Effects of Solids and Protein Levels on Fates of Salmonella spp. in a Commercial Chicken Scalding Processing

Presdiana, Norma (2011) Effects of Solids and Protein Levels on Fates of Salmonella spp. in a Commercial Chicken Scalding Processing. Magister thesis, Universitas Brawijaya.


This study was conducted to determine effects of solids and protein levels in scald water on survival of Salmonella in chicken carcass and scald water. Chicken carcass, scald water and foam samples (10 each) were taken at every 30 min of operation for total of 5 hours from start in over 3 visits. detection of Salmonella was carried out by direct plating on XLT4 agar containing Tergitol 4 supplement and fur r identified by biochemical tests as well as monosomatic slide agglutination tests. Levels of Salmonella were enumerated at four overflow outlets; pre scalding, post scalding, post plucking and post washing step. commercial scale scalding process with immersed chicken carcass was operated at high temperatures of 59-60 o C (hard scalding). chicken carcasses were held in tank for 2 min with belt speed of 220 chickens/min and overflow were 694.6±15.98 L/min. Dust from fea rs, blood, and feces were released to scald water by movement through tank. se caused accumulation of solids and protein in scald water. Based on sensitivity analysis, protein level in scald water was most sensitive to number of Salmonella spp. at post scalding carcasses followed by pH and number of Salmonella spp. at pre scalding carcasses and solids level. protein level increased from 0.18 to 1.57 g/L, reaching plateau level during first 5 h of operation of slaughtering process. pH of scald water was fallen from 8.07 to 7.34 and maintained at this level for rest of operation time. Both protein level and pH supported inactivation of Salmonella spp. in carcasses during scalding step. While, accumulation of solids in scald water that reached 2.33 g/L at end of sampling time supported contamination of Salmonella spp. on carcasses in later processing. initial number of Salmonella spp. in pre scalding carcasses impacted to number of Salmonella spp. in post scalding carcasses. high overflow rate of 3.16±0.07 L/carcass did not allow high accumulation of dry matter and high water temperature about 59-60 o C was sufficient for inactivation of Salmonella spp. in scald water and foam samples. Overall, processing steps (scalding, plucking and washing) caused a reduction of pathogen, Salmonella spp. presented on carcasses with overall reduction number of 14.29, 75 and 75% for three visits.

Item Type: Thesis (Magister)
Identification Number: TES/636.089 692 7/PRE/e/041100320
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry > 636.08 Specific topics in animal husbandry
Divisions: S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
Depositing User: Endro Setyobudi
Date Deposited: 23 Mar 2011 09:22
Last Modified: 23 Mar 2011 09:22
URI: http://repository.ub.ac.id/id/eprint/158985
Full text not available from this repository.

Actions (login required)

View Item View Item