|LANDRUM, MELISSA - University Of Georgia|
|Cox, Nelson - Nac|
|DA COSTA, MANUEL - University Of Georgia|
|PESTI, GENE - University Of Georgia|
Submitted to: Advanced Food and Nutritional Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/1/2018
Publication Date: 7/1/2018
Citation: Landrum, M., Cox Jr, N.A., Cosby, D.E., Berrang, M.E., Gamble, G.R., Da Costa, M.J., Pesti, G.M. 2018. Low pH processing aid to lower the presence of naturally occurring campylobacter on whole broiler carcasses. Advanced Food and Nutritional Sciences. 3:7-13.
Interpretive Summary: Campylobacter is currently the primary microorganism of concern throughout the poultry industry, making it imperative for processors to diminish its presence on poultry and poultry products. This study demonstrated that an acidic, food grad chemical could be directly applied to broiler carcasses along with air agitation of significantly reduce Campylobacter on broiler carcasses. Poultry processors can use this treatment to meet the new FSIS regulatory requirements concerning Campylobacter.
Technical Abstract: This study evaluated the low pH processing aid – CMS PoultrypHresh™ (LPPA) to reduce Campylobacter on carcasses (3 groups of 6) collected prior to the chiller that were individually placed into a 38 L container with either 20 L tap water (pH = 7.3) or 20 L of LPPA solution (pH = 1.4) with air agitation. An untreated group was the control. After treatment, drained carcasses were placed into a plastic bag, and rinsed in 400 mL of buffered peptone for 60 s. Rinsates were cultured for Campylobacter by direct plating on Campy-cefex agar and enrichment in Bolton’s broth. If no Campylobacter was detected by direct plating, the incubated broth was plated and incubated under the same conditions. Confirmed Campylobacter were detected on 30/36 (83.3%) untreated carcasses, on 25/36 (69.4%) water treated carcasses, and on 2/36 (5.6%) of LPPA treated carcasses.