Distribution and Prevalence of Airborne Microorganisms in Three Commercial Poultry Processing Plants

Whyte, Paul; Collins, J. D.; McGill, Kevina; Monahan, Ciaran; O'mahony, Hugh

doi:10.4315/0362-028x-64.3.388

Cited by 67 publications

(53 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our attempts to cultivate airborne Campylobacter from the different areas in the slaughterhouse failed. Other studies have reported that Campylobacter from the air could be cultivated when sampling 15 cubic feet of air (16) or when an enrichment step is applied before plating on solid media (4). In both of those studies, only a few culturable Campylobacter could be detected in the air.…”

Section: Discussionmentioning

confidence: 99%

Detection of Campylobacter Bacteria in Air Samples for Continuous Real-Time Monitoring of Campylobacter Colonization in Broiler Flocks

Olsen

Lund

Skov³

et al. 2009

Appl Environ Microbiol

View full text Add to dashboard Cite

Improved monitoring tools are important for the control of Campylobacter bacteria in broiler production. In this study, we compare the sensitivities of detection of Campylobacter by PCR with feces, dust, and air samples during the lifetimes of broilers in two poultry houses and conclude that the sensitivity of detection of Campylobacter in air is comparable to that in other sample materials. Profiling of airborne particles in six poultry houses revealed that the aerodynamic conditions were dependent on the age of the chickens and very comparable among different poultry houses, with low proportions of particles in the 0.5-to 2-m-diameter range and high proportions in the 2-to 5-m-diameter range. Campylobacter could also be detected by PCR in air samples collected at the hanging stage during the slaughter process but not at the other stages tested at the slaughterhouse. The exploitation of airborne dust in poultry houses as a sample material for the detection of Campylobacter and other pathogens provides an intriguing possibility, in conjunction with new detection technologies, for allowing continuous or semicontinuous monitoring of colonization status.Campylobacter spp. cause zoonotic infections estimated to be responsible for 5% to 14% of diarrheal cases in humans worldwide and, in addition, are the most frequently identified cause of Guillain Barré syndrome (6, 12). The most prevalent species found in clinical cases in humans is Campylobacter jejuni, while C. coli and C. lari play less-prominent roles. It has been suggested that approximately half of the human cases of campylobacteriosis originate from livestock (5), and known sources are undercooked poultry, unpasteurized dairy products, and contaminated water (7). Poultry are considered the most important source of infections (15).In Denmark, a voluntary intervention strategy implemented in 2003 aims to reduce the incidence of Campylobacter-positive results for broiler flocks. This strategy encompasses directives for monitoring the infection status of broilers at preharvest stages and at harvest while poultry houses and slaughterhouses take specific hygienic measures, and it provides an economic incentive to farmers delivering Campylobacter-negative flocks. A significant decrease in the prevalence of Campylobacterpositive broiler flocks, from 38% in 2003 to 29.9% in 2006, was attained. This decrease may be attributed to the intervention program (1). A strategy to further reduce this prevalence during the next 5 years has been formulated (2).Culture-based identification of Campylobacter is slow and complicated. Therefore, molecular-based methods, PCR and real-time PCR in particular, are gradually replacing traditional culture-based identification methods for the detection of Campylobacter in poultry and poultry products (9, 10, 11). In order to improve the monitoring of Campylobacter and ensure freedom from infection in poultry flocks, our aim is to develop devices and methods of automated semicontinuous detection of Campylobacter by exploiting PCR technology....

show abstract

Section: Discussionmentioning

confidence: 99%

Detection of Campylobacter Bacteria in Air Samples for Continuous Real-Time Monitoring of Campylobacter Colonization in Broiler Flocks

Olsen

Lund

Skov³

et al. 2009

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…Accordingly, lower concentrations of airborne endotoxins were found in cage-housed laying hen houses than in other systems of poultry rearing (SIMPSON et al, 1999;WHYTE et al, 2001;SEEDORF, 2004;HUNEAU-SALAÜN et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

The seasonal influence on airborne dust and endotoxin concentrations in a laying hen house

Matković¹,

Prester²,

Orct³

et al. 2017

Vet. arhiv

View full text Add to dashboard Cite

In the present study, air quality in a cage-housed laying hen house was investigated throughout the seasons by assessing dust and endotoxin concentrations. Measurements were done twice a month during the 1-year production cycle. The mean levels of dust and endotoxins ranged from 0.60 mg/m 3 in May to 2.83 mg/m 3 in November, and from 203.15 EU/m 3 in August to 745.53 EU/m 3 in April. Significantly higher concentrations of dust and endotoxins in the poultry house were determined in the autumn and winter seasons, and endotoxins in the spring season as well, compared to the summer (P<0.05 all). The results suggested that the cooler periods of the year pose a greater risk for the welfare and performance of laying hens, but also for the health of humans working in these settings in terms of the levels of airborne dust and endotoxins.

show abstract

“…The air may act as an important source of carcass contamination (Rahkio and Korkeala, 1997) including during dressing of lamb carcasses (Burfoot et al, 2006). Several authors have stressed the importance of separating "clean" from "dirty" areas in the slaughter-line to minimise air-borne carcass contamination (Snijders et al, 1984;Whyte et al, 2001;Worfel et al, 1996) and this is best achieved using a straight-line system (Prendergast et al, 2004).…”

Section: Effect Of Shearing/clippingmentioning

confidence: 99%

Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin-on” sheep meat

2011

EFSA Journal

View full text Add to dashboard Cite

European Food Safety Authority (EFSA), Parma, Italy ABSTRACTThe scientific validity and relevance for safety assessment of a series of studies aimed at exploring the potential for the safe production of burnt fleece skin-on sheep carcasses are assessed. The main findings obtained by these studies are described, including their microbiological and chemical aspects. It is concluded that the hazard identification presented in the studies under assessment does not cover all potential biological and chemical hazards and information on their fate during the process. Limitations found in microbiological and chemical aspects of the studies as conducted are highlighted and discussed. It is pointed out that, as designed and conducted, the studies describe a hygienic production method for burnt fleece skin-on sheep carcasses based on gas flame singeing and provide a first step of information that is useful for further consideration of biological and chemical hazards and may serve as the basis for development of processes for safe production of skin-on sheep carcasses. The studies under assessment did not evaluate or verify the food safety of burnt fleece skin-on sheep carcasses under variable conditions in comparison to conventional skin-off carcasses. Overall, they are insufficient to support the conclusion that the burnt fleece skin-on sheep carcasses produced by the method described were suitable for human consumption or hygienically and microbiologically similar to conventionally produced skin-off carcasses. Similarly, the information supplied is insufficient to conclude that the process presented results in levels of harmful smoke-derived chemicals similar to those in other smoked foods which represent a low level of concern for human health. Proposed production method for smoked "skin-on" sheep meat EFSA Journal 2011;9(6):2191 2 KEY WORDSSmoked skin-on sheep carcass, burnt fleece skin-on sheep carcass, sheep meat, smokies. SUMMARYFollowing a request from the European Commission, the Panel on Biological Hazards (BIOHAZ) and the Panel on Contaminants in the Food Chain (CONTAM) were asked by the European Food Safety Authority (EFSA) to deliver a Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked "skin-on" sheep meat ("burnt fleece skin-on sheep carcasses"). In particular, the UK Food Standards Agency (FSA) has invested in scientific studies ("FSA studies") to explore the potential for the safe production of this product. In their summary report, FSA concluded that this product could be safely and hygienically produced in approved slaughterhouses. Therefore, the Commission asked EFSA to issue a Scientific Opinion about the scientific validity of the FSA studies and on the relevance of their outcome and conclusions for concluding on the safety of burnt fleece skin-on sheep carcasses compared to conventional skin-off carcasses within the same category of animals, and to indicate if any additional food-borne public health hazard...

show abstract

Distribution and Prevalence of Airborne Microorganisms in Three Commercial Poultry Processing Plants

Cited by 67 publications

References 13 publications

Detection of Campylobacter Bacteria in Air Samples for Continuous Real-Time Monitoring of Campylobacter Colonization in Broiler Flocks

Detection of Campylobacter Bacteria in Air Samples for Continuous Real-Time Monitoring of Campylobacter Colonization in Broiler Flocks

The seasonal influence on airborne dust and endotoxin concentrations in a laying hen house

Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin-on” sheep meat

Contact Info

Product

Resources

About