Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses

Handley, John A.; Shi, Zhaohao; Park, Si Hong; Dawoud, Turki M.; Kwon, Young Min; Ricke, Steven C.

doi:10.1016/b978-0-12-800245-2.00006-x

Cited by 7 publications

(22 citation statements)

References 130 publications

(125 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The complexity of commercial processing of poultry requires an efficient and extensive network of equipment, automation; and oversight to maintain quality and food safety standards (Chao et al, 2014; Handley et al, 2015; Zweifel et al, 2015). The industry employs a wide range of policies and procedures to control and monitor fecal and ingesta contamination.…”

Section: Introductionmentioning

confidence: 99%

“…Upon arrival to the abattoir, live chickens will be dirty, with microorganisms and environmental contamination on their feet, feathers and skin. Furthermore, the nature of slaughter liberates microorganisms from the alimentary tract onto the surface of the carcass and abattoir (Grau, 1986; Rinttilä and Apajalahti, 2013; Oakley et al, 2014; Handley et al, 2015). The dispersal of some microorganisms, namely Salmonella and Campylobacter , in poultry processing is a constant concern to the industry due to the risk of food borne disease that can be caused by consuming raw poultry (Batz et al, 2012; Buncic and Sofos, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers

et al. 2019

Self Cite

View full text Add to dashboard Cite

Poultry processing systems are a complex network of equipment and automation systems that require a proactive approach to monitoring in order to protect the food supply. Process oversight requires the use of multi-hurdle intervention systems to ensure that any undesirable microorganisms are reduced or eliminated by the time the carcasses are processed into final products. In the present study, whole bird carcass rinses (WBCR) collected at the post-scalder and post-picker locations from three different poultry processing facilities (Plant A: mid-weight broiler processing, B: large-weight broiler processing, C: young broiler (Cornish) processing) were subjected to next generation sequencing (NGS) and microbial quantification using direct plating methods to assess the microbial populations present during these stages of the poultry process. The quantification of aerobic plate counts (APC) and Enterobacteriaceae (EB) demonstrated that reductions for these microbial classes were not consistent between the two sampling locations for all facilities, but did not provide a clear picture of what microorganism(s) may be affecting those shifts. With the utilization of NGS, a more complete characterization of the microbial communities present including microorganisms that would not have been identified with the employed direct plating methodologies were identified. Although the foodborne pathogens typically associated with raw poultry, Salmonella and Campylobacter , were not identified, sequence analysis performed by Quantitative Insights of Microbiology Ecology (QIIME) indicated shifts of Erwinia, Serratia , and Arcobacter , which are microorganisms closely related to Salmonella and Campylobacter . Additionally, the presence of Chryseobacterium and Pseudomonas at both sampling locations and at all three facilities provides evidence that these microorganisms could potentially be utilized to assess the performance of multi-hurdle intervention systems.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…This map will effectively reveal where intervention strategies are successful or failing. In order to measure the effectiveness of commercial intervention strategies against potential pathogens, the employment of indicator organism can prove useful ( Russell, 2000 ; Whyte et al, 2004 ; James et al, 2006 ; Handley et al, 2015 ; Kim et al, 2017 ). For instance, Enterobacteriaceae is a family of bacteria that contains pathogens such E. coli O157:H7 and Salmonella spp.…”

Section: Introductionmentioning

confidence: 99%

Microbiome Profiles of Commercial Broilers Through Evisceration and Immersion Chilling During Poultry Slaughter and the Identification of Potential Indicator Microorganisms

et al. 2018

Self Cite

View full text Add to dashboard Cite

Commercial poultry abattoirs were evaluated to determine the efficacy of the multi-hurdle antimicrobial strategy employed to reduce the microbial load present on incoming broilers from the farm. As next generation sequencing (NGS) has been recently employed to characterize the poultry production system, this study utilized 16S High throughput sequencing (HTS) and quantitative plating data to profile the microbiota of chicken carcasses and determine the efficacy of the multi-hurdle antimicrobial system. Aerobic plate count (APC) and Enterobacteriaceae (EB) microbial counts were quantified from whole bird carcass rinsates (WBCR). The remaining rinsates underwent microbiome analysis using 16S rRNA gene fragments on an Illumina MiSeq and were analyzed by Quantitative Insights into Microbial Ecology (QIIME). The key stages of processing were determined to be at rehang, pre-chill, and post-chill as per the Salmonella Reduction Regulation (75 Fed. Reg. 27288–27294). The APC microbial data from rehang, pre-chill, and post-chill were mean log 4.63 CFU/mL, 3.21 CFU/mL, and 0.89 CFU/mL and EB counts were mean log 2.99 CFU/mL, 1.95 CFU/mL, and 0.35 CFU/mL. NGS of WBCR identified 222 Operational Taxonomic Units’ (OTU’s) of which only 23 OTU’s or 10% of the population was recovered post-chill. Microbiome data suggested a high relative abundance of Pseudomonas at post-chill. Additionally, Pseudomonas, Enterobacteriaceae, and Weeksellaceae Chryseobacterium have been identified as potential indicator organisms having been isolated from all processing abattoirs and sampling locations. This study provides insight into the microbiota of commercial broilers during poultry processing.

show abstract

“…The molecular revolution has resulted in the enhanced detection of pathogens more rapidly at a lower limit of detection and quantitation than traditional microbiological methods. Yet, the different matrices present in food processing still mask pathogen detection, continuing to create the “needle in the haystack” dilemma for pathogen sampling and monitoring (Handley et al, 2015 ; Ricke et al, 2015 ; Blevins et al, 2017 ). In addition, actual Salmonella load as a performance standard may be on the horizon as the detection technology improves (Ricke et al, 2018 ; FSIS, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

“…The preference for both regulatory agencies and the poultry industry would be to quantify baseline levels of Salmonella and other foodborne pathogens, identify important strains or serovars, and assign quantitative risk-based models to assess where food safety risk is the greatest on the processing line (Handley et al, 2015 ; Rajan et al, 2017 ; Thompson et al, 2017 ; Sampedo et al, 2018 ; Collineau et al, 2019 ; Godefroy et al, 2019 ). Traditionally, the poultry industry adopted a “biomapping” approach based on microbial plate counts of microorganisms referred to as “indicator organisms,” such as the use of aerobic plate counts ( APC ), coliforms, or other microorganisms indicative of potential pathogen load (Blevins et al, 2017 ; Handley et al, 2018 , Bourassa et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Poultry processing and the application of microbiome mapping

et al. 2020

View full text Add to dashboard Cite

Chicken is globally one of the most popular food animals. However, it is also one of the major reservoirs for foodborne pathogens, annually resulting in continued morbidity and mortality incidences worldwide. In an effort to reduce the threat of foodborne disease, the poultry industry has implemented a multifaceted antimicrobial program that incorporates not only chemical compounds, but also extensive amounts of water application and pathogen monitoring. Unfortunately, the pathogen detection methods currently used by the poultry industry lack speed, relying on microbiological plate methods and molecular detection systems that take time and lack precision. In many cases, the time to data acquisition can take 12 to 24 h. This is problematic if shorter-term answers are required which is becoming more likely as the public demand for chicken meat is only increasing, leading to new pressures to increase line speed. Therefore, new innovations in detection methods must occur to mitigate the risk of foodborne pathogens that could result from faster slaughter and processing speeds. Future technology will have 2 tracks: rapid methods that are meant to detect pathogens and indicator organisms within a few hours, and long-term methods that use microbiome mapping to evaluate sanitation and antimicrobial efficacy. Together, these methods will provide rapid, comprehensive data capable of being applied in both risk-assessment algorithms and used by management to safeguard the public.

show abstract

Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses

Cited by 7 publications

References 130 publications

Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers

Comparison of 16S rDNA Next Sequencing of Microbiome Communities From Post-scalder and Post-picker Stages in Three Different Commercial Poultry Plants Processing Three Classes of Broilers

Microbiome Profiles of Commercial Broilers Through Evisceration and Immersion Chilling During Poultry Slaughter and the Identification of Potential Indicator Microorganisms

Poultry processing and the application of microbiome mapping

Contact Info

Product

Resources

About