Commercial Poultry Processing Plant Research Articles

Muscle fiber characteristics and expression level of Troponin T3, Toll-like receptor 2, and Toll-like receptor 4 genes in chicken meat with white striping.

The poultry industry faces an emerging muscular defect in chicken meat called white striping (WS). The biological processes associated with WS myopathy are immune system activation, angiogenesis, hypoxia, cell death, and striated muscle contraction. We examined the Troponin T3 (TNNT3), Toll-like receptor 2 (TLR2), and Toll-like receptor 4 (TLR4) genes based on their functions related to muscle contraction and the innate immune system. This study aimed to determine the muscle fiber characteristics (MFCs) and expression level of TNNT3, TLR2, and TLR4 genes in white striping chicken meat (WSCM). A total of 428 breast samples were randomly collected from a commercial poultry processing plant. The samples were classified into four levels: 0 (normal), 1 (moderate WS), 2 (severe WS), and 3 (extreme WS). Five samples per group were selected to evaluate MFCs, including total number of muscle fibers, muscle fiber diameter, cross-sectional area, endomysium thickness, and perimysium thickness. Five samples per group were selected for ribonucleic acid (RNA) isolation to evaluate the messenger RNA (mRNA) expression levels of TNNT3, TLR2, and TLR4 genes related to WS. Statistical analysis revealed that the total number of fibers, endomysium thickness, and perimysium thickness significantly differed between groups (p < 0.05). Muscle fiber diameter and cross-sectional area did not significantly differ (p > 0.05). The expression of the TNNT3 gene did not significantly differ among groups (p > 0.05). Toll-like receptor 2 and TLR4 mRNA expression significantly differed among groups (p < 0.05). These detailed MFCs will provide baseline information to observe WS in chicken meat. Toll-like receptor 2 and TLR4 genes may play a role in the occurrence of WS in chicken meat through non-specific immune reactions.

The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing.

Simple SummarySalmonella and Campylobacter are two of the most common foodborne pathogens isolated from poultry meat. Over the years, a number of advancements have been made in poultry processing to reduce the prevalence of these pathogens, such as the utilization of peracetic acid in various processing steps. However, despite these efforts, Salmonella and Campylobacter continue to persist in retail broiler meat products. In an effort to characterize the efficacy of existing peracetic acid antimicrobial interventions in the industry, we collected broiler meat samples from throughout the processing chain and from different commercial poultry processing plants. Our results suggest that antimicrobial spray cabinets demonstrate little efficacy in reducing the prevalence of these pathogens. However, the utilization of peracetic acid in carcass chilling tanks remains the most effective chemical intervention. An increase in prevalence during second processing and MDM production suggests that cross-contamination still plays a pivotal role in broiler meat contamination at the retail level.In poultry processing, Salmonella and Campylobacter contaminations are major food safety concerns. Peracetic acid (PAA) is an antimicrobial commonly used in commercial poultry processing to reduce pathogen prevalence so as to meet the USDA-FSIS performance standards. The objective of this study was to determine the prevalence of Salmonella and Campylobacter on broiler meat in various steps of commercial poultry processing in plants that use PAA. Post-pick, pre-chill, post-chill, and drumstick chicken samples were collected from three processing plants and mechanically deboned meat (MDM) was collected from two of the three plants. Each plant was sampled thrice, and 10 samples were collected from each processing step during each visit. Among the 420 samples, 79 were contaminated with Salmonella and 155 were contaminated with Campylobacter. Salmonella and Campylobacter contamination on the post-pick samples averaged 32.2%. Significant reductions in Salmonella and Campylobacter were observed in pre-chill to post-chill samples, where the prevalence was reduced from 34% and 64.4% to nondetectable limits and 1.1%, respectively (p < 0.001). Salmonella and Campylobacter remained undetectable on the drumstick samples in all three processing plants. However, the prevalence of Salmonella and Campylobacter on MDM was similar to the post-pick prevalence, which suggests substantial cross-contamination from post-chill to MDM.

Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid.

Simple SummaryThe presence of spoilage bacteria on broiler meat is known to cause deleterious effects, such as off odors and color, and contributes to a shorter shelf life. While spoilage microbes do not pose a major health concern, the presence of these bacteria results in economic loss that could be mitigated during processing. In order to evaluate the efficacy of antimicrobial interventions on spoilage microbes, we collected broiler meat samples from various stages of commercial poultry processing plants that use different applications and concentrations of peracetic acid. From these results, we conclude that the most effective intervention occurs during carcass chilling. However, the presence of aerobic bacteria and coliforms on broiler meat during second processing suggests cross contamination, which could affect the shelf life of retail chicken parts.In poultry processing, spoilage microbes are persistent microorganisms, which affect the quality of broiler meat. Peracetic acid (PAA) is the most common antimicrobial used by commercial processing plants, which can reduce the prevalence of these microbes. The goal of this study was to determine the concentrations of aerobic bacteria, coliforms, lactic acid bacteria, and Pseudomonas on broiler meat in processing plants that use peracetic acid in various concentrations as the primary antimicrobial. Samples were collected from three processing plants at five processing steps: post-pick (defeathering), pre-chill, post-chill, mechanically deboned meat (MDM), and drumsticks. Samples were rinsed in buffered peptone water for bacteria isolation. Over six log CFU/sample of aerobic plate counts (APC), lactic acid bacteria, and coliforms were detected on post-pick samples. All spoilage bacteria were reduced to nondetectable levels on post-chill samples (p < 0.001). However, the presence of all bacteria on mechanically deboned meat (MDM) samples indicated varying degrees of cross contamination from post-chill and MDM samples. These results suggest PAA effectively reduces spoilage microbes in chilling applications irrespective of differences in PAA concentrations. However, due to the levels of spoilage microbes detected in MDM, it may be worth investigating the potential interventions for this stage of processing.

Influence of Post Mortem Muscle Activity on Turkey Meat Quality.

Wing flapping and body movement can occur during the slaughter of poultry. Wing movement and flapping are driven primarily by the breast muscles (Pectoralis major and minor), and this muscle activity may have implications for meat quality. The objective of this study was to evaluate turkey post mortem activity during slaughter at a commercial poultry processing plant. Post mortem activity (during bleeding) was scored on 5,441 male turkeys, from six different genetic lines, using a 1–4 scale from none to severe wing flapping. Meat quality was measured on these birds in terms of pH (initial, ultimate, delta or change), color (L*, a*, b*), and physiochemical traits (drip loss, cooking loss, shear force). Linear mixed models were used to analyze the effect of activity (score 1–4), genetic line (A–F), and season (summer vs. autumn) on the nine meat quality traits. Post mortem activity influenced a*, drip loss, and shear force although the magnitude of the effects was small. There was an effect (P < 0.05) of genetic line on all the meat quality traits except for L*, cooking loss, and shear force. In general, larger, faster-growing lines had higher pH, but the relationship between the lines for the other traits is not as clear. Season affected all the meat quality traits, except for pHdelta, with meat having a higher pH, L*, b*, drip loss, cooking loss, and shear force in the summer. This study provides an exploratory assessment of post mortem activity in turkeys and identifies meat quality traits which are most affected while also accounting for the effects of genetic line and season. Although identified effect sizes are small, the cumulative effect on turkey meat quality may be more substantial.

Purification and Characterization of Keratinase from Bacillus licheniformis dcs1 for Poultry Waste Processing.

Feather wastes-byproduct of commercial poultry processing plant is produced in large amounts. Keratinolytic enzymes produced by feather degrading bacteria can easily degrade these waste products releasing pure keratin as a residue. The aim of present study was to isolate, and characterize feather degrading bacteria as well as assess the keratinolytic potential of purified enzyme. Three feather degrading bacteria (dps3, wps1 and dcs1) were isolated from feathers of domestic chickens. Preliminary characterization of isolated bacteria revealed these isolates belonging to genus Bacillus. 16S rRNA gene sequencing identified the isolates as B. subtilis dps3 (MW255302), B. cereus wps1 (MW255303) and B. licheniformis dcs1 (MW255304). Cell free supernatant of B. licheniformis dcs1 degraded feathers completely in 14 days indicating its keratinolytic ability. Purification of keratinase enzyme from B. licheniformis dcs1 was performed using column chromatography. SDS-PAGE indicated its molecular weight as 32 KDa. Kerotinolytice activity was maximum at optimum pH of 7 and 45℃ temperature. Enzyme showed the potential to degrade keratin material such as hairs and nails of humans. Findings of current study suggested that purified enzyme possess potential to upgrade nutritional quality of poultry waste containing keratin and might play as important biotechnological tool for keratin hydrolysis.

Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants

The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. To provide better meat quality control in the commercial poultry processing plants, we evaluated the quality of broiler breast meat samples, observing different colors, and assessed their freshness using a Torrymeter. Different colors were classified based on the mean ± standard deviation of lightness (L*) values in 1,499 broiler breast fillets: Dark (L* < 56), normal (56 ≤ L* ≤ 62), and pale (L* > 62). To characterize the differences between the pale and normal color groups, we evaluated additional fillets for meat quality traits. Changes in meat quality during storage were also evaluated. The L* and Torrymeter values (freshness values) allowed us to distinguish between the pale and normal meat samples. Normal and pale fillets showed a significant difference in pH, Torrymeter values, and water-holding capacity (P < 0.001). The L* values were significantly correlated with cook and drip loss (P < 0.01) and were higher (paler, +1.2 L* unit) at 72-h postmortem than at 4-h postmortem. Torrymeter values were correlated with cook loss (P < 0.05) and pH (P < 0.001), and significantly decreased with the increase in storage period (P < 0.001). These results suggest the applicability of the Torrymeter, a fast and non-destructive device, in distinguishing stale and fresh breast fillets. With its portability and simplicity, the Torrymeter is expected to be a valuable tool to estimate meat freshness. Especially, the use of Torrymeter for evaluating pale breast fillets may allow easy identification and separation of fillets according to their pale, soft, and exudative properties in commercial poultry processing lines.

The Effect of Acid Sanitizers on the Microbiome of Re-use Water

The poultry industry is a major consumer of fresh water; therefore, in order to reduce their environmental footprint and burden, companies are in the beginning stages of evaluating water for re-use. Re-use water is classified as water from the poultry plant that has been collected, sanitized, and used again during poultry processing. One of the most commonly used sanitizers in processing water is peracetic acid (PAA). Inorganic sanitizers, such as sodium bisulfate (SBS), have documented antimicrobial and sanitation effects on a variety of surfaces. In this study, SBS and PAA were compared for their ability to sanitize re-use water collected from a local poultry plant. Fresh, commercial poultry processing plant reuse water was collected at the end of a processing shift and used within one hour of the collection. Microcosms were used and live microorganisms were collected and evaluated for aerobic plate counts, total Enterobacteriaceae, and Salmonella load. The microcosms contained either SBS (1%, 2% or 3%) or 200 ppm PAA throughout the course of the study. Water samples were collected at 0, 15, 30, and 60 minutes post-sanitation. The water was evaluated for total Enterobacteriaceae and microbial load using traditional plating methods and the total DNA was extracted and sequenced using the 16S rDNA Illumina MiSeq v3 Platform targeting the V4 region of the prokaryote rDNA molecule. All sanitation methods resulted in nearly undetectable XLD and APC counts by 60 m (P < 0.05), with 1% and 2% SBS having a slight rebounding of APC counts by 60 m. The sequences were analyzed using the QIIME2.2018.08 pipeline. Changes in alpha diversity and beta diversity were indicated across time and by treatment group, which may reflect the cumulative effects of the sanitation treatment (killing, delayed killing, and the emergence of resistant populations). Based on the ANCOM results, SBS groups had less Pseudmonas and more Bacteriodes while PAA groups had greater Actiobacter (Q < 0.05). The results of this study indicate that SBS is as efficacious as PAA for decreasing bacterial loads in poultry reuse water, but it may favor different populations of bacteria in that water.

Aerobic plate count, Salmonella and Campylobacter loads of whole bird carcass rinses from pre-chillers with different water management strategies in a commercial poultry processing plant

Salmonella and Campylobacter are significant issues for poultry processors because of increasing regulatory standards as well as public health concerns. The goal of this study is to report the effects of two different pre-chiller systems that utilize different temperatures and water recirculation systems on whole bird carcass rinsates. Both pre-chiller tanks were contained within a single poultry processing facility and operated at different temperatures and water systems. The incidence of Campylobacter spp. and Salmonella spp., as well as the aerobic plate counts on whole bird carcass rinses are reported in this study from each pre-chiller system. The results from this study reveal that there are significant differences in how microbial populations and pathogens change over time in each pre-chiller system. Furthermore, we identify that these patterns are different per system. Such data are impactful as it indicates that measuring carcasses within a plant must consider both temperature and water recirculation as it may prevent comparability of different lines within a single processing facility.

Temperature-humidity Index (THI) Is Associated with Gestation Length in Thoroughbred Mares

The objective of this study was to determine the relationship between Salmonella levels (presence and numbers) in chicken spleens and in mechanically separated chicken (MSC) at a commercial processing plant. Composite spleen and MSC samples were collected from 18 flocks at a commercial poultry processing plant. A total of 180 samples of each type were collected and tested for Salmonella using the most probable number (MPN) and enrichment methods. Overall, Salmonella was detected in 15.6% and 27.8% of spleen and MSC samples, respectively. The mean log MPN was 0.95 and 0.85 for the spleen and MSC samples, respectively. There was a significant relationship between Salmonella presence in spleen and MSC samples. However, the log MPN numbers in MSC samples were not significantly related to those in spleen samples. Salmonella presence in composite spleen samples (an indication of systemic infection in chickens) may predict MSC contamination with this pathogen, at the flock level.

Microbiological Profile of Three Commercial Poultry Processing Plants in Colombia

Poultry meat production in Colombia has significant growth potential to fulfill national demands and to become an important global exporter. Entering export markets requires compliance with international food safety standards and the support of a rigorous national inspection system. To support the development of national standards, information about the microbiological profiles of poultry operations is needed, and no official microbiological baseline is currently available. A total of 480 chicken carcass rinses and 64 fecal samples were collected at different process sites from three commercial poultry processing establishments located in different regions of Colombia. Samples were analyzed to determine the prevalence of Salmonella and the levels of Escherichia coli in chicken rinse. Six steps were selected for sampling in the slaughter, evisceration, and chilling processes. The overall Salmonella prevalence after water immersion chilling at the three establishments was 12.5% (73 of 584 samples). E. coli levels were 1.2 to 2.2 log CFU/mL (mean, 1.65 log CFU/mL) after the chilling process. Significant differences (P < 0.05) were found for E. coli levels among the processing sites at the three establishments; however, there were no significant differences in the distribution of Salmonella-positive samples through the sites at each plant. These results can be used as reference data for microorganisms in chicken meat facilities in Colombia and will help the poultry industry and regulators in the design of new prevention programs and food safety management systems.

Effect of Four Chicken Carcass Transportation Methods at Selected Room Temperatures on the Bacterial Load of Staphylococcus aureus, Salmonella species, and Escherichia coli.

Pathogenic bacteria are responsible for a significant number of food poisonings in humans through infected poultries. The main objective of this study was to assess the effect of transportation of chicken carcasses at 18-24, 4-5, and 10-14 oC on the bacterial loads of Staphylococcus aureus, Salmonella species, and Escherichia coli. This study was conducted on 180 fresh chicken carcasses (1197.0&plusmn;19.88 g) randomly collected from a commercial poultry processing plant in southern Tehran, Iran, in a hot season in 2015. The sampling was performed at two stages, namely post-chilled washing and after 4 h of transportation. In the latter stage, the samples were selected from three vehicles with three types of temperatures. These vehicles included a pickup (18-24 oC), a refrigerated car (4-5 oC), and a refrigerated vehicle with switched off refrigerator (10-14 oC). According to the results, the whole body carcass samples transported at the pickup temperature had the highest mean total count (18.63&times;106&plusmn;2.82&times;106 cfu.ml-1) and was greater (P&lt;0.05) than the standard limit (5&times;106). On the other hand, the samples carried by the vehicle with switched off refrigerator had the lowest total count (0.65&plusmn;0.04&times;106 cfu.ml-1). Similar results were obtained for S. aureus; accordingly, it reached the maximum (333.0&plusmn;30.73 cfu.ml-1) at 18-24 oC, which was lower than the national standard limit even after 4 h of transportation. In addition, the cfu values for the total count and S. aureus sampled from the chicken carcasses were lower than the national standard level even after 4 h of carcass transportation, with the exception of Salmonella spp. at the three vehicle temperatures and E. coli at the pickup temperature. It was suggested that the transportation temperature of less than 10-14 oC could not affect the fresh chicken carcass to be contaminated with S. aureus and E. coli.

The relationship between Salmonella levels in chicken spleen and mechanically separated ground chicken

The objective of this study was to determine the relationship between Salmonella levels (presence and numbers) in chicken spleens and in mechanically separated chicken (MSC) at a commercial processing plant. Composite spleen and MSC samples were collected from 18 flocks at a commercial poultry processing plant. A total of 180 samples of each type were collected and tested for Salmonella using the most probable number (MPN) and enrichment methods. Overall, Salmonella was detected in 15.6% and 27.8% of spleen and MSC samples, respectively. The mean log MPN was 0.95 and 0.85 for the spleen and MSC samples, respectively. There was a significant relationship between Salmonella presence in spleen and MSC samples. However, the log MPN numbers in MSC samples were not significantly related to those in spleen samples. Salmonella presence in composite spleen samples (an indication of systemic infection in chickens) may predict MSC contamination with this pathogen, at the flock level.

Agreement of 3 carcass rinse sampling methods (split carcass, repeat rinse, and adjacent pair) on the detection of Salmonella contamination in broiler carcasses

Whole carcass rinse is the most common method used to determine Salmonella prevalence in broiler carcasses. However, there is a need to determine the carcass rinse sampling method that best measures the Salmonella status of a broiler carcass as it proceeds through processing, thus allowing the assessment of efficacy of interventions to meet Food Safety Inspection Services (FSIS) performance standards.In this study, 3 paired carcass rinse sampling methods, namely split-carcass method (rinses of 2 halves of one carcass), repeat rinse method (rinse and rerinse of same carcass), and adjacent pair method (rinses of 2 adjacent carcasses), were evaluated during actual operations in commercial poultry processing plants in the southeastern United States. The purpose of the work was to determine which method resulted in greatest agreement of Salmonella status on paired broiler carcass rinses.The adjacent pair method showed moderate agreement consistently in 3 trials of 150 pairs per trial with kappa values of 0.46, 0.55, and 0.46. The repeat rinse method showed substantial kappa agreement (0.64) in one trial and moderate kappa agreement (0.47, 0.41) in 2 other trials. In one trial, the repeat rinse method showed a significant difference in prevalence rates between repeated rinses. Even though the split carcass method showed moderate kappa agreement (0.58, 0.45) in 150 carcasses in each of 2 trials, the disadvantages of the split carcass method were that it was more labor and time intensive and the product was damaged, when compared to the other 2 methods. Overall, although prevalence estimates were fairly consistent between pairs by each method, agreement between Salmonella status of the paired samples was less than desired, mostly moderate. This lack of agreement should be considered in the design of studies assessing the efficacy of interventions for the control of Salmonella in broilers to meet FSIS performance standards.

The characterization of Salmonella enterica serotypes isolated from the scalder tank water of a commercial poultry processing plant: Recovery of a multidrug-resistant Heidelberg strain

The recent multistate outbreak of a multidrug-resistant (MDR) Salmonella Heidelberg strain from commercial poultry production highlights the need to better understand the reservoirs of these zoonotic pathogens within the commercial poultry production and processing environment. As part of a larger study looking at temporal changes in microbial communities within the major water tanks within a commercial processing facility, this paper identifies and characterizes Salmonella enterica isolated from the water in a final scalder tank at 3 times during a typical processing day: prior to the birds entering the tank (start), halfway through the processing day (mid), and after the final birds were scalded (end). Over 3 consecutive processing days, no Salmonella were recovered from start-of-day water samples, while a total of 56 Salmonella isolates were recovered from the mid-day and end-of-day scalder water samples. Traditional and newer PCR-based serotyping methods eventually identified these isolates as either group C3 S. Kentucky (n = 45) and group B S. Heidelberg (n = 11). While none of the S. Kentucky isolates possessed any resistances to the antimicrobials tested, all S. Heidelberg isolates were found to be multidrug resistant to 5 specific antimicrobials representing 3 antimicrobial classes. Due to the potential public health impact of S. Heidelberg and the recent nationwide poultry-associated outbreak of multidrug-resistant S. Heidelberg, future studies should focus on understanding the transmission and environmental growth dynamics of this serotype within the commercial poultry processing plant environment.

Physiological responses to low atmospheric pressure stunning and the implications for welfare

In low atmospheric pressure stunning (LAPS), poultry are rendered unconscious before slaughter by gradually reducing oxygen tension in the atmosphere to achieve a progressive anoxia. The effects of LAPS are not instantaneous, so there are legitimate welfare concerns around the experience of birds before loss of consciousness. Using self-contained telemetry logging units, high-quality continuous electroencephalogram (EEG) and electrocardiogram (EKG) recordings were obtained from 28 broiler chickens during exposure to LAPS in a commercial poultry processing plant. Application of LAPS was associated with changes in the EEG pattern in the form of increases in total power, decreases in mean frequency, and in particular, increases in slow-wave (delta) activity, indicating a gradual loss of consciousness. Increased delta wave activity was seen within 10 s of LAPS onset and consistently thereafter, peaking at 30 s into LAPS at which point the EEG signal shared characteristics with that of birds in a surgical plane of anesthesia. During LAPS, heart rate consistently decreased, with more pronounced bradycardia and arrhythmia observed after 30 s. No heart rate increases were observed in the period when the birds were potentially conscious. After an initial quiescent period, brief body movements (presumed to be ataxia/loss of posture) were seen on average at 39 s into the LAPS process. Later (after 120 s on average), artifacts related to clonic (wing flapping) and tonic (muscle spasms) convulsions were observed in the EKG recordings. Based on EEG analysis and body movement responses, a conservative estimate of time to loss of consciousness is approximately 40 s. The lack of behavioral responses indicating aversion or escape and absence of heart rate elevation in the conscious period strongly suggest that birds do not find LAPS induction distressing. Collectively, the results suggest that LAPS is a humane approach that has the potential to improve the welfare of poultry at slaughter by gradually inducing unconsciousness without distress, eliminating live shackling and ensuring every bird is adequately stunned before exansguination.

Prevalence of Arcobacter species on chicken carcasses during processing in Iran

The objective of this study was to determine the prevalence of Arcobacter spp. on chicken carcasses at different stages of broiler processing in a major commercial poultry processing plant in central Iran. Overall, 80 chicken carcasses were sampled from 5 sites along the processing line during a total of 10 visits. When the culture method was used, 185 of 400 (46.3%) carcasses were positive for Arcobacter. Arcobacter butzleri was more frequently isolated (82.7%) than Arcobacter cryaerophilus (12.4%) and Arcobacter skirrowii (4.9%). The frequency of Arcobacter spp. on carcasses was 36.3% before defeathering, 41.3% after defeathering, 48.8% after evisceration, 67.5% at 20 min postchilling, and 37.5% at 24 h postchilling. The frequency of Arcobacter spp.-positive carcasses was reduced in completely chilled chickens, but not during the slaughtering process. The PCR assay identified 57 Arcobacter-contaminated carcass samples that were negative when using the culture method. When the PCR method was used, the frequently of Arcobacter spp. on carcasses was 43.8% before defeathering, 45.0% after defeathering, 55.0% after evisceration, 88.8% at 20 min postchilling, and 85.7% at 24 h postchilling. Therefore, there was a high prevalence of Arcobacter spp., especially A. butzleri, in poultry carcasses. To our knowledge, the present study is the first report in which Arcobacter spp. were isolated from chicken carcasses in Iran.

Line-scan hyperspectral imaging system for real-time inspection of poultry carcasses with fecal material and ingesta

In poultry processing plants, fecal material and ingesta are the primary source of carcass contamination with microbial pathogens. The current practice of the poultry inspection in the United States is primarily human visual observations. Since the visual inspection is becoming more challenging in poultry processing plants adopting high-speed lines, a rapid sorting system could significantly improve the detection and monitoring of carcasses with surface fecal material and ingesta. As a result, we developed a prototype line-scan hyperspectral imaging system configured as a real-time multispectral imaging subsystem for online detection of surface fecal material and ingesta. Specifically, we integrated a commercially available off-the-shelf hyperspectral image camera into the system with two line lights and a custom software program for real-time multispectral imaging. The bottleneck of the imaging system was the data acquisition. For that reason, a multithreaded software architecture was designed and implemented not only to meet the application requirements such as speed and detection accuracy, but also to be customizable to different imaging applications such as systemic disease detection in the future. The image acquisition and processing speed tests confirmed the system could operate to scan poultry carcasses in commercial poultry processing plants. The fecal detection algorithm was based on the previous research using different hyperspectral imaging systems. A new carcass detection and image formation algorithm was developed to allow existing image processing and detection algorithms reusable without any modifications. Sixteen chicken carcasses and four different types of fecal and ingesta samples were used in a study to test the imaging system at two different speeds (140 birds per minute and 180 birds per minute) in a pilot-scale poultry processing facility. The study found that the system could grab and process three waveband images of carcasses moving up to 180 birds per minute (a line-scan rate 286 Hz) and detect fecal material and ingesta on their surfaces. The detection accuracy of the system varied between 89% and 98% with minimum false positive errors (less than 1%), depending on tested detection algorithms. Therefore, these findings provide the basis of not only a commercially viable imaging platform for fecal detection but also a single poultry inspection system for multiple tasks such as systemic disease detection and quality sorting.

Molecular tracking, through processing, of Campylobacter strains colonizing broiler flocks.

Many of the poultry flocks produced in the United Kingdom are colonized with Campylobacter, and the intensive nature of poultry processing usually results in contaminated carcasses. In this study, a previously reported molecular oligonucleotide probe method was used to track a specific flock-colonizing strain(s) on broiler carcasses during processing in two United Kingdom commercial poultry processing plants. Five Campylobacter-positive flocks were sampled at four points along the processing line, postbleed, postpluck, prechill, and postchill, and two Campylobacter-negative flocks processed immediately after positive flocks were sampled prechill. flaA was sequenced from Campylobacter strains isolated from these flocks, and strain-specific probes were synthesized. Skin and cecal samples were plated onto selective agar to give individual colonies, which were transferred onto membranes. These were then hybridized with the strain- and genus-specific probes. For all the 5 positive flocks, there was a significant reduction in campylobacters postbleed compared to postpluck but no subsequent fall on sampling pre- and postchill, and the strain(s) predominating on the carcasses throughout processing came from the flock being processed. This indicates that strains from the abattoir environment were not a significant cause of carcass contamination in flocks with well-established campylobacter colonization. However, negative flocks that were preceded by positive flocks were contaminated by strains that did not generally originate from the predominating strains recovered from the ceca of the previous positive flocks. This suggests that the abattoir environment has a significant role in the contamination of carcasses from negative but not fully colonized flocks.

Prevalence and antimicrobial resistance of Campylobacter species isolated from chicken carcasses during processing in Iran

The objective of this study was to determine the prevalence and antimicrobial resistance of Campylobacter spp. isolated from chicken carcasses during different stages of broiler processing in a major commercial poultry processing plant in southwestern Iran. Overall, 84 chicken carcasses were sampled from 4 sites along the processing line during a total of 7 visits. In addition, 14 water samples from the chiller tank were taken. Using the cultural method, 186 of 336 (55.4%) carcasses were positive for Campylobacter. Campylobacter jejuni was more frequently isolated (89.4%) than Campylobacter coli (10.6%). The frequency of Campylobacter spp. on carcasses was 54.8% after defeathering, 51.2% after evisceration, 69.0% 20 min after the chilling period started, and 46.4% 24 h after the chilling period completed. Campylobacter was positive in 85.7% of the samples taken from the chilling water. The frequency of Campylobacter spp.-positive carcasses was reduced in complete chilled chickens but not during the slaughtering process. Susceptibilities of Campylobacter isolates were determined for 10 antimicrobial drugs using the disk diffusion method. Of the 198 Campylobacter isolates tested, 92.9% were resistant to one or more antimicrobial agents. Resistance to tetracycline was the most common finding (78.3%), followed by resistance to ciprofloxacin (62.1%), nalidixic acid (58.6%), and enrofloxacin (44.4%).

PCR detection of Campylobacter sp. from turkey carcasses during processing plant in Iran

Turkey carcasses were sampled in one commercial poultry processing plant of Isfahan (Iran) to evaluate the contamination of carcasses to Campylobacter spp. along the processing plant by PCR method. A total of 348 samples were collected during six plants visit from May to December 2007. Campylobacter spp. were isolated from 62.1% (216 out of 348) of the samples. Out of 216 Campylobacter isolates, 175 (81.0%) were identified as Campylobacter jejuni and 41 (19.0%) as Campylobacter coli. The occurrences of Campylobacter spp. contamination after defeathering, evisceration and chilling were 75.9%, 77.6% and 32.8% respectively. The results indicate that the fecal recontamination of the avian skin occurred during defeathering and evisceration. However chilling process decreases Campylobacter spp. contamination of the turkey skin significantly.