Kesimhanelerde broiler karkasların mikrobiyal yükü üzerine ozon ve klor uygulamalarının etkileri
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Date
2007-01-24
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Uludağ Üniversitesi
Abstract
Çalışmada materyal olarak ticari bir broiler kesimhanesinden elde edilen onar adetlik üç grup karkasla çalışılmıştır. Birinci grup karkaslar iç alma işlemi sırasında, 1.5 ppm ozon içeren suyla, 2. grup karkaslar 30 ppm sodyum hipoklorid’le klorlanan suyla 7 dk duşlanmışlardır. Kontrol grubu karkasların duşlanması sırasında hiçbir kimyasal madde kullanılmamıştır. Ozonlu su, klorlu suya göre toplam aerobik mezofilik bakteri sayısı üzerine ortalama %50, E.coli sayısı üzerine ortalama %99.47, Staphylococ/Micrococ sayısı üzerine ortalama %66.67 oranında daha etkili bulunmuştur. Sonuç olarak ozonlu suyun, klorlu suya kıyasla tavuk karkaslarının dezenfeksiyonunda çok daha düşük düzeylerde, daha güvenilir ve daha etkili olduğu tespit edilmiştir.
In this study, three different groups of broiler carcass were investigated microbiologically in a private broiler slaughterhouse. First and second group carcasses were sprayed with processing water contained ozone (1.5 ppm) and Na-hypochloride (30 ppm), respectively. The control group, was treated with water contained no chemical. Spraying times of processing water on broiler carcasses were 7 min. for all groups. Counts of total aerobic mesophilic bacteria, E.coli, Staphlococci/Micrococci were redused as 50%, 99.47%, and 66.67% with ozonated water compared with chlorinated water, respectively. As a result, ozoneted water, even with low levels, could be used more safely and effectively for disenfection of broiler carcass compared to chlorinated washing water.
In this study, three different groups of broiler carcass were investigated microbiologically in a private broiler slaughterhouse. First and second group carcasses were sprayed with processing water contained ozone (1.5 ppm) and Na-hypochloride (30 ppm), respectively. The control group, was treated with water contained no chemical. Spraying times of processing water on broiler carcasses were 7 min. for all groups. Counts of total aerobic mesophilic bacteria, E.coli, Staphlococci/Micrococci were redused as 50%, 99.47%, and 66.67% with ozonated water compared with chlorinated water, respectively. As a result, ozoneted water, even with low levels, could be used more safely and effectively for disenfection of broiler carcass compared to chlorinated washing water.
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Keywords
Broiler karkas, Broiler carcass, Ozon, Sodyum hipoklorid, Ozone, Na-hypochloride, Antimikrobiyal, Antimicrobials
Citation
Dokuzlu, C. (2006). "Kesimhanelerde broiler karkasların mikrobiyal yükü üzerine ozon ve klor uygulamalarının etkileri". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 25(1-2), 7-11.