Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
International Journal of Poultry Science
Year: 2015  |  Volume: 14  |  Issue: 3  |  Page No.: 120 - 126

Microbial Evaluation of Cecure®1-Treated (Post-Chill) Raw Poultry Carcasses and Cut-up Parts in Four Commercial Broiler Processing Facilities

C.D. Gilbert, Y. Bai and H. Jiang    

Abstract: Studies were conducted to evaluate the FDA and USDA-approved Cecure® antimicrobial in a post-immersion chill drench application in four broiler processing facilities. Control and Cecure®-treated carcasses were collected and stored on-site under typical commercial refrigerated storage conditions. On the day of treatment and on subsequent storage days, log10 APC (CFU/mL) were enumerated on control and Cecure®-treated carcasses. In three of the four plants, treatment with Cecure® resulted in a significant reduction in log10 APC of 1.1 to 3.4 CFU/mL on Day 0. In all plants the Cecure® treatment resulted in a slight extension (1 to 2 days) in carcass shelf life at 1 to 7°C. Additionally, in one plant the effect of the Cecure® treatment was evaluated on cut-up poultry parts from Cecure®-treated carcasses. Initial reductions in log10 APC were statistically significant for thighs and boneless, skinless breast meat on Day 0 and slight extensions in product shelf life (1 to 2 days) were noted for wings, thighs, leg quarters, split breasts and boneless, skinless breast meat from Cecure®-treated carcasses. Multiple regression analysis of the slopes of the exponential growth portion (log phase) of the bacterial growth curves for the control and Cecure®-treated carcasses and parts showed no significant difference in the slopes of the growth curves. Thus, any extension in shelf life of Cecure®-treated carcasses or parts was due to initial microbial reductions at the time of treatment, demonstrating no continued technical effect during refrigerated storage.

Cited References   |    Fulltext    |   Related Articles   |   Back
  Related Articles

Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility