Chicken feet bacteriological quality at 4 steps of technological processing

Abstract

The production of chicken feet is primarily intended for foreign markets, and there is still no specific legislation in Brazil that determines the quality standard of these products. The bacteriological quality of chicken feet was evaluated as a product for human consumption at different steps of the technological processes. Eighty broiler feet from 20 lots at 4 steps of processing were collected for quantitative analysis, total count of aerobic mesophilic bacteria, and determining the most probable number of coliforms and fecal coliforms. Thirty-eight pools of 15 broiler feet each from 19 lots were used for qualitative analysis and the isolation of Salmonella enterica spp. and Escherichia coli O157:H7. Escherichia coli O157:H7 was not found in any of the samples. Salmonella spp. were isolated in 68% (13/19) of the lots. The Salmonella Schwarzengrund serotype was found in 12 of the 13 lots of positive samples and the Salmonella Anatum and Salmonella Corvallis serotypes were identified in the remaining lot. Processing is effective in reducing contamination by mesophilic bacteria, coliforms, and Salmonella spp. in these products. This work constitutes the first study in Brazil on microbiological quality of chicken feet.

Effect of processing on the microbiological quality and safety of chicken carcasses at slaughterhouse

“…The results indicate that the microbiological contamination of end products is a reflection of the hygienic conditions during processing. On the other hand, most bacterial contamination of chicken carcass occurs during slaughter from different sources such as intestinal contents, contact surfaces, cutting tools or by water (Gill et al ., 2006; Santos et al ., 2011).…”

Campylobacter prevalence and risk factors associated with exceeding allowable limits in poultry slaughterhouses in Spain

“…Campylobacter colonises the poultry gut and the caecal contents of chicken, which can contain extremely high Campylobacter counts (10 9 cfu/g) 17. Several authors have revealed that evisceration leads to a considerable increase in cross-contamination of Campylobacter , especially as perforation of the intestines often cannot be avoided 18–20…”

Avaliação microbiológica de pés de frango destinados ao consumo humano

“…Os resultados de enumeração de bactérias mesófilas obtidos neste estudo foram semelhantes aos encontrados por Santos et al (2011), os quais avaliaram microbiologicamente pés de frango em diversas etapas do processo produtivo de um matadouro-frigorífico, e obtiveram contagens em torno de 7,0x10 3 UFC/g (4,0 log 10 UFC/g) para os produtos após congelamento. A pesquisa de Staphylococcus spp.…”

“…No entanto, todas as amostras apresentaram-se negativas quanto à presença desta bactéria. Resultados diferentes foram descritos por Santos et al (2011), os quais detectaram Salmonella spp. em 5,3% das amostras pés de frango congeladas provenientes de um matadourofrigorífico localizado no Estado de Minas Gerais.…”

“…Não há legislação específica que regulamente análises microbiológicas para pés de frango no Brasil, sendo assim, são utilizados os padrões recomendados para a carne de frango in natura (SANTOS et al, 2011 …”