Microbiological Evaluations on Chicken Carcasses During a Commercial Chicken Processing and Storage
(주)코리아스칼라
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- 2023.04.05
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- 1998.09
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 13권 / 3호
ㆍ저자명 : Chang-Ryoul Kim
영어 초록
Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at 2±2℃, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P$lt;0.05). Chicken wings from retailsale store significantly (P$lt;0.05) decreased generation time (GT) compared to other chicken carcasses.
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