Poultry Product

Poultry product

Contamination

Contamination of poultry occurs by the same manner as in the case of meat . Contamination occurs both by normal flora and exogenous source factors ion and invasion of tissue affecting contamination and invasion of tissue are also similar

Preservation

Asepsis :Sanitization of housing bird before killing help in asepsis . Sanitization of equipment, washing water etc used in processing of poultry help in asepsis

Use of heat :Heat processing is done during caning of poultry heat treatment are analogs to the meat

Use of low heat :Both chilling freezings can be done for poultry

• Chilling : poultry can be chilled by placing it on the ice . It is usually done for short for short term strong or when mechanical refrigeration is not available . Chlorine can be added in chilling ice to reduced to number of microorganisms
• Freezing :It is done for long term strong .Most poultry is frozen quickly at about 29°c or less.

Used of preservatives : Submerging the flesh of poultry in the solution of organic acid ,lactic acid . succinate etc . at pH2.5 lengthen the shelf life. Sometimes , poultry is cured in the solution of salt , sugar, and sodium nitrite for several weeks at about 3.3°c then washed dried and finally smoked. Usually light ,smoking is recommended for poultry .Temperatures of smoking ranges from 43.3°cto 60c and time range from few hours to several days use od carbon dioxide(10-20%) in strong atmospheric inhibits the growth of psychrophiles.

Use of irradiations :Cathode ray and γ- ray can be successive preservation method . A radiation dose of 1-10 kilograms reduces microorganisms and extend the product refrigerated shelf life . Irradiation dose of 2.5 kilograms is sufficient to kill Salmonella in poultry.

Spoilage:

Bacteria are a common cause of spoilage of poultry . Bactacrfrw on surface

• Eviscerated (remove viscera) poultry held at 10°c or below is paired mainly by Pseudomonas and also by some yeast like Rhodotorual and Torulopsis .
• Above 10c Micrococcus and sometimes Elsvpbsterium and Alkaligenes grow and produce slime .
• Low level of iron (1-5 ppm) in washing water may favor bacterial growth and pigment production Pseudomonas . About 100ppm mg is optimum for pigment production by pseudomonas
• Vacuum packed refrigerated chicken spoilage by Enterobacter .
• Chicken wrapped in oxygen impermeable film is spoiled by microaerophilic bacteria and lactic acid bacteria .

Fish and other seafood

Contamination

Contamination of fish and other seafood occur from two sources ,normal flora, and exogenous source . Microbial flora of fish depended on the microbial content of water in which they grow . Slime that covers fish contain Pseudomonas , Acinetobacter, Moraxella , Alkaligenes , Micrococcus , Flavobacterium ,Vibrio etc . Intestinal tract of fish contains Alkalines , Pseudomonas Flavobacterium , Vibrio, Bacillus E.coli etc

Preservation

Of all flesh foods ,fish the most susceptible to autolysis , oxidative hydrolysis ( rancidity) of fat and microbial spoilage . Therefore , preservation of fish is done by following methods.

• Asepsis :Sanitizing practice must be done during handling of fish.
• use of heat :Heat is applied during the caning . Most seafood is heat processed during canning .So that , they are serial crabs are cooked is report ( a container in which material is subjected to high temperatures) at temperatures up to 121°c to facilitate removal of meat from shell processing time and temperature for canned crab meat range from 85.6°c to 87.2°c for 92-120 min
• Use of low temperatures

1. Chilling : Fish and other seafood can be chilled by placing it in ice or by mechanical refrigeration . Chemical preservatives are usually mixed in chilling ice . So , that microbial spoilage is cleared . The time allowable for the handling of ice or in chilling storage varies with the type of fish.
2. Feezing : Whole fish are usually sharp frozen in air or in salt brine includes cooked crabs oysters etc.
3. Use of irradiation :Cathode ray and γ- ray are successful in the preservation of some fish UV light is also practiced .
4. Preservation by drying : Fish can be dried by placing .It into salt bring sin drying of small fish or fish can be done . Fish are also dried by smoking
5. use of preservatives ;Pickle curing is done for fish and fish product . Nitrate and nitrite present in curing solution increase the self-life of fish . Sorbic acid delays the spoilage of smoked fish . Two antibiotic chlortetracycline and oxytetracycline are incorporated in selling ice to prevent autooxidation of for antioxidants like ascorbic acid can be applied storage in high carbon oxide acid can reduce oxidation .

Spoilage

Fish flesh is more perishable food than other type meat product . It may spoilage by autolysis ,oxidation of fat or by bacterial affinity factors influencing kind and rate of spoilage include .

• Typ of fish for eg, fatty fish spoil more rapidly because of oxidation of unsaturated fat .
• The condition of fish before catching for eg, fatigued fish spoil faster than rested fish.
• Use of antibiotics or other antimicrobials in chilling ice .

Type of spoilage of fish are

1. Autolysis ;Fish flesh undergoes autolysis by the enzyme.
2. Oxidative rancidity of fat : Fish fat contains a larger amount of unsaturated fatty acid . Therefore , it is more susceptible to oxidative rancidity.
3. Bacterial spoilage : Fish are more susceptible to bacterial spoilage than another meat types of spoilage bacteria vary with spoilage temperature . Fish held at a chilling temperature in mainly spoiled by Pseudomonas and less commonly Acinetobacter , Moraxella , Agrobacterium . At high temperatures mainly Bacillus and Micrococcus predominate . At first, bacteria grow surface and then penetrate into the flesh . They produced ammonium trimethylamine lower fatty acid , aldehyde, and hydrogen sulfide that gives putrid odor . The muddy odor and taste of fish have been attributed to the growth of Streptomyces. Bacterial cause also c discolouration on meat yellow color . Micrococcus give yellow color and in fish

Reference

Frazier, WC and Westhoff DC.Food Microbiology.3rd. New Delhi: Tata McGraw-Hill Publishing Company Limited, 1986.

Jay, MJ.Moderen Food Microbiology.Ed. India. 3rd. Delhi: CBS Publications and Distributions, 1987.