Wplyw chlodzenia imersyjnego na zanieczyszczenie tuszek i narzadow wewnetrznych drobiu bakteriami rodzaju Campylobacter

• Autorzy: Szteyn J , Uradzinski J.
• Języki publikacji: PL

Abstrakty

EN

The influence of immersion cooling on frequency of Campylobacter spp. contamination of carcasses and internal organs of slaughter poultry was examined. Chicken, duck and turkey carcasses, livers and stomachs were examined directly before disemboweling and then after immersion cooling (cooling into water with ice). A significant level of carcass contamination was noted: 28.6% in poultry, 32.7% in ducks and 15.2% in turkeys in skin surface examination and 21.9%, 23.6% and 18.1% respectively in swabs taken from the body cavities after diesemboweling. The percentage of contamination of liver and stomach surface was high: 13.6% for chicken liver, 34.5% for duck liver and 41.9% for turkey liver, and for stomach 11.2%, 30.9% and 20.0%, respectively. The frequency of Campylobacter spp. isolation from pectoral and femoral muscles, liver perenchyma and muscular layer of stomach was significantly lower. Immersion cooling decreased the number of contaminated carcasses, livers and stomachs in ducks and livers and stomache in turkeys. However, it increased the number of contaminated carcasses of chickens and turkeys after examination of their body cavities - livers and stomachs of chickens and muscular layers of stomache in turkeys.

Słowa kluczowe

PL

higiena zywnosci; chlodzenie imersyjne; Campylobacter; zanieczyszczenia zywnosci; zanieczyszczenia bakteryjne; chlodzenie; narzady wewnetrzne; tuszki drobiowe

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 1994
• Tom: 50
• Numer: 07
• Opis fizyczny: s.325-327,tab.,bibliogr.

Twórcy

autor

Szteyn J

• Akademia Rolniczo-Techniczna, ul.Oczapowskiego 14, 10-957 Olsztyn-Kortowo

autor

Uradzinski J.

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