Aerobic and Anaerobic Microbiology of the Immersion Chilling Procedure During Poultry Processing

Voidarou, C.; Vassos, Dimitrios; Kegos, T.; Koutsotoli, Alexandra D.; Tsiotsias, Arsenis; Skoufos, J.; Tzora, Athina; Maipa, V.; Alexopoulos, Athanasios; Bezirtzoglou, Eugenia

doi:10.1093/ps/86.6.1218

Cited by 21 publications

(13 citation statements)

References 13 publications

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“…The number of cells recovered varied between the different mixed microbial populations with the highest recovery from biofilms that included either E. faecalis and/or S. simulans. Other studies have shown similar results for the attachment of C. jejuni to E. faecalis and/or S. simulans biofilms (32,45,46). It has been suggested that these microorganisms that originate from poultry sources may provide a suitable environment for the survival and growth of C. jejuni in poultry processing plant environments (47,48).…”

Section: Jejuni In Mixed-species Biofilmsmentioning

confidence: 67%

Does Campylobacter jejuni Form Biofilms in Food-Related Environments?

Teh

Lee

Dykes

2014

Appl Environ Microbiol

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Campylobacter jejuni is one of the most frequent causes of bacterial gastrointestinal food-borne infection worldwide. This species is part of the normal flora of the gastrointestinal tracts of animals used for food production, including poultry, which is regarded as the primary source of human Campylobacter infections. The survival and persistence of C. jejuni in food processing environments, especially in poultry processing plants, represent significant risk factors that contribute to the spread of this pathogen through the food chain. Compared to other food-borne pathogens, C. jejuni is more fastidious in its growth requirements and is very susceptible to various environmental stressors. Biofilm formation is suggested to play a significant role in the survival of C. jejuni in the food production and processing environment. The aims of this minireview were (i) to examine the evidence that C. jejuni forms biofilms and (ii) to establish the extent to which reported and largely laboratory-based studies of C. jejuni biofilms provide evidence for biofilm formation by this pathogen in food processing environments. Overall existing studies do not provide strong evidence for biofilm formation (as usually defined) by most C. jejuni strains in food-related environments under the combined conditions of atmosphere, temperature, and shear that they are likely to encounter. Simple attachment to and survival on surfaces and in existing biofilms of other species are far more likely to contribute to C. jejuni survival in food-related environments based on our current understanding of this species.

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Section: Jejuni In Mixed-species Biofilmsmentioning

confidence: 67%

Does Campylobacter jejuni Form Biofilms in Food-Related Environments?

Teh

Lee

Dykes

2014

Appl Environ Microbiol

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“…While this limited the availability to statistically compare the data, the fact that this is the first microbiomic analysis of scalder and chiller processing tank waters speaks to the importance of this data. In order to initially investigate the microbiomes of the processing water tanks, the filtrate sampling method was used, considering it representative of a published processing tank sampling technique to remove organic particulates (Voidarou et al, 2007) and also to allow for a greater overall sample volume (∼100 mL) to be analyzed.…”

Section: Final Scalder and Chiller Water Tank Microbiome Changes Durimentioning

confidence: 99%

Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day

et al. 2016

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The commercial poultry processing environment plays a significant role in reducing foodborne pathogens and spoilage organisms from poultry products prior to being supplied to consumers. While understanding the microbiological quality of these products is essential, little is known about the microbiota of processing water tanks within the processing plant. Therefore, the goal of this study was to assess the microbiomes of the scalder and chiller tanks during a typical commercial processing d, and determine how bacterial populations, including foodborne pathogens and spoilage organisms, change during the processing day in relation to the bacterial communities as a whole. Additionally, considering this is the first microbiomic analysis of processing tank waters, 2 water sampling methods also were compared. Results of this study show that Proteobacteria and Firmicutes represented over half of the sequences recovered from both tanks at the phylum level, but the microbiomic profiles needed to be analyzed at the genus level to observe more dynamic population shifts. Bacteria known to predominate in the live production environment were found to increase in the scalder tank and gram negative spoilagerelated bacteria were found to decrease in the chiller tank throughout the processing day. Directly sampling the scalder water, as compared to analyzing filtered samples, resulted in significantly different microbiomic profiles dominated by Anoxybacillus species. While no sequences related to major foodborne pathogens were found, further sampling collection and processing optimization should provide researchers and the poultry industry a new tool to understand the ecological role of spoilage and pathogenic bacteria within processing tank waters.

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“…Therefore, studies assessing the efficacy of other disinfectants added in prechilling tanks may encourage Brazilian public health authorities to review the current legislation. According to Voidarou et al (2007), the pre-chilling step itself without any disinfectant has little effect on reducing microorganisms in broiler carcasses.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants

Guastalli

Batista

Souza

et al. 2016

Rev. Bras. Cienc. Avic.

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In poultry processing plants, disinfectants are often added to prechilling water tanks to reduce microbial contamination. The present study aimed at evaluating the effect of five disinfectants (acidified sodium chlorite, alkyl dimethyl benzyl ammonium chloride, chlorine dioxide, peracetic acid, and sodium hypochlorite) on the populations of food quality indicator microorganisms and on Salmonella Enteritidis (SE) in the presence and absence of organic matter. The results showed that chlorine dioxide and sodium hypochlorite did not reduce microbial carcass counts. On the other hand, acidified sodium chlorite, alkyl dimethyl benzyl ammonium chloride and peracetic acid reduced total and fecal coliform counts. Peracetic acid reduced the number of psychrotrophic microorganisms. All products were effective in reducing SE counts only in the absence of organic matter. Acidified sodium chlorite, alkyl dimethyl benzyl ammonium chloride and peracetic acid could be candidates for the replacement of sodium hypochlorite (commonly used in Brazil) in pre-chilling tanks.

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Aerobic and Anaerobic Microbiology of the Immersion Chilling Procedure During Poultry Processing

Cited by 21 publications

References 13 publications

Does Campylobacter jejuni Form Biofilms in Food-Related Environments?

Does Campylobacter jejuni Form Biofilms in Food-Related Environments?

Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day

Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants

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