Microbial Growth on Broiler Carcasses Stored at Different Temperatures After Air- or Water-Chilling

摘要: ABSTRACT Poultry meat has a high risk of contamination during its processing. Storage temperature, type packaging, and types numbers psychrotrophic bacteria are the major factors determining spoilage poultry meat. Before carcasses chilled by air or water currents in commercial slaughterhouses. The packaging material methods other influencing Although unpackaged had lower production costs, they were found to contain microorganisms. often not recommended for food safety public health risks. present study examines growth some microorganisms on broiler packaged polyethylene bags synthetic plates. examined this collected from slaughterhouses Bolu region Turkey. All subjected an chilling process slaughterhouse then stored at 0, 4, 7°C 14 d. Samples taken d 8, 10, storage analyzed total bacterial count, Pseudomonas spp., Enterobacteriaceae, yeasts, molds. plates kept 0°C microbiologically safer longer shelf life, so be most reliable consuming. life could further increased improving hygiene sanitation procedures slaughterhouse.