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Profil microbien et sensibilité aux antibiotiques de Campylobacter spp. et Salmonella spp. dans la volaille refroidie par air ou par immersion dans un liquide.

Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.

Auteurs : SÁNCHEZ M. X., FLUCKEY W. M., BRASHEARS M. M., et al.

Type d'article : Article

Résumé

Carcass chilling is considered a critical step for inhibiting bacterial growth during poultry processing. The objective of the study was to compare microbiological loads and the incidence of Salmonella spp. and Campylobacter spp. on broiler carcasses subjected to immersion chilling and air chilling. The antibiotic resistance patterns of pathogen isolates were also determined. Results indicated that the incidence of Salmonella spp. and Campylobacter spp. tends to be significantly lower in air-chilled broilers, suggesting that cross-contamination may be more prevalent for immersion-chilled broilers. No significant differences were detected between chilling treatments for total aerobic populations or for generic E. coli or coliform counts. Psychrotrophic populations were significantly larger in immersion-chilled broilers. The chilling method used during processing may influence the microbial profile of postchilled broilers.

Détails

  • Titre original : Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments.
  • Identifiant de la fiche : 2003-0216
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 65 - n. 6
  • Date d'édition : 06/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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