Efecto del choque térmico sobre la prevalencia de Salmonella spp Y Campylobacter spp en pollo entero marinado, presa marinada y materia prima.

Abstract

Salmonella spp and Campylobacter spp., are major pathogens related to foodborne diseases caused by the consumption of meat products and derivatives. Rapid freezing is one of the strategies that has been implemented by the large food industries to preserve organoleptic characteristics, so freezing stops the metabolism of those pathogenic microorganisms. The aim of this study was to show from a microbiological analysis that low tunnel and IQF temperatures can decrease and control the microbial load of Salmonella spp and Campylobacter spp in the stages identified as PCC during storage, chilled and frozen. 58 samples of marinated whole chicken, marinated raw material and marinated prey were collected before and after the tunnel and IQF in the months of March, April, May. Samples of frozen whole chicken were analyzed during storage. The identification and characterization was carried out by the 3M molecular detection test, confirmation in selective, Gram staining, biochemical and serological tests. The count of Salmonella spp was performed by miniaturized NMP and the result expressed in log10. A variance analysis was performed using Rstudio software. The results showed that there are significant differences after tunnel freezing and IQF. In marinated whole chicken it was determined that at -14°C there was a greater reduction of Salmonella spp. However, the application of different temperatures for raw material and marinated prey did not present a significant effect in the reduction of this pathogen. Campylobacter spp was reduced by 11.1% in whole marinated chicken after the tunnel, 5% in raw material and 40% in marinated prey. The results of frozen whole chicken during storage at -18°C, reduced the presence of Salmonella spp and Campylobacter spp to undetectable levels, demonstrating that properly applied low temperatures, it is possible to control a biological hazard. Control strategies should include antimicrobial, probiotic and prebiotic agents to improve the gut microbiota of birds.