Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China

Xiao, Xingning; Wang, Wen; Zhang, Jianmin; Liao, Ming; Yang, Hua; Fang, Weihuan; Li, Yanbin

doi:10.3390/microorganisms7100448

Cited by 13 publications

(10 citation statements)

References 44 publications

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“…Salmonella -free broilers leaving farms may potentially become contaminated by the pathogen during processing through contact with immersion chiller water contaminated with Salmonella originating from the positive broilers [ 19 , 20 ]. This can occur, should there be improper pH and chemical agents’ concentrations, as well as a failure to maintain good sanitary practices throughout processing [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

et al. 2021

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This cross-sectional study determined the prevalence, characteristics, and risk factors for contamination of chicken with Salmonella at four operating broiler processing plants in Trinidad. Standard methods were used to isolate and characterize the Salmonella isolates. The overall prevalence of Salmonella at the four processing plants was 27.0% (107/396). The whole carcass enrichment (WCE) method yielded a statistically significantly (p = 0.0014) higher frequency of isolation (53.9%; 97/180) than the whole carcass rinse (35.0%; 63/180) and neck skin methods (42.2%; 38/90). S. enterica serotypes Enteritidis, Javiana, and Infantis were the predominant serotypes isolated accounting for 20.8%, 16.7% and 12.5%, respectively, of the serotyped isolates. Risk factors included the use of over 100 contract farmers (OR 4.4), pre-chiller (OR 2.3), addition of chlorine to chiller (OR 3.2), slaughtering sick broilers (OR 4.4), and flocks with >50% mortality. Multi-drug resistance was detected in 12.3% (14/114) of the isolates of Salmonella. Resistance was high to kanamycin (85.7%) and doxycycline (74.6%) but low to amoxicillin-clavulanic acid (2.4%) and sulphamethoxazole-trimethoprim (0.8%). The occurrence of resistant Salmonella in chickens processed at commercial broiler processing plants has implications for salmonellosis and therapeutic failure in consumers of improperly cooked contaminated chickens from these plants in the country.

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Section: Introductionmentioning

confidence: 99%

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

et al. 2021

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“…These latter additional studies covered the following topics: Predictive microbiology including modeling of microbial growth, inactivation. and survival along the meat chain [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 ]; Estimation of the prevalence of contamination at several steps [ 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 , ...…”

Section: Resultsmentioning

confidence: 99%

“…Predictive microbiology including modeling of microbial growth, inactivation. and survival along the meat chain [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 ];…”

Section: Resultsmentioning

confidence: 99%

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

Khalid

Hdaifeh

Fédérighi

et al. 2020

Foods

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Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Campylobacter and Salmonella bacterial species. To assess human health risks associated with pathogenic bacteria in poultry meat, the use of quantitative microbial risk assessment (QMRA) has increased over the years as it is recognized to address complex food safety issues and is recommended by health authorities. The present project reviewed poultry meat QMRA, identified key steps of the farm-to-fork chain with significant impacts on food safety, highlighted current knowledge gaps, and provided risk mitigation advices. A PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses)-based systematic analysis was carried out and enabled the collection of 4056 studies including 43 QMRA kept for analysis after screening. The latter emphasized Campylobacter spp. and Salmonella spp. contaminations during the consumer stage as the main concern. The role of consumer handling on cross-contamination and undercooking events were of major concern. Thus, proper hygiene and safety practices by consumers have been suggested as the main intervention and would need to be followed with regular surveys to assess behavior changes and reduce knowledge gaps.

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“…O tratamento da água do chiller requer relativamente um alto nível de cloro para um efetivo controle da população microbiana presente no sistema (BUNCIC e SOFOS, 2011). Xiao et al (2019) relataram que a utilização de 50-100 mg/L de cloro na água do chiller foi suficiente para reduzir a carga de Salmonella spp. na água, diminuindo as chances de contaminação cruzada, entretanto, não foi suficiente para reduzir as contagens de bactérias aderidas às carcaças.…”

Section: Pontos Críticos De Contaminação Durante O Abate De Avesunclassified

CONTAMINAÇÃO POR Salmonella spp. DURANTE O PROCESSAMENTO DE AVES EM ABATEDOUROS FRIGORÍFICOS

Hachiya¹,

Rossi

Souza

et al. 2020

Ars Vet

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A carne de aves e seus derivados estão entre os principais alimentos incriminados nos surtos de doenças veiculadas por alimentos (DVA) devido ao risco de veiculação de Salmonella spp. O controle é complexo porque existem inúmeras vias pelas quais essa bactéria pode contaminar a carne de aves e derivados, com várias possibilidades ao longo da cadeia produtiva. Falhas nas condições de manejo durante a criação de frangos de corte e nos procedimentos higiênicosanitários durante as operações de abate e manipulação das carcaças influenciam na contaminação por esse microrganismo nas indústrias. Abatedouros frigoríficos de aves são altamente automatizados e, apesar dos avanços tecnológicos, a carne de frango ainda é passível de contaminação, uma vez que lotes negativos podem se tornar positivos para Salmonella spp. devido a contaminação cruzada provocada por lotes infectados abatidos no mesmo dia ou devido à utilização de equipamentos e utensílios compartilhados. O extravasamento de conteúdo gastrointestinal durante a evisceração é a principal fonte de contaminação das carcaças por Salmonella spp. nos abatedouros. Na presente revisão, foram abordados aspectos gerais sobre o gênero Salmonella spp., com ênfase nas etapas do processamento de aves que propiciam contaminação de carcaças e nas respectivas estratégias que visam à mitigação do risco de veiculação desse microrganismo, considerando também a legislação pertinente.

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Modeling the Reduction and Cross-Contamination of Salmonella in Poultry Chilling Process in China

Cited by 13 publications

References 44 publications

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

Review of Quantitative Microbial Risk Assessment in Poultry Meat: The Central Position of Consumer Behavior

CONTAMINAÇÃO POR Salmonella spp. DURANTE O PROCESSAMENTO DE AVES EM ABATEDOUROS FRIGORÍFICOS

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