|LANDRUM, MELISSA - University Of Georgia|
|Cox, Nelson - Nac|
|WILSON, JEANNA - University Of Georgia|
|HARRISON, MARK - University Of Georgia|
|FAIRCHILD, BRIAN - University Of Georgia|
|KIM, WOO - University Of Georgia|
|Hinton, Jr, Arthur|
Submitted to: International Poultry Scientific Forum
Publication Type: Abstract Only
Publication Acceptance Date: 12/19/2018
Publication Date: 7/15/2019
Citation: Landrum, M.A., Cox Jr, N.A., Wilson, J.L., Berrang, M.E., Gamble, G.R., Harrison, M.A., Fairchild, B.D., Kim, W.K., Hinton Jr, A. 2019. Effectiveness of two commonly used antimicrobials with processed broiler samples for reduction of salmonella and campylobacter [abstract]. International Poultry Scientific Forum. 98(1):66.
Interpretive Summary: none
Technical Abstract: The Food Safety and Inspection Service has begun enforcing stricter performance standards for Salmonella and Campylobacter. The purpose of this study was to evaluate two antimicrobials presently being used in broiler processing plants using practical concentrations and exposure times for both Salmonella and Campylobacter. Current line speeds allow immersion treatment to be between 6 and 15 s and concentrations based on effectiveness, cost, employee safety and comfort. Thighs (n=3/treatment) were inoculated with either a C. coli marker strain or S. Typhimurium marker strain (108) and each dipped into bags containing 1 L of treatment for either 6 or 15 s. Thighs were allowed 5 s drip time, each was placed in a bag with 150 mL buffered peptone water and hand shaken for 60 s; untreated had no treatment, but same rinse procedure using water. Rinsates tested for Campylobacter were serially diluted, plated onto Campy Cefex agar with 200 ppm gentamicin and incubated microaerobically for 48 h at 42°C. Rinsates tested for Salmonella were serially diluted, plated onto Brilliant Green Sulfa agar with 200 ppm nalidixic acid and incubated for 24 h at 37°C. Results were compared using a Tukey’s Honest Significant Difference test. A 6 s and 15 s immersion in PoultrypHresh (pH 1.3) significantly (P<0.05) reduced a marker strain of Salmonella Typhimurium 86.2% and 91.7% when compared to water immersion, respectively. For Campylobacter, the reduction was significant (P<0.05) for the 6 and 15 s dip was 85.5% and 96.1%, respectively. For PAA (600 ppm), a 6 and 15 s immersion significantly (P<0.05) reduced Salmonella 86.2% and 98.3% when compared to water immersion. For Campylobacter, a 83.4% and 92.2% reduction was observed. All experiments were replicated 4 times. As one might expect a longer contact time produced slighter greater reductions but are not practical. The use of surfactants and agitation are being researched to possibly reduce concentrations using the shortest possible exposure time. Additional research with these two chemicals may further enhance their effectiveness and use in commercial processing plants.