Effects of Carcass Washers on Campylobacter Contamination in Large Broiler Processing Plants

Bashor, M.P.; Curtis, P. A.; Keener, Kevin M.; Sheldon, Brian W.; Kathariou, Sophia; Osborne, Jason A.

doi:10.1093/ps/83.7.1232

Cited by 79 publications

(44 citation statements)

References 18 publications

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“…However, in this study, sodium hypochlorite was added at 10 ppm and chlorine dioxide at 50 ppm (USA, 1977), which are higher than the 5 ppm currently allowed in the Brazilian legislation. Bashor et al (2004) also reported that addition of chlorine at 25 to 35 ppm reduced Campylobacter spp. populations in broiler carcasses in 0.5 log CFU/mL of washing solution.…”

Section: Evaluation Of Disinfectants Used In Pre-chilling Water Tanksmentioning

confidence: 93%

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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Section: Evaluation Of Disinfectants Used In Pre-chilling Water Tanksmentioning

confidence: 93%

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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“…L'assainissement de l'eau par un traitement par le chlore permet la destruction rapide d'une contamination par Campylobacter. Le chlore est également utilisé aux Etats-Unis pour le nettoyage des carcasses et permet alors une réduction partielle de la population (0,5 log 10 UFC/ml après nettoyage avec de l'eau chlorée à 25-35 ppm) (BASHOR et al, 2004 …”

Section: Traitements Chimiques Atmosphères Modifiéesunclassified

Campylobacter et sécurité des aliments : analyse, évaluation et gestion du danger

Garénaux¹,

Ritz-Bricaud²,

Fédérighi³

2005

bavf

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Les Campylobacter thermotolérants (C. jejuni, C. coli, C. lari et C. upsaliensis) sont désignés comme l’une des causes principales de gastro-entérites bactériennes humaines. C. jejuni est à l’origine de la majorité des cas de campylobactériose. Les sources de contamination sont nombreuses, particulièrement au sein du réservoir animal où l’on note des portages sains chez les animaux d’élevage. La transmission à l’homme se fait rarement par contact direct avec un réservoir mais est souvent due à l’ingestion d’aliments contaminés (poulet, lait cru, eau…). Des contrôles fréquents et des mesures d’hygiène adaptées à chaque étape de la chaîne agro-alimentaire, depuis l’éleveur jusqu’au consommateur lui-même, permettent de limiter le risque Campylobacter.

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“…The consumption and handling of poultry meat products is the major source of human campylobacteriosis, and the use of TSP during poultry meat processing is known to reduce levels of C. jejuni (4,28,29,37). The aim of the present study was to show whether sublethal TSP exposure affects gene expression and the physiology of C. jejuni, including cross-protection to other environmental stresses.…”

mentioning

confidence: 93%

Cellular Response of Campylobacter jejuni to Trisodium Phosphate

Riedel

Cohn

Stabler

et al. 2012

Appl Environ Microbiol

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The highly alkaline compound trisodium phosphate (TSP) is used as an intervention to reduce the load of Campylobacter on poultry meat in U.S. poultry slaughter plants. The aim of the present study was to investigate the cellular responses of Campylobacter jejuni NCTC11168 when exposed to sublethal concentrations of TSP. Preexposure of C. jejuni to TSP resulted in a significant increase in heat sensitivity, suggesting that a combined heat and TSP treatment may increase reduction of C. jejuni. A microarray analysis identified a limited number of genes that were differently expressed after sublethal TSP exposure; however, the response was mainly associated with ion transport processes. C. jejuni NCTC11168 nhaA1 (Cj1655c) and nhaA2 (Cj1654c), which encode orthologues to the Escherichia coli NhaA cation/proton antiporter, were able to partially restore TSP, alkaline, and sodium resistance phenotypes to an E. coli cation/proton antiporter mutant. In addition, inhibition of resistance-nodulationcell division (RND) multidrug efflux pumps by the inhibitor Pa␤N (Phe-Arg ␤-naphthylamide dihydrochloride) decreased tolerance to sublethal TSP. Therefore, we propose that NhaA1/NhaA2 cation/proton antiporters and RND multidrug efflux pumps function in tolerance to sublethal TSP exposure in C. jejuni. Chemical decontamination has been used widely for decades in the U.S. poultry slaughter plants to reduce the presence of human pathogens on the meat (22). Currently, the highly alkaline compound trisodium phosphate (TSP) is applied as a dip or spray of prechilled or chilled poultry carcasses (6, 22) and is effective against Campylobacter, Salmonella, and Listeria (6). In the European Union (EU), an ongoing debate questions the safety of chemical decontamination, and more data, such as the development of resistance, cross protection, and virulence, are needed for the risk assessments required by the EU (8).The alkalinity of TSP causes bacterial death through disruption of cell membranes (18, 30), and it acts as a detergent that removes fat from the surface of poultry carcasses that further increases the killing action of TSP (13). Sublethal concentrations of TSP may be encountered by the bacteria when the compound is inadequately distributed on the surface of the carcass or inactivated by excessive amounts of organic material or when leftover TSP residues are present on the carcass during storage (1, 2, 31). A major concern is that exposure to sublethal concentrations of TSP may increase bacterial tolerance to food processing interventions, preservation treatments, and antibacterial conditions within the human hosts.Campylobacter jejuni is one of the most frequently reported causes of bacterial food-borne infections in developed countries (7, 9), leading to self-limiting acute gastroenteritis. The consumption and handling of poultry meat products is the major source of human campylobacteriosis, and the use of TSP during poultry meat processing is known to reduce levels of C. jejuni (4,28,29,37). The aim of the present study was to s...

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Effects of Carcass Washers on Campylobacter Contamination in Large Broiler Processing Plants

Cited by 79 publications

References 18 publications

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

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

Campylobacter et sécurité des aliments : analyse, évaluation et gestion du danger

Cellular Response of Campylobacter jejuni to Trisodium Phosphate

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