Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Anuraj Theradiyil Sukumaran

Committee Member

Thu Dinh

Committee Member

Li Zhang

Committee Member

Aaron S. Kiess

Date of Degree

8-6-2021

Original embargo terms

Complete embargo for 1 year

Document Type

Graduate Thesis - Open Access

Major

Agriculture

Degree Name

Master of Science

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

College

College of Agriculture and Life Sciences

Department

Department of Poultry Science

Department

Department of Poultry Science

Abstract

Salmonella and Campylobacter are two foodborne pathogens that continue to persist in broiler processing. Various studies have demonstrated that peracetic acid can effectively reduce the prevalence pathogens on broiler meat. However, there are a limited number of studies comparing the effects of peracetic acid on broiler meat from different processing plants. The objective of this study was to determine the prevalence of Salmonella, Campylobacter, and spoilage microbes on broiler meat at different stages of poultry processing in commercial plants that use peracetic acid as the primary antimicrobial. Results indicated that there was a high initial microbial presence on broiler meat at initial stages of processing in all three plants. Peracetic acid effectively reduced the prevalence and microbial load of all microbes analyzed in this study. All microbes were reduced to nondetectable levels in the finishing chiller. However, contamination of all microbes in mechanically deboned meat closely resembled initial carcass contamination. In conclusion, the intervention with the greatest effect on microbial prevalence was peracetic acid in carcass chilling tanks, and, given the level of contamination in mechanically deboned meat, an intervention at this step would be worth investigating.

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