The Safety of Poltry Meat Products

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INTRODUCTION Poultry meat is by far the most accepted food product worldwide. The microbiological safety and quality of the meat are equally important to producers, retailers and consumers, and both involve microbial contaminants on the processed product. Two quite different groups of microorganisms are relevant: on the one hand certain foodborne pathogens, and on the other, organisms that are generally harmless to human health, but, being psychotropic, are able to multiply on the product during chill storage. Spoilage results mainly from off'-odour development, and product shelf-life is resoluted both by the number of spoilage organisms present initially and the temperature history of the product at all stages of production and subsequent storage and handling (Pooni and Mead, 1984). Contamination of poultry meat with foodborne pathogens remains an important public health issue, because it can show the way to illness if there are malpractices in handling, cooking or post-cooking storage of the product. In developed countries, foodborne illness causes human suffering and loss of productivity, and adds significantly to the costs of food production and healthcare. It is also a possible cause of mortality, which is even more of a problem in developing regions, where the health status of many individuals is already compromised. The problem is exacerbated by modern conditions of intensive rearing, where large numbers of birds are kept together, and high-rate processing, in which carcasses remain in close proximity throughout the operation. Such conditions favour the spread of any pathogens that may gain access to the flock. Moreover, the use of antimicrobials in poultry production, whether for prophylactic, therapeutic or performanc... ... middle of paper ... ...ed during food processing, including heat, salt, an activated lactoperoxidase system, and surface-active agents (Leyer and Johnson, 1993). In the present investigation, enumerate the bacterial population on chicken meat which collected in different location and control of E. coli and S. aureus by acetic acid, lactic and citric acid. AIM AND OBJECTIVE The objective of the study can be summarized as follows. 1. Isolation and identification of E. coli and S. aureus from poultry meat in different slaughtering house of Namakkal district 2. Evaluation of chemical food preservatives for their antibacterial activity against E. coli and S. aureus 3. Study on the minimum inhibitory concentration of acetic acid on E. coli and S. aureus 4. Evaluate and compare the effectiveness of organic acid treatment in reducing E. coli and S. aureus on chicken meat surfaces.

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