Bacteriological Quality of Freshly Processed Broiler Chickens as Affected by Carcass Pretreatment and Gamma Irradiation
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Date
1992Author
Lamuka, P.O.
Sunki, G. R.
Chawan, C.B.
Rao, D.R.
Shackelford, L.A.
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
Chicken carcasses dipped in whey fermented by Streptococcus thermophilus,
lactic acid solution or water and irradiated at 2.5 kGy by
6OCOwere evaluated for bacteriological quality on day-L, day-3 and
at 3-day intervals for an 18-day storage (4°C) period. Unirradiated
carcasses treated similarly were used as control. Gram negative bacteria,
Yersinia and Campylobacter counts were significantly (p <0.01)
lower in irradiated samples, but no significant (p >0.05) differences
were observed among the dipping solutions. Salmonellae were completely
eliminated in irradiated samples. Whey fermented by S. thermophilus
reduced the proportion of Salmonella contaminated carcasses
from 67% to 20%. As evidenced by the bacterial counts the shelf-life
was found to be 15 days for irradiated carcasses compared to about 6
days for the unirradiated samples