PoultryPoultry

Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs,

killing them for their meat and feathers

Poultry is the second most widely eaten meat in the world, accounting for about

30% of meat production worldwide

Even though poultry is

concerned mostly with

chicken meat, but the

principles also apply to

meat of other fowl, such

as turkey, goose, duck

and squab.

Turkey

Pheasant

Goose

Chicken

Duck

Quail

Contamination of

Poultry

Contamination of

PoultryThe skin of live birds may contain numbers of bacteria averaging 1,500 per

centimeter and could also be derived from the feet, feathers, and feces

Contamination of the skin and the lining of the body cavity occurs during washing, plucking, and evisceration

The process of sticking and bleeding can also introduce contamination

Knives, cloths, air, and hands and clothing of the workers can serve as intermediate sources of contamination

After the handling of the meat contamination can come from carts, boxes, or other containers

Since most sources of contamination is found during processing of the fowl, today they are processed by a fully

automated conveyor or track line with vacuum evisceration

Preservation of

Poultry

Preservation of

Poultry

The principles of preservation in meat and meat products also applies to poultry, although the plucking and bleeding raise different problems

The method of killing and bleeding of the fowl has an important effect on the quality of the product

The method of plucking also has some influence on the keeping of the quality of the bird

Dry-plucked birds are more resistant to decomposition than semi scalded or scalded ones because the skin is less likely to be broken but more pinfeathers are left.

Steam scalding of birds is more effective than hot water in reducing numbers of bacteria, including coliforms and salmonella

– to render the animal immobile or unconscious

– the stage wherein they drain the blood

– the stage where they plunge the animal’s carcass into

very hot water to facilitate plucking

– the process where they remove the feathers

– this stage is where they remove the internal organs

– this is where they keep the poultry in cold storage

Stages of Processing

Poultry

Asepsis

The sanitation of the handling of the birds before killing has influenced on the numbers of microorganisms on the skin at dressing

Even under best conditions if the condition of handling and storage are not good it will permit microbial deterioration.

Contamination can be prevented if the fowl is not eviscerated until sold in the retail market

The shackles holding the feet and head of the fowl can be also the source of heavy contamination.

USE OF HEAT

Chicken and other fowls may be canned in their own juices of jelly

Heat processes are used for canned meat

The chicken or other fowl may be salted in a weak brine before being packed into the glass jars or cans

USE OF LOW TEMPERATURES

Most poultry is preserved by either chilling or freezing

The lower the temperature of storage, the longer the birds can be stored without

undesirable changes

Chilling

Chilling storage of poultry is for only a short period

Dressed birds are sometimes stored in ice when there is no available mechanical refrigeration

The poultry should be chilled to 4𝑜𝐶 or less and for how long depends on the weight

Weight Time

Below 4 lbs. 4 hours

4-8 lbs. 6 hours

Above 8 lbs. 8 hours

Freezing

Poultry can be kept in good conditions for months when its frozen

Poultry should be frozen fast enough to retain most of the natural bloom and the external appearance of a freshly dressed fowl

The storage temperature should be below −17.8𝑜𝐶with 95% humidity

Product Storage Times After Purchased

Poultry 1 or 2 days

Ground Poultry 1 or 2 days

Uncooked Turkey Sausage 1 or 2 days

Refirgerator Home Storage (at 𝟒𝟎𝒐 𝑭 or below) of Fresh or Uncooked PoultryIf the product has a “Sell-By Date” or no date, cook or freeze the product by the times on the chart

Processed Product Unopened, After Purchase After Opening

Cooked Poultry 3 to 4 days 3 to 4 days

Smoked Turkey, whole frozen (after defrosting)

3 to 4 days 3 to 4 days

Cooked Sausage 3 to 4 days 3 to 4 days

Canned Poultry, shelf stable 2 to 5 years/ pantry 3 to 4 days

Refirgerator Home Storage (at 𝟒𝟎𝒐 𝑭 or below) of Processed Product Sealed at PlantIf the product has a “Sell-By Date” or no date, cook or freeze the product by the times on the chart

USE OF PRESERVATIVES

Poultry are soaked up in organic acids (acetic, adipic, succinic) at pH 2.5 helps lengthen shelf life

Some fowl, like Turkey, are cured in a solution of salt, sugar , and sodium nitrate for several weeks at about 3.3𝑜C

Smoking process is also used but more on flavor than for preservation

The recommended temperatures during smoking rangefrom 43.3 − 60𝑜𝐶 and the time ranges from a fewhours to several days

Carbon Dioxide Atmosphere

Increasing carbon dioxide concentration 10 – 20% in the atmosphere of stored chickens inhibits the growth of psychrotrophs

Dry ice packed with the carcasses may serve as the source of the carbon dioxide

This is also known as MAP (modified atmosphere packaging)

Use of Irradiation

Irradiation of poultry with cathode or gamma rays could be a successful preservation method

Rays produce less objectionable change in appearance and flavor than in other foods

Radiation doses of 1 to 10 kilograys would reduce the microbial flora and extend the product’s refrigerated shelf life

Chicken carcasses have been treated with 2.5 kilograys to effectively destroy salmonella

Spoilage of

Poultry

Spoilage of

Poultry

Most bacterial growth takes place on the surfaces (skin, lining of the body cavity, and any cut surfaces)

Enzymes of the fowl contributes to the deterioration of dressed birds

Bacteria is the chief cause of spoilage and the intestines is the primary source

Signs of Spoilage

THERE IS AN OFF ODOR

CHANGE IN COLOR

FEELS STICKY, SLIMY OR TACKY TO TOUCH

Eviscerated poultry held at 10𝑜𝐶 or below is spoiled mostly by Pseudomonas and to a lesser degree by yeast (Torulopsis and Rhodoturula). Above 10𝑜𝐶 micrococci usually predominate and there is also growth of Alcaligens and Flavobacterium

Iced, cut-up poultry often develops a slime that is accompanied by an odor described as “tainted”, “acid”, “sour”, or “dishraggy”.

This is caused by the species of Pseudomonas and Alcaligens

Product Bacteria

Raw eviscerated carcasses Pseudomonas fluorescens, P. putida, Acinetobacter, Moraxella

Dark meat, pH 6.4-6.7 Acinetobacter, Altermonas, Pseudomonas

White meat, pH 5.7-5.9 Pseudomonas and others

Chicken wrapped in oxygen-impermeable films

Microaerophilic bacteria, lactic acid bacteria, and others

Vacuum-packed chicken Enterobacter and others

MAJOR BACTERIA INVOLVED IN THE SPOILAGE OF REFRIGERATED POULTRY

Chemical changes in poultry meat other than those caused by microorganisms occur during refrigerated storage and will in time reduce the quality

“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”

- S. Parkes Cadman

Content

Frazier, William. Westhoff, Dennis. Food Microbiology Fourth Edition. Quezon City: JMC PRESS, INCORPORATED.

http://www.airproducts.com/industries/foodbeverage/meatpoultry/product-list/map-meatpoultry.aspx?itemId=71925338288B4066A0811308E896BAC9.

http://dwb.unl.edu/Teacher/NSF/C10/C10Links/www.fsis.usda.gov/oa/pubs/storage.h

tm.

http://books.google.com.ph/books?id=PJaeczvugJEC&pg=PA485&dq=poultry+microbial+food+spoilage&hl=en&sa=X&ei=HCwTUq6XN6uaiQfd9ICQBw&ved=0CDsQ6AEwAw#v=onepage&q&f=true.

http://www.ashworth.com/industries/poultry-industry/secondary-process

http://atrp.gatech.edu/archives/robots_hired.html

http://en.wikipedia.org/wiki/Poultry

http://historymedren.about.com/od/foodandfamine/a/types_of_fowl.html

http://www.empirekosher.com/faq/about-food-safety-handling/how-can-i-tell-if-my-poultry-is-spoiled/

Videos

http://www.youtube.com/watch?v=x8uLuz3JC-Y

http://www.youtube.com/watch?v=cL4wE84JZL4