggs, and feathers.

TYPES OF POULTRY FARMING

FREE RANGE FARMING fowls were in the natural environment. INTENSIVE CHICKEN FARMING - birds are typically housed in rows of battery

cages; environment is controlled.

CONTAMINATION

Sources of contamination for meats also apply to poultry as well.

The skin of a live bird may contain numbers of bacteria averaging 1500 per square

centimeter.

Undrawn fowls is not subject to contamination from the alimentary tract of the

poultry but develops off-flavors as the result of microbial growths on the tract.

Heavier contamination comes from feathers and feet during plucking, washing andevisceration.

The important contamination of poultry comes from external sources during

bleeding, handling, and processing.

Methods of Slaughtering:

Humane Method of slaughter this includes mechanical, chemical, or electrical

way of killing.

Older method of use of knife.

The types of feed given the fowl may influence on the developm

taints.

Knives, cloths, air, and hands and clothes of the workers can serve as

sources of contamination.

Contamination can also be acquired from carts, boxes, or other c

other contaminated poultry, from air, and from the personnel. The retail market and in the home additional contamination also take

Microorganisms commonly found in Poultries:

Pseudomonas

Achromobacter

Flavobacterium

Micrococcum

Coliform bacteria

Miscellaneous bacteeria

Yeasts (Trichosporon, Torulopsis, Candida, nd Rhodotorula)

SALMONELLA

Salmonella bacteria are found in the intestinal tracts and feces opeople, but water, soil, insects and live animals can also carry the bac

and poultry products are known to carry the Salmonella bacteria natu

CAMPYLOBACTER JEJUNI

Campylobacter jejuni is one of the most common causes of diarr

humans. Preventing cross- contamination and using proper coo

reduces infection by this bacterium.
http://en.wikipedia.org/wiki/Battery_cagehttp://en.wikipedia.org/wiki/Battery_cagehttp://en.wikipedia.org/wiki/Battery_cagehttp://culinaryarts.about.com/od/commonfoodbornepathogens/p/campylobacter.htmhttp://culinaryarts.about.com/od/commonfoodbornepathogens/p/campylobacter.htmhttp://en.wikipedia.org/wiki/Battery_cagehttp://en.wikipedia.org/wiki/Battery_cage


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CONTAMINATION, PRESERVATION, AND SPOILAGE OF POULTRY AND POULTRY PRODUCTSLISTERIA MONOCYTOGENES

Listeria monocytogenes was recognized as causing human foodborne illness in 1981.

It is destroyed by cooking, but a cooked product can be contaminated by poor

personal hygiene. Observe "keep refrigerated" and "use-by" dates on labels.

CLOSTRIDIUM PERFRINGENS

Clostridium perfringens is a bacteria that causes food poisoning, especially in

cooked food that is kept warm in steam tables such as those in cafeterias and

buffets. Because outbreaks of Clostridium perfringens tend to occur in hospitals,

school cafeterias, nursing homes and prisons, it is sometimes referred to as the

"cafeteria germ."

STAPHYLOCOCCUS AUREUS

Staphylococcus aureus can be carried on human hands, in nasal passages, or in

throats. The bacteria are found in foods made by hand and improperly refrigerated

CROSS-CONTAMINATION

happens when raw poultry or even just its juices somehow come into contactwith any other food products but especially ones that are already cooked or ones that

will be eaten raw, such as salad vegetables or greens. an example of how this can happen is if a cook were to cut raw chicken on a cutting

board and then later slice fresh tomatoes on the same board without washing it first.

PRESERVATION

The preservation of Poultry and Poultry Products is usually accomplished by

combinations of preservation methods. The same as meat, poultries were also a very good

culture media, having high moisture, nearly neutral pH, and high nutrient content of the

product.

Most of the principles of preservation discussed for meats are applica

Although PLUCKING and PICKING of fowls raise a different effect in th

contaminants that would be present in a carcass poultry.

PLUCKING removal of feathers of a fowl.

PICKING

Two Methods of Picking:

Semiscalding Method fowls were immersed in water at 125 to 135

C) for about 30 seconds.

Scalding Method fowls were immersed in water t 150 to 190 F (65.

over.

As in the slaughter of animals for meat, the method of killing and ble

has important effect on the quality of the product. Modern methods involve

jugular vein while the bird is suspended by its feet and draining of blood.

Kosher Cut

It is when a left intact of trachea was the cut severely.

It apparently minimizes inhalation of scald water because the

under the skin.

Dry-plucked birds are more resistant to decomposition than sem

scalded because the skin is less broken, but more pinfeathers are left.

Counts of numbers of bacteria on the skins of dressed fowls over a lo

show less than 250,000 organisms per gram of the skin and few in

flesh.

The plucking and picking keeps the quality of the bird.

The water in semiscald is not an important source of

microorganisms.
http://culinaryarts.about.com/od/commonfoodbornepathogens/p/listeria.htmhttp://culinaryarts.about.com/od/commonfoodbornepathogens/p/staph.htmhttp://culinaryarts.about.com/od/commonfoodbornepathogens/p/staph.htmhttp://culinaryarts.about.com/od/commonfoodbornepathogens/p/listeria.htm


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CONTAMINATION, PRESERVATION, AND SPOILAGE OF POULTRY AND POULTRY PRODUCTSContamination of Birds could be minimized by: (Brune and Cunningham 1971)

(1) The temperature of scald

(2) The low initial count

(3) A dilution effect the adding fresh water to the scald tank

Steam Scalding this is more effective than hot water in reducing number of bacteria,

including salmonellae.

PRESERVATION METHODS:

ASEPSIS

process of keeping microorganisms away from products as much as practicable

during slaughtering and handling permits easier preservation by any method.

This method begins with avoidance of the exterior of the animal from a much

possible.

Sources of contamination:

Housing of the birds. Knife used to bleed the fowl.

Different Methods:

Water spraying of the animal before slaughter.

Use of film in wrapping

Sanitation of household of birds

Adequate cleaning and sanitation of equipments

USE OF HEAT

Like meat, poultry and other fowls may also be canned, whole or diss

own juices or in jelly.

Heat processes are analogous to those for canned meats. Like meat

can also be applied on poultry products in other ways than canning. The kee

product has been suggested can be lengthen by treatment of the poultry sur

the nutrients may be lessen and may damage the color. The microbial numbe

reduced by smoking . bacterial numbers may also be reduced by precooking

of poultry.

The chicken or other fowl may be salted in a weak brine before bein

the glass jars or cans.

USE OF LOW TEMPERATURES

Most poultry is preserved by either chilling or freezing. Of prime

either method of storage is a rapid chilling process immediately after the bi

eviscerated and drawn.

Various Commercial Methods:

- Submerging the bird in cold water, ice water, or ice-slush are used.

Counterflow vat-type

Counterflow tumbler-type

Oscilating vat-type chiller

Agitataed ice and water

Blasts of cold air or CO2/Sprays of refrigerant or solid CO2

*Chill tanks can serve as a source of contamination if not properly controlled.

*A counterflow system would be better in preventing the buildup of microbia

*Chlorine, can be added to chill-tank water to reduce numbers of organisms.


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CONTAMINATION, PRESERVATION, AND SPOILAGE OF POULTRY AND POULTRY PRODUCTSChilling

This can be done by cold air, which leaves the bird relatively dry, or by contact with

ice or ice water or a spray or refrigerant, which leaves the skin wet.

The moist method may add organisms but also may favor to their growth.

Poultry should be cooled promptly and rapidly after dressing and drawing down to a

temperature of about 35 F (1.7 C).

Chilling storage of poultry is for only a short period, usually less than a month; birds

to be stored longer should be frozen.

Large-scale of chilling is now by means of mechanical refrigeration.

*The lower the temperature of storage, the longer the birds can be stored without

undesirable changes.

In the test on cut-up chicken, Ayers (1959) found that compared with room

temperature, storage life was extended 2 days at 10 C, 6 days at 4.4 C, and 14 days at 0 C.

Freezing

Types of Freezing:

Rapid Freezing produces a light-appearing bird because fine ice crystals are

formed within the fibers of the carcass.

Slow Freezing causes large crystals to accumulate outside the fibers and causes

the flesh to appear darker.

A bird that is frozen rapidly while fresh will have smaller crystals than one frozen

after a delay.

Poultry should be frozen fast enough to retain most of the natural bloom or external

appearance of a freshly dressed fowl. The storage temperature should be -17.8 C and the

relative humidity above 95 percent to reduce surface drying.

Most poultry are sharp-frozen at about -29 C or less in circulating air

belt in a freezing tunnel.

For quick freezing, a smaller package is necessary, packed in a waterti

airtight wrapper.

Some bacteria are killed y freezing process and number decrease

slowly during storage, enough remain to cause spoilage when the bird is thaw

Low-temperature bacteria found in frozen poultry carcass:

Proteus

Alcaligenes

Achromobacter

USE OF PRESERVATIVES

The use of antibiotics lengthens the shelf life of poultry products.

Feeding antibiotics to birds may lead to increased percentage

microorganisms in the fecal matter.

Low levels of antibiotic may be deposited in the flesh of poultry tcertain harm to human, but mostly destroyed by cooking.

Poultry cut-ups were soaked in solutions of organic acids (a

succinic,etc.) at pH 2.5 has also been reported lengthen shelf life.

Turkey sometimes is cured in a solution of salt, sugar, and sodium nit

weeks at about 38 F (3.3 C), washed, drained, and the smoked. The temp

smoking range from 43.3 C to 60 C, and the time ranges from a few hours to s

CARBON DIOXIDE ATMOSPHERE

Increasing carbon dioxide concentrations (10 to 20 percent) in the

stored chickens inhibits the growth of psychrotrophs. Dry ice packed with the

serve as the source of the carbon dioxide. The use of films of both hig


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CONTAMINATION, PRESERVATION, AND SPOILAGE OF POULTRY AND POULTRY PRODUCTSpermeability in combination with a carbon dioxide atmosphere shows that the carbon

dioxide is the significant factor in reducing microbial count.

USE OF IRRADIATION

Irradiation of poultry with cathode and gamma rays could be a successful

preservation method since the rays apparently produce less objectionable change in

appearance and flavor.

Radiation doses of 1 to 10 kilograys would reduce microbial flora and extend the

products refrigerated shelf life.

Chicken carcasses have been treated with 2.5 kilograys to effectively destroy

salmonella.

SPOILAGE

Bacteria are the chief cause of spoilage, with the intestines as primary source of

these organisms.

A bacterial count of 2,500,000 per square centimeter on the skin results to surfaceodor. This took about 4 weeks at 32 F (0 C) and 5 weeks at 30 F (-1.1 C).

Eviscerated poultry held at 10 C (50 F) or below is spoiled mostly by Pseudomonas.

At 10 C, micrococci usually predominate, and there also is growth of Achromobacter

and Flavobacterium. The surface of the carcass becomes slimy.

Pseudomonas spp. chiefly cause slime ad is accompanied by an odor described as

tainted, acid, sour, or dish-raggy in the ices, cut-up poultries.

Birds treated with tetracyclines may be spoiled by resistant strains of bacteria and

yeasts, eg., pigmented Pseudomonas and certain Chrmobacteria, and yeasts of thee

genera Torulopsis, Rhodotorula, Trichosporon, and Candida. Molds may also

develop.

Chemical changes in poultry meat other than those caused by microorganisms occur

during refrigerated storage and will, in time, reduce the quality.

Research demonstrates that the populations of bacteria high in n

carcass immediately after processing are not the ones that grow under ref

spoil carcasses. Instead, the bacteria found after carcasses spoil are very diff

carcasses at the time of processing. Just after processing, the spoilage bacte

in very low numbers, but they can multiply rapidly to cause spoilage odors and

These spoilage bacteria are called Psychrotrophic bacteria

trophic=able to grow) because they are able to multiply under cold conditions

products held long enough at refrigerator temperatures will spoil as a result

of psychrotrophic bacteria.

In contrast, the bacteria that exist in higher numbers at the time of

the skin of chickens and in their intestinal tracts are primarily mesophiles (

phile=love). These bacteria do not multiply to an appreciable degree

temperatures.

The figureMesophilic and Psychrotropic bacterial growth during cold

on fresh poultryshows how these populations of bacteria behave on ca

refrigeration.

Spoilae of poultry meat due to Psychrotrophic microorganisms.
http://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpghttp://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpghttp://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpghttp://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpghttp://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpghttp://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpghttp://www.wattagnet.com/uploadedImages/WattAgNet/Articles/Poultry/Poultry_USA/0912USAspoil1.jpg


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CONTAMINATION, PRESERVATION, AND SPOILAGE OF POULTRY AND POULTRY PRODUCTS

STANDARDS FOR EGGS

Liquid

Not more than 5 million organisms per gram when are incubated at 22 C (71.6 F).

DriedBefore drying the liquid egg must have been heated at 140 to 142 F (60 to 61.1 C)

for and from 3 to 3.5 min. The standard plate count of the dry egg shall not exceed

an average of 50, 000 per gram for a lot; coliform plate count of an average of 50

per gram for a lot, or 100 per gram for a sample unit and; yeast and mold count shall

not exceed of an average of 20 per gram for a lot, or 50 per gram for a sample unit.

Frozen

The liquid must have been flash-heated to 140 to 142 F (60 to 61.1 C) nd held 3 to

3.5 min and cooled rapidly to 45 F (7.2 C). The standard plate count shall not exceed

an average of 50 per gram; coliform plate count shall not exceed an average of 50

per gram; yeast and mold count shall not exceed an average of 50 per gram and;

direct microscopic count shall not exceed an average of 500, 000 per gram or 1

million per gram in any lot.

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Hand Out Food Micro Lec. Poultry and Poultry Products