MICROBIAL CHANCES IN CHICKEN CARCASSES STORED AT CHILLINC CONDITIONS

Abstract

The microbiological quality and safety of commercially processed poultry are a major area of concern for producers, consumers and public health officials worldwide. Products excessively contaminated with microorganisms are undesired from the standpoint of public health, storage quality and general aesthetics (Mead, 1989).

Raw, chilled whole chicken meat has traditionally been regarded as highly perishable product which must reach the consumer expeditiously if it is to be wholesome when it is prepared for consumption.

It is obvious that decreasing the initial numbers of bacteria which grow during storage to form the spoilage flora will extend the time required before they reach numbers sufficient to cause spoilage. The_ storage life of eviscerated poultry depends on the extent of contamination after evisceration and cooling and temperature at which the finished product is stored. Chilled whole chicken meat has relatively short shelf life even under

good storage conditions (Patterson, 1969) and the initial bacterial load greatly influences the shelf life of broilers (Arata and Chen, 1977; 1978 and Cunningham, 1979).

At the processing plant, the microbiological quality of freshly processed poultry carcasses depends on the level of contamination from live birds, numbers and types of microorganisms introduced, spread of contamination or cross-contamination, technical design (type) of processing equipment, efficiency of processing methods, temperature control and sanitary practices in the plant (Lillard, 1988).