The Effect of Combined Aqueous Ozone and Lactic acid Treatment for Control of Microbial Contamination of Poultry Carcass in Immersion Chiller of Slaughterhouse
نویسندگان
1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
3 M.Sc. Graduate, Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad, Mashhad, Iran
4 Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
doi
10.22101/JRIFST.2016.09.17.528چکیده
This study evaluated the effects of ozonated water (0.2, 0.5, and 1 ppm) alone with different exposure times (5, 10, and 15 min) and combinations of ozonated water (0.2, 0.5, and 1 ppm) with 1% Lactic acid during 10 min exposure for control of Escherichia coli (As a Gram-Negative food infection bacteria), Staphylococcus aureus (As a Gram-Positive food infection and toxigenic bacteria) and total count of poultry carcass, at the same temperature condition of chiller water (0-4 °C) and samples immediately were analyzed for microbiological tests. The results showed that there were significant differences (P<0.05) between control and treated samples. It was observed that the combined ozone-Lactic acid treatment was more effective than individual treatments (with ozone) in reducing Escherichia coli, Staphylococcus aureus and the total count of microorganisms on poultry carcass. Thus, the use of 1 ppm ozonated water or combination of Lactic acid 1% and 1 ppm ozonated water is recommended in poultry carcass in chiller water of slaughter house.
