Incidence of thermophilic microorganisms in poultry scalding tanks

Abstract EN

The poultry meat industry consists of numerous independent entities which manage their own slaughtering, bleeding scalding, evisceration, cleaning and packaging activities.

It is likely that the demand for poultry meat will increase in the future since it is relatively cheaper than beef and other meat and this would result in the establishment of many poultry isolated processing units most of them uncontrolled in Egypt.

Therefore this work was planned to evaluate the presence of thermophilic and thermophilic proteolytic microorganism in scalding water tanks and from the broiler carcass before and after evisceration.

Thirty scalding water samples and 30 broiler carcass were examined .The mean value of the total thermophilic and thermophilic proteolytic counts in the examined scalding water after 2 hours and from the broiler carcass before and after evisceration were 3 × 10ˉ³, 5 x 10ˉ³ and 8 x 10ˉ2 ; 2 × 10ˉ³ 4 x 10ˉ³, and 2 x 10ˉ2 respectively.

The isolated thermophilic and thermophilic proteolytic were further identified.