OCCURRENCE OF Clostridium perfringens IN BROILER PROCESSING AND FURTHER PROCESSING OPERATIONS

Abstract

SUMMARY —Three broiler processing plants were surveyed to determine the occurrence of Clostridium perfringens in processing areas, and in further processed products. Direct plating on SPS agar and enrichment techniques were used. Samples were taken from nine points in the processing areas of two plants. The following products were examined from the further processing operations of three plants: uncooked broiler parts, cooked products, batter, flour with and without spice mixture and spice. A limited number of rolls (4) and diced meat (5) were also sampled. Results from all plants were similar. C. perfringens was isolated from the following sources in the processing area: feet, feathers, caecum, vent area, scald tank water, chill tank water, breast surface after the chill tank and neck skin from the end of the evisceration line. Though C. perfringens was found frequently on live birds coming into the plant, it was isolated in relatively small numbers from all but the feet, feathers, and caecum. With few exceptions, C. perfringens was isolated from the further processing area by enrichment techniques only. This organism was most frequently isolated from samples of flour and batter. Only 2.6% of 118 samples of cooked product were positive.