Titre du document / Document title

Wasser als Vektor der Kreuzkontamination in der Geflügelfleischgewinnung = Water as vector of crossing contamination in poultry processing

Auteur(s) / Author(s)

FRIES R. ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ Institut für Anatomie, Physiologie und Hygiene der Haustiere der Universität Bonn, Katzenburgweg 7-9, 53115 Bonn, ALLEMAGNE

Résumé / Abstract

Water samples from different sources in poultry processing (scalding and chilling) indicate a different becteriological burden. Scald water: compared to subscalding the bacteriological count is higher in lowscald techniques, being no hindrance for survival of Salmonella. Using tank segments the highest counts were found in the first tank units. Spray water: in evaporation techniques the aerobic plate count in water leaving the nozzles was beyond the limits (guidelines) of the Tap Water Directive (80/778/EEC). The bacteriological composition was specific, but also depending on the plant's situation. Aerosols: The APC appeared to be very high, the composition being comparable to spray nozzle's water. The additional occurence of Enterobacteriaceae, Micrococcaceae and streptococci may be caused by the carcasses in the process. Thus cross contamination should not be excludes in evaporation chilling. The data should give reason to examine the plant's water more thoroughly with respect to its use.

Revue / Journal Title

Fleischwirtschaft   ISSN 0015-363X   CODEN FLEIA8 

Source / Source

1999, vol. 79, n^o6, pp. 95-98 (30 ref.)

Langue / Language

Allemand

Editeur / Publisher

Deutsche Fachverlag, Frankfurt am Main, ALLEMAGNE  (1921) (Revue)

Mots-clés anglais / English Keywords

Micrococcaceae ; Streptococcal infection ; Poultry meat ; Biological contamination ; Microbiological testing ; Evaporative cooling ; Manufacturing process ; Salmonella ; Micrococcales ; Bacteria ; Bacteriosis ; Infection ; Enterobacteriaceae ; Meat product ; Toxicology ;

Mots-clés français / French Keywords

Micrococcaceae ; Streptococcie ; Viande volaille ; Contamination biologique ; Contrôle microbiologique ; Refroidissement évaporation ; Procédé fabrication ; Salmonella ; Micrococcales ; Bactérie ; Bactériose ; Infection ; Enterobacteriaceae ; Produit carné ; Toxicologie ;

Mots-clés espagnols / Spanish Keywords

Micrococcaceae ; Estreptococia ; Carne aves corral ; Contaminación biológica ; Control microbiológico ; Enfriamiento evaporación ; Procedimiento fabricación ; Salmonella ; Micrococcales ; Bacteria ; Bacteriosis ; Infección ; Enterobacteriaceae ; Producto de carne ; Toxicología ;

Localisation / Location

INIST-CNRS, Cote INIST : 1738, 35400008397516.0030