Izat A L, Colberg M, Adams M H, Reiber M A, Waldroup P W
Department of Animal and Poultry Sciences, University of Arkansas, Fayetteville, Arkansas 72701.
J Food Prot. 1989 Sep;52(9):670-673. doi: 10.4315/0362-028X-52.9.670.
A series of experiments have been conducted at the University of Arkansas over the last two years in efforts to decrease the incidence of salmonellae on commercial broilers. These experiments have concentrated on feeding trials in efforts to alter intestinal microflora, and processing trials in which chemical additives have been evaluated. A buffered propionic acid compound was fed at various concentrations for specific time periods and the cecal tonsils, small intestine, litter, and processed carcasses were tested for salmonellae and other organisms. In a separate series of trials a variety of chemicals were added to the scald, chill, scald and chill, or used as pre- or post-chill dips or sprays in efforts to decrease carcass contamination with salmonellae and extend product shelflife. Feeding trials indicate that the addition of a buffered propionic acid can alter intestinal microflora and decrease contamination of the processed carcass without adversely affecting live bird performance. Processing trials indicate that certain chemicals such as lactic acid can be used in a variety of ways to either decrease or eliminate salmonellae from the carcass and extend shelflife of processed broilers. However, some chemicals at high concentrations may produce undesirable organoleptic characteristics.
在过去两年里，阿肯色大学开展了一系列实验，旨在降低商品肉鸡沙门氏菌的感染率。这些实验主要集中在饲养试验上，试图改变肠道微生物群，以及进行加工试验，评估化学添加剂的效果。在特定时间段内，以不同浓度投喂一种缓冲丙酸化合物，并对盲肠扁桃体、小肠、垫料和加工后的胴体进行沙门氏菌及其他微生物检测。在另一系列试验中，向烫毛、冷却、烫毛和冷却环节添加了多种化学物质，或将其用作冷却前或冷却后的浸液或喷雾，以减少胴体被沙门氏菌污染，并延长产品保质期。饲养试验表明，添加缓冲丙酸可以改变肠道微生物群，减少加工后胴体的污染，且不会对活禽性能产生不利影响。加工试验表明，某些化学物质，如乳酸，可以通过多种方式减少或消除胴体中的沙门氏菌，并延长加工肉鸡的保质期。然而，一些高浓度的化学物质可能会产生不良的感官特性。
