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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Poultry Microbiological Safety and Processing Research Unit » Research » Publications at this Location » Publication #360206

Research Project: Production and Processing Intervention Strategies for Poultry Associated Foodborne Pathogens

Location: Poultry Microbiological Safety and Processing Research Unit

Title: Reduction of campylobacter on poultry thighs using sequential treatments of antimicrobials

item LANDRUM, MELISSA - University Of Georgia
item Cox Jr, Nelson
item WILSON, JEANNA - University Of Georgia
item Berrang, Mark
item Gamble, Gary
item HARRISON, MARK - University Of Georgia
item FAIRCHILD, BRIAN - University Of Georgia
item KIM, WOO - University Of Georgia
item Hinton Jr, Arthur

Submitted to: Advanced Food and Nutritional Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/3/2019
Publication Date: 6/17/2019
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.O., Hinton Jr, A. 2019. Reduction of campylobacter on poultry thighs using sequential treatments of antimicrobials. Advanced Food and Nutritional Sciences. 4:1-7.

Interpretive Summary: Campylobacter is one of the most serious pathogens affecting the poultry industry and the USDA has established stricter performance standards to reduce the incidence of foodborne illnesses associated with Campylobacter. This study demonstrated dipping poultry thighs consecutively and sequentially in a low-acid processing aid, PoultrypHresh, and peracetic acid (PAA) significantly reduced the presence of Campylobacter. Reductions were significantly greater in sequential treatments of PAA followed by PoultrypHresh, indicating the order of dipping may have an effect on Campylobacter prevalence and allow processors to meet performance standards.

Technical Abstract: Campylobacter is a major concern for poultry processors, as USDA performance standards have become stricter. This study evaluated CMS PoultrypHresh™, a low pH processing aid, and peracetic acid using consecutive and sequential dip treatments to reduce Campylobacter in thighs. Thighs (n=3/treatment group) were inoculated with a C. coli marker strain (108) and each dipped into bags containing 1 L of treatment 1 for 6 s. Thighs were allowed 5 s to drip, placed onto foil for 60 s, and dipped into treatment 2 for 6 s. After 5 s drip time, each was placed in a bag with 150 mL buffered peptone water and hand shaken for 60 s; controls same procedure, no treatment. Rinsates were serially diluted, plated onto Campy Cefex agar with 200 ppm gentamicin and incubated microaerobically for 48 h at 42°C. Procedures were replicated 5 times. Significant reductions compared to untreated using consecutive dips of PoultrypHresh™ and PAA were 98.2% and 99.3%, respectively. Treatments of PoultrypHresh™ then peracetic acid reduced Campylobacter 99.2% from untreated thighs. Peracetic acid then PoultrypHresh™ showed significant reductions compared to all other treatments (99.9% from untreated). Treating with this sequence may allow processors to meet the strict performance standards on Campylobacter in broiler parts.