Document Type : Original Article
Authors
1
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt;
2
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt
3
Department of food hygiene and control, Faculty of veterinary medicine Benha University, Toukh city
Abstract
The current study aimed to determine the effects of chlorine (50 ppm) and triple-mixture of peroxyacetic acid (PPA, 300 ppm) dipping on the native spoilage and pathogen contamination levels and shelf-life of chicken giblets obtained from live poultry markets in Tukh City, Egypt, in comparison to Egyptian standardizing organization norms. In terms of shelf life, PAA- and chlorine-dipped giblets were hygienically acceptable, with APC values less than six log CFU/g until the ninth and sixth chilling-days, respectively. After six chilling days, the control giblets exhibited clear signs of decomposition: however, PAA and chlorine dipping delayed spoilage until the fifteenth and twelfth chilling days, respectively. Most of the hygienic indices of giblets dipped in PAA and chlorine did not differ statistically during the first chilling period; however, PAA eventually demonstrated a superior retardation impact on the growth curves of most native bacterial indices, including Escherichia coli. Salmonella Enteritidis was isolated from studied giblets with an average level of 2.8 log CFU/gram. PAA and chlorine dipping significantly impeded the growth curve of Salmonella Enteritidis in giblets, and it was not detectable for fifteen and twelve days, respectively. Finally, the combination of chilling (1± 0.5 °C) and tested antimicrobial dipping, specifically PAA, improved giblets hygiene indices and shelf-life after a five-minute. Therefore, although current findings suggest substituting PAA for chlorine, residual risks and associated environmental implications, as well as the evolution of antibacterial resistance, should all be considered prior to this step.
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