Journal
FOOD RESEARCH INTERNATIONAL
Volume 91, Issue -, Pages 133-139Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2016.11.030
Keywords
Microbial inactivation; Sanitation; Meat industry; Ultrasound; Detergent
Categories
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
- Fundacao de Amparo Pesquisa do Estado do Rio Grande do Sul (FAPERGS)
Ask authors/readers for more resources
The combination of ultrasound (US) with chlorinated water (QV) and neutral detergent (ND) for simultaneous cleaning and sanitation of knives used during cattle slaughter was evaluated as a novel non thermal treatment. The US mode of operation, detergent concentration and time of treatment were studied and the results were compared with the conventional sanitation method used in meat industries. The conventional sanitation method promoted a decrease (p < 0.05) in the counts of mesophiles, Enterobacteriaceae, molds and yeasts, and a similar behavior was observed for US + CW (2.05 +/- 0.08 mg/l of chlorine, and mode operation normal and sweep for 10 min) and US + CW + ND (5 ml/l and mode operation sweep for 5 min) methods. Nevertheless, when detergent concentration and sonication time were increased (20 ml/l, 15 min) a strong decrease (p < 0.05) in the counts of mesophiles, Enterobacteriaceae, Staphylococcus aureus, molds and yeasts. Knife blades presented appropriate hygienic-sanitary properties in such conditions based on the Clean-Trace Surface Protein Plug (TM) test swab, which were better than the results obtained from conventional method. Kinetic modeling of knife sanitation was performed according to the transfer of organic matter, nitrogen and phosphorus during the process indicated highest migration rate of residues for US + CW + ND method, reaching 1.61 mg/l.min. The hardness of knives' surface (Rockwell) was not changed by sonication using US + CW + ND method. These results indicate that both knife cleaning and sanitation processes could be performed in a unique step without the use of heat (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available