DECONTAMINATION OF POULTRY CARCASS BY CHLORINE DIOXIDE
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Date
03-04-19
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pvnrtvu
Abstract
Chlorine dioxide (ClO2) has been used for many years by the food industry and public water suppliers as sanitizing and disinfecting agents. It acts directly on cell membranes of micro organisms, either altering (at high concentrations) or disrupting their permeability (at low concentrations) and then penetrating into the cell and disrupting the protein synthesis. At a pH of 8.5, chlorine dioxide was reported as 20 times more effective than chlorine in killing E. coli.
In this study, decontamination efficiencies of chlorine dioxide at 0, 50, 75 and 100 ppm concentrations with a contact time of 10 min on naturally contaminated chicken carcasses and the treatments along with control were evaluated for Physico-chemical, Microbiological and organoleptic characteristics of chicken meat on 0th, 3rd, 5th and 7th day under refrigeration storage.
There was significant (P<0.05) increase in the physico-chemical qualities viz.,
pH and TBARS value, as storage progressed from 0-7 days in both control and chlorine dioxide treated samples. The pH and TBARS values of chlorine dioxide treated samples
were lower than the control samples initially and these were lower during entire storage period. However, the values were well below the threshold level of spoilage. The pH of the meat samples increased numerically in both control and treated
In the instrumental colour, L* and b* values were lower in control than chlorine dioxide treated samples and a* values were higher in control than chlorine diode treated samples. The chlorine dioxide treated carcasses were paler when compared to the control samples.
Total plate counts, Psychrophilic counts and coliform counts increased significantly (P<0.05) as storage period progressed from 0-7 days in control and treated samples. Salmonella counts were not detected in the control and treated samples during entire storage period. The 100 ppm chlorine dioxide treatment scores showed better results by reduction of 1.0, 0.75 and 0.46 log cfu/gm of total plate counts, psychrophillic counts and coliform counts respectively when compared with control, 50 and 75 ppm chlorine dioxide treated samples.
Sensory evaluation revealed a decrease in the sensory scores for both control and 50 ppm chlorine dioxide treated samples with the advancement of storage but 75 and 100 ppm chlorine dioxide treated samples were better in retaining sensory qualities. The scores for odour of raw chicken and flavour and overall acceptability showed that 75 and 100 ppm chlorine dioxide treated samples were better than control and 50 ppm chlorine dioxide treated samples.
It can be concluded that chlorine dioxide can be used in decontamination of poultry carcasses and 100 ppm of chlorine dioxide treated poultry carcasses could be safely stored for 7 days under aerobic packaging at refrigerated temperature (4±1ᵒC) without any undesirable changes in quality.
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D-624