Submitted to: Southern Poultry Science Society Meeting Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 9/1/1999
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Campylobacter has been associated with poultry and poultry products. It is important to know the effect of processing steps on Campylobacter. Broiler carcasses were removed from the line in a commercial processing plant at six different sites. On four different days, 5 birds were examined from each site for a total of 20 birds per site (4 flocks). Sampling sites included: A) pre-scald, B) post scald / pre-pick, C) post pick, D) post evisceration (immediately following removal of the viscera), E) pre-chill / post final washer, and F) post chill. Carcasses from each site were collected, individually placed in sterile plastic bags which were sealed, covered with ice and transported to the lab. All carcasses were sampled by whole carcass rinse, serial dilutions were made for examination of total aerobic bacterial populations, coliform and generic E. coli populations and Campylobacter populations. Results are reported as mean Log10 counts per ml of rinse fluid recovered. Total aerobic bacterial populations found were: site A: 6.73, site B: 5.03, site C: 4.88 site D: 4.32, site E: 3.76, site F: 2.66. Coliform / E. coli counts at these sites were: site A: 4.97 / 4.13, site B: 2.84 / 2.06, site C: 3.44 / 2.84 site D: 3.01 / 2.15, site E: 2.29 / 1.51, site F:1.72 / 0.92. Campylobacter populations at each site were: site A: 4.36, site B: 1.81, site C: 3.62 site D: 3.05, site E: 2.46, site F:0.99. Overall bacterial populations decreased due to processing. However, coliforms, E. coli and Campylobacter counts which were all depressed by scalding, increased after the birds moved through the picker.