Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/19/2016
Publication Date: 1/25/2016
Citation: Hinton Jr, A. 2016. Intervention carryover effects [abstract]. Meeting Abstract.
Interpretive Summary: none
Technical Abstract: Chemical sanitizers are used during commercial poultry processing to reduce contamination of carcasses by human, foodborne pathogens in order to decrease the number of human illnesses associated with the consumption of contaminated poultry. Contamination of processed carcasses by the pathogens, Salmonella and Campylobacter, is determined by performing a whole carcass rinse and enumerating these pathogens in the carcass rinsates. Since carcass rinsates may be stored for up to 24 hours before analysis, it is important that the rinsates contain no substances that might produce changes in the number of microorganisms recovered. Older sanitizers, such as chlorine, dissipated or were inactivated during rinsate storage, but modern sanitizers may be more stable; therefore, it is possible that traces of these sanitizers may remain in the stored rinsates. The presence of bactericidal concentrations of sanitizers in the rinsates could reduce the number of pathogens in the rinsates and produce false negatives results that do not accurately reflect broiler contamination. Upon request of the Food Safety Inspection Service, a team of researchers at the U. S. National Poultry Research Center conducted studies to examine the effect of the carryover of sanitizers such as acid mixtures (e. g. hydrochloric and citric acids); acidified sodium chlorite (ASC); cetylpyridinium chloride (CPC); 1,3-dibromo-5,5-dimethylhydantion (DBDMH); and peroxyacetic acid (PAA). Results have indicated that there is the potential for false negative Salmonella results from carcass rinsates containing ASC, CPC, or PAA. There was significantly less chance of false negatives in rinsates containing the acid mixture or DBDMH. In vitro studies were also conducted to determine if a neutralizer could be developed to inactivate the bactericidal activity of sanitizers in carcass rinsates. Lecithin, sodium polygalacturonate, potassium poly(vinylsufate), and sodium chondroitin sulfate were examined for the ability to inactivate CPC in carcass rinsates. Results indicated that lecithin, poly(vinylsufate), and chondroitin sulfate possess significant neutralizing activity towards CPC.Findings of the study showed that neutralizers developed by the researchers can inactivate the potential carryover effect of sanitizers used by commercial poultry processors.