Rationale and Algorithm for Reduction of Microbial Contamination in Poultry Production

Relevance. One of the main factors affecting the safety of chilled poultry meat is the level of microbial contamination. Currently, various methods have been proposed to reduce it, but the search continues for the most effective methods, equipment and means to extend the freshness of the finished chilled product. Shelf-life issues require attention from poultry producers to ensure safety, quality and meet consumer expectations. The purpose of the work is to reduce the microbial contamination of a chilled carcass in the conditions of industrial production of poultry meat using processing modes and a technical solution. Methods. Bacteriological studies of washes from the carcasses of broiler chickens at different parts of the technological chain for the content of QMAFAnM before and after their treatment with a technological auxiliary based on peracetic acid and hydrogen peroxide were carried out. Results . The material is devoted to the issue of improving the quality and reducing the microbial contamination of poultry carcasses at one of the poultry processing enterprises in the Ural region. The work was carried out in 2 stages. During the first stage of work, points (sections) of the technological chain were determined: after removal (start of the process); after evisceration; at the exit from the air-droplet cooling chamber, where it was decided to install equipment for product processing, processing modes were selected for each site, taking into account the technical features at this enterprise. The effectiveness of an agent based on peracetic acid and hydrogen peroxide in production conditions was assessed. It was established that the work algorithm proposed by the authors leads to a decrease in QMAFAnM in cooled carcass up to specified values.