The effects of ozone and chlorine applications on microbiological quality of chickens during processing
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Date
2007-12-01
Authors
Journal Title
Journal ISSN
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Publisher
Uludağ Üniversitesi
Abstract
In this study, effects of two antimicrobial applications (ozone and chlorine) on broiler carcasses after evisceration were investigated. The ozone and chlorine (sodium hypochlorite, NaHClO) were applied to broiler carcasses as 1.5 ppm and 30 ppm for 7 minutes, respectively. During the broiler processing, the samples were taken from 14 different points in the production line, 17 surface points and 5 workers’ hands for the microbiological analyses as ten replicates. At the beginning, Escherichia coli growth was not observed after ozone treatment. But, E. coli growth increased after portioning and grading of broiler carcasses. It is assumed that workers’ hands and equipment can be a source of secondary contamination. Ozone can also be used in lower concentration and more safely than the chlorine.
Description
Keywords
Broiler carcass, Ozone, Na-hypochloride, Antimicrobials
Citation
Hecer, C. vd. (2007). “The effects of ozone and chlorine applications on microbiological quality of chickens during processing”. Journal of Biological and Environmental Sciences, 1(3), 131-138.