Effects of a dry-ice process on surface and carcase decontamination in the poultry industry

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dc.contributor.authorUyarcan M.
dc.contributor.authorKayaardı S.
dc.date.accessioned2024-07-22T08:09:56Z
dc.date.available2024-07-22T08:09:56Z
dc.date.issued2018
dc.description.abstract1. The objective of this study was to evaluate the effects of dry-ice decontamination on equipment and carcase surfaces in a poultry slaughterhouse and to present an effective alternative method to the conventional decontamination processes. 2. Appreciable reductions occurred in total aerobic mesophilic bacterial counts of surface swab samples treated with dry ice (maximum difference 3.92 log cfu/100 cm2). 3. After dry-ice treatment, Listeria spp. were detected on surfaces of pluckers and chiller cylinders, whereas Salmonella spp. were totally inhibited. 4. A dry-ice spraying application was more effective than a dry-ice immersing application on total aerobic mesophilic bacteria and yeast and mould counts on poultry carcases. 5. Dry-ice treatment has advantages over conventional processes. Unlike other decontamination techniques, there are no residues, so no need to wash off chemical residues from surfaces as it removes contaminants effortlessly and is environmentally friendly. 6. Dry-ice blasting of production equipment can reduce the microbial load and has potential for use in the poultry industry. © 2017 British Poultry Science Ltd.
dc.identifier.DOI-ID10.1080/00071668.2017.1403565
dc.identifier.issn00071668
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/15012
dc.language.isoEnglish
dc.publisherTaylor and Francis Ltd.
dc.subjectAbattoirs
dc.subjectAnimal Husbandry
dc.subjectAnimals
dc.subjectBacteria, Aerobic
dc.subjectChickens
dc.subjectColony Count, Microbial
dc.subjectDecontamination
dc.subjectDry Ice
dc.subjectFood Handling
dc.subjectFood Microbiology
dc.subjectListeria
dc.subjectMeat
dc.subjectSalmonella
dc.subjectcarbon dioxide
dc.subjectaerobic bacterium
dc.subjectanimal
dc.subjectanimal husbandry
dc.subjectbacterial count
dc.subjectchicken
dc.subjectdecontamination
dc.subjectdevices
dc.subjectfood control
dc.subjectfood handling
dc.subjectisolation and purification
dc.subjectListeria
dc.subjectmeat
dc.subjectmicrobiology
dc.subjectprocedures
dc.subjectSalmonella
dc.subjectslaughterhouse
dc.subjectveterinary
dc.titleEffects of a dry-ice process on surface and carcase decontamination in the poultry industry
dc.typeArticle

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