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Registro Completo |
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
05/08/2021 |
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Data da última atualização: |
05/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
WERLANG, G. O.; KICH, J. D.; LOPES, G. V.; COLDEBELLA, A.; FEDDERN, V.; CARDOSO, M. R. de I. |
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Afiliação: |
GABRIELA OROSCO WERLANG, UFRGS; JALUSA DEON KICH, CNPSA; GRACIELA VOLZ LOPES, UFpel; ARLEI COLDEBELLA, CNPSA; VIVIAN FEDDERN, CNPSA; MARISA RIBEIRO DE ITAPEMA CARDOSO, UFRGS. |
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Título: |
Effect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Science and Technology International, 13 May 2021. |
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DOI: |
https://doi.org/10.1177/10820132211014985 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2?5C). Forty carcasses were allocated to each treatment: control, without ozone application (T1) and 5ppm gaseous ozone application (T2), divided in two 4-h periods. The carcasses were sampled before and after chilling. The average counts of total aerobic mesophilic (TAM) bacteria before chilling were not different (p¼0.55) between T1 and T2. In turn, after chilling, the ozone-treated carcasses had significantly reduced about 0.4 colony-forming units (CFU)/cm2 of TAM counts (p<0.001) than the control carcasses. No significant reduction was observed in the number of carcasses positive for Listeria sp. and Escherichia coli after gaseous ozone treatment; while a tendency (p¼0.08) of lower number of Salmonella positive carcasses in T2 was observed. Common macrorestriction (pulsed-field gel electrophoresis) patterns of S. enterica were observed in the carcasses before and after chilling. Pork samples from treated and untreated carcasses with ozone showed no lipid oxidation or altered color and pH. The results indicate that the gaseous ozone in the tested protocol is effective in reducing TAM populations, but not effective in decreasing the number of carcasses positive for E. coli and Listeria sp. Regarding Salmonella, the tendency of positive carcasses reduction may encourage further studies by testing other protocols of gaseous ozone application inside the chilling chamber. MenosAbstract: Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2?5C). Forty carcasses were allocated to each treatment: control, without ozone application (T1) and 5ppm gaseous ozone application (T2), divided in two 4-h periods. The carcasses were sampled before and after chilling. The average counts of total aerobic mesophilic (TAM) bacteria before chilling were not different (p¼0.55) between T1 and T2. In turn, after chilling, the ozone-treated carcasses had significantly reduced about 0.4 colony-forming units (CFU)/cm2 of TAM counts (p<0.001) than the control carcasses. No significant reduction was observed in the number of carcasses positive for Listeria sp. and Escherichia coli after gaseous ozone treatment; while a tendency (p¼0.08) of lower number of Salmonella positive carcasses in T2 was observed. Common macrorestriction (pulsed-field gel electrophoresis) patterns of S. enterica were observed in the carcasses before and after chilling. Pork samples from treated and untreated carcasses with ozone showed no lipid oxidation or altered color and pH. The results indicate that the gaseous ozone in the tested protocol is effective in reducing TAM populations, but not effective in decreasing the number of carcasses positive for E. coli and Listeria sp. Regarding Salmonella, the tendency of positive carcasses r... Mostrar Tudo |
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Palavras-Chave: |
Descontaminação. |
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Thesagro: |
Escherichia Coli; Porco Tipo Carne; Salmonella. |
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Thesaurus Nal: |
Decontamination; Listeria; Pork. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02454naa a2200277 a 4500
001 2133269
005 2021-08-05
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1177/10820132211014985$2DOI
100 1 $aWERLANG, G. O.
245 $aEffect of gaseous ozone application during chilling on microbial and quality attributes of pig carcasses.$h[electronic resource]
260 $c2021
520 $aAbstract: Ozone application has been suggested as an additional measure to the slaughter animals under hygiene programs. In this study, we determined the efficacy of gaseous ozone applied to pig carcasses during chilling (16 h at 2?5C). Forty carcasses were allocated to each treatment: control, without ozone application (T1) and 5ppm gaseous ozone application (T2), divided in two 4-h periods. The carcasses were sampled before and after chilling. The average counts of total aerobic mesophilic (TAM) bacteria before chilling were not different (p¼0.55) between T1 and T2. In turn, after chilling, the ozone-treated carcasses had significantly reduced about 0.4 colony-forming units (CFU)/cm2 of TAM counts (p<0.001) than the control carcasses. No significant reduction was observed in the number of carcasses positive for Listeria sp. and Escherichia coli after gaseous ozone treatment; while a tendency (p¼0.08) of lower number of Salmonella positive carcasses in T2 was observed. Common macrorestriction (pulsed-field gel electrophoresis) patterns of S. enterica were observed in the carcasses before and after chilling. Pork samples from treated and untreated carcasses with ozone showed no lipid oxidation or altered color and pH. The results indicate that the gaseous ozone in the tested protocol is effective in reducing TAM populations, but not effective in decreasing the number of carcasses positive for E. coli and Listeria sp. Regarding Salmonella, the tendency of positive carcasses reduction may encourage further studies by testing other protocols of gaseous ozone application inside the chilling chamber.
650 $aDecontamination
650 $aListeria
650 $aPork
650 $aEscherichia Coli
650 $aPorco Tipo Carne
650 $aSalmonella
653 $aDescontaminação
700 1 $aKICH, J. D.
700 1 $aLOPES, G. V.
700 1 $aCOLDEBELLA, A.
700 1 $aFEDDERN, V.
700 1 $aCARDOSO, M. R. de I
773 $tFood Science and Technology International, 13 May 2021.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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