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Research Article
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Evaluation of the effect of cooling on the microbiological quality of lamb carcasses

Year 2021, Volume: 7 Issue: 3, 179 - 184, 01.07.2021

Yasemin Yalçın Pelin Kizanlik , Cemil Sahıner , Ergün Ömer Göksoy

https://doi.org/10.3153/FH21019

Abstract

This study aimed to determine the effects of cooling on microbiological quality of lamb carcasses. Total Aerobic Bacteria Count (TABC), Enterobactericeae counts and the presence of Salmonella spp. were investigated in accordance with the Turkish Food Codex Regulation on Microbiological Criteria and European Union Commission Regulation 2073/2005. Sampling was carried out on aseptic conditions from the surface of 25 randomly selected lambs brought to slaughterhouse. The results showed that the mean TABC were 2.24±0.087 log cfu/cm2 before cooling and 2.41±0.061 log cfu/cm2 after cooling (P>0.05). The mean Enterobactericeae count was 0.21±0.11 log cfu/cm2 before cooling and 0.69±0.13 log cfu/cm2 after cooling (P<0.01). Furthermore, Salmonella spp. were determined on 3 carcasses before cooling and one another carcass after cooling. The influence of cooling on categorisation according to the legislations presented that it could potentially improve the numbers of acceptable carcasses for TABC and Salmonella spp. Nevertheless, the results exhibited that the hygiene and cooling stage of the slaughter line must be re-evaluated in terms of HACCP requirements and that corrective measures/actions must be taken.

Keywords

Enterobactericeae Cooling Lamb carcass Salmonella spp. Surface contamination

Project Number

VTF-17034

References

  • Borch, E., Arinder, P. (2002). Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Science, 62, 381-390. https://doi.org/10.1016/S0309-1740(02)00125-0
  • Duffy, E.A., Belk, K.E., Sofos, J.N., LeValley, S.B., Kain, M.L., Tatum, J.D., Smith, G.C., Kimberling, C.V. (2001). Microbial contamination occurring on lamb carcasses processed in the United States. Journal of Food Protection, 64, 503-508. https://doi.org/10.4315/0362-028X-64.4.503
  • EC/47 (2001). Commission of the European Communities: European Commission decision of 8 June 2001. Laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and marketing of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (EC/471), Official Journal of the European Communities, L165, 48-53.
  • EC/2073 (2005). Commission of the European Communities: European Commission decision of 15 November 2005 on microbiological criteria for foodstuffs (EC/2073/2005). Official Journal of the European Communities, L338, 1-26.
  • EC/1441 (2007). Commission of the European Communities: European Commission decision of 5 December 2007 amending Regulation (EC) 2073/2005 on Microbiological criteria for foodstuffs (EC/1441/2007). Official Journal of the European Communities, L322, 12-29.
  • Fernandez, A.M., Vieira, C. (2012). Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality. Meat Science, 92, 569-574. https://doi.org/10.1016/j.meatsci.2012.05.029
  • Gill, C.O., Jones, T. (1997). Assessment of the hygienic performances of an air-cooling process for lamb carcasses and a spray-cooling process for pig carcasses. International Journal of Food Microbiology, 38, 85-93. https://doi.org/10.1016/S0168-1605(97)00087-1
  • Gürbüz, Ü., Telli, A.E., Kahraman, H.A., Balpetekkülcü, D., Yalçın, S. (2018). Determination of microbial contamination, pH and temperature changes in sheep and cattle carcasses during the slaughter and pre-cooling processes in Konya, Turkey. Italian Journal of Food Science, 30, 828-839.
  • Hauge, S.J., Wahlgren, M., Rotterud, O.J., Nesbakken, T. (2011). Hot water surface pasteurisation of lamb: Microbial effects and cost-benefit considerations. International Journal of Food Microbiology, 146, 69-75. https://doi.org/10.1016/j.ijfoodmicro.2011.02.003
  • ISO 4833-2 (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the surface plating technique. International Standard 2013, Geneva, Switzerland.
  • ISO 17604 (2015). Microbiology of the food chain - Carcass sampling for microbiological analysis. International Standard 2015, Geneva, Switzerland.
  • ISO 6579-1. (2017). Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.. International Standard 2017, Geneva, Switzerland.
  • ISO 21528-2. (2017). Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique. International Standard 2017, Geneva, Switzerland.
  • Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Brichta-Harhay, D.M., Guerini, M.N., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. (2007). Microbiological characterization of lamb carcasses at commercial processing plants in the United States. Journal of Food Protection, 70, 1811-1819. https://doi.org/10.4315/0362-028X-70.8.1811
  • Lenahan, M., O’Brien, S.B., Kinsella, K., Sweeney, T., Sheridan, J.J. (2010). Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs. Food Control, 21, 313-318. https://doi.org/10.1016/j.foodcont.2009.06.011
  • Milios, K., Mataragas, M., Pantouvakis, A., Drosinos, E.H., Zoiopoulos, P.E. (2011). Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment. International Journal of Food Microbiology, 146, 170-175. https://doi.org/10.1016/j.ijfoodmicro.2011.02.023
  • O’Brien, S.B., Lenahan, M., Sweeney, T., Sheridan, J.J. (2007). Assessing the hygiene of pig carcasses using whole-body carcass swabs compared with the four-site method in EC Decision 471. Journal of Food Protection, 70(2), 432-439. https://doi.org/10.4315/0362-028X-70.2.432 Regulation of Special Hygiene Rules for Animal Food. Law of Authorization: 5996. Official Gazette of Publication: 27.12.2011. Nr. 28155.
  • Salmela, S.P., Fredriksson-Ahomaa, M., Hatakka, M., Nevas, M. (2013). Microbiological contamination of sheep carcases in Finland by excision and swabbing sampling. Food Control, 31, 372-378. https://doi.org/10.1016/j.foodcont.2012.10.017
  • Seo, K.S., Bohach, G.A. (2013). Salmonella spp. In M.P. Doyle, L.R. Beuchat (Eds.), Food Microbiology: Fundamentals and Frontiers (p. 225-262). Washington: ASM Press.
  • Sheridan, J.J. (2000). Monitoring CCPs in HACCP system. In M. Brown (Ed.), HACCP in the meat industry (p. 203-230). Cambridge: Woodhead Publishing. https://doi.org/10.1533/9781855736443.3.203
  • Turkish Food Codex (TFC) (2011). Turkish Food Codex, Regulation of microbiological criteria. Law of Authorization: 5996. Official Gazette of Publication: 29.12.2011. Nr. 28157.
  • Yalçın, S., Nizamlıoğlu, M., Gürbüz, Ü. (2004). Microbiological conditions of sheep carcasses during the slaughtering process. Journal of Food Safety, 24, 87-93. https://doi.org/10.1111/j.1745-4565.2004.tb00377.x
  • Yu, S.L., Cooke, P.H., Tu, S.I. (2001). Effects of chilling on sampling of bacteria attached to swine carcasses. Letters in Applied Microbiology, 32, 205-210. https://doi.org/10.1046/j.1472-765x.2001.00886.x
  • Zweifel, C., Stephan, R. (2003). Microbiological monitoring of sheep carcass contamination in three Swiss abattoirs. Journal of Food Protection, 66, 946-952. https://doi.org/10.4315/0362-028X-66.6.946

Year 2021, Volume: 7 Issue: 3, 179 - 184, 01.07.2021

Yasemin Yalçın Pelin Kizanlik , Cemil Sahıner , Ergün Ömer Göksoy

https://doi.org/10.3153/FH21019

Abstract

Supporting Institution

Aydın Adnan Menderes Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

VTF-17034

References

  • Borch, E., Arinder, P. (2002). Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures. Meat Science, 62, 381-390. https://doi.org/10.1016/S0309-1740(02)00125-0
  • Duffy, E.A., Belk, K.E., Sofos, J.N., LeValley, S.B., Kain, M.L., Tatum, J.D., Smith, G.C., Kimberling, C.V. (2001). Microbial contamination occurring on lamb carcasses processed in the United States. Journal of Food Protection, 64, 503-508. https://doi.org/10.4315/0362-028X-64.4.503
  • EC/47 (2001). Commission of the European Communities: European Commission decision of 8 June 2001. Laying down rules for the regular checks on the general hygiene carried out by the operators in establishments according to Directive 64/433/EEC on health conditions for the production and marketing of fresh meat and Directive 71/118/EEC on health problems affecting the production and placing on the market of fresh poultry meat (EC/471), Official Journal of the European Communities, L165, 48-53.
  • EC/2073 (2005). Commission of the European Communities: European Commission decision of 15 November 2005 on microbiological criteria for foodstuffs (EC/2073/2005). Official Journal of the European Communities, L338, 1-26.
  • EC/1441 (2007). Commission of the European Communities: European Commission decision of 5 December 2007 amending Regulation (EC) 2073/2005 on Microbiological criteria for foodstuffs (EC/1441/2007). Official Journal of the European Communities, L322, 12-29.
  • Fernandez, A.M., Vieira, C. (2012). Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality. Meat Science, 92, 569-574. https://doi.org/10.1016/j.meatsci.2012.05.029
  • Gill, C.O., Jones, T. (1997). Assessment of the hygienic performances of an air-cooling process for lamb carcasses and a spray-cooling process for pig carcasses. International Journal of Food Microbiology, 38, 85-93. https://doi.org/10.1016/S0168-1605(97)00087-1
  • Gürbüz, Ü., Telli, A.E., Kahraman, H.A., Balpetekkülcü, D., Yalçın, S. (2018). Determination of microbial contamination, pH and temperature changes in sheep and cattle carcasses during the slaughter and pre-cooling processes in Konya, Turkey. Italian Journal of Food Science, 30, 828-839.
  • Hauge, S.J., Wahlgren, M., Rotterud, O.J., Nesbakken, T. (2011). Hot water surface pasteurisation of lamb: Microbial effects and cost-benefit considerations. International Journal of Food Microbiology, 146, 69-75. https://doi.org/10.1016/j.ijfoodmicro.2011.02.003
  • ISO 4833-2 (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms - Part 2: Colony count at 30 degrees C by the surface plating technique. International Standard 2013, Geneva, Switzerland.
  • ISO 17604 (2015). Microbiology of the food chain - Carcass sampling for microbiological analysis. International Standard 2015, Geneva, Switzerland.
  • ISO 6579-1. (2017). Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.. International Standard 2017, Geneva, Switzerland.
  • ISO 21528-2. (2017). Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count technique. International Standard 2017, Geneva, Switzerland.
  • Kalchayanand, N., Arthur, T.M., Bosilevac, J.M., Brichta-Harhay, D.M., Guerini, M.N., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. (2007). Microbiological characterization of lamb carcasses at commercial processing plants in the United States. Journal of Food Protection, 70, 1811-1819. https://doi.org/10.4315/0362-028X-70.8.1811
  • Lenahan, M., O’Brien, S.B., Kinsella, K., Sweeney, T., Sheridan, J.J. (2010). Assessment of lamb carcass hygiene before and after chilling at five Irish abattoirs. Food Control, 21, 313-318. https://doi.org/10.1016/j.foodcont.2009.06.011
  • Milios, K., Mataragas, M., Pantouvakis, A., Drosinos, E.H., Zoiopoulos, P.E. (2011). Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment. International Journal of Food Microbiology, 146, 170-175. https://doi.org/10.1016/j.ijfoodmicro.2011.02.023
  • O’Brien, S.B., Lenahan, M., Sweeney, T., Sheridan, J.J. (2007). Assessing the hygiene of pig carcasses using whole-body carcass swabs compared with the four-site method in EC Decision 471. Journal of Food Protection, 70(2), 432-439. https://doi.org/10.4315/0362-028X-70.2.432 Regulation of Special Hygiene Rules for Animal Food. Law of Authorization: 5996. Official Gazette of Publication: 27.12.2011. Nr. 28155.
  • Salmela, S.P., Fredriksson-Ahomaa, M., Hatakka, M., Nevas, M. (2013). Microbiological contamination of sheep carcases in Finland by excision and swabbing sampling. Food Control, 31, 372-378. https://doi.org/10.1016/j.foodcont.2012.10.017
  • Seo, K.S., Bohach, G.A. (2013). Salmonella spp. In M.P. Doyle, L.R. Beuchat (Eds.), Food Microbiology: Fundamentals and Frontiers (p. 225-262). Washington: ASM Press.
  • Sheridan, J.J. (2000). Monitoring CCPs in HACCP system. In M. Brown (Ed.), HACCP in the meat industry (p. 203-230). Cambridge: Woodhead Publishing. https://doi.org/10.1533/9781855736443.3.203
  • Turkish Food Codex (TFC) (2011). Turkish Food Codex, Regulation of microbiological criteria. Law of Authorization: 5996. Official Gazette of Publication: 29.12.2011. Nr. 28157.
  • Yalçın, S., Nizamlıoğlu, M., Gürbüz, Ü. (2004). Microbiological conditions of sheep carcasses during the slaughtering process. Journal of Food Safety, 24, 87-93. https://doi.org/10.1111/j.1745-4565.2004.tb00377.x
  • Yu, S.L., Cooke, P.H., Tu, S.I. (2001). Effects of chilling on sampling of bacteria attached to swine carcasses. Letters in Applied Microbiology, 32, 205-210. https://doi.org/10.1046/j.1472-765x.2001.00886.x
  • Zweifel, C., Stephan, R. (2003). Microbiological monitoring of sheep carcass contamination in three Swiss abattoirs. Journal of Food Protection, 66, 946-952. https://doi.org/10.4315/0362-028X-66.6.946
There are 24 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Yasemin Yalçın 0000-0002-5376-2813

Pelin Kizanlik 0000-0002-9824-9271

Cemil Sahıner 0000-0003-4368-4732

Ergün Ömer Göksoy 0000-0001-9165-5894

Project Number VTF-17034
Publication Date July 1, 2021
Submission Date October 29, 2020
Published in Issue Year 2021 Volume: 7 Issue: 3

Cite

APA Yalçın, Y., Kizanlik, P., Sahıner, C., Göksoy, E. Ö. (2021). Evaluation of the effect of cooling on the microbiological quality of lamb carcasses. Food and Health, 7(3), 179-184. https://doi.org/10.3153/FH21019
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