Physical, organoleptic and bacteriological properties o f processed poultry carcasses treated by an "iodophor”

Abstract

It was analyzed physical, organoleptic and bacteriological properties of processed broiler carcasses (cooled and frozen) in which it was used an iodophor at 1:1,250 dilution in the pre-cooling phase. At the same time it was determined the number of bacteria in the carcasses (total number of aerobics, coliforms and enterococcus) from the daughter to the 25th day of storage in the cooling room for periodical analysis from 5 to 5 days. The results permit to summarize the following conclusions: a) there is no depreciation of the physical and organoleptic characteristics of the treated carcasses; b) the iodophor there was no detected in the external area of the treated carcasses: c) the bacterial number of the treated carcasses it was lower than the control; d) there was no higher level of enterococcus than coliforms in the treated and control carcasses.