The Monitoring and Management of Sanitary Safety of Poultry Blood Products during Their Processing

• Main Authors: LEE, MIN-YU, 李敏瑜
• Other Authors: Lee, Jai-Jaan
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/7x8p8f

碩士 === 台北海洋科技大學 === 食品科技與行銷系碩士班 === 106 === The changes of total viable bacterial count, coliforms, Escherichia coli, and Salmonella in poultry blood were determined during filtration, steaming, boiling. The total viable bacterial count of original poultry blood, after filtration and steaming were 4.7 x 106, 3.5 x 106 and 2.3 x 105 cfu/mL, respectively. However, the total viable bacterial count reduced to zero in those samples after heating treatment. The coliforms of the original tested sample was 2.3 x 104 cfu/mL, while became 2.4 x 103 cfu/mL after filtration and heating processing. The number of Escherichia coli of the primary blood sample was 6.1 x 103 cfu/mL, while reduced to 4.0 x 102 cfu/mL after filtration and heating treatment. The cell number of Salmonella in the original blood sample was 5.4 x 104 cfu/mL, while it became 2.8 x 103 cfu/mL after filtration and heating processing. This study demonstrated that the total viable bacterial count, coliforms, Escherichia coli, and Salmonella in poultry blood products were corresponded to sanitary standards after heating processing at 100℃ for 30 min. Regardless of contaminations with feather, equipment, personnel, and appliance etc., the poultry blood products were conformed to TQF (Taiwan Quality Food) standards after heating processing.