Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses
Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on micr...
Gespeichert in:
| Veröffentlicht in: | Journal of food protection 1987-02, Vol.50 (2), p.112-114 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 114 |
|---|---|
| container_issue | 2 |
| container_start_page | 112 |
| container_title | Journal of food protection |
| container_volume | 50 |
| creator | Lillard, H.S Blankenship, L.C Dickens, J.A Craven, S.E Shackelford, A.D |
| description | Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on microbial levels of scalded carcasses has not been addressed. This study confirmed reductions in levels of total aerobic bacteria and Enterobacteriaceae in scald water containing 0.2 and 0.5% acetic acid; salmonellae were not detected. No significant reductions occurred in levels and/or incidence of salmonellae, total aerobic bacteria and Enterobacteriaceae on unpicked carcasses sampled after scalding in 0.5% acetic acid-treated scald water or on picked carcasses that were acid scalded and sprayed with 0.5% acetic acid water during picking. |
| doi_str_mv | 10.4315/0362-028X-50.2.112 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2207166244</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2207166244</sourcerecordid><originalsourceid>FETCH-LOGICAL-c393t-66eea7b2335ea3dfd00913e804f692ce870cc78cdb6eda6a431be43e4578df753</originalsourceid><addsrcrecordid>eNo9kMFq3DAURUVpSCZpfiCLokUX3XjyLMmStSwhaQOBLtpAd0KWnlK1Hmsi2Yv8fWVmOqvLg3MvvEPITQtbwdvuFrhkDbD-V9PBlm3blr0jm1YL0WjQ6j3ZnIALclnKHwBgmslzcsFBy04A2xC8DwHdTFOg1uEcXY3oaZro_BvpLrqchpjG9BKdHenrYsc4v610qbdHT_fR_a1hJ0-X6XgMOcURM3U2O1sKlg_kLNix4PUxr8jzw_3Pu2_N0_evj3dfnhrHNZ8bKRGtGhjnHVrugwfQLcceRJCaOewVOKd65weJ3kpbLQwoOIpO9T6ojl-Rz4fdfU6vC5bZ7GJxOI52wrQUwxioVkomREXZAa0flpIxmH2OO5vfTAtm1WtWe2a1ZzowzFS9tfTxuL8MO_Snyn-fFfh0BOwqKGQ7uVhOXA-KC6kqdnPAgk3GvuSKPP_oFdMSJP8HUxKLXw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2207166244</pqid></control><display><type>article</type><title>Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses</title><source>EZB-FREE-00999 freely available EZB journals</source><source>Alma/SFX Local Collection</source><creator>Lillard, H.S ; Blankenship, L.C ; Dickens, J.A ; Craven, S.E ; Shackelford, A.D</creator><creatorcontrib>Lillard, H.S ; Blankenship, L.C ; Dickens, J.A ; Craven, S.E ; Shackelford, A.D</creatorcontrib><description>Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on microbial levels of scalded carcasses has not been addressed. This study confirmed reductions in levels of total aerobic bacteria and Enterobacteriaceae in scald water containing 0.2 and 0.5% acetic acid; salmonellae were not detected. No significant reductions occurred in levels and/or incidence of salmonellae, total aerobic bacteria and Enterobacteriaceae on unpicked carcasses sampled after scalding in 0.5% acetic acid-treated scald water or on picked carcasses that were acid scalded and sprayed with 0.5% acetic acid water during picking.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-50.2.112</identifier><identifier>PMID: 30965402</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>ACETIC ACID ; ACIDE ACETIQUE ; ACIDO ACETICO ; AEROBES ; Biological and medical sciences ; BROILER CHICKENS ; CANAL ANIMAL ; CARCASSE ; CARCASSES ; DEGRADATION ; DETERIORO ; ECHAUDAGE ; ENTEROBACTERIACEAE ; ESCALDADO ; FOOD HYGIENE ; Food industries ; Fundamental and applied biological sciences. Psychology ; HIGIENE DE LOS ALIMENTOS ; HYGIENE DES ALIMENTS ; Meat and meat product industries ; MICROORGANISME ; MICROORGANISMOS ; MICROORGANISMS ; ORGANISMOS PATOGENOS ; PATHOGENE ; PATHOGENS ; POLLO DE ENGORDE ; POULET DE CHAIR ; SALMONELLA ; SCALDING</subject><ispartof>Journal of food protection, 1987-02, Vol.50 (2), p.112-114</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-66eea7b2335ea3dfd00913e804f692ce870cc78cdb6eda6a431be43e4578df753</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8073467$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30965402$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lillard, H.S</creatorcontrib><creatorcontrib>Blankenship, L.C</creatorcontrib><creatorcontrib>Dickens, J.A</creatorcontrib><creatorcontrib>Craven, S.E</creatorcontrib><creatorcontrib>Shackelford, A.D</creatorcontrib><title>Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on microbial levels of scalded carcasses has not been addressed. This study confirmed reductions in levels of total aerobic bacteria and Enterobacteriaceae in scald water containing 0.2 and 0.5% acetic acid; salmonellae were not detected. No significant reductions occurred in levels and/or incidence of salmonellae, total aerobic bacteria and Enterobacteriaceae on unpicked carcasses sampled after scalding in 0.5% acetic acid-treated scald water or on picked carcasses that were acid scalded and sprayed with 0.5% acetic acid water during picking.</description><subject>ACETIC ACID</subject><subject>ACIDE ACETIQUE</subject><subject>ACIDO ACETICO</subject><subject>AEROBES</subject><subject>Biological and medical sciences</subject><subject>BROILER CHICKENS</subject><subject>CANAL ANIMAL</subject><subject>CARCASSE</subject><subject>CARCASSES</subject><subject>DEGRADATION</subject><subject>DETERIORO</subject><subject>ECHAUDAGE</subject><subject>ENTEROBACTERIACEAE</subject><subject>ESCALDADO</subject><subject>FOOD HYGIENE</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>Meat and meat product industries</subject><subject>MICROORGANISME</subject><subject>MICROORGANISMOS</subject><subject>MICROORGANISMS</subject><subject>ORGANISMOS PATOGENOS</subject><subject>PATHOGENE</subject><subject>PATHOGENS</subject><subject>POLLO DE ENGORDE</subject><subject>POULET DE CHAIR</subject><subject>SALMONELLA</subject><subject>SCALDING</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1987</creationdate><recordtype>article</recordtype><recordid>eNo9kMFq3DAURUVpSCZpfiCLokUX3XjyLMmStSwhaQOBLtpAd0KWnlK1Hmsi2Yv8fWVmOqvLg3MvvEPITQtbwdvuFrhkDbD-V9PBlm3blr0jm1YL0WjQ6j3ZnIALclnKHwBgmslzcsFBy04A2xC8DwHdTFOg1uEcXY3oaZro_BvpLrqchpjG9BKdHenrYsc4v610qbdHT_fR_a1hJ0-X6XgMOcURM3U2O1sKlg_kLNix4PUxr8jzw_3Pu2_N0_evj3dfnhrHNZ8bKRGtGhjnHVrugwfQLcceRJCaOewVOKd65weJ3kpbLQwoOIpO9T6ojl-Rz4fdfU6vC5bZ7GJxOI52wrQUwxioVkomREXZAa0flpIxmH2OO5vfTAtm1WtWe2a1ZzowzFS9tfTxuL8MO_Snyn-fFfh0BOwqKGQ7uVhOXA-KC6kqdnPAgk3GvuSKPP_oFdMSJP8HUxKLXw</recordid><startdate>19870201</startdate><enddate>19870201</enddate><creator>Lillard, H.S</creator><creator>Blankenship, L.C</creator><creator>Dickens, J.A</creator><creator>Craven, S.E</creator><creator>Shackelford, A.D</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19870201</creationdate><title>Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses</title><author>Lillard, H.S ; Blankenship, L.C ; Dickens, J.A ; Craven, S.E ; Shackelford, A.D</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-66eea7b2335ea3dfd00913e804f692ce870cc78cdb6eda6a431be43e4578df753</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1987</creationdate><topic>ACETIC ACID</topic><topic>ACIDE ACETIQUE</topic><topic>ACIDO ACETICO</topic><topic>AEROBES</topic><topic>Biological and medical sciences</topic><topic>BROILER CHICKENS</topic><topic>CANAL ANIMAL</topic><topic>CARCASSE</topic><topic>CARCASSES</topic><topic>DEGRADATION</topic><topic>DETERIORO</topic><topic>ECHAUDAGE</topic><topic>ENTEROBACTERIACEAE</topic><topic>ESCALDADO</topic><topic>FOOD HYGIENE</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>Meat and meat product industries</topic><topic>MICROORGANISME</topic><topic>MICROORGANISMOS</topic><topic>MICROORGANISMS</topic><topic>ORGANISMOS PATOGENOS</topic><topic>PATHOGENE</topic><topic>PATHOGENS</topic><topic>POLLO DE ENGORDE</topic><topic>POULET DE CHAIR</topic><topic>SALMONELLA</topic><topic>SCALDING</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lillard, H.S</creatorcontrib><creatorcontrib>Blankenship, L.C</creatorcontrib><creatorcontrib>Dickens, J.A</creatorcontrib><creatorcontrib>Craven, S.E</creatorcontrib><creatorcontrib>Shackelford, A.D</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lillard, H.S</au><au>Blankenship, L.C</au><au>Dickens, J.A</au><au>Craven, S.E</au><au>Shackelford, A.D</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>1987-02-01</date><risdate>1987</risdate><volume>50</volume><issue>2</issue><spage>112</spage><epage>114</epage><pages>112-114</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Reductions in the levels and incidence of salmonellae in poultry scald water by the addition of acetic acid have been reported previously. Hence, acid treatment of scald water may help control cross-contamination of carcasses in the scald tank. However, the effect of acid-treated scald water on microbial levels of scalded carcasses has not been addressed. This study confirmed reductions in levels of total aerobic bacteria and Enterobacteriaceae in scald water containing 0.2 and 0.5% acetic acid; salmonellae were not detected. No significant reductions occurred in levels and/or incidence of salmonellae, total aerobic bacteria and Enterobacteriaceae on unpicked carcasses sampled after scalding in 0.5% acetic acid-treated scald water or on picked carcasses that were acid scalded and sprayed with 0.5% acetic acid water during picking.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>30965402</pmid><doi>10.4315/0362-028X-50.2.112</doi><tpages>3</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0362-028X |
| ispartof | Journal of food protection, 1987-02, Vol.50 (2), p.112-114 |
| issn | 0362-028X 1944-9097 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2207166244 |
| source | EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | ACETIC ACID ACIDE ACETIQUE ACIDO ACETICO AEROBES Biological and medical sciences BROILER CHICKENS CANAL ANIMAL CARCASSE CARCASSES DEGRADATION DETERIORO ECHAUDAGE ENTEROBACTERIACEAE ESCALDADO FOOD HYGIENE Food industries Fundamental and applied biological sciences. Psychology HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS Meat and meat product industries MICROORGANISME MICROORGANISMOS MICROORGANISMS ORGANISMOS PATOGENOS PATHOGENE PATHOGENS POLLO DE ENGORDE POULET DE CHAIR SALMONELLA SCALDING |
| title | Effect of acetic acid on the microbiological quality of scalded picked and unpicked broiler carcasses |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-28T22%3A55%3A08IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20acetic%20acid%20on%20the%20microbiological%20quality%20of%20scalded%20picked%20and%20unpicked%20broiler%20carcasses&rft.jtitle=Journal%20of%20food%20protection&rft.au=Lillard,%20H.S&rft.date=1987-02-01&rft.volume=50&rft.issue=2&rft.spage=112&rft.epage=114&rft.pages=112-114&rft.issn=0362-028X&rft.eissn=1944-9097&rft.coden=JFPRDR&rft_id=info:doi/10.4315/0362-028X-50.2.112&rft_dat=%3Cproquest_cross%3E2207166244%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2207166244&rft_id=info:pmid/30965402&rfr_iscdi=true |