Sampling Poultry Carcasses and Parts to Determine Bacterial Levels

Russell, Scott M.; Cox, N. A.; Bailey, J. S.

doi:10.1093/japr/6.2.234

Cited by 13 publications

(6 citation statements)

References 13 publications

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“…Six pound commercially processed whole chicken carcasses without giblets were collected immediately after immersion chilling. Over a 54‐h period, 112 carcasses were collected within 6 to 8 inches of the top, bottom, or middle where they were placed into sterile shaker bags and rinsed in 400 mL of Butterfield's Phosphate diluent by shaking vigorously for 1 min (Russell and others 1997). The carcasses subsequently were removed from the bag, tagged, and replaced into their original location prior to testing.…”

Section: Methodsmentioning

confidence: 99%

Temperature and Bacterial Profile of Post Chill Poultry Carcasses Stored in Processing Combo Held at Room Temperature

Handley

Hanning

Ricke

et al. 2010

Journal of Food Science

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Post chill whole poultry carcasses from a commercial processing plant were stored in a processing combo at room temperature (70 °F/21 °C) for 54 h to mimic the scenario of temperature abuse before further processing. Temperature data were collected in 1-min intervals and averaged each hour by 9 temperature data loggers. Two linear regressions were developed for the combo and internal breast temperature and slopes were nearly identical. Microbial data was collected by performing whole bird carcass rinses that were enumerated for aerobic plate count (APC), Enterobacteriaceae, Escherichia coli, and total coliform. Samples were collected from the chiller chute at time zero for initial bacterial counts. Carcass sampling continued once the internal breast temperature achieved 45 °F (7 °C 10 h) and continued every 2 h until the final internal breast temperature was 63 °F (17 °C 54 h). Linear regressions were developed for the first 26 h, which exhibited no statistically significant growth except for Enterobacteriaceae. A 2nd linear regression (28 to 54 h) exhibited significant growth for all analyses. Overall, APC increased from a log(10) colony forming unit (CFU)/mL count of 2.86 to 7.02, Enterobacteriaceae increased from 0.66 to 6.64, coliform increased from 0.72 to 4.81, and E. coli increased from 0.53 to 4.45. Denaturing gradient gel electrophoresis was performed to detect changes in the bacterial populations, which indicated 95% similarity within sampled groups, but the overall percent similarity among samples collected over 54 h was 8%. From the data, microbial growth demonstrates a period of 26 h for minimal growth; therefore, the product could be further processed rather than designated as waste.

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Section: Methodsmentioning

confidence: 99%

Temperature and Bacterial Profile of Post Chill Poultry Carcasses Stored in Processing Combo Held at Room Temperature

Handley

Hanning

Ricke

et al. 2010

Journal of Food Science

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“…The use of a high titer phage suspension increases the probability of ‘lysis from without’, especially for a pathogen such as Salmonella which is generally present in low numbers on carcasses [ 55 ]. The speed of the reduction in Salmonella numbers, as seen on the surface of chicken skin, suggests that at least some lysis from without rather than active replication on the skin or lysis during the counting procedure.…”

Section: Discussionmentioning

confidence: 99%

Reduction of Salmonella contamination on the surface of chicken skin using bacteriophage

Atterbury

Gigante

Lozano

et al. 2020

Virol J

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Background Enteric infections caused by Salmonella spp. remain a major public health burden worldwide. Chickens are known to be a major reservoir for this zoonotic pathogen. The presence of Salmonella in poultry farms and abattoirs is associated with financial costs of treatment and a serious risk to human health. The use of bacteriophages as a biocontrol is one possible intervention by which Salmonella colonization of chickens could be reduced. In a prior study, phages Eϕ151 and Tϕ7 significantly reduced broiler chicken caecal colonization by S. Enteritidis and S. Typhimurium respectively. Methods Salmonella -free Ross broiler chickens were orally infected with S. Enteritidis P125109 or S. Typhimurium 4/74. After 7 days of infection, the animals were euthanased, and 25cm 2 sections of skin were collected. The skin samples were sprayed with a phage suspension of either Eϕ151 ( S. Enteritidis), Tϕ7 phage suspension ( S. Typhimurium) or SM buffer (Control). After incubation, the number of surviving Salmonella s was determined by direct plating and Most Probable Number (MPN). To determine the rate of reduction of Salmonella numbers on the skin surface, a bioluminescent S . Typhimurium DT104 strain was cultured, spread on sections of chicken breast skin, and after spraying with a Tϕ11 phage suspension, skin samples were monitored using photon counting for up to 24 h. Results The median levels of Salmonella reduction following phage treatment were 1.38 log 10 MPN (Enteritidis) and 1.83 log 10 MPN (Typhimurium) per skin section. Treatment reductions were significant when compared with Salmonella recovery from control skin sections treated with buffer ( p < 0.0001). Additionally, significant reduction in light intensity was observed within 1 min of phage Tϕ11 spraying onto the skin contaminated with a bioluminescent Salmonella recombinant strain, compared with buffer-treated controls ( p < 0.01), implying that some lysis of Salmonella was occurring on the skin surface. Conclusions The results of this study suggest that phages may be used on the surface of chicken skin as biocontrol agents against Salmonella infected broiler chicken carcasses. The rate of bioluminescence reduction shown by the recombinant Salmonella strain used supported the hypothesis that at least some of the reduction observ...

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“…Ideally, this step should be standardized and performed using equipment suitable for the pur pose. However, homogenization equipment is impractical for some samples and sampling protocols (e.g., rinsing) and requires direct sample manipulation by analysts, which could affect the recovery of some microbial groups (21).…”

Section: R Esults a N D Discussionmentioning

confidence: 99%

“…Various techniques can be adopted by food industries and official inspection agencies and are usually classified as either destructive or nonde structive (3). For chicken carcasses, several sampling procedures have been evaluated (3,4,7,10,11,13,21), and a destructive procedure (tissue excision) has been reported to be more accurate for defining microbiological contamination levels (9,19). This procedure has been adopted by Brazilian inspection agencies for the analysis of chicken carcasses and avian products (2).…”

mentioning

confidence: 99%

Comparison of Destructive and Nondestructive Sampling Techniques of Retail Chicken Carcasses for Enumeration of Hygiene Indicator Microorganisms

Cossi

Almeida

Dias

et al. 2012

Journal of Food Protection

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The type of sampling technique used to obtain food samples is fundamental to the success of microbiological analysis. Destructive and nondestructive techniques, such as tissue excision and rinsing, respectively, are widely employed in obtaining samples from chicken carcasses. In this study, four sampling techniques used for chicken carcasses were compared to evaluate their performances in the enumeration of hygiene indicator microorganisms. Sixty fresh chicken carcasses were sampled by rinsing, tissue excision, superficial swabbing, and skin excision. All samples were submitted for enumeration of mesophilic aerobes, Enterobacteriaceae, coliforms, and Escherichia coli. The results were compared to determine the statistical significance of differences and correlation (P < 0.05). Tissue excision provided the highest microbial counts compared with the other procedures, with significant differences obtained only for coliforms and E. coli (P < 0.05). Significant correlations (P < 0.05) were observed for all the sampling techniques evaluated for most of the hygiene indicators. Despite presenting a higher recovery ability, tissue excision did not present significant differences for microorganism enumeration compared with other nondestructive techniques, such as rinsing, indicating its adequacy for microbiological analysis of chicken carcasses.

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Sampling Poultry Carcasses and Parts to Determine Bacterial Levels

Cited by 13 publications

References 13 publications

Temperature and Bacterial Profile of Post Chill Poultry Carcasses Stored in Processing Combo Held at Room Temperature

Temperature and Bacterial Profile of Post Chill Poultry Carcasses Stored in Processing Combo Held at Room Temperature

Reduction of Salmonella contamination on the surface of chicken skin using bacteriophage

Comparison of Destructive and Nondestructive Sampling Techniques of Retail Chicken Carcasses for Enumeration of Hygiene Indicator Microorganisms

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