Abstract:
The trials were conducted in
a slaughtering unit from Iaşi, where 192
samples from poultry carcasses were
gathered and analysed microbiologically.
Carcasses were washed in order to obtain
test samples. The main sources of
salmonellosis were poultry and poultry
products. Salmonella is one of the most
important worldwide causes of foodborne
diseases. In order to reduce the
contamination, we have treated
experimentally the washing water with
lactic acid sol. 1%. Thus, we stopped the
evolution of the microorganisms susceptible
to environmental pH changes. This pH
change reduced the microbial load,
especially of Salmonella spp,. from the
surface of the carcass. The pH of the carcass
washing water was 6.75; after the addition
of lactic acid, it reached 2.34 and the
temperature of washing water was 150C.
The contamination of fresh carcasses with
Salmonella spp had an incidence of 14.06%.
After the treatment of washing water, it
decreased until 4.6%. In case of 40C chilled
carcasses, the incidence of Salmonella
species in the presence of untreated
carcasses was of 4.6%, being reduced to
1.5% after treatment.
