Effect of electrolysed water on Campylobacter numbers on poultry carcasses under practical operating conditions at processing plants

被引：5

作者：

Burfoot, Dean ^{[1
]}

Mulvey, Elizabeth ^{[1
]}

Jewell, Keith ^{[1
]}

Foy, Emma ^{[1
]}

Howell, Mary ^{[2
]}

机构：

[1] Campden BRI, Chipping Campden GL55 6LD, Glos, England

[2] Food Stand Agcy, London WC2B 6NH, England

来源：

FOOD CONTROL | 2015年 / 50卷

关键词：

Decontamination; Chicken; Turkey; Electrolysed water; Electro-oxidised water; BROILER CARCASSES; REDUCTION; EFFICACY;

D O I：

10.1016/j.foodcont.2014.09.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effectiveness of spraying electrolysed water for reducing the numbers of Campylobacter on chicken carcasses. Previous studies have used solutions with free chlorine concentrations above 25 ppm and low pH to treat inoculated carcasses. The four trials described here were carried out at process plants treating naturally contaminated, hot, birds with electrolysed sodium chloride or sodium carbonate solutions, plain water, or no water. The birds were chilled after treatment. Free chlorine concentrations were all below 20 ppm, pH was 7 units or more, and redox potentials were below 830 my. None of the treatments produced more than a 03-log reduction in Campylobacter numbers compared to counts on untreated carcasses. This study concludes that, at the low chlorine concentrations allowed in the EU, spraying with electrolysed water is not an effective method of reducing the number or prevalence of Campylobacter on chicken carcasses. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：472 / 476

页数：5