Occurrence and enumeration of Campylobacter spp. during the processing of Chilean broilers

Abstract

BackgroundThermotolerant Campylobacter is among the more prevalent bacterial pathogens that cause foodborne diseases. This study aimed at evaluating the occurrence of thermotolerant Campylobacter contamination in chicken carcasses and processing plant stations (chilling water, scalding water, defeathering machinery, evisceration machine, and transport crates) in two of the Chilean main slaughterhouses. In addition, the isolation rates of thermotolerant Campylobacter during evisceration and following chiller processing were compared.ResultsThe overall slaughterhouse contamination with thermotolerant Campylobacter was 54%. Differences were evident when the results from each plant were compared (plant A and plant B was 72% and 36%, respectively). The sampling points with the greatest contamination rates in both plants were after evisceration (90% and 54%, for plants A and B respectively). The decrease of thermotolerant Campylobacter contamination after chilling was significant (2 and 1.6 logs for plant A and B respectively P < 0.05).ConclusionOur findings indicate that chilling process has a limited effect in the final products Campylobacter contamination because poultry enter the slaughter processing with high counts of contamination. This may represent a health risk to consumers, if proper cooking practices are not employed. The levels and frequencies of Campylobacter found during the processing of Chilean poultry appear to be similar to those reported elsewhere in the world.

Campylobacter jejuniisolated from human cases in Chile showed indistinguishable pulsed field gel electrophoresis profiles with strains isolated from poultry and bovine sources

“…According to the most recent study available in Chile, slaughterhouse chickens have elevated contamination rates with thermotolerant Campylobacter (on average 54%) a figure not distant to those reported elsewhere in the world (Figueroa, Troncoso, Lo´pez, Rivas, & Toro, 2009). The high frequency of Campylobacter in chicken carcasses is important if we take into account that chicken is the most frequent animal protein consumed in this country (http://www.apa.cl/ index/plantilla1.asp?id_seccion¼2&id_subsecciones¼8), making the public health risk greater.…”

Bacteriemias e infección endovascular por Campylobacter spp: nuestra experiencia en un cuarto de siglo de historia

“…En Chile, Figueroa y cols., demostraron el extenso grado de contaminación de las carcasas de aves y de superfi cies y sitios de trabajo por Campylobacter spp., en dos plantas faenadoras en la Región Metropolitana, en los años 2006-2007. Las cifras de contaminación en algunas etapas del proceso de faenado fueron cercanas a 90% 14 .…”

Occurrence of Campylobacter jejuni and C. coli on broiler carcasses after chilling in southern Brazil

“…Defeathering is critical for contamination as the concentration of Campylobacter increases at this stage, as well as in evisceration (Herman et al 2003, Rosenquist et al 2006, Figueroa et al 2009, and measures such as rinsing and chilling of carcasses are alternatives for reducing the incidence of Campylobacter (Reich et al 2008, Figueroa et al 2009). …”

“…However, contamination may occur at any time during the slaughtering process, for instance, in scalding, defeathering, and chilling (Rosenquist et al 2006, Allen et al 2007, Figueroa et al 2009. A study that investigated previous colonization of carcasses by Campylobacter spp.…”