Poultry: Contamination, Preservation and Spoilage
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Transcript of Poultry: Contamination, Preservation and Spoilage
PoultryPoultry
Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs,
killing them for their meat and feathers
Poultry is the second most widely eaten meat in the world, accounting for about
30% of meat production worldwide
Even though poultry is
concerned mostly with
chicken meat, but the
principles also apply to
meat of other fowl, such
as turkey, goose, duck
and squab.
Turkey
Pheasant
Goose
Chicken
Duck
Quail
Contamination of
Poultry
Contamination of
PoultryThe skin of live birds may contain numbers of bacteria averaging 1,500 per
centimeter and could also be derived from the feet, feathers, and feces
Contamination of the skin and the lining of the body cavity occurs during washing, plucking, and evisceration
The process of sticking and bleeding can also introduce contamination
Knives, cloths, air, and hands and clothing of the workers can serve as intermediate sources of contamination
After the handling of the meat contamination can come from carts, boxes, or other containers
Since most sources of contamination is found during processing of the fowl, today they are processed by a fully
automated conveyor or track line with vacuum evisceration
Preservation of
Poultry
Preservation of
Poultry
The principles of preservation in meat and meat products also applies to poultry, although the plucking and bleeding raise different problems
The method of killing and bleeding of the fowl has an important effect on the quality of the product
The method of plucking also has some influence on the keeping of the quality of the bird
Dry-plucked birds are more resistant to decomposition than semi scalded or scalded ones because the skin is less likely to be broken but more pinfeathers are left.
Steam scalding of birds is more effective than hot water in reducing numbers of bacteria, including coliforms and salmonella
– to render the animal immobile or unconscious
– the stage wherein they drain the blood
– the stage where they plunge the animal’s carcass into
very hot water to facilitate plucking
– the process where they remove the feathers
– this stage is where they remove the internal organs
– this is where they keep the poultry in cold storage
Stages of Processing
Poultry
Asepsis
The sanitation of the handling of the birds before killing has influenced on the numbers of microorganisms on the skin at dressing
Even under best conditions if the condition of handling and storage are not good it will permit microbial deterioration.
Contamination can be prevented if the fowl is not eviscerated until sold in the retail market
The shackles holding the feet and head of the fowl can be also the source of heavy contamination.
USE OF HEAT
Chicken and other fowls may be canned in their own juices of jelly
Heat processes are used for canned meat
The chicken or other fowl may be salted in a weak brine before being packed into the glass jars or cans
USE OF LOW TEMPERATURES
Most poultry is preserved by either chilling or freezing
The lower the temperature of storage, the longer the birds can be stored without
undesirable changes
Chilling
Chilling storage of poultry is for only a short period
Dressed birds are sometimes stored in ice when there is no available mechanical refrigeration
The poultry should be chilled to 4𝑜𝐶 or less and for how long depends on the weight
Weight Time
Below 4 lbs. 4 hours
4-8 lbs. 6 hours
Above 8 lbs. 8 hours
Freezing
Poultry can be kept in good conditions for months when its frozen
Poultry should be frozen fast enough to retain most of the natural bloom and the external appearance of a freshly dressed fowl
The storage temperature should be below −17.8𝑜𝐶with 95% humidity
Product Storage Times After Purchased
Poultry 1 or 2 days
Ground Poultry 1 or 2 days
Uncooked Turkey Sausage 1 or 2 days
Refirgerator Home Storage (at 𝟒𝟎𝒐 𝑭 or below) of Fresh or Uncooked PoultryIf the product has a “Sell-By Date” or no date, cook or freeze the product by the times on the chart
Processed Product Unopened, After Purchase After Opening
Cooked Poultry 3 to 4 days 3 to 4 days
Smoked Turkey, whole frozen (after defrosting)
3 to 4 days 3 to 4 days
Cooked Sausage 3 to 4 days 3 to 4 days
Canned Poultry, shelf stable 2 to 5 years/ pantry 3 to 4 days
Refirgerator Home Storage (at 𝟒𝟎𝒐 𝑭 or below) of Processed Product Sealed at PlantIf the product has a “Sell-By Date” or no date, cook or freeze the product by the times on the chart
USE OF PRESERVATIVES
Poultry are soaked up in organic acids (acetic, adipic, succinic) at pH 2.5 helps lengthen shelf life
Some fowl, like Turkey, are cured in a solution of salt, sugar , and sodium nitrate for several weeks at about 3.3𝑜C
Smoking process is also used but more on flavor than for preservation
The recommended temperatures during smoking rangefrom 43.3 − 60𝑜𝐶 and the time ranges from a fewhours to several days
Carbon Dioxide Atmosphere
Increasing carbon dioxide concentration 10 – 20% in the atmosphere of stored chickens inhibits the growth of psychrotrophs
Dry ice packed with the carcasses may serve as the source of the carbon dioxide
This is also known as MAP (modified atmosphere packaging)
Use of Irradiation
Irradiation of poultry with cathode or gamma rays could be a successful preservation method
Rays produce less objectionable change in appearance and flavor than in other foods
Radiation doses of 1 to 10 kilograys would reduce the microbial flora and extend the product’s refrigerated shelf life
Chicken carcasses have been treated with 2.5 kilograys to effectively destroy salmonella
Spoilage of
Poultry
Spoilage of
Poultry
Most bacterial growth takes place on the surfaces (skin, lining of the body cavity, and any cut surfaces)
Enzymes of the fowl contributes to the deterioration of dressed birds
Bacteria is the chief cause of spoilage and the intestines is the primary source
Signs of Spoilage
THERE IS AN OFF ODOR
CHANGE IN COLOR
FEELS STICKY, SLIMY OR TACKY TO TOUCH
Eviscerated poultry held at 10𝑜𝐶 or below is spoiled mostly by Pseudomonas and to a lesser degree by yeast (Torulopsis and Rhodoturula). Above 10𝑜𝐶 micrococci usually predominate and there is also growth of Alcaligens and Flavobacterium
Iced, cut-up poultry often develops a slime that is accompanied by an odor described as “tainted”, “acid”, “sour”, or “dishraggy”.
This is caused by the species of Pseudomonas and Alcaligens
Product Bacteria
Raw eviscerated carcasses Pseudomonas fluorescens, P. putida, Acinetobacter, Moraxella
Dark meat, pH 6.4-6.7 Acinetobacter, Altermonas, Pseudomonas
White meat, pH 5.7-5.9 Pseudomonas and others
Chicken wrapped in oxygen-impermeable films
Microaerophilic bacteria, lactic acid bacteria, and others
Vacuum-packed chicken Enterobacter and others
MAJOR BACTERIA INVOLVED IN THE SPOILAGE OF REFRIGERATED POULTRY
Chemical changes in poultry meat other than those caused by microorganisms occur during refrigerated storage and will in time reduce the quality
“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”
- S. Parkes Cadman
Content
Frazier, William. Westhoff, Dennis. Food Microbiology Fourth Edition. Quezon City: JMC PRESS, INCORPORATED.
http://www.airproducts.com/industries/foodbeverage/meatpoultry/product-list/map-meatpoultry.aspx?itemId=71925338288B4066A0811308E896BAC9.
http://dwb.unl.edu/Teacher/NSF/C10/C10Links/www.fsis.usda.gov/oa/pubs/storage.h
tm.
http://books.google.com.ph/books?id=PJaeczvugJEC&pg=PA485&dq=poultry+microbial+food+spoilage&hl=en&sa=X&ei=HCwTUq6XN6uaiQfd9ICQBw&ved=0CDsQ6AEwAw#v=onepage&q&f=true.
http://www.ashworth.com/industries/poultry-industry/secondary-process
http://atrp.gatech.edu/archives/robots_hired.html
http://en.wikipedia.org/wiki/Poultry
http://historymedren.about.com/od/foodandfamine/a/types_of_fowl.html
http://www.empirekosher.com/faq/about-food-safety-handling/how-can-i-tell-if-my-poultry-is-spoiled/
Videos
http://www.youtube.com/watch?v=x8uLuz3JC-Y
http://www.youtube.com/watch?v=cL4wE84JZL4