Poultry blood from slaughterhouses: development of a biopreservation system to improve microbiological quality prior to transforming blood into by-products

Abstract

1. The aim of this study was to investigate the use of indigenous lactic acid bacteria (LAB) with specific additives as a Biopreservation System (BS) for poultry blood during its storage in slaughterhouses.

2. The BS consisted of two LAB (Enterococcus faecalis DSPV 008SA or Lactobacillus salivarius DSPV 032SA) with 4 additives (lactose 2 g/l, yeast extract 0.4 g/l, ammonium citrate 0.4 g/l and NaCl 1 g/l). After 24 h storage at 30ºC, lower counts of enterobacteria, coliforms, Pseudomonas spp. and Staphylococcus aureus were evident in blood treated with the BS than in untreated blood.

3. The ability of LAB to prevent haemolysis was evident. A decrease in pH was associated with control of spoilage microorganisms but it needed to be regulated to prevent coagulation of proteins.

4. On the basis of these results it is recommended to supplement blood with a BS to avoid undesirable changes during blood storage before processing.

ACKNOWLEDGEMENTS

We would like to thank Prof Luciana Cignetti (Responsible of English, Faculty of Veterinary Science, Litoral National University).

DISCLOSURE STATEMENT

No potential conflict of interest was reported by the authors.

Additional information

Funding

This study was part of the CAI+D Project financed by Universidad Nacional del Litoral, Santa Fe, Argentina. Laureano S. Frizzo, Lorena P. Soto, María V. Zbrun, and Marcelo L. Signorini are Research Career Members of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, Argentina). Jesica E. Blajman, Ayelén Berisvil, Analía Romero-Scharpen, Eugenia Rossler and Diego M. Astesana are doctoral fellows from CONICET.