Poultry Carcasses Research Articles

Development of Hyperspectral ImagingTechnique for SalmonellaEnteritidisand Typhimurium on Agar Plates

<abstract><title><italic>Abstract. </italic></title> Salmonella is a common cause of foodborne disease resulting from the consumption of contaminated food products. Although a direct plating method is widely used for presumptive positive screening of pathogenic Salmonella colonies on agar plates, it is labor-intensive, time-consuming, and also prone to human errors. This article reports the development of a hyperspectral imaging technique for automated screening of the two common serotypes of Salmonella, Salmonella Enteritidis (SE) and Salmonella Typhimurium (ST), grown on agar plates and for differentiating them from background microflora often found in poultry carcass rinses. Visible near-infrared hyperspectral imaging, providing the spectral and spatial information unique to each microorganism, was utilized to differentiate SE and ST from the background microflora on brilliant green sulfa (BGS) and/or xylose lysine tergitol 4 (XLT4) agar plates. Five different machine-learning algorithms including Mahalanobis distance (MD), k-nearest neighbor (kNN), linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), and support vector machine (SVM) in addition to a multivariate data analysis method, the principal component analysis (PCA), were compared to determine the best classification algorithm in Salmonella detection and classification. When trained on the data from pure cultures of Salmonella and known background microflora, the classification accuracy of each classification algorithm in detecting Salmonella on BGS agar was about 98% on average, although it was difficult to differentiate between SE and ST. The classification accuracy in detecting Salmonella colonies on XLT4 agar was about 88% on average while the detection accuracy for ST colonies were over 99%. The validation of the classification algorithms with independent test samples of chicken carcass rinses spiked with SE and ST showed that the best performance was achieved by QDA with the prediction accuracy of about 99% (Kappa coefficient=0.97).

Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry

Research focussing on the use of chemicals to decontaminate poultry carcasses to reduce pathogenic and spoilage organisms has increased in recent years. The objective of this study was to evaluate the efficacy of 12% (w/v) trisodium phosphate (TSP), 2% (w/v) citric acid (CA) and 5% (w/v) capric acid sodium salt (CP) in reducing Campylobacter, total viable counts and total Enterobacteriaceae counts on poultry. These chemicals were also used in various combinations (TSP þ CA, TSP þ CP and CA þ CP) to determine if sequential treatments would enhance microbial reductions. TSP (1.9e2.3 log10 cfu cm 2 ) and CP (2.2 e2.4 log10 cfu cm 2 ) gave the largest Campylobacter jejuni reductions while TSP was the most effective at reducing TVC (0.9 log10 cfu cm 2 ) and TEC (0.9 log10 cfu cm 2 ). TSP þ CP was the most effective combination treatment (2.9 log10 cfu cm 2 ) for reducing C. jejuni counts and was significantly (P < 0.05) greater than any of the single chemical treatments, with the exception of CP treatment against strain 1146 (2.4 log10 cfu cm 2 ). The TVC and TEC populations proved more resistant to combination treatments as only TSP þ CP showed a significantly (p < 0.05) enhanced reductive efficacy in comparison to single CP treatment. This study provides further data on the efficacy of a number of potential chemicals used alone and in combination for the decontamination of raw poultry.

Rapid identification of Campylobacter jejuni from poultry carcasses and slaughtering environment samples by real-time PCR

The objective of this study was to develop a real-time PCR assay for rapid identification of Campylobacter jejuni and to apply the method in analyzing samples from poultry processing. A C. jejuni-specific primer set targeting a portion of the C. jejuni hippuricase gene was developed. The specificity of the newly designed primer pair was verified using 5 C. jejuni strains and 20 other bacterial strains. Sensitivity was determined to be as low as 1 genome copy per reaction. A total of 73 samples were collected at different sites along the processing line during 2 visits to a poultry slaughterhouse and were examined by direct plating onto modified charcoal cefoperazone deoxycholate agar or after enrichment in Bolton broth followed by plating on modified charcoal cefoperazone deoxycholate agar. The newly developed real-time PCR assay was used to identify the presumptive colonies as belonging to C. jejuni. A real-time PCR assay targeting 16S ribosomal RNA was also applied to determine Campylobacter spp. prevalence. Results from the real-time PCR analysis indicated considerable variability in Campylobacter contamination, with incidence rates of 72.7 and 27.6% for sampling days A and B, respectively. Campylobacter was isolated from 100% of prescalded and preeviscerated carcasses on sampling day A. In contrast, on sampling day B, the highest number of Campylobacter-positive carcasses was recovered after evisceration (60%). The chilling process significantly reduced (P < 0.05) Campylobacter population, but the percentage of positive samples on sampling day A increased to 80%. All samples collected from the processing environment, except scalding tank 3 and the prechiller and chiller tanks, were 100% positive on day A, whereas no campylobacters were isolated from machinery on sampling day B. Our results revealed the widespread of C. jejuni in poultry processing and proved that the newly developed real-time PCR assay is a simple, specific, and inexpensive method for rapid C. jejuni identification. The newly developed PCR method can be easily used in laboratories for reliable and unambiguous identification of C. jejuni in poultry samples.

&lt;b&gt;Threonine-lysine ratio on the requirements of digestible lysine in diets for broilers

Two experiments were performed to determine the influence of threonine-lysine (Thr:Lys) ratio on requirements of digestible lysine (Lys) in low crude protein diets for broilers in the growth phase. In the first experiment, a total of 480 Cobb 500 male broilers were distributed in a completely randomized experimental design with four dietary Thr:Lys ratio (57.0; 60.5; 64.0 and 67.5%) and with five replicates of 24 birds each. No significant differences were reported in weight gain, feed intake, poultry manure humidity, carcass and meat yields. However, the feed conversion was increased linearly as dietary Thr:Lys ratio was increased. In the second experiment, a total of 400 Cobb 500 male broilers were distributed in a completely randomized experimental design with four digestible Lys levels (1.005, 1.045, 1.085 and 1.125%), and with four replicates of 25 birds each. No significant differences were reported in performance, poultry litter humidity and carcass and meat yields. Lys levels of 1.005% and Thr:Lys at 57% were sufficient to maximize the performance and carcass yield of broilers during the growth phase when fed on low crude protein diets.

The impact of cooling methods on microbiological quality of broiler carcasses

The aim of this work was to compare two chilling methods, combined (aerosol) and water chilling, in terms of their effectiveness in chilling of different weight categories of broiler chickens. At the same time microbial associations of different weight categories of broiler chickens were evaluated. Samples were collected in an approved establishment and poultry carcasses were divided according to weight and chilling methods into five categories. The first four categories were chilled using combined chilling method and fifth category was chilled with water. The temperature of the breast muscle before and after chilling and microbiological parameters (total viable count, Enterobacteriaceae, Salmonella) was measured. By comparing the temperature of the breast muscle after combined chilling method was not achieved in the breast muscles temperature below 4 °C in all weight categories. In any case, the lowest average temperature has been reached in the weight category &lt;1.2 kg (4.9 °C) and with increasing weight, the average temperature was rising, and the highest was in weight category 1.8 to 2.5 kg (10.8 °C). Poultry carcasses were subsequently divided into portions and after cutting were chilled up to a temperature below 4 °C. In poultry carcasses chilled by water, the average temperature of the breast muscle after 20 minutes in the water bath was even higher (19.6 °C) compared to combine chilling. Thus chilled poultry carcasses were frozen up to -18 °C in a core of muscles. Comparing the microbiological contamination in different weight categories and chilling techniques, we found that the lowest total viable count (TVC) before and after chilling was in the lowest category and the difference before chilling was significantly lower comparing with all other categories. Conversely TVC after chilling by water was decreased. In comparing the number of Enterobacteriaceae before and after chilling, a similar pattern of contamination as above was found. Microbiological examination of samples of poultry carcasses did not detect the presence of Salmonella.

Serotype distribution and antibiotic resistance of Salmonella in food-producing animals in Shandong province of China, 2009 and 2012

The aims of this study were to investigate the serotype distribution, genetic relationships and antibiotic resistance of Salmonella from food-producing animals in Shandong province of China in 2009 and 2012. A total of 362 out of 1825 samples from chickens, 53 out of 445 samples from ducks, and 50 out of 692 samples from pigs were positive for Salmonella. Isolates were subjected to serotyping, antibiotic susceptibility testing (15 antibiotics) and pulsed-field gel electrophoresis (PFGE). The most common serotypes recovered in the chicken samples were Enteritidis (n=294, 81.2%) and Indiana (n=45, 12.4%). For ducks, Cremieu (n=25, 47.2%), Indiana (n=13, 24.5%) and Typhimurium (n=9, 17%) were frequently isolated. In the pig samples, Derby (n=29, 58%), Typhimurium (n=9, 18%), and Enteritidis (n=6, 12%) were the most common serovars. PFGE results indicated that clonal dissemination of each serovar was prevalent, and that the Salmonella found on the poultry carcasses was caused by cross-contamination in the abattoirs. More than 99% of the Salmonella isolates collected were resistant to at least one antibiotic. The Salmonella resistance rates for 15 antibiotics in 2012 were significantly higher than those in 2009. In 2012, the highest resistance was to nalidixic acid (95.9%), followed by sulphafurazole (78.2%) and ampicillin (72.3%); the lowest levels of resistance were to kanamycin (40.1%) and amikacin (38.7%). Additionally, 41.5% and 42.2% of the Salmonella were resistant to ciprofloxacin and ceftiofur, respectively. Noticeably, 25% of the serovar Enteritidis and all of the serovar Indiana were resistant to at least 10 antibiotics in 2012. The increasing trend of antibiotic resistance in Shandong province indicates the need for more careful use of antibiotics.

Scientific Opinion on the evaluation of the safety and efficacy of peroxyacetic acid solutions for reduction of pathogens on poultry carcasses and meat

Studies evaluating the safety and efficacy of solutions, containing peroxyacetic acid (PAA) as the active ingredient, in mixtures with acetic acid, hydrogen peroxide, and 1-hydroxyethylidene-1, 1-diphosphonic acid (HEDP) and possibly octanoic acid and peroxyoctanoic acid, for reduction of pathogens on poultry carcasses and meat were assessed. Treatments at ambient temperature consisted of dipping in short term baths, in chiller baths or spraying. On the basis of the previous EFSA exposure scenarios including short term baths that were not evaluated previously, no toxicity concerns were identified with regard to residues of peroxyacids, to HEDP and to possible reaction products of hydrogen peroxide and peroxyacids with lipids and proteins of the poultry carcasses. A relevant reduction of PAA treatment on E. coli and coliforms was demonstrated by dipping warm carcasses, but few data were available for pathogens (Salmonella and Campylobacter). Spraying appeared to be less effective than dipping in reducing indicator organisms than dipping. When dipping chilled carcasses, reduction of indicator organisms and pathogens was evident, although only in low or medium strength of evidence studies. In chiller bath application, there was a relevant impact on E. coli, but less effect on coliforms, and little data was available on reduction of pathogens. The emergence of acquired reduced susceptibility to biocides and/or resistance to therapeutic antimicrobials following the use of PAA was considered unlikely. There were no concerns for environmental risk of peroxyacids, acetic acid and octanoic acid. On the basis of a conservative preliminary guideline for surface water quality, the emission of HEDP from a poultry plant into the environment could not be considered safe a priori. It was recommended that HACCP plans should include monitoring of the concentration of HEDP and of the decontaminating substance in the working solution and post-marketing surveillance for resistance in both pathogenic and commensal bacteria.

Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5&lt;sup&gt;th&lt;/sup&gt; day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L.&amp;nbsp;monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat. On the chicken skin, the growth reduction on the 6&lt;sup&gt;th&lt;/sup&gt; day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm&lt;sup&gt;2&lt;/sup&gt; for Salmonella spp. and 0.71 log CFU/cm&lt;sup&gt;2&lt;/sup&gt; for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products. &amp;nbsp;

Identification of lactic acid bacteria isolated from poultry carcasses by high-resolution melting (HRM) analysis

Lactic acid bacteria (LAB) are a complex group of Gram-positive bacteria belonging to different genera with common morphological, metabolic and physiological characteristics. Their classification was initially based on biochemical methods, but nowadays molecular methods are usually applied for the identification of LAB. Herein, real-time PCR assay coupled with high-resolution melting (HRM) analysis was developed for identifying and distinguishing LAB isolates coming from poultry carcasses. The 16S rRNA gene from these isolates was amplified using primers that annealed to conserved regions. The melting curve analysis of the amplicons classified all isolates into ten LAB species and generated ten distinct HRM curve profiles. The results from HRM analysis were compared to those produced by API 50 CH biochemical microkits and ribosomal DNA sequencing, suggesting the superiority of HRM against API. In conclusion, HRM was proven to be a fast, reliable and cost-effective method for identification of LAB isolates. HRM analysis could be used in order to reduce the time needed for the identification assay and the cost of sequencing the entire group of LAB isolates. The melting profile of known LAB species could be used as a reference for the rapid identification of unknown LAB isolates without the need of sequencing.

Genotyping of Listeria monocytogenes isolates from poultry carcasses using high resolution melting (HRM) analysis

An outbreak situation of human listeriosis requires a fast and accurate protocol for typing Listeria monocytogenes. Existing techniques are either characterized by low discriminatory power or are laborious and require several days to give a final result. Polymerase chain reaction (PCR) coupled with high resolution melting (HRM) analysis was investigated in this study as an alternative tool for a rapid and precise genotyping of L. monocytogenes isolates. Fifty-five isolates of L. monocytogenes isolated from poultry carcasses and the environment of four slaughterhouses were typed by HRM analysis using two specific markers, internalin B and ssrA genes. The analysis of genotype confidence percentage of L. monocytogenes isolates produced by HRM analysis generated dendrograms with two major groups and several subgroups. Furthermore, the analysis of the HRM curves revealed that all L. monocytogenes isolates could easily be distinguished. In conclusion, HRM was proven to be a fast and powerful tool for genotyping isolates of L. monocytogenes.

Hygiene in the production of broiler carcasses

Salmonella spp. is the main potential hazard in consumption of broiler meat, because it leads to an acute infection of people, with symptoms of diarrhea, fever and abdominal cramps. Production of broiler meat is very industrialized nowadays, and during one hour up to 12,000 carcasses can be produced on the slaughterline. Thus, the hazard arising from Salmonella spp. contamination is high. According to current legislation, the presence of Salmonella spp. on broiler carcasses is taken as the reference value for the assessment of the overall hygiene of the production process. During the four year period, from 2008 - 2011, the presence of Salmonella spp. was monitored on slaughterline, on the poultry carcasses, after cooling. Regulation on the general and specific food hygiene requirements at any stage of production, processing and trade ('Off. Gazette of RS', no. 72/10), sets ≤ 7 Salmonella spp. positive samples in 50 tested chicken neck skin samples, as an eligibility limit for the hygiene of the production process of broiler chickens. Results of the continuous tracking of positive samples were as follows: In 2008 - 5.65 ± 0.85 positive; in 2009 - 5.46 ± 0.95 positive; in 2010 - 6.04 ± 0.87 positive, and in 2011 - 2.27 ± 1.19 positive. Similar level of the presence of Salmonella spp. in the first three years of monitoring indicates a constant level of contamination, while in the fourth year of surveliance a significant decrease was established. The fourth year of testing was the year of application of the new ways of control, and regulations. It is essential that the positive results of the implemented measures find their place in the everyday actions of all employees in the slaughterhouse.

Do the Current Campylobacter Detection Methods in Poultry Carcass Fail To Include Viable But Non-Culturable (VNBC) Cells?

Campylobacter, a microaerophilic, spiral-shaped, Gram-negative bacterium, is a major cause of bacterial gastroenteritis worldwide. Campylobacter genus includes 12 species and C. jejuni and C. coli are the most common isolates and involved in human gastrointestinal infection [1]. Centers for Disease Control and Prevention estimated that C. jejuni causes 2.4 million cases in the United States each year and is the causative agent for 5-14% of overall diarrheal diseases worldwide. Campylobacteriosis with C. jejuni, is characterized by the rapid onset of fever, abdominal cramps, and bloody diarrhea. Sporadic cases are most common and are often associated with handling and consumption of undercooked poultry and poultry products as C. jejuni is part of the normal intestinal flora of chicken. The presence of C. jejuni in processed chicken carcasses offered for retail sale was determined by both conventional bacteriological cultural techniques and polymerase chain reaction (PCR). The PCR base identification methods were able to detect and identify higher percentage of Campylobacter spp. in various type of the specimens

Ozone Decontamination of Poultry Meat and Biogenic Amines as Quality Index

To assure food safety in poultry meat the European Regulation does not authorize any decontamination treatment. Ozone has a strong oxidizing nature that makes it a useful tool for the inactivation of microorganisms. Aim of this study was to evaluate the effects of an experimental ozone gaseous treatment and production of the biogenic amines putrescine and cadaverine, as freshness index, during the storage of chilled poultry carcasses. Amines were extracted with perchloric acid, derivative with dansyl chloride, separated using a reversed- phase high-performance liquid chromatographic method, and detected by fluorescence. The results showed a reduction of microbial contamination as effect of the experimental ozone treatment of carcasses. In simply chilled poultry meat (Lot C control) a significant increases of putrescine and cadaverine at 15th days of storage. At 20t day higher levels of putrescine (53,63 mg/kg) and cadaverine (175,20 mg/kg) occurred in Lot C than in treated poultry meat of Lot A. Ozone decontamination resulted in lower levels of putrescine (32,37 mg/kg) and cadaverine (132,30 mg/kg), and in Lot A the shelf life was 6 days longer than in Lot C. If authorized, an ozone treatment during the storage of chilled poultry meat can induce a reduction of microbial contamination. Putrescine and cadaverine levels appeared to be useful to control the effectiveness of the ozone treatment on meat quality, and may be useful as quality index to highlight the loss of poultry meat freshness, before sensorial meat changes during storage of chilled poultry meat.

Poultry Slaughtering Practices in Rural Communities of Bangladesh and Risk of Avian Influenza Transmission: A Qualitative Study

Slaughtering sick poultry is a risk factor for human infection with highly pathogenic avian influenza and is a common practice in Bangladesh. This paper describes human exposures to poultry during slaughtering process and the customs and rituals influencing these practices in two Bangladeshi rural communities. In 2009, we conducted 30 observations to observe slaughtering practices and 110 in-depth and short interviews and 36 group discussions to explore reasons behind those practices. The villagers reported slaughtering 103 poultry, including 20 sick poultry during 2months. During different stages of slaughtering, humans, the environment, healthy poultry, and other animals were exposed to poultry blood and body parts. Women performed most of the slaughtering tasks, including evisceration. Defeathering required the most time and involved several persons. During festivals, ceremonies, and rituals, many people gathered and participated in the slaughtering of poultry. Exposure to poultry slaughtering created numerous opportunities for potential avian influenza transmission. Strategies that can be further tested to determine if they reduce the risk of transmission include skinning the carcasses of sick poultry, using hot water for defeathering and cleaning, using a bucket to contain slaughtering blood and carcass, burying the offal and encouraging handwashing.

The development of chlorophyll-based markers in poultry diets to aid detection of fluorescent fecal contamination

Incidents of foodborne illness associated with consuming undercooked or raw chicken are often linked to 2 causative pathogens: Campylobacter spp. or Salmonella spp. Numerous studies have shown that contamination of carcasses results when pathogens are transferred from the intestinal tract or fecal material on feet and feathers to the dressed carcass.Ultraviolet spectral imaging to detect surface fecal and ingesta contamination on poultry carcasses may provide a solution to aid detection. However, poultry diets do not provide sufficiently high levels of natural fluorophores for this system to be reliable. This study investigated the potential of chlorophyll-based feed additives to improve fluorescence of the feces and narrow the excitation and emission wavelengths to aid in the development of a simple visualization system. Twenty-four hens (Gallus gallus domesticus) were allocated at random to 1 of 4 treatments: control (C, no marker), Zn chlorophyllin, Mg chlorophyllin, or Fe chlorophyllin. All markers were incorporated into mash before pelleting at a rate of 1 g/kg of DM. The experiment consisted of two 4 × 4 Latin squares with each period consisting of 2 wk. Feces were collected and extracted in acetone:water (50:50; vol/vol) with fecal fluorescence emission spectra determined using a Jasco FP-6200 Spectrofluorometer with excitation at 382 nm. A main peak evolved at wavelength 670 nm with the total area under the peak used as fluorescence intensity. Following 7 d of marker supplementation, the 3 markers improved the fluorescence intensity by ×14.8, 12.8, and 6.9 for Fe, Mg, and Zn chlorophyllin, respectively, compared with the control. The addition of feces containing Mg chlorophyllin to chicken carcass increased detection of the feces compared with feces with no marker. Also, due to the plain background of chicken skin, a simple image at 675 nm with appropriate thresholds would allow detection of contaminated carcasses at the current slaughter line speed without the need of expensive hyperspectral imaging.

Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE meat (n=59) (pH 5.8). Water absorption and drip test were performed according to the Brazilian legislation methodologies. The second experiment was carried out with commercial whole five brands frozen carcasses purchased from the local supermarkets (n=30) and analyzed for pH, water holding capacity (WHC) and drip test. PSE poultry meats absorbed 3.59% of water during the processing similar to the control samples; however, released 0.38% more water during thawing of the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing.

Antimicrobial Susceptibility and Serovars of Salmonella Circulating in Commercial Poultry Carcasses and Poultry Products in Brazil

Antimicrobial resistance was evaluated for 12,582 strains of Salmonella isolated by public and private laboratories from commercial poultry carcasses and poultry products from different regions in Brazil between 2007 and 2011. These isolates were submitted unsolicited to the National Reference Laboratory for Bacterial Enteroinfections, Oswaldo Cruz Institute, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil, for conclusive antigenic characterization. The prevalent Salmonella enterica serogroups were O:4 (B) (28.9%), O:9 (D1) (22.3%), O:21 (L) (15.9%), and O:7 (C1) (14.3%); the most prevalent serovars were Enteritidis, Minnesota, Typhimurium, Schwarzengrund, and Mbandaka. The antimicrobial susceptibility profiles of 1,234 strains indicated that 54.5% were resistant to up to eight antimicrobial drugs. Multidrug resistance (three or more classes) was observed in 16.4% of the strains, with 190 distinct patterns. The results showed increased resistance to ampicillin (12.4 to 18.9%), tetracycline (≈ 15.2 to ≈ 18.9%), and gentamicin (f7.0 to ≈ 9.6%) during the study period. Decreased resistance to nitrofurans (61.9 to 9.2%), quinolones (44.4 to 15.5%), and folate inhibitors (11.7 to 7.2%) was observed. Resistance to third-generation cephalosporins was detected in 5.5% of the strains throughout the study period; resistance to fluoroquinolones has been observed in 0.3% of the strains since 2009. These findings highlight the importance of surveillance along the food chain for detection of altered patterns among foodborne zoonotic bacteria that are important to public health.

A modified skin slice with subcutaneous fat and carcass weight without this slice as indicators of total lean meat and fat content in poultry carcasses

A method for obtaining a modified skin slice with subcutaneous fat in different poultry species, including chickens, ducks, geese and turkeys, was proposed in the study. The weight of the modified skin slice was highly correlated with the total content of subcutaneous and intermuscular fat, including skin, in the carcass. Carcass weight without the modified slice was found to be a good indicator of total lean meat content. The derived simple regression equations for predicting the content of lean meat and fat with skin in the carcass, with the above traits as independent variables, were characterized by very small standard errors of the estimate. Key words: Skin slice, poultry, carcass, fatness, prediction.

Microbial risk assessment in the main steps of poultry slaughter.

Along the technological course of broiler poultry processing, the degree of carcass contamination can be controled only through the strict accomplish of good hygiene practices (GHP), respectively of the HACCP system. The contamination of poultry carcasses with Salmonella and Campylobacter represents a major public health issue, given the high incidence of food poisoning with these microorganisms. Taking into account the facts mentioned above, in our research we tried to perform an assesment of the microbiological risk represented by the the total plate count (TPC) respectively E. coli , as well as the identification of Salmonella spp., Campylobacter spp. and Listeria spp. The study material was represented by 54 poultry carcasses collected from the following steps of the slaughtering process: reception of live birds, scalding, evisceration and storage. The samples were processed through stabdardized methods in order to evaluate the load and the presence of Salmonella spp., Campylobacter jejuni/coli, Listeria spp. respectively Echerichia coli . All results were statistically interpreted though the ANOVA monofactorial analysis. From the statistical processing of the obtained results, a significant decrease in the total germ load (TPC) was noticed when comparing the reception samples with the scalding ones (p<0.05). E. coli was identified in 22.22% from the total number of the collected samples. A significant decrease E. coli load was noticed in the following stages of carcass processing: reception-scalding, evisceration-refrigeration (p<0.05). At the same time, a significant increase of the E. coli number was revealed in the scalding step when comparing it with the evisceration step, due to carcass contamination consecutive to intestine ruptures (p<0.05). Salmonella germs were identified in 24.07% of the collected samples, without the identification of pathogen serotypes like S. enteritidis and/or S. tiphymurium. We mention that no Campylobacter germs were identified. Following the results obtained we can state that the microbiological risk represented by the presence of spoilage and pathogen germs has a distinguished importance for the carcass sanitation if the good hygiene practices (GHP, GMP) are not respected along the processing flow diagram.

The Contamination Level Of The Poultry Carcasses During The Slaughtering Flow

During the past years, both production and consump tion of poultry meat has known an ascending path worldwide. This led to an intensive production simultaneous with a growing number of agricultural farms. In this context, germ contamination may be influenced by several technological factors during the slaughtering proce ss. The aim of the present study is to evaluate the impact of some poultry slaughtering stages such as bleeding, depluming, evisceration, washing, cooling, packing -on the carcasses germ flora. The experiment took place in a slaughtering house situated in Iasi County, Romania. The evaluation wa s accomplished by the following microbiological parameters: total number of germs (TNG), Coliformi fecali , Enterobacteriaceae , Escherichia coli . The samples were gathered for five months from a total number of 180 Ross 308 poultry carcasses, which were randomly chosen during the sl aughtering. The biological material comes from the poultry growing specialized farms. As for the evolutional point of view, the largest g erm charge on the carcasses surface was noticed just after the deplumation and evisceration . These are the stages when the microorganism contamination occurs intensively. The highest mean values for every parameter we studied are: TNG - 7.12±0.13 log 10 ufc/g; Coliformi fecali -5.48±0.14 log 10 ufc/g, Enterobacteriaceae-5.59±0.09 log 10 ufc/g at evisceration stage, Escherichia coli-4.80±0.11 log 10 ufc/g at depluming stage. Statistically there were significant differences (P <0.001) between the calculated mean values for every microbiological parameter during each sta ge of the slaughtering process. This study brings valuable information regarding the microflora dynamics during the slaughtering process.