The impact of key processing stages and flock variables on the prevalence and levels of Campylobacter on broiler carcasses

Malgorzata Emanowicz,Joseph Meade,Declan Bolton,Olwen Golden,Montserrat Gutierrez,William Byrne,John Egan,Helen Lynch,Lisa O'Connor,Aidan Coffey,Brigid Lucey,Paul Whyte

doi:10.1016/j.fm.2020.103688

Abstract

This study examined the impact of key processing stages and flock variables on the prevalence of Campylobacter on broiler carcasses. Overall, the prevalence of Campylobacter was 62% in caeca, and 68%, 65% and 62% in neck skin samples collected after evisceration, final wash and carcass chilling, respectively. Campylobacter were found in 32% of caeca, and 52%, 40% and 32% of neck skin samples collected after evisceration, final wash and carcass chilling, respectively from first thin broiler batches. Final thin broiler batches were more frequently contaminated with prevalences of 83% found in caeca, 80% in neck skin samples collected after evisceration and 83% found in neck skin samples collected after both final wash and carcass chilling stages (p < 0.05). Thinning status had a significant effect on Campylobacter counts with significantly higher counts observed in samples from final thin batches (p < 0.05). Highest Campylobacter concentrations in neck skin samples were observed at the evisceration stage in both first and final thin samples, with counts ranging from 2.0 to 3.8 log10 CFU/g and 2.3 to 4.8 log10 CFU/g in first and final thin batches, respectively. All first thin samples had counts below the European Union (EU) Process Hygiene Criterion threshold level of 3 log10 CFU/g after chilling while 52% of final thin batches had counts above this limit.

Highlights

Campylobacter is the main cause of bacterial foodborne gastroenter itis in the European Union with over 246,000 cases reported in 2018 (EFSA and ECDC, 2019) and the cost associated with Campylobacter infections estimated at €2.4 billion a year (EFSA, 2011)
A total of 83.9% of confirmed cases of campylobacteriosis in the European Union (EU), for which species data was available, were attributed to C. jejuni and 10.3% of cases were attributed to C. coli (EFSA and ECDC, 2019)
It is estimated that 20–30% of human campylobacteriosis cases in the EU may be linked to handling, preparation and consumption of chicken meat, while the chicken reservoir as a whole may be a source of 50–80% of cases (EFSA, 2010a)

Summary

Introduction

Campylobacter is the main cause of bacterial foodborne gastroenter itis in the European Union with over 246,000 cases reported in 2018 (EFSA and ECDC, 2019) and the cost associated with Campylobacter infections estimated at €2.4 billion a year (EFSA, 2011). A total of 83.9% of confirmed cases of campylobacteriosis in the EU, for which species data was available, were attributed to C. jejuni and 10.3% of cases were attributed to C. coli (EFSA and ECDC, 2019). Poultry meat is the main source of Campylobacter infection for humans (Iovine, 2013) and other sources include contaminated water and raw milk (Hue et al, 2011). It is estimated that 20–30% of human campylobacteriosis cases in the EU may be linked to handling, preparation and consumption of chicken meat, while the chicken reservoir as a whole may be a source of 50–80% of cases (EFSA, 2010a). The risk of foodborne disease, frequently caused by Campylobacter, poses a significant challenge for the poultry industry (Sofos, 2008)

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