|Bailey, R - MISSISSIPPI ST UNIV|
|Wills, R - MISSISSIPPI ST UNIV|
|Rybolt, M - MISSISSIPPI ST UNIV|
Submitted to: Poultry Science Meeting
Publication Type: Abstract Only
Publication Acceptance Date: July 5, 2003
Publication Date: N/A
Technical Abstract: Poultry companies continue to produce safe and wholesome products, all the while facing increased regulatory pressure to control certain pathogenic organisms in the production system. Although many risk factors that contribute to Salmonella and Campylobacter concentrations have been identified, precise identification of the most effective sites for intervention have not been established. The present study compares the effect of different environmental parameters on Salmonella and Campylobacter incidence at different points of production. One broiler house on 5 different farms from 2 geographical locations with six consecutive flocks per house was studied (Location A and Location B for a total of 10 houses). Internal (IET) and external environmental temperature (EET), relative humidity (RH), litter moisture (LM), and litter water activity (Aw) were recorded. Preharvest sample points included: tray pads (10/house), litter (10/house), and whole bird rinse (20 birds/house). Postharvest samples (20/flock) included: post-feather removal, pre-chill, and post-chill immersion carcass rinses. All samples were evaluated for Salmonella and Campylobacter. Location A had higher EET, and internal house RH compared to Location B which had higher IET, LM, and litter Aw values. The incidence of Salmonella detected from environmental and carcass samples were not significantly different between locations, however, there was an increase of Salmonella in pre-harvest whole bird wash at location B (30/600) versus location A (8/605). Environmental samples and all carcasses evaluated within the processing plant had higher Campylobacter recovery incidence at Location B versus Location A. Data from this study may help poultry professionals understand how environmental factors may affect foodborne pathogens in poultry and the difficulty that may be encountered in making risk management decisions.