Author
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Smith, Douglas |
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Submitted to: Poultry Science Association
Publication Type: Abstract Only Publication Acceptance Date: 4/2/2008 Publication Date: 7/20/2008 Citation: Smith, D.P. 2008. Effect of quartering and sampling method on recovery of bacteria from broiler carcasses [abstract]. Poultry Science Association. 87(S1):40-41. Interpretive Summary: Technical Abstract: Four eviscerated broiler carcasses were obtained from a commercial processing plant just prior to the final inside-outside bird washer in each of three replicate trials. Carcasses were separated into leg quarters and breast quarters (n=48) and weighed. One breast and leg quarter from the same carcass side were assigned to the rinse method, the other side‘s quarters were assigned to grinding. Right and left sides were alternated for methodology with each carcass. Rinsing was conducted on quarters using 100 ml 0.1% peptone, shaken manually for 1 min, and rinsate was serially diluted. Grinding was conducted using a commercial grinder for 30 s (to produce a paste), then 25 g was weighed and added to 225 ml 0.1% peptone then stomached for 1 min. Rinses and diluted pastes were serially diluted and plated on E. coli/coliform Petrifilm. Plates were incubated 24 h at 35 C and colonies representative of E. coli and coliforms were counted. Numbers of bacteria are reported as log cfu/mL or g. Average breast quarter weight was 397 g and leg quarter weight was 321 g. No difference in numbers of bacteria was observed due to side (left or right) or quarter (breast or leg). Significantly (P < 0.05) higher numbers of E. coli were recovered by rinsing (5.3 log cfu) than by grinding (4.2 log cfu). Coliforms were also recovered in higher numbers by rinsing (5.6 log cfu) than by grinding (4.4 log cfu). Results indicate viable bacteria may be equally distributed over carcasses with regard to side and quarter, and that rinsing recovers more bacteria than grinding. Key words: E. coli, coliforms, chicken quarters, carcass rinsing, carcass grinding |
