Effect of Dipping in Hot Water on Reduction of Bacteria Contaminating Blocks, Carving knives and Working Boots Used at Broiler Processing Plant.
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概要
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Reduction of bacteria contaminating blocks, carving knives and working boots used at the broiler processing plant was examined by dipping those in hot water. Sterilized blocks and carving knives were used to process broiler meat. Sterilized working boots were also put on by workers for the processing meat. After washing with detergent, the blocks and knives were dipped in hot water kept at 60, 80 and 100°C for 30 and 60 seconds, respectively. The boots were also dipped in hot water kept at the same temperatures and periods without washing.A number of bacteria 104.7, 104.9 and 103.8 per 1cm2 were detected from the blocks, and hafts and blades (metal parts) of the knives, respectively. The bacteria were reduced by washing with detergent and detected fewer than 101.0/cm2 after dipping. The higher temperature water used, the fewer number of bacteria were detected.A number of bacteria per 1cm2 detected from bottom, heel, toe and shank parts of boots were 104.6, 104.5, 104.0and 103.6, respectively. After dipping, the bacterial counts per 1cm2 were fewer than 103.5, 103.2, 103.2 and 103.0 on the bottom, heel, toe and shank parts of the boots, respectively. The higher water temperature was the more effective to reduce bacteria contaminating the boots. No significant difference between dipping periods of 30 and 60 seconds was observed in bacterial number on the block, knife and boot after dipping.In practice, it is recommened that blocks, knives and working boots used in broiler processing plant are dipped in hot water kept at higher than 80°C for longer than 30 seconds to reduce contaminated bacteria.
- 日本家禽学会の論文
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