CONTAMINATION, SPOILAGE AND PRESERVATION OF POULTRY (CHICKEN)

CONTAMINATION, SPOILAGE AND PRESERVATION OF POULTRY (CHICKEN)

WHAT IS POULTRY ?

Poultry comes from the French word ‘Poule’ which itself is derived from the Latin word “pullus” which means small animal.

Poultry are domesticated birds kept by humans for eggs they produce, their meat, their feathers or sometimes as pets.

Usually they include – chicken, turkeys, ducks and geese.

CHICKEN FACT SHEET

Appearance - It is a medium size chunky bird with an upright stance and characterized by fleshy red combs and wattles on their head.

Nutrition facts – values per 100gms

1.Energy – 100kcal

2.Protein – 26gm

3.Fat – 0.5gm

4.Moisture – 72.2gm

5.Minerals – 1.3gm

6.Calcium – 25gm

7.Phosphorus – 245gm

8.Riboflavin – 0.14mg

9.Folic acid – 6.8ɱg 

CONTAMINATION

The sources of conatmination are very well described in this picture:

The sources of entry of micro organisms into the animal

PRINCIPLES OF CONTAMINATION

Factors which influence the invasion of tissues of the animal by the microorganisms

1.The load of microbes in the gut of the animal

2.The physiological condition of the animal immediately before slaughter (rigor mortis)

3.The method of killing and bleeding

4.The rate of cooling

Let us understand what is RIGOR MORTIS

Rigor mortis, commonly known as rigor, is the postmortem muscle stiffening of the body. It is created because the lack of oxygen to the cells results in lower levels of ATP in the body. ... It eventually passes and the muscles will become relaxed, first noted in the small muscles then proceeding to the larger ones.

Let us now understand the difference between HALAL MEAT AND CONVENTIONAL MEAT

1. HALAL MEAT:

—It is an Arabic word for permissible

—It involves killing through a cut to the juglar vein, carotid artery and windpipe

—All blood is drained from carcasses

—So there is reduced contamination and the meat remains fresh for a longer period of time.

2. CONVENTIONAL MEAT: 

—They are grown in fields and fed corn and grains(soy)

—There is use of antibiotics and hormones for enhancement of their flesh

THERE ARE VARIOUS CHICKEN BRANDS IN INDIA NAMELY

1.  GODREG BEING ON TOP

2. AL KABIR

3. VENKY'S 

4. ZORABIAN

BACTERIA'S INVOLVED IN SPOILAGE OF CHICKEN ARE:

1. SALMONELLA

2. CAMPHYLOBACTOR

3. E.COLI

4. PSEUDOMONAS

5. STAPHYLOCOCCUS

6. FLAVOBACTERIUM

7. CLOSTRIDIUM

PRESERVATION

ASEPSIS:

The absence of bacteria, viruses, and other microorganisms.

CHILLING

Preservation method in which raw or processed food is cooled to a temperature between zero degree and five degree Celsius (0°C-5°C). Chilling retards spoilage and prevents food poisoning by slowing the growth of microbes (present in all food) during storage.

FREEZING

Preservation method in which raw or processed food is cooled to a temperature between zero degree and minus five degree Celsius (0°C- -5°C).Freezing retards spoilage and prevents food poisoning by slowing the growth of microbes (present in all food) during storage.

HEAT TREATMENT

Heat treatment or thermal processing of food is used in order to kill or inactivate bacteria, increase the shelf-life, or create products with an attractive appearance.

PRESERVATIVE

Preservative, in foods, any of numerous chemical additives used to prevent or retard spoilage caused by chemical changes, e.g., oxidation or the growth of mold.Antibiotics such as the tetracycline are used to prevent the growth of harmful bacteria in poultry, fish, and canned foods.

IRRADIATION

Irradiation of food is a practice which eliminates bacteria that may lead to food poisoning. ... It also helps to preserve food and reduce food waste. During irradiation, food is exposed to electron beams, X-rays or gamma rays