Effect of Four Chicken Carcass Transportation Methods at Selected Room Temperatures on the Bacterial Load of Staphylococcus aureus, Salmonella Species, and Escherichia coli

Document Type: Original Articles

Authors

Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

Pathogenic bacteria are responsible for a significant number of food poisonings in humans through infected poultries. The main objective of this study was to assess the effect of transportation of chicken carcasses at 18-24, 4-5, and 10-14 oC on the bacterial loads of Staphylococcus aureus, Salmonella species, and Escherichia coli. This study was conducted on 180 fresh chicken carcasses (1197.0±19.88 g) randomly collected from a commercial poultry processing plant in southern Tehran, Iran, in a hot season in 2015. The sampling was performed at two stages, namely post-chilled washing and after 4 h of transportation. In the latter stage, the samples were selected from three vehicles with three types of temperatures. These vehicles included a pickup (18-24 oC), a refrigerated car (4-5 oC), and a refrigerated vehicle with switched off refrigerator (10-14 oC). According to the results, the whole body carcass samples transported at the pickup temperature had the highest mean total count (18.63×106±2.82×106 cfu.ml-1) and was greater (P<0.05) than the standard limit (5×106). On the other hand, the samples carried by the vehicle with switched off refrigerator had the lowest total count (0.65±0.04×106 cfu.ml-1). Similar results were obtained for S. aureus; accordingly, it reached the maximum (333.0±30.73 cfu.ml-1) at 18-24 oC, which was lower than the national standard limit even after 4 h of transportation. In addition, the cfu values for the total count and S. aureus sampled from the chicken carcasses were lower than the national standard level even after 4 h of carcass transportation, with the exception of Salmonella spp. at the three vehicle temperatures and E. coli at the pickup temperature. It was suggested that the transportation temperature of less than 10-14 oC could not affect the fresh chicken carcass to be contaminated with S. aureus and E. coli.

Keywords

Main Subjects


Article Title [French]

L'effet du transport de 4 heures à différentes températures des carcasses de poulet sur la charge bactérienne de Staphylococcus aureus, Salmonella spp. et Escherichia coli

Abstract [French]

Les bactéries pathogènes sont responsables d'un nombre important d'empoisonnements alimentaire d'origine alimentaire chez l'homme après la consommation des volailles infectées. L'objectif principal de cette étude était d'évaluer l'effet de 4 h de transport des carcasses de poulet à 18-24 oc, 4-5 oC et 10-14 oC sur la charge bactérienne de S. aureus , Salmonella spp. et Escherichia coli. Cent quatre-vingts carcasses de poulet frais (1197,0 ± 19,88 g) ont été recueillies au hasard dans une usine de transformation de volailles commerciales dans le sud de Téhéran, durant la saison chaude en 2015. Deux prélèvements ont été effectués après un lavage réfrigéré et post-abattage, après 4 heures de transport des carcasses à trois temperatures ambiantes par trois types de véhicules normaux et frigorifiques. La valeur moyenne du nombre total de colonies bactériennes dans lescarcasses entières transportées à température ambient atteint le maximum de 18,63 × 106 ± 2,82 × 106 cfu.ml-1et montre une valeur supérieure (p <0,05) à la limite standard (5 × 106) alors que dans le véhicule refroidi isolé montrait la valeur minimale de 0,65 ± 0,04 × 106 cfu.ml-1. Un résultat similaire a été obtenu pour S. aureus qui atteignait le maximumde 333,0 ± 30,73 cfu.ml-1 à 18-24 oC, ce qui cependant restait inférieur à la limite standard nationale, même après 4 heures de transport. Il a été conclu que les valeurs du cfu pour le nombre total des colonies bactériennes et S. aureus obtenu à partir des carcasses de poulet restent inférieures à la limite standard nationale après 4 heures de transport des carcasses à l'exception de Salmonella spp. dans les différents types de transport et pour E. coli au niveau du ramassage. Ces résultats suggérent qu’une température de transport des poulets de moins de 10-14 oc n’affecterait la contamination des carcasses de poulet frais par S. aureus et E. coli.

Keywords [French]

  • Salmonella
  • E. coli
  • empoisonnement par Staphylococcus aureus
  • transport du poulet
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