Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcass decontamination

다국어 초록 (Multilingual Abstract)

<P>The purpose of this research was to evaluate the effects of trisodium phosphate dip (TSP), hot water dip (HWD) and their combination dip with/without brushing on broiler breast skin for bacterial reduction and structural changes. Eviscerated broiler carcasses were obtained from a local slaughter plant and immediately subjected to one of six treatments: 1) two tap water dips at 25 degrees C (TWD/TWD), 2) TWD/ TWD with brushing (TWD/TWD/B), 3) TWD and TSP at 8%/25 degrees C (TWD/TSP), 4) TWD and HWD at 71 degrees C (TWD/HWD), 5) TSP and HWD (TSP/HWD), and 6) TSP/HWD with brushing (TSPIHWD/B). Each dip was conducted for 45 s with or without brushing at 5 s on/off during the second dip. Compared to the control (TWD/TWD), TSP/HWD significantly reduced mesophilic aerobic bacteria (MAB), Escherichia coli (E. coli), and total coliforms by 1.1, 0.9 and 1.0 log CFU/g, respectively, and Salmonella prevalence by 53.3% (P < 0.05), whereas TWD/TSP and TWD/HWD showed intermediate reductions (P < 0.05). Upon brushing, TSP/HWD/B reduced populations of MAB, E. coli, and total coliforms, and the prevalence of Salmonella more effectively than control of brushing (TWID/TWD/B) (P < 0.05). When two sampling methods were compared, the method of stomaching released fewer MAB and total coliforms (named loosely-associated cells) than the grinding of the stomached skin (named tightly-associated cells). Compared to controls (TWD/TWD and TWD/TWD/B), both TSP/HWD and TSP/HWD/B generally resulted in darker, less reddish, and more yellowish breast skin. Scanning electron microscope and histological images indicated that both TSP/HWD and TSP/HWD/B had deeper skin penetration than controls or TWD/HWD and TWD/TSP. Overall, TSP/HWD/B showed the most effectiveness in broiler carcass decontamination. (C) 2017 Published by Elsevier Ltd.</P>