Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway

Hauge, Sigrun J.; Johannessen, Gro S.; Haverkamp, Thomas; Bjørkøy, Solfrid; Llarena, Ann-Katrin; Spilsberg, Bjørn; Leithaug, Magnus; Økland, Marianne; Holthe, Janne; Røtterud, Ole-Johan; Alvseike, Ole; Nagel-Alne, Gunvor Elise

doi:10.1016/j.foodcont.2022.109526

Cited by 9 publications

(3 citation statements)

References 53 publications

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“…The evisceration drain samples were the most distant from the post-chill carcasses; Proteobacteria was the dominant phylum, with Dechloromonas (28.63%), Yersinia (14.18%), and Gallibacterium (4.98%) being the abundant genera. In contrast to Hauge et al (2023), this study revealed that Gram-negative Proteobacteria, such as Unclassified Enterobacteriaceae, Gallibacterium , Acinetobacter, and Moraxella, and Gram-negative Bacteriodota, such as Prevotella and Bacteroides , were able to survive and persist within the processing environment [ 33 ]. The fermentative anaerobic and microaerophilic taxa that are associated with the chicken gastral-intestinal persisted throughout the processing line, which confirms the earlier postulation [ 2 , 21 ].…”

Section: Resultsmentioning

confidence: 76%

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

et al. 2023

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The high organic content of abattoir-associated process water provides an alternative for low-cost and non-invasive sample collection. This study investigated the association of microbial diversity from an abattoir processing environment with that of chicken meat. Water samples from scalders, defeathering, evisceration, carcass-washer, chillers, and post-chill carcass rinsate were collected from a large-scale abattoir in Australia. DNA was extracted using the Wizard® Genomic DNA Purification Kit, and the 16S rRNA v3-v4 gene region was sequenced using Illumina MiSeq. The results revealed that the Firmicutes decreased from scalding to evisceration (72.55%) and increased with chilling (23.47%), with the Proteobacteria and Bacteroidota changing inversely. A diverse bacterial community with 24 phyla and 392 genera was recovered from the post-chill chicken, with Anoxybacillus (71.84%), Megamonas (4.18%), Gallibacterium (2.14%), Unclassified Lachnospiraceae (1.87%), and Lactobacillus (1.80%) being the abundant genera. The alpha diversity increased from scalding to chilling, while the beta diversity revealed a significant separation of clusters at different processing points (p = 0.01). The alpha- and beta-diversity revealed significant contamination during the defeathering, with a redistribution of the bacteria during the chilling. This study concluded that the genetic diversity during the defeathering is strongly associated with the extent of the post-chill contamination, and may be used to indicate the microbial quality of the chicken meat.

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Section: Resultsmentioning

confidence: 76%

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

et al. 2023

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“…Instead, it could be argued that Campylobacter spp. may remain mostly carcass-associated within the processor, especially given the role of the carcass in the entry of Campylobacter into the processing facility, its fastidious nature, and the prevalence of carcass-only studies in which the carcass microbiota is the only target studied. , However, the culture-positive tests for Campylobacter in the same sites that show negative results in 16S rRNA analysis cast doubts on this theory. It is important to consider the potential for false positives in culture-based studies at this point, which may inflate the presumptive number of colonies isolated from a sample.…”

Section: Resultsmentioning

confidence: 99%

Poultry Abattoir Site Microbiome Analysis Reveals a Core, Time-Independent Processor Microbiota

Marmion,

Macori,

Whyte

et al. 2023

ACS Food Sci. Technol.

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“…Underdeveloped nations are particularly vulnerable to foodborne infections due to widespread food and hygiene negligence, insufficient food safety regulations, inadequate governance structures, lack of funding for secure facilities, and inadequate training for food handlers [14,16,17]. When slaughterhouses are not properly controlled, they can significantly contribute to microbial contamination [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

The Molecular Detection and Antimicrobial Profiles of Selected Bacterial Pathogens in Slaughterhouses in Riyadh City, Saudi Arabia

Albuqami,

Dawoud,

Moussa

et al. 2023

Applied Sciences

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Inadequate hygienic conditions and poor handling are the primary causes of contamination in abattoirs. This study aimed to identify and molecularly detect pathogenic bacteria in sheep meat at slaughterhouses in Riyadh City, Saudi Arabia. Additionally, the study evaluated the sensitivity of these bacteria to various antimicrobials. In total, 150 samples were collected three times every two months from November 2021 to March 2022 from four abattoirs located in the south, west, east, and north of Riyadh. Pathogenic bacteria were separated using selective media, and the Vitek 2 system was utilized to identify all species and test their response to antibiotics. PCR was employed to detect virulence genes. The four pathogenic bacteria identified in all samples were Escherichia coli (12%), Klebsiella pneumoniae (9.3%), Salmonella enterica (7.3%), and Pseudomonas aeruginosa (6.6%). Abattoir D had a high number of bacteria isolated in January. K. pneumoniae and S. enterica exhibited resistance to ampicillin. S. enterica also demonstrated resistance to gentamicin, ciprofloxacin, and trimethoprim/sulfamethoxazole. P. aeruginosa was resistant to tigecycline. PCR results indicated positive tests for the E. coli gene FimH, the P. aeruginosa genes plcH and toxA, and the K. pneumoniae gene mrkD. Pathogenic bacteria with positive results for virulence genes have the potential to cause contamination and human diseases. To improve quality and reduce contamination, the government must address the issue of providing adequate and safe water for activities in all abattoirs in Riyadh City.

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Assessment of poultry process hygiene and bacterial dynamics along two broiler slaughter lines in Norway

Cited by 9 publications

References 53 publications

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

The Microbial Genetic Diversity and Succession Associated with Processing Waters at Different Broiler Processing Stages in an Abattoir in Australia

Poultry Abattoir Site Microbiome Analysis Reveals a Core, Time-Independent Processor Microbiota

The Molecular Detection and Antimicrobial Profiles of Selected Bacterial Pathogens in Slaughterhouses in Riyadh City, Saudi Arabia

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