The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses
The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses
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中试规模蒸汽净化系统对鸡胴体卫生和感官质量的影响
DOI：
10.1016/j.foodcont.2019.106948
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发表时间：
2020
期刊：
影响因子：
6
通讯作者：
A. Holck
中科院分区：
文献类型：
--
作者：
C. F. Kure;L. Axelsson;M. Carlehög;I. Måge;M. R. Jensen;A. Holck
沙门氏菌和弯曲杆菌是欧盟最常见的两种人畜共患病，造成重大的健康负担。本文研究了一种原型蒸汽处理系统(脱水器)对好氧菌、肠炎沙门氏菌和空肠弯曲菌的还原效果。此外，对处理后的鸡尸进行了感官分析。测试的系统拟整合为鸡只生产线的一部分，以便在加工过程中对屠体进行短暂的蒸汽处理。新鲜屠宰的去掉内脏的鸡体被从屠宰场运送到病原体中试工厂设施。在95 °C或120 °C条件下，用蒸气对鸡尸进行3 S或5 S 蒸气处理。为了测定需氧菌减少率，在蒸气处理前(对照)和蒸气处理后的肉鸡身体右侧的胸部、腿部/大腿外侧和翅膀三个不同的地方取样。用于调查减少OFS的情况。肠炎和肠炎。空肠，表面积2 × 5cm2，接种20 μ的L菌种混合物，在左右两侧的乳房、腿部和翅膀上扩散10 cm2。随后在蒸汽处理前(左侧)和处理后(右侧)对细菌进行采样。除冷器蒸汽处理室内在几秒钟内大大减少了鸡尸上的需氧细菌、沙门氏菌和弯曲杆菌。需氧菌减少1.22~3.33log，肠炎沙门氏菌减少1.36~3.05log，空肠弯曲菌减少0.84~4.32log。细菌的减少因采样地点和处理时间的不同而有很大差异。在95 °C和120 °C两种温度下，5 S处理组的胸部、腿部和翅膀的降幅始终高于3 S 组，且胸部的降幅高于腿部和翅膀。该方法不会阻碍家禽加工的速度，并且只对屠体外观产生轻微的感官变化。该方法不使用任何化学物质，可以很容易地在鸡肉设施中实施，以提高食品安全。
SalmonellaandCampylobacterrepresent the two most commonly reported zoonoses in EU and cause a significant health burden. The effects of a prototype steam treatment system (Deconizer) on reduction of aerobic bacteria,SalmonellaEnteritidis andCampylobacter jejunion chicken carcasses were investigated in the present study. In addition, the treated chicken carcasses were subjected to sensory analysis. The system tested is intended to be integrated as part of chicken production lines to give a short steam treatment to the carcasses during processing.Freshly slaughtered eviscerated chicken carcasses were transported from the slaughterhouse to a Pathogen Pilot Plant facility. The chicken carcasses were treated with steam in the Deconizer for 3 s or 5 s at 95 °C or 120 °C. For determination of reduction of aerobic bacteria, the surface of chicken carcasses was sampled at three different places: breast, outer side of leg/thigh and wing on the left side of the carcasses before steam treatment (controls) and on the right side of the carcasses after steam treatment. For investigation of the reduction ofS. Enteritidis andC. jejuni, a surface area of 2 × 5 cm2was inoculated with 20 μl mix of the bacteria strains and spread over 10 cm2on breasts, legs and wings on the left and right sides. Bacteria were subsequently sampled before steam treatments (left side) and after treatments (right side).The Deconizer steam treatment chamber substantially reduced aerobic bacteria,SalmonellaandCampylobacteron chicken carcasses within a few seconds. The reduction was 1.22–3.33 log for aerobic bacteria, 1.36–3.05 log forSalmonellaEnteritidis and 0.84–4.32 log forCampylobacter jejuni. Reductions of bacteria varied strongly with sampling place and treatment time. Heat treatments for 5 s gave consistently higher reductions than 3 s at both 95 °C and 120 °C, on both breast, legs and wings, and the reduction on breast was higher than on legs and wings.The method will not impede the speed of poultry processing and gives only marginal sensory changes in the appearance of the carcasses. The method employs no chemicals and can easily be implemented in chicken facilities to enhance food safety.