|LANDRUM, MELISSA - UNIVERSITY OF GEORGIA|
|RUSSELL, SCOTT - UNIVERSITY OF GEORGIA|
|Cox, Nelson - Nac|
Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/3/2015
Publication Date: 7/27/2015
Citation: Landrum, M.A., Russell, S.M., Cox Jr, N.A., Berrang, M.E., Cosby, D.E. 2015. Treatment with PoultrypHresh lowers Salmonella Typhimurium numbers on broiler parts [abstract]. Poultry Science Association Meeting Abstract. July 27-30, 2015. Louisville, Kentucky.
Technical Abstract: The increased prevalence of Salmonella recovered from cut-up broiler parts (26.3%), compared to whole carcasses exiting the chiller (5.9%), has caused concern from USDA-FSIS. The objective of this study was to determine if treatment with PoultrypHresh® would decrease the recovery of a marker strain of Salmonella Typhimurium (ST) in further processed parts. Decreased numbers on broiler parts will assist companies to meet performance standards during secondary processing. Chicken wings, necks, breasts, and drumsticks (n=13) were obtained from a local processing plant and placed into containers according to type. Each group of 13 pieces was inoculated by addition of 400 mL of buffered peptone water (BPW) and 3 mL of an overnight culture of nalidixic acid (Nal) resistant ST. Parts and inocula were mixed thoroughly by hand shaking for 60s. After a 2-h attachment period, three pieces of each part were removed from the inoculation vessel and placed into a sterile bucket with 8 L tap water as a control and ten pieces of each part into 8 L tap water treated with concentrated PoultrypHresh solution to reach pH 1.5. All parts were subjected to a 30s agitation using a sterile stirring rod. After treatment, each part was removed, allowed to drip for 5s, placed into clean sealable plastic bags and individually rinsed by hand with 100 mL of BPW for 60s. Rinses were refrigerated at 4°C for 24 h prior to plating on Brilliant Green Sulfa Agar containing 200 ppm Nal. Characteristic Salmonella colonies were counted, means were calculated and log transformed. Results indicated that PoultrypHresh at a pH of 1.5 reduced the recovery of ST on all chicken parts. The overall average log10 reduction of Salmonella was 1.4, 1.8, 2.1, and 2.7 for wings, necks, breasts, and drumsticks, respectively. This study demonstrates PoultrypHresh in a 30s agitated dip can result in a reduction of Salmonella on parts and thus should improve the ability of poultry companies to meet performance standards.