Microbial Evaluation of Cecure®1-Treated (Post-Chill) Raw Poultry Carcasses and Cut-up Parts in Four Commercial Broiler Processing Facilities

作者：C. Gilbert, Yongsheng Bai, Heng Jiang · 发表于：International Journal of Poultry Science · 年份：2015 · DOI：10.3923/ijps.2015.120.126 · 被引用次数：5 · 研究领域：Listeria monocytogenes in Food Safety、Salmonella and Campylobacter epidemiology、Animal Nutrition and Physiology

Studies were conducted to evaluate the FDA and USDA-approved Cecure® antimicrobial in a post-immersion chill drench application in four broiler processing facilities. Control and Cecure®-treated carcasses were collected and stored on-site under typical commercial refrigerated storage conditions. On the day of treatment and on subsequent storage days, log10 APC (CFU/mL) were enumerated on control and Cecure®-treated carcasses. In three of the four plants, treatment with Cecure® resulted in a significant reduction in log10 APC of 1.1 to 3.4 CFU/mL on Day 0. In all plants the Cecure® treatment resulted in a slight extension (1 to 2 days) in carcass shelf life at 1 to 7°C. Additionally, in one plant the effect of the Cecure® treatment was evaluated on cut-up poultry parts from Cecure®-treated carcasses. Initial reductions in log10 APC were statistically significant for thighs and boneless, skinless breast meat on Day 0 and slight extensions in product shelf life (1 to 2 days) were noted for wings, thighs, leg quarters, split breasts and boneless, skinless breast meat from Cecure®-treated carcasses. Multiple regression analysis of the slopes of the exponential growth portion (log phase) of the bacterial growth curves for the control and Cecure®-treated carcasses and parts showed no significant difference in the slopes of the growth curves. Thus, any extension in shelf life of Cecure®-treated carcasses or parts was due to initial microbial reductions at the time of treatment, demon...