Quantifying Bacteria on Poultry Carcass Skin

Avens, John S.; Miller, B. F.

doi:10.3382/ps.0491309

Cited by 46 publications

(19 citation statements)

References 5 publications

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“…For accuracy, variability, and ease and speed of manipulation, he chose the alginate-swab method. Avens and Miller (1970) reported that the skin-tissue "blending" method estimated the number of bacteria on turkey-carcass skin more accurately and precisely than did the cotton-swab method.…”

Section: Laboratory Techniques and Methodsmentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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Section: Laboratory Techniques and Methodsmentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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“…The procedures used by FSIS for WCR sampling, with 30 mL subsampled from the original 400-mL rinsate, probably underestimates Salmonella prevalence on raw poultry carcasses (Fletcher, 2006). Similarly, Avens and Miller (1970) stated that swab sampling of turkey carcasses may greatly underestimate bacterial numbers and overestimate the effect of reductions by antimicrobial interventions.…”

Section: Resultsmentioning

confidence: 98%

“…Five different sample methods were conducted on chicken carcasses, including a whole carcass rinse (WCR); in that study, alginate swabs were deemed optimal for enumerating bacteria (Fromm, 1959). Avens and Miller (1970) reported that excision and blending of tissue recovered higher numbers of aerobic bacteria from turkey carcasses than did swabs. Neck skin excision and maceration produced higher numbers of fecal and spoilage bacteria on chicken carcasses than did WCR (Mead and Thomas, 1973).…”

Section: Introductionmentioning

confidence: 99%

Numbers ofSalmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses

Smith

2012

Poultry Science

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Processed turkey carcasses are sampled for Salmonella via sponge sampling, whereas broilers are sampled via whole carcass rinses. Because different sampling methods have been reported to produce different results, sponge sampling and whole carcass rinsing (WCR) were performed on turkey hen carcasses inoculated with a known amount of nalidixic acid-resistant Salmonella enterica serovar Enteritidis. Five turkey hen carcasses were collected from the shackle line in a commercial processing plant in each of 4 replicate trials. Carcasses were placed in a cooler with a small amount of ice and transported to the laboratory for approximately 1.5 h. Salmonella inoculum was applied by spreading 0.5 mL on the back and 0.5 mL on the thigh. After 10 min, the carcasses were sampled via a premoistened 4×8-cm sponge, swiping 10 times vertically and 10 horizontally on the back, and then repeating the same sequence on the thigh using a 10×5-cm template. After sponge sampling carcasses were placed in a clean plastic bag, 200 mL of buffered peptone was added, and bags were manually shaken for 60 s for a low volume whole carcass rinse (WCR). Liquid from stomached sponges and from WCR rinsate was serially diluted in 0.85% saline and plated onto Brilliant Green agar with sulfapyridine containing 200 ppm of nalidixic acid. Plates were incubated at 37°C for 24 h and colonies indicative of Salmonella were counted and transformed from cfu/mL to log cfu/cm2. The low volume WCR recovered significantly more Salmonella than sponge sampling in trial 3 (log 3.1 vs. 2.3, respectively) and trial 4 (log 3.1 vs. 2.2, respectively). No differences were observed in trials 1 and 2 due to sample method. Low volume WCR is equal to or more effective than sponge sampling for recovering inoculated Salmonella from turkey carcasses.

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“…The rinsing technique has been used by several researchers who found that removal of bacteria depended on the force used. Using a stomach bag technique has removed more bacteria that are attached tightly to deeper layers of skin (Avens and Miller 1970;, although several bacteria still remain in the skin (Hannah et al 2011). Using a stomach bag technique has removed more bacteria that are attached tightly to deeper layers of skin (Avens and Miller 1970;, although several bacteria still remain in the skin (Hannah et al 2011).…”

Section: Control Measures For Campylobacter and Salmonellamentioning

confidence: 99%

“…Using a stomach bag technique has removed more bacteria that are attached tightly to deeper layers of skin (Avens and Miller 1970;, although several bacteria still remain in the skin (Hannah et al 2011). Therefore, it appears that these types of bacterial cells that are attached tightly or internally may recover when the whole sample is minced (Avens and Miller 1970). Therefore, it appears that these types of bacterial cells that are attached tightly or internally may recover when the whole sample is minced (Avens and Miller 1970).…”

Section: Control Measures For Campylobacter and Salmonellamentioning

confidence: 99%

Bacteriophages: Practical Applications for Nature's Biocontrol

Jassim¹,

Limoges²

2017

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Quantifying Bacteria on Poultry Carcass Skin

Cited by 46 publications

References 5 publications

A Review of Microbiological Aspects of Poultry Processing

A Review of Microbiological Aspects of Poultry Processing

Numbers ofSalmonella recovered by sponge or low volume whole carcass rinse sampling of inoculated commercial turkey carcasses

Bacteriophages: Practical Applications for Nature's Biocontrol

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