MICROBIOLOGICAL ANALYSIS OF BROILERS CUTS OBTAINED BY MANUAL AND AUTOMATIC PROCESSES

Talita Kato; Bianca de Souza; Fabio Coro; Adriana Lourenço Soares; Denise Maris Lebedenco-Barbosa; Mayka reghiany Pedrão

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Trabajo

Título del Trabajo

MICROBIOLOGICAL ANALYSIS OF BROILERS CUTS OBTAINED BY MANUAL AND AUTOMATIC PROCESSES

Autores

Talita Kato
Bianca de Souza
Fabio Coro
Adriana Lourenço Soares
Denise Maris Lebedenco-Barbosa
Mayka reghiany Pedrão

Modalidad

Resúmen

Área temática

CAL - Ciencia de alimentos

Fecha de publicación

01/12/2023

País de publicación

Brasil

Idioma de la Publicación

Espanhol

Página del Trabajo

https://www.even3.com.br/anais/ceapa2023/752331-microbiological-analysis-of-broilers-cuts-obtained-by-manual-and-automatic-processes

ISBN

978-65-272-0017-8

Palabras Clave

microbiological analysis, automation, poultry slaughterhouse, processing.

Resumen

The aim of this work was to evaluate the hygienic-sanitary aspect of cuts of chicken carcasses (breast, thigh, drumstick and wing), obtained by manual (cone conveyor) and automatic processes in a poultry slaughterhouse in the northern region of the State of Paraná, Brazil. The samples were collected with a view to the occurrence of product contamination by handlers in manual cutting and automatic blades in cutting carried out using an automatic system. 160 samples of chicken cuts were collected (breast, thigh, thigh, wing and back). The carcasses were identified by sealing and the cut samples were collected after the normal manual and automatic cutting process. The following microbiological analyzes were carried out: total count of thermotolerant Coliforms at 45° C (Normative Instruction no. 62/2003 Ministry of Agriculture, Livestock and Supply), standard count of viable aerobic mesophilic microorganisms (Horizontal method for enumeration of micro- ISO 4833), Staphylococcus aureus count (Horizontal coagulase enumeration method - ISO 6888), Escherichia coli count at 35°C organisms (ADAC 998.08 "Petrifilm EC Plate" method), in addition to Listeria monocytogenes detection assessment (AOAC 996.14 Method of detection by immunoassay), Campylobacter spp. (AOAC RI no. 051201.2012) and Salmonella spp. in 25 g (ISO 6579.2002-Horizontal method for detection of Salmonella spp). The microbiological standards of Brazilian legislation are based on Circular No. 12/2007/DICAO/CGI/DIPOA and Normative Instruction No. 70/2003 of the Ministry of Agriculture, Livestock and Supply and Resolution RDC No. 12/2001 of the National Health Surveillance Agency (ANVISA) (BRAZIL, 2001; 2003; 2007). All thermotolerant coliform and E. coli count data were transformed into logarithm (log10) for subsequent statistical analysis. For presence or absence in 25g of detection of Listeria monocytogenes, Salmonella spp and Campylobacter spp. Binary variation (0 and 1) was used, where 1 indicates presence and 0 means absence. The statistical analysis for comparison between the two treatments was applied using the Student's T Test at 5% probability, generated by the Statistica for Windons 10.0 Program. In the present work, from 80 samples of chicken cuts obtained by manual process, the presence of Salmonella spp. was detected. in five samples (6.25%, two from the breast, one from the thigh with drumstick, one from the wing and one from the back. In the automatic cutting process, the presence of Salmonella spp. was detected in four samples (5%), two on the breast, one on the thigh with drumstick, and one on the back. Regarding the presence of Listeria monocytogenes, it was identified in two samples (2.5%), of the products analyzed, which were thigh with drumstick and back, obtained by the process of automatic cutting. The presence of Campylobacter spp. was not detected in the 160 chicken cuts obtained by the manual or automatic cutting process. The results of the evaluation of the microbiological conditions of the chicken cutting processes in manual and automatic processes are in accordance with the standards of Brazilian legislation, therefore, all chicken cuts evaluated (breast, thigh with drumstick, wing and back) obtained by the two cutting processes are satisfactory for human consumption.

Título del Evento: II Congreso Euroamericano de Procesos y Productos Alimentarios
Título de las Actas del Evento: Anales del II Congreso Euroamericano de Procesos y Productos Alimentarios
Nombre de la Editora: Even3
Medio de Divulgación: Meio Digital

Como citar

KATO, Talita et al.. MICROBIOLOGICAL ANALYSIS OF BROILERS CUTS OBTAINED BY MANUAL AND AUTOMATIC PROCESSES.. In: Anales del II Congreso Euroamericano de Procesos y Productos Alimentarios. Anais...Diamantina(MG) Online, 2023. Disponible en: https//www.even3.com.br/anais/ceapa2023/752331-MICROBIOLOGICAL-ANALYSIS-OF-BROILERS-CUTS-OBTAINED-BY-MANUAL-AND-AUTOMATIC-PROCESSES. Acceso en: 26/12/2024