Publikationsdatenbank

Comparative study of fresh and frozen broiler neck skin sampled for process hygiene purposes (2022)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Langkabel, Nina (WE 8)

Oswaldi, Verena (WE 8)

Merle, Roswitha (WE 16)

Dzierzon, Janine (WE 8)

Meemken, Diana (WE 8)

Forschungsprojekt

Geflügelhaltung neu strukturiert: Integration von Mast und Eierprodukten bei Einsatz des Zweinutzungshuhns als Maßnahme zum Tierschutz (Integhof)

Quelle

Applied Sciences : open access journal

Bandzählung: 12

Heftzählung: 13

Seiten: Artikel 6701

ISSN: 2076-3417

Sprache

Englisch

Verweise

URL (Volltext): https://www.mdpi.com/2076-3417/12/13/6701

DOI: 10.3390/app12136701

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

The objective of the study was to determine the effect of freezing broiler neck skin samples before their microbial analysis, compared to freshly examined samples regarding total viable count (TVC) and Enterobacteriaceae count (EC). For this, 300 neck skin samples were taken at a German commercial broiler abattoir and each neck skin sample was cut into two parts. One randomly selected part underwent microbial examination after storage at 4 °C overnight; the other part was frozen at −30 °C for eight weeks before analysis in the same laboratory. Log cfu/g values of TVC and EC were separately compared between the fresh and frozen neck skin samples. A difference up to 0.5 log values was set as acceptable, i.e., fresh and frozen samples with counts that differed by this amount were considered as not different. The differences between the grouped samples of fresh and frozen broiler neck skin regarding both TVC and EC levels were less than 0.5 log values. Thus, it can be assumed that broiler neck skin samples, both fresh and frozen for eight weeks, are suitable for microbiological examination, as the TVC and EC results showed equivalence. Therefore, freezing broiler neck skin samples can be an option to maintain viable bacteria levels in broiler neck skin samples taken for microbiological examination in process control, when freezing and later examination is necessary due to insufficient laboratory capacity for the examination of fresh neck skin samples.