Contamination Of Broiler Carcasses Research Articles

Campylobacter spp. and Escherichia coli contamination of broiler carcasses across the slaughter line in Danish slaughterhouses

This study presents levels of Campylobacter spp. and Escherichia coli on broiler carcasses across the slaughter line in three fully automated Danish slaughterhouses with the aim to investigate differences in slaughter hygiene between the lines, correlation between concentrations of E.coli and Campylobacter, and finally, the relationship between Campylobacter counts in caeca and on chilled meat. In total, 15 commercial, indoor flocks were examined and from each flock 24 caecal samples and 24 carcass samples were collected from each of the control points after plucking (AP), after evisceration (AE) and after chilling (AC). Results showed distinct differences between slaughterhouses. For slaughterhouse I the contamination level was high AP and decreased AE while for slaughterhouse II the contamination level was low AP and increased AE. For slaughterhouse III the contamination level varied insignificantly across the processes. Results also showed differences in contamination levels of E. coli and Campylobacter between slaughterhouses. Mean counts of the two organisms increased or decreased concurrently from after plucking to after evisceration within slaughterhouses; however, after chilling counts of E. coli were reduced to a larger extent than counts of Campylobacter. This suggests that for processing of Campylobacter positive broilers E. coli may be used as an indicator of faecal contamination during the processing steps up to the point of chilling but not as an indicator of Campylobacter contamination of chilled broiler meat. A correlation was found, though, between the mean number of Campylobacter in caeca and the mean number of Campylobacter on broiler meat after chilling which means that the level in the gut at slaughter significantly impacts the level on the chilled meat. In conclusion, our data confirm that less faecal contamination throughout processing, and/or less Campylobacter in the gut at the point of slaughter will lead to less Campylobacter contamination on the meat and thereby improve food safety. Exchange of information between slaughterhouses on best hygiene practices and compliance with these is an option to reduce numbers of Campylobacter in broiler meat.

Salmonella spp. Isolated by Miniaturized Most Probable Number and Conventional Microbiology in Poultry Slaughterhouses

Background: Salmonella spp. are frequently isolated from fowls, and their detection in poultry products varies according to the breeding system and the slaughtering process, bringing risks to the consumer and compromising the marketability. The control of Salmonella in poultry slaughterhouses is based on the detection of bacteria, but the quantification of the agent would be important in assessing risk, as well as in obtaining data to determine the capacity of each step of the process to decrease or increase bacterial contamination. The aims of this study were to propose a method for the quantification of Salmonella in poultry slaughterhouses, frequency of isolation and serovars identified.Materials, Methods & Results: Twenty-one broiler flocks from seven federally inspected slaughterhouses in southern Brazil, totaling 1,071 samples, were assessed by miniaturized most probable number (mMPN) and conventional microbiology. The samples were collected in triplicate at 17 points, which included cloacae, transportation cages before and after sanitization, water (scald tank, supply, pre-chiller and chiller), and carcasses (before and after scalding, defeathering, rinsing, evisceration, final rinsing, chilling at 4ºC, and freezing at -12°C for 24 h, 30 and 60 days). Typical Salmonella colonies were submitted to TSI, LIA, SIM, urea, and polyvalent anti-O antiserum tests, and to final identification by Microarray by Check&Trace. Nine of the 1,071 (0.83%) samples analyzed by mMPN and by conventional microbiology were positive for Salmonella and the following serovars were identified: Anatum, Brandenburg, Agona, Tennessee, Bredeney, Schwarzengrund and Infantis.Discussion: This positive rate was lower than that described by other authors, whose rates ranged from 3% and 39% for the isolation of Salmonella spp. from different sources, such as slaughterhouses and retail sales in samples collected in Brazil. The low frequency of isolation of Salmonella in this study can be attributed to the efficiency of control systems used from the field to the slaughterhouse, such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), which are HACCP requirements. Also, when slaughtering technology actions are properly managed, such as water replacement and temperatures lower than 4ºC in the chiller, the initial contamination by Salmonella spp. can be reduced, with a decline in contamination from 70% to 20%, and with a reduction in the contamination of broiler carcasses after chilling from 15.8% to 3.3%. On the other hand the contamination of carcasses by Salmonella before pre-chilling and in post-chilling might be due to the automated system, inadequate temperatures during chilling, and inappropriate water chlorination in the assessed meat-packing plant. Of the 17 points evaluated, seven were positive for Salmonella, especially the cages after sanitization and frozen carcasses. The contamination by Salmonella spp. in transportation cages after sanitization indicates inefficiency of the automated system as well as possible bacterial resistance to the sanitizers used in SSOP while the isolation in carcasses frozen for 24 h and 60 days demonstrates the thermal resistance of the bacterium to a conservation method widely used in the food industry. In this work, just one of the nine positive samples for Salmonella was identified by conventional methods (CM) and mMPN. The discrepancy between methods can be explained by the heterogeneous distribution of Salmonella and other bacteria in naturally contaminated samples. Samples that were positive in the qualitative test but negative in the mMPN protocol could have had a number of Salmonella below the detection amount.

Campylobacter jejuni contamination of broiler carcasses: Population dynamics and genetic profiles at slaughterhouse level

Six slaughter batches deriving from six typical industrial broiler flocks were examined for the presence, quantity and genetic characteristics of contaminating Campylobacter jejuni (C. jejuni) during various stages of slaughtering and carcass processing. To assess the contamination dynamics of the carcasses, the analyses were always conducted on neck-skin samples from the same pre-selected and carefully marked carcasses in each batch. The skin samples were taken sequentially at three successive slaughter-line locations in the evisceration room, after three-day refrigeration and after three-day freezing procedure. Caecal samples from the same animals were also tested, as well as samples from the slaughterhouse environment before and after slaughtering. The samples were analysed by the ISO10272 isolation method; campylobacters from neck-skin samples were also quantified. Isolates were species-identified and genotyped by pulsed-field gel electrophoresis (PFGE). On average, the highest C. jejuni skin contamination was detected at the first sampling point (post-plucking), suggesting that the majority of Campylobacter contamination actually occurs before the entrance to the eviscerating room, probably during the preceding plucking stage. In two out of five positive batches, an additional increase in contamination was recorded after the evisceration step. An evident trend of increasing contamination level was detected when successive batches were compared at each of two initial sampling sites in the evisceration room, indicating an accumulation of contaminating C. jejuni at some point before the evisceration room. Three-day refrigeration and three-day freezing caused a 4.5- and 142-fold drop in mean C. jejuni CFU counts, respectively. All pre-slaughtering samples from the slaughterhouse environment were negative and all post-slaughtering samples, except water from the scalding tank, were positive. Pulsotypes were limited: altogether five different types were detected, typically one type per batch. The PFGE results from the slaughterhouse environment isolates indicate that cross-contamination is possible (multiple pulsotypes detected in e.g. eviscerating machine). Nevertheless, this was not confirmed in carcasses: analyses of neck-skin isolates suggest that carcasses are contaminated by their own caecal/farm/flock pulsotype.

Poultry flocks as a source of Campylobacter contamination of broiler carcasses.

Campylobacter infection is the leading foodborne bacterial gastroenteritis worldwide and the bacteria are frequently isolated from the intestines of chickens. The broiler meat contamination with C. jejuni or C. coli may occur during slaughter processing. The aim of the study was to investigate the prevalence of Campylobacter in poultry flocks and the corresponding broiler carcasses in 15 districts (voivodeships) all over Poland. A total of 128 samples from broiler flocks and the corresponding carcasses were collected between February 2011 and April 2013. The Campylobacter isolation and species identification were performed according to ISO 10272-1 standard and with PCR. It was found that 112 flock (96.5%) were contaminated with campylobacters, either C. jejuni (77 samples; 68.7%) or C. coli (35 flocks; 31.3%). Analysis of the corresponding chicken carcasses tested after chilling revealed that 77 out of 128 (60.2%) samples were positive for Campylobacter, either C. jejuni (58; 75.3%) or C. coli (19; 24.7%). Most of the carcasses were contaminated with the same Campylobacter species as identified in the corresponding flock before slaughter. As tested by PCR, out of the 77 crops with C. jejuni 58 were positive for the same bacterial species. On the other hand, out of the remaining 35 flocks infected with C. coli, only 19 corresponding carcass samples were contaminated with C. coli. In three cases in the slaughtered flocks C. jejuni was identified but in the same carcasses C. coli was found. The opposite findings (flock positive for C. coli but the corresponding carcasses contaminated with C. jejuni) were seen in six voivodeships. It was also observed that several carcass samples were negative for C. jejuni and C. coli although the original flocks were Campylobacter-positive before slaughter (total 36 of the 77 samples; 46.7%). On the other hand, some carcasses were contaminated with Campylobacter although the flocks were negative for these bacteria (9 samples; 11.7%) which may also be due to internal contamination during slaughter of broilers.

Effects of slaughter operations on the microbiological contamination of broiler carcasses in three abattoirs

Broiler carcasses from three abattoirs were examined at selected stages of slaughter for indicator bacteria and Campylobacter spp. (pooled neck and breast skin samples). Before scalding, total viable counts (TVC) and Campylobacter counts from carcasses (n = 48) averaged out at 7.7 log CFU/g and 3.6 log CFU/g, respectively. After scalding (n = 90 at this and the following stages in each abattoir), mean values from the abattoirs ranged from 6.0 to 6.5 log CFU/g for TVC and 2.3 to 3.3 log CFU/g for Campylobacter. The abattoir-specific differences were probably related to varying scalding parameters (temperature/time exposition). Plucking reduced TVC (on average by 1.5 log CFU/g), whereas Campylobacter counts slightly increased. Enterobacteriaceae/Escherichia coli counts from plucked carcasses of the three abattoirs ranged from 2.9 to 3.3 log CFU/g. After evisceration, washing and chilling, minor changes occurred, albeit certain abattoir-specific effects were evident. In the chiller, mean TVC, Enterobacteriaceae/E. coli counts and Campylobacter counts from the abattoirs ranged from 4.2 to 4.4 log CFU/g, 2.8 to 3.5 log CFU/g and 2.5 to 3.4 log CFU/g, respectively. Such abattoir-specific data form the basis for implementing targeted and sustainable measures at selected stages of the poultry slaughter process (cost-benefit analysis).

Sampling Naturally Contaminated Broiler Carcasses for Salmonella by Three Different Methods

Postchill neck skin maceration (NSM) and whole-carcass rinsing (WCR) are frequently used methods to detect salmonellae from processed broilers. These are practical, nondestructive methods, but they are insensitive and may result in false negatives (20 to 40%). Neck skin samples comprise only 4% of the skin from the broiler carcass by weight, while WCR will not detect firmly attached Salmonella organisms and only 7.5% of the rinsate is utilized. Whole-carcass enrichment (WCE) involves incubation of the whole carcass overnight in a preenrichment broth and can recover as few as 8 inoculated Salmonella cells per carcass. The objective of this study was to use NSM, WCR, and WCE sampling to detect naturally occurring Salmonella from the same commercially processed broiler either prechill or postchill. Ten carcasses were obtained prechill and another 10 postchill on each of two replicate days from each of two commercial processing plants. From each carcass, 8.3 g of neck skin was sampled, and then the carcass was rinsed with 400 ml of 1% buffered peptone water. Thirty milliliters was removed and incubated (WCR), and the remaining 370 ml of broth and the carcass were incubated at 37°C for 24 h (WCE). Overall, Salmonella organisms were detected on 21, 24, and 32 of 40 prechill carcasses by NSM, WCR, and WCE, respectively, while 2, 2, and 19 of 40 postchill carcasses were positive by the respective methods. Prechill carcasses were 64% (77 of 120) positive for Salmonella, while postchill carcasses were 19% (23 of 120) positive. Commercial processing reduced the positive-sample prevalence by 45%. Salmonella organisms were detected on 20% (24 of 120) of the samples from plant 1 and 63% (76 of 120) of the carcasses from plant 2. This study demonstrates significant differences in the results for Salmonella prevalence among sampling methods both before and after immersion chilling, as well as between processing plants on days that samples were taken.

Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing

Campylobacter is the most commonly reported gastrointestinal bacterial pathogen in humans in many developed countries. During slaughter of broiler flocks, it is difficult to avoid contamination of broiler carcasses. This study aimed to quantify Campylobacter contamination on broiler carcasses at 5 points in the slaughter processing during the slaughter of a Campylobacter-colonized flock by real-time PCR and conventional enumeration. In addition, the decontamination effect of neutral electrolyzed oxidizing (EO) water and 1.5% lactic acid (pH 2.0) were evaluated. During processing, the Campylobacter counts on the carcasses declined toward the end of the processing line. The log counts on the carcasses as determined by quantitative real-time PCR (qPCR), decreased from 9.37 after scalding to 8.08 after the last cooling step. Enumeration of the campylobacters on plates revealed the same trend, although the counts per carcass were generally 3 logs lower. After scalding, a mean of 6.86 log cfu/carcass were counted, which decreased to 4.83 log cfu/carcass after the last cooling step. Submerging carcasses after scalding in EO water gave a significant reduction of 1.31 log cfu/carcass by enumeration on plates and a not significant reduction of 0.53 log cfu/carcass by qPCR. Treatment of the carcasses after the inside-outside bird washer led to reductions from 0.09 to 0.91 log cfu/carcass, although not significant. After submerging the carcasses in a 1.5% lactic acid solution, significant reductions of 1.62 and 1.24 log cfu/carcass by qPCR and enumeration, respectively, were observed. Spraying the carcasses with lactic acid led to nonsignificant reductions of 0.68 log cfu/carcass determined by qPCR and 0.26 log cfu/carcass by enumeration. Both EO water and lactic acid seem promising for implementation in poultry processing plants.

An evaluation of trisodium phosphate, citric acid and lactic acid cloacal wash treatments to reduce Campylobacter, total viable counts (TVC) and total enterobacteriaceae counts (TEC) on broiler carcasses during processing

Campylobacetriosis is the most common foodborne bacterial illness in Europe and most cases are associated with the consumption of poultry. Interventions are urgently required to reduce Campylobacter counts on poultry carcasses. While trisodium phosphate (TSP), citric acid (CA) and lactic acid (LA) are effective poultry carcass decontamination treatments, their direct application on carcasses is not permitted. This study examined their effectiveness in killing Campylobacter in cloacal contents before testing their efficacy as cloacal wash treatments immediately before defeathering. In laboratory experiments, fresh broiler cloacal contents inoculated with a 5 strain cocktail of Campylobacter jejuni (3) and Campylobacter coli (2) was treated with TSP (5, 10 & 20% w/v), CA (1, 5 & 10% w/v) and LA (1, 5 & 10% v/v) and surviving cells enumerated after 0, 4 and 10 min on mCCDA. The same chemical treatments were applied as a cloacal wash in a commercial broiler plant using naturally contaminated broiler carcasses. Carcass Campylobacter, TVC (psychrophile and mesophile) and TEC were determined immediately after defeathering and evisceration. TSP (20%, w/v), CA (5 & 10%, w/v) and LA (5 & 10%, w/v) reduced Campylobacter counts in broiler cloacal contents by approximately 2.0–2.5 log10 cfu g−1 after 4 min. However, only an LA (5%, v/v) cloacal wash achieved a significant (P < 0.05) reduction in carcass Campylobacter counts (0.66 log10 cfu cm−2) and this was obtained post evisceration. In general none of the treatments affected psychrophilic or mesophilic TVC with the exception of CA (5 & 10%, w/v), where post-evisceration counts were significantly (P < 0.05) reduced by 0.88 log10 cfu cm−2 and 0.56 log10 cfu cm−2, respectively. None of the treatments significantly reduced TEC. This study provides further data supporting the application of cloacal washing but only as part of an overall package of measures designed to reduce Campylobacter contamination on broiler carcasses during processing.

Assessment of human exposure to 3rd generation cephalosporin resistant E. coli (CREC) through consumption of broiler meat in Belgium

Acquired resistance of Escherichia coli to 3rd generation cephalosporin antimicrobials is a relevant issue in intensive broiler farming. In Belgium, about 35% of the E. coli strains isolated from live broilers are resistant to 3rd generation cephalosporins while over 60% of the broilers are found to be carrier of these 3rd generation cephalosporin resistant E. coli (CREC) after selective isolation. A model aimed at estimating the exposure of the consumer to CREC by consumption of broiler meat was elaborated. This model consists of different modules that simulate the farm to fork chain starting from primary production, over slaughter, processing and distribution to storage, preparation and consumption of broiler meat. Input data were obtained from the Belgian Food Safety agencies' annual monitoring plan and results from dedicated research programs or surveys. The outcome of the model using the available baseline data estimates that the probability of exposure to 1000 colony forming units (cfu) of CREC or more during consumption of a meal containing chicken meat is ca. 1.5%, the majority of exposure being caused by cross contamination in the kitchen. The proportion of CREC (within the total number of E. coli) at primary production and the overall contamination of broiler carcasses or broiler parts with E. coli are dominant factors in the consumer exposure to CREC. The risk of this exposure for human health cannot be estimated at this stage given a lack of understanding of the factors influencing the transfer of cephalosporin antimicrobial resistance genes from these E. coli to the human intestinal bacteria and data on the further consequences of the presence of CREC on human health.

Quo vadis? — MonitoringCampylobacterin Germany

Campylobacter is a poorly recognized foodborne pathogen, leading the statistics of bacterially caused human diarrhoea in Europe during the last years. In this review, we present qualitative and quantitative German data obtained in the framework of specific monitoring programs and from routine surveillance. These also comprise recent data on antimicrobial resistances of food isolates. Due to the considerable reduction of in vitro growth capabilities of stressed bacteria, there is a clear discrepancy between the detection limit of Campylobacter by cultivation and its infection potential. Moreover, antimicrobial resistances of Campylobacter isolates established during fattening of livestock are alarming, since they constitute an additional threat to human health. The European Food Safety Authority (EFSA) discusses the establishment of a quantitative limit for Campylobacter contamination of broiler carcasses in order to achieve an appropriate level of protection for consumers. Currently, a considerable amount of German broiler carcasses would not comply with this future criterion. We recommend Campylobacter reduction strategies to be focussed on the prevention of fecal contamination during slaughter. Decontamination is only a sparse option, since the reduction efficiency is low and its success depends on the initial contamination concentration.

Estimating Changes in Public Health Following Implementation of Hazard Analysis and Critical Control Point in the United States Broiler Slaughter Industry

A common approach to reducing microbial contamination has been the implementation of a Hazard Analysis and Critical Control Point (HACCP) program to prevent or reduce contamination during production. One example is the Pathogen Reduction HACCP program implemented by the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS). This program consisted of a staged implementation between 1996 and 2000 to reduce microbial contamination on meat and poultry products. Of the commodities regulated by FSIS, one of the largest observed reductions was for Salmonella contamination on broiler chicken carcasses. Nevertheless, how this reduction might have influenced the total number of salmonellosis cases in the United States has not been assessed. This study incorporates information from public health surveillance and surveys of the poultry slaughter industry into a model that estimates the number of broiler-related salmonellosis cases through time. The model estimates that-following the 56% reduction in the proportion of contaminated broiler carcasses observed between 1995 and 2000-approximately 190,000 fewer annual salmonellosis cases (attributed to broilers) occurred in 2000 compared with 1995. The uncertainty bounds for this estimate range from approximately 37,000 to 500,000 illnesses. Estimated illnesses prevented, due to the more modest reduction in contamination of 13% between 2000 and 2007, were not statistically significant. An analysis relating the necessary magnitude of change in contamination required for detection via human surveillance also is provided.

Campylobacter contamination in broiler carcasses and correlation with slaughterhouses operational hygiene inspection

This study investigates factors associated with Campylobacter contamination of broiler carcasses, using survey data collected from nine Belgian slaughterhouses in 2008 in accordance with a European Union baseline study. Campylobacter were detected in 51.9% (202/389) (95% confidence interval, 46.8%–56.9%) of broiler carcasses. Campylobacter concentration was <10 CFU/g in 49.6% of carcasses, while 20.6% were contaminated with ≥1000 CFU/g. The mean Campylobacter concentration, as calculated by maximum likelihood estimation for left-censored data, was 1.8 log 10 CFU/g, with a standard deviation of 1.9 log 10 CFU/g. There was statistically significant variation among slaughterhouses in prevalence and concentrations of Campylobacter in their sampled carcasses. Campylobacter prevalence (but not concentrations) was positively associated with increase in broilers age. Both Campylobacter prevalence and concentration were significantly higher in carcasses sampled during June and September (but not in July and August) than carcasses sampled in January. We also investigated the correlation (Spearman’s rank correlation test) between the scores of official control inspections and Campylobacter prevalence for eight out of the nine slaughterhouses. The control inspections were routinely performed by the Belgian Federal Agency for the Safety of the Food Chain, and the concluded inspection scores were used as a general numerical indicator for the status of operational hygiene and quality of management in the slaughterhouses. Ranking of slaughterhouses based on their inspection scores was statistically correlated (Spearman’s correlation coefficient = 0.857) with their ranking based on prevalence of Campylobacter. In the present study we demonstrate how the outcomes from a routine baseline survey could be coupled with other readily available data from national control authorities in order to enable a better insight over Campylobacter contamination status in broiler slaughterhouses. Findings from this work call for subsequent in-depth investigations on technical and hygiene management factors that could impact Campylobacter contamination across broiler slaughterhouses.

Analysis of the baseline survey on the prevalence of Campylobacter in broiler batches and of Campylobacter and Salmonella on broiler carcasses, in the EU, 2008 ‐ Part B: Analysis of factors associated with Salmonella contamination of broiler carcasses

A European Union-wide baseline survey on Campylobacter in broiler batches and on Campylobacter and Salmonella on broiler carcasses was carried out in 2008. In the Salmonella sub-survey a total of 10,035 broiler batches were sampled from 561 slaughterhouses in 26 European Union Member States and two countries not belonging to the European Union. From each randomly selected batch one carcass was collected after chilling and the neck skin together with the breast skin was examined for the presence of Salmonella. Multivariable regression analysis showed that the risk for Salmonella-contaminated carcasses increased with the slaughter capacity of the slaughterhouse and with processing of the carcass later during the day. The risk for contamination of carcasses with Salmonella varied significantly between countries and between slaughterhouses within a country, even when other associated factors were accounted for. The Salmonella serovar distribution varied among Member States, many of them having a specific distribution pattern of their own and no specific serovar was predominant in all countries in the survey. The most commonly reported serovars were S. Infantis, S. Enteritidis and S. Typhimurium. Many of the reported serovars seem to have become well-established in broiler production.

Inv A gene specific PCR for detection of Salmonella from broilers

Poultry meat has been identified as one of the principal foodborne source of Salmonella. In this preliminary study the prevalence of Salmonella spp. contamination of broiler carcasses, were determined. Sixty samples were collected from poultry carcasses from the commercial broiler slaughtering facility in Namakkal, Tamil Nadu. The presence of Salmonella spp in collected samples was assessed by performing the pre-enrichment and enrichment culture, followed by PCR assay. The primers were selected from the invA gene specific for the detection of Salmonella spp. In this study 8.3% of poultry carcasses were found to be contaminated with Salmonella spp. In order to provide a more accurate profile of the prevalence of Salmonella spp in broiler carcasses, it is pertinent to use inv A gene specific PCR method that could be considered as an appropriate alternative to conventional culture method.

In-plant Test of In-line Multispectral Imaging System For Fecal Detection during Poultry Processing

Food Safety Inspection Service established new requirements for the zero tolerance for fecal contaminated broiler carcasses entering the chiller. The hyperspectral imaging research accomplished at ARS has demonstrated the real-time multispectral imaging system was able to effectively detect fecal contaminants during poultry processing. The imaging system with two-band (517 and 565 nm) was able to inspect every bird in real-time, in-line mode at commercial processing speed. With several real-time image processing methods including binning, cuticle removal filter, median filter, and morphological analysis, the system performance was improved by maximizing detection accuracy and minimizing false positive errors. Most false positives were found at wing bone, thigh, vent, and boundary. Since the number of true positives confirmed organoleptically by human inspector was only 14 out of 29,821 carcasses (0.05%), more samples need to be tested to confirm the performance of detection accuracy. Overall, the ARS multispectral imaging system was able to detect contaminants with high detection accuracy (approximately 91%) and 3.3% false positive errors at the processing speed of 150 birds/min from the two-day in-plant trials. However, the performance of ARS real-time in-line imaging system for fecal contaminant detection on broiler carcasses can be improved by adopting a better camera which has higher signal-to-noise ratio such as line-scan real-time hyperspectral imaging system currently being investigated for its applicability for real-time processing.

Evidence of broiler meat contamination with post-disinfection strains of Campylobacter jejuni from slaughterhouse

While cross-contamination from equipment and scalding water containing Campylobacter jejuni is considered the main route of broiler carcass contamination during slaughtering, alternative sources of C. jejuni may have been overlooked because only a limited number of studies focus on sampling of one broiler flock along the entire food chain and not many include the slaughterhouse environment. In the present study we have traced the changes of C. jejuni genotypes within one broiler flock from the beginning of rearing to the final product at the slaughterhouse with the aim to evaluate the dynamics and possible sources of carcass contamination with C. jejuni. Genotyping of 345 isolates of C. jejuni by flaA-RFLP revealed ten different flaA genotypes of C. jejuni along the broiler meat production chain. Broiler fillets were mainly contaminated with flaA genotypes found on the surfaces of slaughterhouse equipment and in the scalding water after cleaning and disinfection. Finally, it was clearly demonstrated that C. jejuni isolates remaining in the slaughterhouse environment after disinfection is a potential source of broiler meat contamination. Thus, identification of the mechanisms that allow such strains to persist in the slaughterhouse and survive cleaning is important for the establishment of future practices that will ensure sufficient reduction of C. jejuni in the slaughterhouse environment.

Prevalence of and risk factors for Campylobacter spp. contamination of broiler chicken carcasses at the slaughterhouse

A study was conducted in 2008 to estimate the prevalence and identify the risk factors for Campylobacter spp. contamination of broiler carcasses during the slaughtering process. A pool of 10 caeca and one carcass were collected from 425 batches of broiler chickens slaughtered in 58 French slaughterhouses over a 12-month period. Potential risk factors were identified according to the Campylobacter contamination status of carcasses and processing variables identified from questionnaires. The statistical analysis took into account confounding factors that have already been associated with the presence of Campylobacter on carcasses such as the slaughter age of the chicken or seasonal variations. Campylobacter spp. were isolated from 77.2% of caeca (95% CI 73.2 to 81.2) and from 87.5% of carcasses (95% CI 84.4 to 90.7). A multiple logistic regression showed 4 parameters as significant risk factors ( p < 0.05) for contamination: (I) batches were not the first to be slaughtered in the logistic schedule (OR = 3.5), (II) temperature in the evisceration room was higher than 15 °C (OR = 3.1), (III) dirty marks on carcasses after evisceration were visible (OR = 2.6) and (IV) previous thinning of the flocks, from which slaughtered batches came, had occurred at the farm (OR = 3.3). This last result highlighted the need for sanitary precautions to be taken when catching birds for transport. At the slaughterhouse, evisceration seemed to be the operation contributing most to the spread of contamination. Effective risk management solutions could include the systematic external rinsing of carcasses after evisceration and the implementation of slaughtering schedules according to the Campylobacter contamination status of flocks.

Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses

Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understood. This study evaluated the effect of storage temperature on the survival of C. jejuni in chicken meat stored for seven days at 4°C and for 28 days at -20°C. The influence of selective enrichment on recovery of Campylobacter was also evaluated. Thirty fresh chicken meat samples were analyzed and 93.3% was contaminated with termotolerant Campylobacter spp. with average count of 3.08 Log10 CFU/g on direct plating. After refrigeration, 53.3% of the analyzed samples tested positive for Campylobacter and the average count was 1.19 Log10 CFU/g. After storage at -20°C, 36.6% of the samples were positive with a verage count of 0.75 Log10 CFU/g. C. jejuni was detected after enrichment, respectively, in 50% of the fresh, 36.7% of the refrigerated and 33.3% of the frozen meat samples analyzed. No difference was detected for the recovery of C. jejuni from fresh, refrigerated or frozen samples after selective enrichment, showing that this microorganism can survive under the tested storage conditions.

Effect of refrigeration and frozen storage on the Campylobacter jejuni recovery from naturally contaminated broiler carcasses

Campylobacter jejuni is the most common thermophilic Campylobacter associated with human enteritis in many countries. Broilers and their by-products are the main sources for human enteritis. Refrigeration and freezing are used to control bacterial growth in foods. The effect of these interventions on survival of Campylobacter jejuni is yet not quite understood. This study evaluated the effect of storage temperature on the survival of C. jejuni in chicken meat stored for seven days at 4°C and for 28 days at -20°C. The influence of selective enrichment on recovery of Campylobacter was also evaluated. Thirty fresh chicken meat samples were analyzed and 93.3% was contaminated with termotolerant Campylobacter spp. with average count of 3.08 Log10 CFU/g on direct plating. After refrigeration, 53.3% of the analyzed samples tested positive for Campylobacter and the average count was 1.19 Log10 CFU/g. After storage at -20°C, 36.6% of the samples were positive with a verage count of 0.75 Log10 CFU/g. C. jejuni was detected after enrichment, respectively, in 50% of the fresh, 36.7% of the refrigerated and 33.3% of the frozen meat samples analyzed. No difference was detected for the recovery of C. jejuni from fresh, refrigerated or frozen samples after selective enrichment, showing that this microorganism can survive under the tested storage conditions.

Identification of Salmonella spp. and Salmonella typhimurium by a multiplex PCR-based assay from poultry carcasses in Mashhad- Iran

Poultry meat has been identified as one of the principal foodborne sources of Salmonella. In this preliminary study the prevalence of Salmonella spp. and its typhimurium serovar contamination of broiler carcasses, were determined. Using the rinse test method, numbers of 60 samples, representing 20 broiler flocks, were collected from poultry carcasses after the chilling stage in the processing line at a commercial broiler slaughtering facility in Mashhad, Iran. The presence of Salmonella spp and Salmonella typhimurium in collected samples were assessed by performing the pre-enrichment and enrichment culture, followed by multiplex- PCR assay. The primers were selected from the invA and fliC genes, specific for the detection of Salmonella spp. and Salmonella typhimurium, respectively. In this study 8.3% and 1.6% of poultry carcasses were found to be contaminated with Salmonella spp and Salmonella typhimurium respectively. In order to provide a more accurate profile of the prevalence of Salmonella spp and Salmonella typhimurium in broiler carcasses, it is pertinent to use multiplex -PCR method that could be considered as an appropriate alternative to conventional culture method.