Effect of Hydrogen Peroxide in the Scald Tank on the Microbial Count of Pork Skin

Abstract

The objective of this study was to investigate the effect of hydrogen peroxide (H2O2) (50% v/v) on pork skin microbial populations. Forty-eight crossbred hogs were analyzed after dehairing and 30 during chilling. Three different concentrations of hydrogen peroxide were added to the scalding water (0.01, 0.05 and 0.1% of the total capacity of the scald tank). In treatment I no addition of H2O2 was applied while, in treatment II, H2O2 was added at 0 min and, in treatment III, it was added at 0, 30 and 60 min. Both treatments II and III significantly reduced pork skin proliferation of thermophilic bacteria after 30 min of continuous scalding (P ≤ 0.05). Treatment III decreased the Enterobacteriaceae count after 90 min of scalding (P ≤ 0.05). During chilling, Enterobacteriaceae and thermophilic bacteria were not detected on pork skin, and hydrogen peroxide lowered values of mesophilic and psychrophilic bacteria (P ≤ 0.05). This study showed that the addition of hydrogen peroxide to the scalding water decreased the microbial contamination of pork skin.

Keywords

• Porcin
• Abattage d’animaux
• Peroxyde d’hydrogène
• Contamination biologique
• Hygiène de la viande
• Brésil