Abstract
Poultry processing systems are a complex network of equipment and automation systems that require a proactive approach to monitoring in order to protect the food supply. Process oversight requires the use of multi-hurdle intervention systems to ensure that any undesirable microorganisms are reduced or eliminated by the time the carcasses are processed into final products. In the present study, whole bird carcass rinses (WBCR) collected at the post-scalder and post-picker locations from three different poultry processing facilities (Plant A: mid-weight broiler processing, B: large-weight broiler processing, C: young broiler (Cornish) processing) were subjected to next generation sequencing (NGS) and microbial quantification using direct plating methods to assess the microbial populations present during these stages of the poultry process. The quantification of aerobic plate counts (APC) and Enterobacteriaceae (EB) demonstrated that reductions for these microbial classes were not consistent between the two sampling locations for all facilities, but did not provide a clear picture of what microorganism(s) may be affecting those shifts. With the utilization of NGS, a more complete characterization of the microbial communities present including microorganisms that would not have been identified with the employed direct plating methodologies were identified. Although the foodborne pathogens typically associated with raw poultry, Salmonella and Campylobacter, were not identified, sequence analysis performed by Quantitative Insights of Microbiology Ecology (QIIME) indicated shifts of Erwinia, Serratia, and Arcobacter, which are microorganisms closely related to Salmonella and Campylobacter. Additionally, the presence of Chryseobacterium and Pseudomonas at both sampling locations and at all three facilities provides evidence that these microorganisms could potentially be utilized to assess the performance of multi-hurdle intervention systems.
Highlights
MATERIALS AND METHODSThe complexity of commercial processing of poultry requires an efficient and extensive network of equipment, automation; and oversight to maintain quality and food safety standards (Chao et al, 2014; Handley et al, 2015; Zweifel et al, 2015)
This study is a unique approach to the application of microbiome analysis of the earliest, and microbial diverse stages within a commercial poultry processing system
Salmonella and Campylobacter Operational Taxonomic Units (OTUs) were not identified, the identification of closely related genera including Erwinia, Serratia, and Arcobacter could indicate that these stages could be further evaluated for possible improvements in terms of reducing Enterobacteriaceae microorganisms, which could help to reduce incidence of these microorganisms in later stages of the processing systems
Summary
MATERIALS AND METHODSThe complexity of commercial processing of poultry requires an efficient and extensive network of equipment, automation; and oversight to maintain quality and food safety standards (Chao et al, 2014; Handley et al, 2015; Zweifel et al, 2015). Analysis of the microbiome profiles of the poultry carcasses sampled at the latter stages of the process have provided information about the efficacy of multi-hurdle interventions, as well as identified both indicator and pathogenic microorganisms impacting food safety and quality (Handley et al, 2018). With this knowledge, it would suffice that the earlier stages of the process, including scalding and feather removal could benefit from microbiome analysis utilizing NGS technologies. If the microbial communities from these processing stages at different plants are better understood, there could be a possibility to tailor the employment of different antimicrobials based on microbial communities present at the facility level
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