Removal of final wash in chicken slaughter process does not affect microbiological quality of carcasses

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal do Paraná (UFPR)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorGomes da Silva, Erton-
Autor(es): dc.creatorTadielo, Leonardo Ereno [UNESP]-
Autor(es): dc.creatorBellé, Thiago Henrique-
Autor(es): dc.creatorRodrigues dos Santos, Emanoelli Aparecida-
Autor(es): dc.creatorSchmiedt, Jhennifer Arruda-
Autor(es): dc.creatorPossebon, Fábio Sossai [UNESP]-
Autor(es): dc.creatorPereira, Juliano Gonçalves [UNESP]-
Autor(es): dc.creatorBersot, Luciano dos Santos-
Data de aceite: dc.date.accessioned2022-02-22T00:44:01Z-
Data de disponibilização: dc.date.available2022-02-22T00:44:01Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2020.110378-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/205317-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/205317-
Descrição: dc.descriptionWater is used in several stages of the technological process of chicken slaughter. Since it is a finite natural resource, the objective of this study was to evaluate the effect of reducing the water flow in the final wash on the superficial microbial contamination of chicken carcasses in a slaughterhouse. The experimental design was completely randomized (3 × 10 × 3), and comprised the evaluation of three treatments, i.e., absence of water (T1), flow of 1 L per carcass (T2), and flow of 1.5 L per carcass (T3), with 10 repetitions performed in triplicates. A total of 240 samples were obtained at three points in the slaughter line: before (A, n = 90) and after (B, n = 60) the final washing of the carcasses and after cooling (C, n = 90). Analyses of counts of aerobic mesophilic microorganisms, enterobacteria, total coliforms, and Escherichia coli were performed. The final wash reduced the microbiological contamination of the carcasses but suffered direct interference from the pre-cooling system (P > 0.05), which canceled the reduction. Hence, the final wash step may be removed without affecting the microbiological quality of the carcasses, making it possible to reduce water consumption and effluent generation.-
Descrição: dc.descriptionUniversidade Federal do Paraná (UFPR) Laboratório de Inspeção e Controle de Qualidade de Alimentos e Água (LACOMA) – UFPR Rua Pioneiro, 2153 Jardim Dallas, CEP-
Descrição: dc.descriptionUniversidade Estadual Paulista Campus de Botucatu (UNESP) Rua Prof. Walter Mauricio Correia, SN, CEP-
Descrição: dc.descriptionUniversidade Estadual Paulista Campus de Botucatu (UNESP) Rua Prof. Walter Mauricio Correia, SN, CEP-
Idioma: dc.languageen-
Relação: dc.relationLWT-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectEscherichia coli-
Palavras-chave: dc.subjectIndicator microorganism-
Palavras-chave: dc.subjectSlaughterhouse-
Palavras-chave: dc.subjectWater-
Título: dc.titleRemoval of final wash in chicken slaughter process does not affect microbiological quality of carcasses-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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