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Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant

Year 2011, , 189 - 194, 01.09.2011
https://doi.org/10.1501/Vetfak_0000002473

Abstract

This study was conducted to investigate the microbiological changes occuring during the processing stages of chicken kadinbudu meatballs produced in a private poultry meat processing plant, Bursa/Turkey. One hundred and seventy samples collected from the production stages: and non-meat ingredients were examined for total aerobic mesophilic bacteria (TAMB), coliform bacteria, Escherichia coli (E. coli), Enterobacteriaceae, enterococci, staphylococci-micrococci, coagulase positive staphylococci, yeast and molds. In chicken ground meat, the TAMB, Enterobacteriaceae, enterococci, staphylococci-micrococci, yeast and mold counts were 3.75, 2.38, 2.92, 2.77, 2.59 ve 3.23 log cfu/g, respectively. There was a significant increase in TAMB counts in samples of predusted, battered and breaded patties (p<0.05). Of the non-meat ingredients, only flour had a significant effect on the TAMB increase in predusted patty samples (R2 = 0.55, Beta = 0.74). There was approximately one log reduction in all sample counts after frying, with statistically significant reductions only in TAMB and Enterobacteriaceae counts (p<0.05). Samples after cooling and packaging had microbial counts under detection levels, indicating good personel hygiene, and cleaning and disinfection applications leading to zero post contamination to the product after the cooking stage. E. coli or coagulase positive staphylococci was not detected in any of the samples either from the production stages or the non-meat ingredients. The results indicate that neither the ground chicken meat nor the non-meat ingredients caused initial and secondary and/or cross-contaminations for the final chicken kadınbudu meatballs. Furthermore, the heat application with two stages was sufficient for the production of a non-hazardous product, and there were no post-contaminations after cooking

References

  • Berrang ME, Meinersmann RJ, Northcutt JK, Smith DP (2002). Molecular characterization of Listeria monocytogenes isolated from a poultry further processing facility and from fully cooked product. J Food Prot, 65, 1574-1579.
  • Bostan K, Uğur M, Çetin Ö (2001): Kanatlı etinden salam üretimi üzerine deneysel çalışmalar. İstanbul Üniv Vet Fak Derg, 27, 645-657.
  • Dhananjayan R, Han IY, Acton JC, Dawson PL (2006). Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres. Poultry Sci, 85, 1821-1828.
  • Ismail SAS, Deak T, Abd El-Rahman HAM, Yassien AM, Beuchat LR (2000). Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. Int J Food Microbiol, 62, 113-121.
  • Jimenez SM, Tiburzi MC, Salsi MS, Pirovani ME, Moguilevsky MA (2003). The role of visible faecal material as a vehicle for generic Escherichia coli, coliform, and other enterobacteria contaminating poultry carcasses during slaughtering. J Appl Microbiol, 95, 451–456.
  • Kayaardı S, Gürbüz Ü, Nizamlıoğlu M , Doğruer Y (1998). Konsantre ve tekstüre soya proteini katımının tavuk sosisi üretiminde kullanılabilme olanakları üzerinde araştırmalar. Vet Bil Derg, 14, 47-55.
  • Keeratipibul S, Lekroengsin S (2008). Risk assessment of Listeria spp. contamination in the production line of ready-to-eat chicken meat products. J Food Protect, 71, 946-952.
  • Keeratipibul S, Lekroengsin S (2009). Risk analysis of Listeria spp. contamination in two types of ready-to-eat chicken meat products. J Food Protect, 72, 67-74.
  • Kozačinski L, Hadžiosmanović M, Zdolec N (2006). Microbiological quality of poultry meat on the Croatian market. Vet Arhiv, 76, 305-313.
  • Mead GC (2004). Microbiological quality of poultry meat: A review. Rev Bras Cienc Avic, 6, 135-142.
  • Osaili T, Griffis CL, Martin EM, Beard BL, Keener A, Marcy JA (2006). Thermal inactivation studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties. J Food Prot, 69, 1080-1086.
  • Owens CM (2001). Coated Poultry Products. Chapter thirteen, 227-242. In: AR Sams (Ed), Poultry Meat Processing. CRC Press, Boca Raton, FL.
  • Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG (2006). Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. Food Microbiol, 23, 423-429.
  • Pipová M, Turek P, Laciaková A, Ivanová M, Plachá I (1997). Changes in microbial parameters during the production of fine poultry salami. Vet Med- Czech, 42, 81- 85.
  • Ünlütürk A, Turantaş F (2003). Gıda Mikrobiyolojisi. 3. Baskı, Meta Basım, Bornova, İzmir.

Bir kanatlı eti işletme tesisinde tavuk kadınbudu köfte üretim aşamalarının mikrobiyolojik yöndendeğerlendirilmesi

Year 2011, , 189 - 194, 01.09.2011
https://doi.org/10.1501/Vetfak_0000002473

Abstract

Bu çalışma, Bursa’da kanatlı eti ve et ürünleri üreten özel bir işletmede tavuk kadınbudu köftelerin üretim aşamalarındaki mikrobiyolojik değişikliklerin incelenmesi amacı ile gerçekleştirildi. Bu amaçla, üretim aşamalarından ve et harici katkı maddelerinden alınan 170 örnek, toplam aerobik mezofilik bakteri (TAMB), koliform bakteri, Escherichia coli (E. coli), Enterobacteriaceae, enterokok, stafilokok-mikrokok, koagülaz pozitif stafilokok ile maya ve küf yönünden analiz edildi. Hammadde tavuk kıymasında TAMB, koliform bakteri, Enterobacteriaceae, enterokok, stafilokok-mikrokok ile maya ve küf sayıları sırası ile 3.75, 2.38, 2.92, 2.77, 2.59 ve 3.23 log kob/g düzeylerinde tespit edildi. Ön unlama, sıvı kaplama karışımı ve kuru kaplama materyali ile kaplama aşamalarından alınan örneklerin TAMB sayılarında belirlenen artışın istatistiksel olarak önemli olduğu (p<0.05), üretimde kullanılan et harici katkı maddelerinden sadece unun, ön unlama aşamasından alınan örneklerdeki artışta TAMB sayısı açısından önemli (R2=0.55, Beta=0.74) düzeyde etkisi olduğu saptandı. Üretimde kızartma işlemi sonrası alınan örneklerde incelenen tüm mikroorganizmaların sayısında yaklaşık bir log’luk azalma şekillenmiş ancak istatistiksel olarak sadece TAMB ve Enterobacteriaceae sayılarındaki azalmanın önemli (p<0.05) olduğu belirlenmiştir. Pişirme işlemi sonrasında tespit edilebilir seviyenin altındaki düzeylerde bulunan mikroroganizmaların sayısında soğutma ve paketleme aşamalarında herhangi bir artış şekillenmemiştir. Ayrıca incelenen tüm örneklerde E. coli ve koagülaz pozitif stafilokok sayıları da tespit edilebilir seviyenin altındaki düzeylerde bulunmuştur. Çalışmanın sonucunda, incelenen mikroorganizmalar açısından hammadde olan kanatlı kıymasının başlangıç mikrorganizma yükünün düşük olduğu, kullanılan ingrediyenlerin sekonder ve/veya çapraz kontaminasyona neden olamayacak düzeyde mikroorganizma içerdiği belirlenmiştir. Ayrıca, üretimde kullanılan pişirme işleminde uygulanan ısıl işlem derece ve süresinin yeterli olduğu pişirme sonrasında da herhangi bir kontaminasyonun şekillenmediği saptanmıştır

References

  • Berrang ME, Meinersmann RJ, Northcutt JK, Smith DP (2002). Molecular characterization of Listeria monocytogenes isolated from a poultry further processing facility and from fully cooked product. J Food Prot, 65, 1574-1579.
  • Bostan K, Uğur M, Çetin Ö (2001): Kanatlı etinden salam üretimi üzerine deneysel çalışmalar. İstanbul Üniv Vet Fak Derg, 27, 645-657.
  • Dhananjayan R, Han IY, Acton JC, Dawson PL (2006). Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres. Poultry Sci, 85, 1821-1828.
  • Ismail SAS, Deak T, Abd El-Rahman HAM, Yassien AM, Beuchat LR (2000). Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. Int J Food Microbiol, 62, 113-121.
  • Jimenez SM, Tiburzi MC, Salsi MS, Pirovani ME, Moguilevsky MA (2003). The role of visible faecal material as a vehicle for generic Escherichia coli, coliform, and other enterobacteria contaminating poultry carcasses during slaughtering. J Appl Microbiol, 95, 451–456.
  • Kayaardı S, Gürbüz Ü, Nizamlıoğlu M , Doğruer Y (1998). Konsantre ve tekstüre soya proteini katımının tavuk sosisi üretiminde kullanılabilme olanakları üzerinde araştırmalar. Vet Bil Derg, 14, 47-55.
  • Keeratipibul S, Lekroengsin S (2008). Risk assessment of Listeria spp. contamination in the production line of ready-to-eat chicken meat products. J Food Protect, 71, 946-952.
  • Keeratipibul S, Lekroengsin S (2009). Risk analysis of Listeria spp. contamination in two types of ready-to-eat chicken meat products. J Food Protect, 72, 67-74.
  • Kozačinski L, Hadžiosmanović M, Zdolec N (2006). Microbiological quality of poultry meat on the Croatian market. Vet Arhiv, 76, 305-313.
  • Mead GC (2004). Microbiological quality of poultry meat: A review. Rev Bras Cienc Avic, 6, 135-142.
  • Osaili T, Griffis CL, Martin EM, Beard BL, Keener A, Marcy JA (2006). Thermal inactivation studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties. J Food Prot, 69, 1080-1086.
  • Owens CM (2001). Coated Poultry Products. Chapter thirteen, 227-242. In: AR Sams (Ed), Poultry Meat Processing. CRC Press, Boca Raton, FL.
  • Patsias A, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG (2006). Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. Food Microbiol, 23, 423-429.
  • Pipová M, Turek P, Laciaková A, Ivanová M, Plachá I (1997). Changes in microbial parameters during the production of fine poultry salami. Vet Med- Czech, 42, 81- 85.
  • Ünlütürk A, Turantaş F (2003). Gıda Mikrobiyolojisi. 3. Baskı, Meta Basım, Bornova, İzmir.
There are 15 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Other ID JA24FT53YE
Journal Section Research Article
Authors

Seran Temellı

Mehmet Kurtuluş

Cem Şen

Şahsene Anar

Publication Date September 1, 2011
Published in Issue Year 2011

Cite

APA Temellı, S., Kurtuluş, M., Şen, C., Anar, Ş. (2011). Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 58(3), 189-194. https://doi.org/10.1501/Vetfak_0000002473
AMA Temellı S, Kurtuluş M, Şen C, Anar Ş. Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant. Ankara Univ Vet Fak Derg. September 2011;58(3):189-194. doi:10.1501/Vetfak_0000002473
Chicago Temellı, Seran, Mehmet Kurtuluş, Cem Şen, and Şahsene Anar. “Microbiological Evaluation of Chicken Kadinbudu Meatball Production Stages in a Poultry Meat Processing Plant”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 58, no. 3 (September 2011): 189-94. https://doi.org/10.1501/Vetfak_0000002473.
EndNote Temellı S, Kurtuluş M, Şen C, Anar Ş (September 1, 2011) Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant. Ankara Üniversitesi Veteriner Fakültesi Dergisi 58 3 189–194.
IEEE S. Temellı, M. Kurtuluş, C. Şen, and Ş. Anar, “Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant”, Ankara Univ Vet Fak Derg, vol. 58, no. 3, pp. 189–194, 2011, doi: 10.1501/Vetfak_0000002473.
ISNAD Temellı, Seran et al. “Microbiological Evaluation of Chicken Kadinbudu Meatball Production Stages in a Poultry Meat Processing Plant”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 58/3 (September 2011), 189-194. https://doi.org/10.1501/Vetfak_0000002473.
JAMA Temellı S, Kurtuluş M, Şen C, Anar Ş. Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant. Ankara Univ Vet Fak Derg. 2011;58:189–194.
MLA Temellı, Seran et al. “Microbiological Evaluation of Chicken Kadinbudu Meatball Production Stages in a Poultry Meat Processing Plant”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 58, no. 3, 2011, pp. 189-94, doi:10.1501/Vetfak_0000002473.
Vancouver Temellı S, Kurtuluş M, Şen C, Anar Ş. Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant. Ankara Univ Vet Fak Derg. 2011;58(3):189-94.