Submitted to: Poultry Science Meeting
Publication Type: Abstract only
Publication Acceptance Date: 10/20/2005
Publication Date: 7/16/2006
Citation: Hinton Jr, A., Northcutt, J.K., Smith, D.P., Musgrove, M.T., Ingram, K.D. 2006. Psychrotrophic bacteria and yeasts on broiler carcasses washed with electrolyzed oxidizing water or chlorinated water using an inside-outside washer [abstract]. Poultry Science Meeting. 85(1):171-172. Interpretive Summary:
Technical Abstract: Research was conducted to determine the effect of acidic, electrolyzed oxidizing (EO) water and chlorinated water on psychrotrophic bacteria and yeasts on broiler carcasses. Carcasses were sprayed with tap water, chlorinated water, or EO water in an inside-outside bird washer (IOBW), then stored at 4 C for 0, 3, 7, or 14 days. The microbial flora of the carcasses was sampled using the whole-carcass-rinse (WCR) procedure. Psychrotrophic bacteria and yeasts in the carcass rinsates were enumerated. Results indicated that immediately after spraying the carcasses, significantly fewer psychrotrophs and yeasts were recovered from carcasses sprayed with chlorinated water or EO water than from carcasses sprayed with tap water and that significantly fewer yeasts were recovered from carcasses sprayed with EO water than from carcasses sprayed with chlorinated water. Populations of psychrotrophic bacteria and yeasts increased on all carcasses during refrigerated storage, but after 14 days of storage significantly fewer psychrotrophic bacteria and yeasts were recovered from carcasses sprayed with chlorinated water than from carcasses sprayed with tap water and significantly fewer of these microorganisms were recovered from carcasses sprayed with EO water than from carcasses sprayed chlorinated water. Psychrotrophic bacterial isolates included Pseudomonas spp. and enteric bacteria while yeasts isolates included Candida spp. and Trishosporon beigelii. Findings from the present study indicate that EO water can effectively be used with IOBWs to decrease the population spoilage bacteria and yeasts on processed broiler carcasses.