Changes of Spoilage Bacteria on the Surface of Broiler Carcasses during the Efficient Slaughtering Process of Yellow Feather Chicken

To analyze the changes of spoilage bacteria on the carcasses of broiler during the slaughtering of yellow feather broiler, the diversity of spoilage bacteria in the processing environment and on the carcass surface during the efficient slaughter of yellow feather broiler was determined by the plate pouring method and Illumina MiSeq high-throughput sequencing. The results showed that the main contamination procedure for the growth of bacteria of yellow feather broilers was eviscerating, pre-cooling and grading procedure, and the grading scale, in which the grading scale, workers' gloves from grading workshop, pre-cooling tank and workers' gloves from eviscerating manual gloves were contamination sources in the three processes aforementioned, moreover, grading scale and workers' gloves in the decomposition workshop were the main source of contaminated flora of yellow feather broilers carcasses. And the growth rate of total viable counts (TVC) and pseudomonas on the surface of yellow feather broilers carcasses was as high as 24.13% and 41.27%, respectively, and the TVC of yellow feather broilers increased to 4.63 Log(CFU/g) after grading scale and grading workshop worker's hands (P<0.05). Streptococcus, Escherichia and Aeromonas were the main dominant bacteria in yellow feather broilers carcasses after plucking (DM), evisceration (JH) and disinfection (CH). The abundance of aeromonas increased substantially in yellow feather broilers after pre-cooling, followed by streptococcus. After the grading scale, Acinetobacter was the dominant bacterium in the yellow feather broilers carcasses, followed by macrococcus. As the abundance of aeromonas and streptococcus decreased significantly on the carcasses of yellow feather broilers treated with slightly acidic electrolyzed water (SAEW), it indicated that the disinfecting effect of SAEW was obvious. The results of the present investigation could provide data support and theoretical reference for environmental control, product quality maintenance and shelf-life extension in yellow feather broilers slaughterhouse by analyzing the microbial distribution during the slaughter of yellow feather broilers.