Inactivation of Campylobacter during immersion chilling of chicken carcasses

Sukted, Nion; Tuitemwong, Pravate; Tuitemwong, Kooranee; Poonlapdecha, Wanwisa; Erickson, Larry E.

doi:10.1016/j.jfoodeng.2017.02.007

Cited by 12 publications

(5 citation statements)

References 24 publications

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“…In fact, carcass chilling is considered a critical step to avoid the cross‐contamination of pathogens. Commercial immersion chilling showed a potential cross‐contamination risk (Sukted et al, 2017). On the other hand using chlorine with the presence of high organic materials during the processing often reduces its antimicrobial efficacy (Paul et al., 2017).…”

Section: Discussionmentioning

confidence: 99%

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A national study through a ‘Farm‐to‐fork’ Approach to determine Salmonella dissemination along with the Lebanese poultry production chain

Hage

Rayess

Bonifait

et al. 2022

Zoonoses and Public Health

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This cross‐sectional study was conducted to determine the prevalence of Salmonella at different stages of the broiler production chain and layer flocks in addition to their antibiotic resistance profile and molecular patterns. Over a period of 3 years, different sample matrices were collected from Lebanese farms, slaughterhouses and retail markets. Out of 672 Salmonella serotyped, 514 were analysed for antimicrobial resistance and 214 for clonality using Pulsed‐field gel electrophoresis (PFGE). The results highlighted an important prevalence of Salmonella, 30% in farms, 35.8% in slaughterhouses and 22.4% at retail level. A large diversity of serotypes was identified with predominance among Salmonella Infantis (32.9%), Salmonella Enteritidis (28.4%) and Salmonella Kentucky (21.4%). High resistance to nalidixic acid was revealed in all the isolates. The most prominent resistance was exhibited in S. Kentucky and S. Infantis. The latter was resistant to tetracycline (99%), streptomycin (88.2%) and remarkable multi‐drug resistance (MDR) (89.7%). All S. Kentucky isolates were resistant to ciprofloxacin, MDR (62.4%) and 6% were resistant to extended‐spectrum cephalosporin (ESCs). One persistent clone of S. Enteritidis was found common between poultry and humans. Similar genomic profiles were detected between farms, slaughterhouses and retail suggesting the dissemination of identical clones throughout the food chain possibly due to weak barriers preventing such transmission.

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Section: Discussionmentioning

confidence: 99%

“…In fact, carcass chilling is considered a critical step to avoid the cross-contamination of pathogens. Commercial immersion chilling showed a potential cross-contamination risk (Sukted et al, 2017).…”

Section: Ta B L E 3 Salmonella Serotypes Diversity Isolated Along The...mentioning

confidence: 99%

A national study through a ‘Farm‐to‐fork’ Approach to determine Salmonella dissemination along with the Lebanese poultry production chain

Hage

Rayess

Bonifait

et al. 2022

Zoonoses and Public Health

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“…The scalder uses ∼1 L of water per bird (Barbut, 2016) and has been noted as a potential source of cross-contamination and investigated in Rothrock et al (2016a). After a chlorine or peracetic acid (PAA) wash, undesired body parts and internal organs are removed (Sukted et al, 2017;Blevins et al, 2018). The careful removal of the gastrointestinal tract (GIT) during evisceration is important as rupturing of the organs, such as the ceca or crop, can introduce bacteria and potential pathogens to the product.…”

Section: Poultry Processing Systems and Environmentsmentioning

confidence: 99%

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Rothrock

Micciche

Bodie

et al. 2019

Front. Sustain. Food Syst.

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Listeria monocytogenes is a psychrotrophic Gram positive organism that is considered one of the more critical foodborne pathogens of public health concern. To prevent illness the USDA and FDA enforce a zero-tolerance policy for Listeria on ready-to-eat foods such as delicatessen meats and poultry. Regardless, L. monocytogenes can still be isolated from food production facilities and retail products, indicating that current sanitation methods are not always sufficient. Both conventional and alternative poultry production and processing systems have also been identified as potential sources of Listeria spp. Concerns associated with alternative poultry production and processing can be further exacerbated by limitations on sanitation and available antimicrobials for usage in organic and natural poultry products. Furthermore, mobile poultry processing units often process organic and small-scale poultry farms that are not able to be processed by conventional standing facilities. These alternative production facilities and their products are often exempt from federal inspection, due to processing a relatively low number of carcasses. Due to these exemptions, it is unknown if sufficient sanitation is applied in these alternative processing facilities to prevent L. monocytogenes contamination. Organic processing restrictions may also impact which sanitizers and antimicrobials can be utilized. This review describes variations between conventional and mobile poultry processing units in conjunction with how L. monocytogenes may persist in the processing environment and on retail products. This review will also examine alternative antimicrobials proven to be effective against Listeria spp. and potentially be acceptable for use in alternative poultry production systems.

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“…Regarding the regulatory framework for Campylobacter in food products, especially those of animal origin, the regulations of the U.S., EU, and Australia/New Zealand seem to be the most advanced worldwide. The Food Safety and Inspection Service (FSIS) of the USDA, for example, determines that the maximum acceptable percentage of positive samples can be 15.7% for chicken broiler carcasses, 5.4% for turkey carcasses, 7.7% for chicken parts, and 1.9% for comminuted chicken and comminuted turkey [ 11 ]. On the other hand, the EU has a risk assessment framework and a risk assessment model for Campylobacter in broilers that sets a maximum of 1000 cfu/g in 50 carcass samples after chilling [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Antibiotic Resistance in Campylobacter: A Systematic Review of South American Isolates

et al. 2023

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In recent years, Campylobacter has become increasingly resistant to antibiotics, especially those first-choice drugs used to treat campylobacteriosis. Studies in South America have reported cases of antibiotic-resistant Campylobacter in several countries, mainly in Brazil. To understand the current frequency of antibiotic-resistant Campylobacter in humans, farm animals, and food of animal origin in South America, we systematically searched for different studies that have reported Campylobacter resistance. The most commonly reported species were C. jejuni and C. coli. Resistance to ciprofloxacin was found to be ubiquitous in the isolates. Nalidixic acid and tetracycline showed a significantly expressed resistance. Erythromycin, the antibiotic of first choice for the treatment of campylobacteriosis, showed a low rate of resistance in isolates but was detected in almost all countries. The main sources of antibiotic-resistant Campylobacter isolates were food of animal origin and farm animals. The results demonstrate that resistant Campylobacter isolates are disseminated from multiple sources linked to animal production in South America. The level of resistance that was identified may compromise the treatment of campylobacteriosis in human and animal populations. In this way, we are here showing all South American communities the need for the constant surveillance of Campylobacter resistance and the need for the strategic use of antibiotics in animal production. These actions are likely to decrease future difficulties in the treatment of human campylobacteriosis.

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Inactivation of Campylobacter during immersion chilling of chicken carcasses

Cited by 12 publications

References 24 publications

A national study through a ‘Farm‐to‐fork’ Approach to determine Salmonella dissemination along with the Lebanese poultry production chain

A national study through a ‘Farm‐to‐fork’ Approach to determine Salmonella dissemination along with the Lebanese poultry production chain

Listeria Occurrence and Potential Control Strategies in Alternative and Conventional Poultry Processing and Retail

Antibiotic Resistance in Campylobacter: A Systematic Review of South American Isolates

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