Quantitative analysis of Campylobacter spp. contamination in chicken slaughtering lines by “label tracking method” in eastern China

Huang, Jinlin; Zang, Xiaoqi; Zhai, Weihua; Guan, Chunai; Lei, Tianyao; Jiao, Xinan

doi:10.1016/j.foodcont.2017.03.052

Cited by 15 publications

(13 citation statements)

References 23 publications

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“…The resulting mean count of chilled carcasses was 3.0 log CFU/g. With regard to Campylobacter and poultry slaughter, the available literature often showed common trends: reductions by scalding, rather increases by plucking, no changes or increases by evisceration, and reductions by washing and chilling (Berghaus et al , 2013 ; Duffy et al , 2014 ; Guerin et al , 2010 ; Huang et al , 2017 ; Pacholewicz et al , 2015b ; Rosenquist et al , 2006 ; Seliwiorstow et al , 2015 ). However, direct comparisons are often hampered because the effect of a certain process stage on Campylobacter strongly depends on the respective conditions ( e.g.…”

Section: Resultsmentioning

confidence: 99%

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses

2017

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In a large-scale Swiss poultry abattoir, a microbiological process analysis of broiler carcasses was performed. At each selected process stage (scalding, plucking, evisceration, washing, and chilling), 90 carcasses from 30 flocks were sampled and examined for Campylobacter, Salmonella, Escherichia coli, Enterobacteriaceae, and extended-spectrum b-lactamases-producing Enterobacteriaceae. With regard to Campylobacter counts on carcasses, plucking tended to slightly increase the results (on average by 0.4 log CFU/g), whereas mean counts from plucked and chilled carcasses were comparable (3.1 log CFU/g after plucking, 3.0 log CFU/g in the chiller). The Campylobacter results of chilled carcasses are thereby likely to comply with the newly defined requirements of the European Union (process hygiene criterion for Campylobacter). With regard to Escherichia coli and Enterobacteriaceae counts on carcasses, plucking clearly reduced the results (on average by 0.8 and 0.9 log CFU/g), whereas mean counts from plucked and chilled carcasses were comparable (3.4 and 3.5 log CFU/g after plucking, 3.4 log CFU/g in the chiller). In contrast, Salmonella spp. were not detected on broiler carcasses and extended-spectrum b-lactamases- producing Enterobacteriaceae only rarely (1.8%). Such abattoir-specific data are of central importance for assessment of slaughter process performance and if necessary for the implementation of effective measures in the slaughter process.

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Section: Resultsmentioning

confidence: 99%

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses

2017

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“…Cloacal samples of each labeled broiler chicken were taken at 31-day age, 37-day age, and at the age when chicken entering slaughterhouse (41-44-day age). At the slaughterhouse, chicken carcass were sampled at four slaughtering stages according to the Hazard Analysis and Critical Control Point including dehairing, evisceration, cooling, and partition (5). During slaughtering, chicken carcasses were hanged for dehairing and evisceration.…”

Section: Experimental Design and Sample Collectionmentioning

confidence: 99%

“…The contamination of Campylobacter at early chicken meat production stages plays an important role in transmitting Campylobacter from farm to fork. The prevalence of Campylobacter on the farm and during process in the slaughterhouse can also reflect the Campylobacter contamination in meat products (3,5).…”

Section: Introductionmentioning

confidence: 99%

“…In China, random sampling is the most common method to evaluate the prevalence of Campylobacter in the poultry processing line (5). However, the information provided by these prevalence studies was limited, that the potential transmission routine during broiler chicken production could only be primarily investigated.…”

Section: Introductionmentioning

confidence: 99%

“…However, the information provided by these prevalence studies was limited, that the potential transmission routine during broiler chicken production could only be primarily investigated. Our previous study with a "labeltracking method" in slaughterhouse showed the evisceration had the highest Campylobacter positive rate of 97.5% and a contamination load of 2.80 ± 2.52 LogCFU/100 cm 2 (5). By now, limited numbers of studies have conducted the investigation on the trackable contamination of Campylobacter from rearing to slaughtering, which can provide more information for the risk assessment decisions.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Prevalence of Campylobacter spp. From Broiler Chicken Rearing Period to the Slaughtering Process in Eastern China

et al. 2020

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Campylobacter is one of the most important foodborne pathogens worldwide, and poultry is regarded as the main reservoir of Campylobacter. The contamination of Campylobacter in broiler chickens at the farm level is closely related to the transmission of Campylobacter in the poultry production chain. This study identified 464 Campylobacter isolates from 1,534 samples from broiler rearing period and slaughtering process including 233 Campylobacter jejuni isolates and 231 Campylobacter coli isolates. We have observed a dynamic distribution of Campylobacter during broiler chicken production, that 66.3% of Campylobacter isolates were C. jejuni during broiler rearing period, while C. coli occupied 60.4% of Campylobacter isolates during the broiler slaughtering process. A tag-label method allowed us to track the dynamic of Campylobacter in each broiler chicken from 31-day age at rearing to the partition step in the slaughterhouse. At the 31-day during rearing, 150 broiler chicken were labeled, and was tracked for Campylobacter positive from rearing period to slaughtering process. Among the labeled broiler, 11 of the tracking broiler samples were able to detect Campylobacter from rearing period to slaughtering. All Campylobacter isolates from the 11 tracking samples were sequenced and analyzed. C. jejuni isolates were divided into four STs and C. coli isolates were divided into six STs. Isolates with identical core genome were observed from the same tag-labeled samples at different stages indicating a vertical transmission of Campylobacter in the early broiler meat production. Meanwhile, the core genome analysis elucidated the cross-contamination of Campylobacter during the rearing period and the slaughtering process. The virulotyping analysis revealed that all C. jejuni isolates shared the same virulotypes, while C. coli isolates were divided into three different virulotypes. The antimicrobial resistance gene analysis demonstrated that all Campylobacter isolates contained at least two antibiotic resistance genes (ARGs), Tang et al. Campylobacter From Broiler in China and the ARG profiles were well-corresponding to each ST type. Our study observed a high prevalence of Campylobacter during the early chicken meat production, and further studies will be needed to investigate the diversity and transmission of Campylobacter in the poultry production chain.

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Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective

Alter¹,

Reich

2021

Current Topics in Microbiology and Immunology

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Quantitative analysis of Campylobacter spp. contamination in chicken slaughtering lines by “label tracking method” in eastern China

Cited by 15 publications

References 23 publications

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses

Analysis of a poultry slaughter process: Influence of process stages on the microbiological contamination of broiler carcasses

Characterization and Prevalence of Campylobacter spp. From Broiler Chicken Rearing Period to the Slaughtering Process in Eastern China

Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective

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