|Byrd Ii, James - Allen|
Submitted to: National Turkey Federation
Publication Type: Other
Publication Acceptance Date: 6/2/2003
Publication Date: 6/20/2003
Citation: Caldwell, D.J., Byrd II, J.A., McElroy, A.P. 2003. NTF immersion chiller best management practices (BMP): Optimization of microbial intervention strategies. Washington, DC: National Turkey Federation. 23 p.
Interpretive Summary: Two different bacteria that cause food poisoning, Salmonella and Campylobacter, were evaluated in commercial turkey slaughter plants located in six different states. The survey evaluated several management programs for cold water immersion equipment and their effect on food poisoning bacteria, Salmonella and Campylobacter, on slaughtered turkeys. Water was tested from cold water immersion equipment to evaluate the bacteria control program for slaughtered turkeys taken from each slaughter plant on two consecutive days. The bacteria, Salmonella and Campylobacter, were lower on slaughtered turkeys that had passed through cold water immersion equipment than on slaughtered turkeys before the cold water immersion equipment in 4 of 6 slaughter plants. These observations suggest cold water immersion of whole slaughtered turkey, when joined with an appropriate bacteria control program, is effective for the lowering the number of food poisoning bacteria of Salmonella and Campylobacter on commercially slaughtered turkeys.
Technical Abstract: Salmonella and Campylobacter status in market-age turkeys in commercial processing plants located in six geographical locations was determined. The survey specifically evaluated several management strategies for chill immersion systems and their effect on Salmonella and Campylobacter carcass contamination. Direct chill immersion system measurements were taken to evaluate chill immersion system management practices with extensive microbiological sampling of turkey carcasses taken on two consecutive days of processing from each processing plant. Significant reductions (P less than or equal to .001) of Salmonella and Campylobacter on post-chill carcasses versus pre-chill carcasses, were achieved in 4 of 6 processing plants. These observations suggest chill immersion of whole turkey carcasses, when coupled with an appropriate microbial intervention strategy, is effective for the reduction of Salmonella and Campylobacter incidence levels on commercially processed turkey carcasses.