Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses.
Campylobacter sp.
broiler carcass
on-chain chilling
process hygiene criteria
Journal
Poultry science
ISSN: 1525-3171
Titre abrégé: Poult Sci
Pays: England
ID NLM: 0401150
Informations de publication
Date de publication:
Mar 2021
Mar 2021
Historique:
received:
29
07
2020
revised:
16
11
2020
accepted:
22
11
2020
pubmed:
1
2
2021
medline:
30
4
2021
entrez:
31
1
2021
Statut:
ppublish
Résumé
Campylobacter spp. play an increasing role as foodborne pathogens, with poultry representing the main vehicle of infection, and control measures at the slaughterhouse have been implemented in the last years. In this study, 2 trials were performed, evaluating the effect of the chilling phases currently applied in an industrial slaughterhouse on the Campylobacter sp. contamination of broiler carcasses. In the first trial, neck skin samples were taken from 13 flocks before and after the on-chain air chilling and submitted to analysis of Campylobacter sp. count; in the second trial, 63 carcasses or cuts stored in the chilling room for variable times, with or without skin, were submitted to analysis of Campylobacter sp. count. A selection of 75 isolates was identified by PCR. All carcass skin samples taken from the first trial showed Campylobacter sp. counts higher than 0.7 log cfu/g. A wide variability in the counts (about 3 logs) was detected, showing a high correlation between the counts obtained before and after chilling. A slight decrease (P = 0.011) was observed after chilling (mean difference of about 0.3 log cfu/g), also if variability was observed among the flocks; the number of samples with high Campylobacter sp. counts (≥3 log cfu/g) was reduced (P = 0.010). In the second trial, low counts were generally detected (almost all lower than 3 log cfu/g). An evident decreasing trend was observed during storage, but the survival rate of Campylobacter on the cuts with skin was higher. All the isolates were identified as Campylobacter jejuni (72%) or Campylobacter coli. The data obtained were compared with the threshold limit set by EC Regulation 2073/2005, evidencing the impact of the sampling point on the counts. Our results highlighted the importance of applying a hurdle strategy including on-chain chilling and strict respect of the cold chain, allowing the food business operator to fulfill the process hygiene criteria and avoiding the delivery of highly contaminated meats.
Identifiants
pubmed: 33516479
pii: S0032-5791(20)30895-6
doi: 10.1016/j.psj.2020.11.043
pmc: PMC7936133
pii:
doi:
Types de publication
Evaluation Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
100866Informations de copyright
Copyright © 2020 The Authors. Published by Elsevier Inc. All rights reserved.
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