A Survey on Source of Salmonella Contamination of Chicken Meat and Steps of Prevention:I. Heat Treatment for Prevention
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概要
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One route of Salmonella contamination of chicken meat leads from a dressing plant into which this organism has been introduced from a contaminated poultry farm, with feathers and skin as vehicles of transmission. To block this route, it is necessary to control the heat treatment at the time of hot water bathing.<BR>Heating at 62°C for 1minute or at 65°C for more than 30seconds was germicidal when the number of salmonellae attached to feathers was n × 10<SUP>6</SUP>/g. When the number of salmonellae attached to the skin wsa n × 10<SUP>9</SUP>/g, germicidal effect was shown only by heating at 62°C for 5minutes or at 65°C for more than 2.5 minutes. When it was n ×10<SUP>4</SUP>/g, this effect was displayed by heating at 62°C for 2.5minutes or at 65°C for more than 1minute. Therefore, it is necessary for the prevention of Salmonella contamination of chicken meat to adopt heating at 65°C for 1 to 2 minutes at the time of hot water bathing in the dressing plant as standard procedure.
- 公益社団法人 日本獣医師会の論文
公益社団法人 日本獣医師会 | 論文
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