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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (84) Last page : (89)
Article doi: http://dx.doi.org/10.18782/2320-7051.6189

Effect of Slaughter Operations on the Microbial Load of Broiler Duck Carcasses

Sharon A. J.1*, Sathu T.2,Vasudevan V. N.2, Binsy Mathew3, Athira P.4 and Ajith M. C.4
1*,4 MVSc. Scholar, 2Assistant Professors,
Department of Livestock Products Technology
3Assistant Professors, Department of Veterinary Public Health, College of Veterinary and Animal Sciences Mannuthy, Thrissur, Kerala- 680651
*Corresponding Author E-mail: drsharonabdul@gmail.com
Received: 24.01.2018  |  Revised: 28.02.2017   |  Accepted: 5.03.2017 


The study was undertaken to identify the microbial load of broiler duck in the commercial duck processing line with respect to faecal contamination. The surface swab samples of duck were collected at different processing steps, for the enumeration of Escherichia coli count and coliform count. Study was carried out for six batches and swab samples were collected before stunning, after scalding, after defeathering, after evisceration, after singeing and washing, after pre-chilling and draining, after chilling just before packing and two days after freezing. Significant (p<0.01) difference was noted for E. coli, and coliform among different steps in the duck processing line. The highest E. coli and coliform the highest and the lowest count was noted before stunning and after singeing and the values were 3.64, 0.4 and 3.52, 0.55 log10cfu/cm2 respectively. A significant (p<0.01) reduction in E. coli and coliform count was noted after scalding, after singeing and after freezing for two days at -20oC. Based on the significant (p<0.01) increase in the microbial load at different processing steps different control points for biological hazard were identified in the duck processing line viz., during defeathering, evisceration and immersion pre-chilling.

Key words: Duck processing, E. coli, coliform, Surface swab,

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sharon, A.J., Sathu, T., Vasudevan, V.N., Mathew, B., Athira, P. and Ajith, M.C., Effect of Slaughter Operations on the Microbial Load of Broiler Duck Carcasses, Int. J. Pure App. Biosci. 6(2): 84-89 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6189

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