Microbial decontamination of poultry carcasses 1 1Adapted from Food Control 21, M. Loretz, R. Stephan and C. Zweifel, ‘Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey’, 791–804, copyright (2010), with permission from Elsevier.

Zweifel, Claudio; Stephan, Roger

doi:10.1533/9780857095756.1.60

Cited by 2 publications

(1 citation statement)

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“…thermal treatment with hot water, steam vacuuming and steam pasteurisation) (Milios et al 2017). Other authors also include chilling and freezing among the methods for decontamination of carcasses, as these can reduce the amount of bacteria on carcasses (Zweifel & Stephan 2012). Applying a combination of steam and ultrasound is an innovative physical method that has been shown to reduce bacterial numbers on poultry carcasses ), but to the author´s knowledge, this treatment has not yet been tested in a large-scale slaughterhouse.…”

Section: Decontamination Of Carcassesmentioning

confidence: 99%

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

Moazzami

2023

Acta Universitatis Agriculturae Sueciae

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Proper cleaning and disinfection (C&D) in slaughterhouses and meat processing premises is a prerequisite for production of safe, high-quality meat. An example of how inadequate C&D can affect human health is provided by the strong increase in number of human cases of campylobacteriosis in Sweden in 2016-2017 due to insufficiently cleaned transport crates for chicken. This thesis evaluated the efficacy of C&D procedures in slaughterhouses and adjacent meat processing premises by testing for pathogenic and hygiene indicator bacteria on equipment, facilities and carcasses. Different sampling methods used for assessing surface cleanliness were compared and slaughterhouses with associated meat processing premises in Sweden were interviewed regarding their C&D routines and monitoring activities. The results indicated that the C&D procedures used for surfaces in the slaughterhouse premises were sufficient regarding removal/inactivation of pathogenic bacteria. However, only approximately half of the surfaces were assessed as sufficiently cleaned, as the amount of hygiene indicator bacteria was high. Campylobacter jejuni, C. coli and Listeria monocytogenes were detected on food contact surfaces, indicating high risk of contamination of carcasses and meat. The same L. monocytogenes strain was found in a red meat slaughterhouse environment on three occasions 15 weeks apart, while a C. jejuni strain showed potential to spread within a poultry slaughterhouse. Extended-spectrum beta-lactamase (ESBL) Escherichia coli was not detected. New technologies such as 265 nm UV-C LED irradiation on chicken transport crates and ultrasound-steam treatment and chilling of broiler carcasses were shown to give significant bacterial reductions. However, these techniques require a certain time of action that is difficult to combine with high slaughter speed in an industrial setting. Dipslides and ATP-bioluminescence were found to be of varying reliability, but are commonly used by Swedish slaughterhouses with associated meat processing premises.

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Section: Decontamination Of Carcassesmentioning

confidence: 99%

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

Moazzami

2023

Acta Universitatis Agriculturae Sueciae

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Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers

et al. 2019

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Poultry processing systems are a complex network of equipment and automation systems that require a proactive approach to monitoring in order to protect the food supply. Process oversight requires the use of multi-hurdle intervention systems to ensure that any undesirable microorganisms are reduced or eliminated by the time the carcasses are processed into final products. In the present study, whole bird carcass rinses (WBCR) collected at the post-scalder and post-picker locations from three different poultry processing facilities (Plant A: mid-weight broiler processing, B: large-weight broiler processing, C: young broiler (Cornish) processing) were subjected to next generation sequencing (NGS) and microbial quantification using direct plating methods to assess the microbial populations present during these stages of the poultry process. The quantification of aerobic plate counts (APC) and Enterobacteriaceae (EB) demonstrated that reductions for these microbial classes were not consistent between the two sampling locations for all facilities, but did not provide a clear picture of what microorganism(s) may be affecting those shifts. With the utilization of NGS, a more complete characterization of the microbial communities present including microorganisms that would not have been identified with the employed direct plating methodologies were identified. Although the foodborne pathogens typically associated with raw poultry, Salmonella and Campylobacter , were not identified, sequence analysis performed by Quantitative Insights of Microbiology Ecology (QIIME) indicated shifts of Erwinia, Serratia , and Arcobacter , which are microorganisms closely related to Salmonella and Campylobacter . Additionally, the presence of Chryseobacterium and Pseudomonas at both sampling locations and at all three facilities provides evidence that these microorganisms could potentially be utilized to assess the performance of multi-hurdle intervention systems.

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Microbial decontamination of poultry carcasses 1 1Adapted from Food Control 21, M. Loretz, R. Stephan and C. Zweifel, ‘Antimicrobial activity of decontamination treatments for poultry carcasses: a literature survey’, 791–804, copyright (2010), with permission from Elsevier.

Cited by 2 publications

References 147 publications

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

Foodborne bacteria in slaughterhouses : with focus on cleaning and disinfection

Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers

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