Microbial Survey during Preparation Processing of Chicken Products

doi:10.7506/spkx1002-6300-201005062

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 274-278.doi: 10.7506/spkx1002-6300-201005062

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Microbial Survey during Preparation Processing of Chicken Products

LIANG Rong-rong1，ZHANG Yi-min1，LI Fei-yan1，PA Li2，LI Jun-yong3，LUO Xin1,*

1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China ；
2. Changji Hui Autonomous Prefecture Municipal Administration of Quality and Technology Supervision, Changji 831100, China；
3. Gaomi Municipal Administration of Quality and Technology Supervision, Gaomi 261500, China

Received:2009-07-24 Revised:2009-11-09 Online:2010-03-01 Published:2010-12-29
Contact: LUO Xin1 E-mail:luoxin@sdau.edu.cn

Abstract

Abstract:

Microbiological contaminant during preparation processing of chicken products was investigated due to the short shelf-life in this study. Results indicated that slaughterhouses exhibited the more contaminant than the segmentation-houses. However, the microbiological counts of chicken carcass and its segmented parts were ranged in 2.12－3.95 (lg (CFU/cm2)), which was still lower than the maximum limit issued by the guideline for food standards in China. On the other hand, the microbiological counts of chicken by-products were ranged in 3.87－4.31 (lg(CFU/cm2)), which was higher than that of chicken parts. Serious contamination of manufacture environment during whole preparation processing of chicken products was also detected to be unacceptable level. The microbiological counts of chicken balls and chicken fillets were 4.27 (lg(CFU/g)) and 5.78 (lg(CFU/g)), respectively, which could not meet the requirements for food safety in China.

Key words: prepared chicken product, microbiological contamination, slaughter, microbiological count

CLC Number:

LIANG Rong-rong1，ZHANG Yi-min1，LI Fei-yan1，PA Li2，LI Jun-yong3，LUO Xin1,*. Microbial Survey during Preparation Processing of Chicken Products[J]. FOOD SCIENCE, 2010, 31(5): 274-278.

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Microbial Survey during Preparation Processing of Chicken Products

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