Effect of processing on the microbiological quality and safety of chicken carcasses at slaughterhouse

Pérez-Arnedo, Iratxe; Cantalejo, María J.; Martínez‐Laorden, Alba; González‐Fandos, Elena

doi:10.1111/ijfs.14815

Cited by 13 publications

(16 citation statements)

References 48 publications

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“…The microbiological contamination of poultry meat is influenced by the settings under which animals are reared, transported, slaughtered, processed, and stored [ 3 , 4 , 5 ]. The microbiota of poultry meat is composed of different types of bacteria, including Pseudomonas spp., Enterobacteriaceae , Staphylococcus spp., Brochotrix thermosphacta , Acinetobacter , lactic acid bacteria, and Aeromonas spp.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

Martínez‐Laorden

Arraiz‐Fernandez

González‐Fandos

2023

Foods

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The aim of this work was to study the microbiological safety and quality of marketed fresh turkey meat, with special emphasis on methicillin-resistant S. aureus, ESBL-producing E. coli, and K. pneumoniae. A total of 51 fresh turkey meat samples were collected at retail level in Spain. Mesophile, Pseudomonas spp., enterococci, Enterobacteriaceae, and staphylococci counts were 5.10 ± 1.36, 3.17 ± 0.87, 2.03 ± 0.58, 3.18 ± 1.00, and 2.52 ± 0.96 log CFU/g, respectively. Neither Campylobacter spp. nor Clostridium perfringens was detected in any sample. ESBL-producing K. pneumoniae and E. coli were detected in 22 (43.14%), and three (5.88%) samples, respectively, all of which were multi-resistant. Resistance to antimicrobials of category A (monobactams, and glycilcyclines) and category B (cephalosporins of third or fourth generation, polymixins, and quinolones), according to the European Medicine Agency classification, was found among the Enterobacteriaceae isolates. S. aureus and methicillin-resistant S. aureus were detected in nine (17.65%) and four samples (7.84%), respectively. Resistance to antimicrobials of category A (mupirocin, linezolid, rifampicin, and vancomycin) and category B (cephalosporins of third- or fourth generation) was found among S. aureus, coagulase-negative staphylococci, and M. caseolyticus isolates.

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Section: Introductionmentioning

confidence: 99%

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

Martínez‐Laorden

Arraiz‐Fernandez

González‐Fandos

2023

Foods

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“…Slaughtering processes in slaughterhouses play an important role in foodborne microbial transmission. Contamination has been revealed to occur mostly during the slaughtering processes [ 14 , 15 ], with plucking, evisceration, and chilling being the most crucial processing steps [ 16 – 18 ]. Therefore, an improvement in hygienic practices across the food chain is necessary to reduce the risk of the foodborne burden from poultry meat products.…”

Section: Introductionmentioning

confidence: 99%

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

et al. 2022

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Slaughterhouses are a key source of bacterial contamination in poultry meat and products, which is a major health and economic concern for several public authorities. This study aimed to quantify the non-compliance of bacterial contamination on chicken meat sampled from slaughterhouses and identify risk factors associated with the contamination. A questionnaire survey of 569 chicken slaughterhouses was undertaken and 1,707 meat samples were collected to determine the level of bacterial contamination. The proportion of the non-compliance associated with aerobic plate count [APC] (24.6%), Staphylococcus aureus (6.3%), Enterococcus spp. (24.7%), coliforms (13.5%), Escherichia coli (33.3%), and Salmonella spp. (33.4%) based on the livestock authorities’ criteria was determined. Our results highlighted that the scalding process without scalding water temperature control or improper scalding increased the risk of APC (odds ratio, OR = 4.84, 95% CI: 2.72–8.61), S. aureus (OR = 2.68, 95% CI: 1.29–5.55), Enterococcus spp. (OR = 3.38, 95% CI: 2.01–5.69), coliforms (OR = 3.01, 95% CI: 1.47–6.15), and E. coli (OR = 2.69, 95% CI: 1.58–4.56) contamination on meat samples. Meat from eviscerated carcasses was more likely to be non-compliance due to contamination by E. coli (OR = 1.96, 95% CI: 1.14–3.38). Furthermore, open or semi-closed system slaughterhouses (OR = 1.79, 95% CI: 1.23–2.60) and lack of equipment for specific slaughtering areas (OR = 1.65, 95% CI: 1.04–2.61) increased the likelihood of Salmonella spp. occurrence. This is the first study of factors influencing the non-compliance of meat samples across Thailand. Authorities can use the study findings to enhance food safety strategies at the national level.

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“…The food industry is constantly improving itself to minimize the occurrence of pathogens and contaminants to guarantee the quality of the final product that reach the consumer (Perez-Arnedo et al, 2020). The increased worldwide demand for chicken meat requires the automation of operating systems and the proper implementation of self-control programs (Nääs et al, 2015;Althaus et al, 2017;Esper et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water

Cavani¹,

Rubio²,

Alves³

et al. 2022

Braz. J. Food Technol.

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Effect of processing on the microbiological quality and safety of chicken carcasses at slaughterhouse

Abstract: Influence of farm origin and processing stages at a slaughterhouse on chicken microbiology.

Cited by 13 publications

References 48 publications

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water

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