Effect of Peracetic Acid Solutions and Lactic Acid on Microorganisms in On-Line Reprocessing Systems for Chicken Slaughter Plants

Abstract

During poultry slaughter and processing, microbial cross-contamination between individual chickens is possible, as well as from one slaughter animal to the next without direct contact. One option for reducing the risk of cross-contamination is to decrease the number of microorganisms on contact surfaces by using disinfectants. The aim is to decontaminate the surfaces coming into direct contact with the carcasses. In the present study, the effectiveness of different disinfectants was investigated in laboratory settings, simulating the conditions in the slaughterhouses and in a chicken slaughterhouse. For this, an artificial residue substance (consisting of yeast extract, albumin, and agar) was developed, tested, and included in the assays. Two disinfectants were tested under laboratory conditions: lactic acid (5 and 6.67%) and peracetic acid (0.33 and 0.5%). At the slaughterhouse, peracetic acid (0.021%) was used. In the laboratory tests, it was found that the peracetic acid solution had the highest disinfection potential with respect to an Escherichia coli strain (reduction .4 log CFU mL À1 ) at 0.5% without an artificial residue substance. The tested lactic acid solutions also showed the highest disinfection potential against a Pseudomonas aeruginosa strain, without an artificial residue substance. When applying the artificial residue substance, the reduction potential of lactic acid and peracetic acid was decreased to less than 1.4 log CFU mL À1 . Application of peracetic acid in the slaughterhouse reduced the number of total aerobic bacteria by more than 4 log CFU mL À1 and the number of Enterobacteriaceae by more than 3 log CFU mL À1 , depending on the place of sampling. HIGHLIGHTSPeracetic acid and lactic acid decreases E. coli and P. aeruginosa numbers in vitro. Sanitation in place reduces the number of bacteria in a chicken slaughterhouse. The number of total aerobic bacteria and Enterobacteriaceae was significantly reduced.

Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses

“…At a constant PAA concentration, an increase in the treatment time resulted in a significant difference in the bactericidal effect (p < 0.05). This is similar to the experimental results reported by Thomas et al and Ramirez-Hernandez et al [22,23]. However, no significant differences were observed at different PAA pH values, indicating that PAA maintains a stable bactericidal effect over a wide pH range.…”

Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water

“…Pathogens control methods in the food industry undergo constant improvements to ensure that industrial processes are within acceptable thresholds (Dias et al, 2017). For this, the use of chemical compounds or physical action are authorized (Northcutt et al, 2007;Potter et al, 2012;Micciche et al, 2018;Thomas et al, 2020) and the assess of bacterial load on equipment surfaces is essential to monitor the effectiveness of sanitization procedures throughout the whole process (ICMSF, 2011). In broiler slaughterhouses, the main microbiological indicators are the presence of Mesophilic bacteria, as an indicator of sanitizing degree; quantification of total coliforms and E. coli for faecal/environmental contamination; and finally, the quantification of S. aureus as an indicator of poor hygiene, handling and temperature control problems (González-Fandos & Dominguez, 2006;González-Miret et al, 2006;Rindhe et al, 2008;Milios et al, 2014;Maharjan et al, 2019).…”

Chicken Skin Decontamination of Thermotolerant Campylobacter spp. and Hygiene Indicator Escherichia coli Assessed by Viability Real-Time PCR

“…However, as a surface disinfectant in poultry production facilities, PAA at high concentrations might be an efficient agent for pathogen reduction. Reductions in E. coli CFU were high (>4.2 log 10 ) upon the application of 0.5% PAA for 1 min in a surface disinfecting experiment on steel disks without food matrix components [59]. Lower but effective reductions of 1.2-1.3 log 10 were found in that study in the presence of a matrix-mimicking yeast-albumin agar.…”