Quantification of water as a potential risk factor for cross-contamination withSalmonella, CampylobacterandListeriain a poultry abattoir

Abstract

Water used in a modern poultry processing line was tested from October 2005 to June 2006 to determine the level of bacteria in an abattoir in Germany. A total of 420 water samples were taken from 14 processing sites (PSs), at 10 times, and from three different hours of the working shift at three sampling hours (SHs) at 5:00 a.m. (SH 1), 9:00 a.m. (SH 2) and 12:00 a.m. (SH 3). Each sample was assessed for the aerobic plate count (APC) and the prevalence of Salmonella, Campylobacter, Listeria and Yersinia over 30 sampling weeks. The APC numbers of each PS from three SHs were compared, and the prevalence of Salmonella, Campylobacter, Listeria and Yersinia from each PS of three SHs was determined as well as change from the initial PS to the end of the processing line. A total of 46 water samples were positive for Salmonella, 120 positive for Campylobacter and 4 positive for Listeria. None of the water samples was found to be positive for Yersinia. During the course of the day, the APC increased. Salmonella was mostly found during SH 1 (5 a.m.) in water from all PSs. A high number of Campylobacter were observed at SH 2 (9 a.m.) and SH 3 (12 a.m.) from all PSs. The results show that water, which is still used in substantial amounts in present poultry processing technology, can serve as a carrier for Salmonella and Campylobacter. The findings indicate that birds might progressively contaminate the equipment and become contaminated via the same equipment, that water at every processing position of the line constitutes a risk and that more attention should be paid to effective water management in the processing plan.

Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat

“…These results highlighted that the use of water probably influenced in the obtained results, not assuring an adequate cleaning of the conveyor belts surfaces. The fact that water spread microorganisms (Hamidi et al, 2014) is worrying because psychrotrophic bacteria cause food spoilage and poultry meat had direct contact with the surface of conveyor belts previously to packaging.…”

“…In a previous study, Bersot et al (2012) suggested that this continuous cleaning with water is not necessary and its removal can reduce effluents discharge in reducing the environment. Furthermore, the water at every processing step can be a risk, requiring more attention to effective water management in the processing plan (Hamidi et al, 2014).…”

“…Zootec., v.70, n.4, p.1325-1332, 2018 of cross-contamination among meat cuts. However, water also spreads microorganisms in processing environment (Hamidi et al, 2014). According to Soares et al (2014), the benefits and disadvantages of using water during poultry cuts transport on conveyor belts surface are not clear and a reduction on use of water during poultry meat processing is possible.…”

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

“…A maioria dos abatedouros-frigoríficos de aves são indústrias altamente automatizadas e, apesar dos avanços tecnológicos, a carne de frango ainda é passível de contaminação por Salmonella spp. A própria automatização do processo propicia a contaminação cruzada por meio do contato com a água contaminada nas etapas de escaldagem e resfriamento, disseminação da contaminação durante a depenagem e disseminação de resíduos gastrointestinais durante as várias etapas da evisceração (RASSCHAERT et al 2008;HAMIDI et al, 2014).…”

“…na pele (LILLARD, 1989). Hamidi et al (2014) coletaram um total de 420 amostras de água em diferentes pontos de processamento, sendo que 46 amostras estavam contaminadas com Salmonella spp. Lillard (1989) demonstrou que após a imersão em água, cristas e fendas da pele se tornam mais pronunciadas, aprisionando as bactérias que inicialmente estavam em um filme de água sobre a pele, dificultando a ação de substâncias antimicrobianas.…”