Quantification of water as a potential risk factor for cross-contamination with Salmonella, Campylobacter and Listeria in a poultry abattoir

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

This cross-sectional study determined the prevalence, characteristics, and risk factors for contamination of chicken with Salmonella at four operating broiler processing plants in Trinidad. Standard methods were used to isolate and characterize the Salmonella isolates. The overall prevalence of Salmonella at the four processing plants was 27.0% (107/396). The whole carcass enrichment (WCE) method yielded a statistically significantly (p = 0.0014) higher frequency of isolation (53.9%; 97/180) than the whole carcass rinse (35.0%; 63/180) and neck skin methods (42.2%; 38/90). S. enterica serotypes Enteritidis, Javiana, and Infantis were the predominant serotypes isolated accounting for 20.8%, 16.7% and 12.5%, respectively, of the serotyped isolates. Risk factors included the use of over 100 contract farmers (OR 4.4), pre-chiller (OR 2.3), addition of chlorine to chiller (OR 3.2), slaughtering sick broilers (OR 4.4), and flocks with >50% mortality. Multi-drug resistance was detected in 12.3% (14/114) of the isolates of Salmonella. Resistance was high to kanamycin (85.7%) and doxycycline (74.6%) but low to amoxicillin-clavulanic acid (2.4%) and sulphamethoxazole-trimethoprim (0.8%). The occurrence of resistant Salmonella in chickens processed at commercial broiler processing plants has implications for salmonellosis and therapeutic failure in consumers of improperly cooked contaminated chickens from these plants in the country.

Campylobacter contamination of broilers: the role of transport and slaughterhouse

Campylobacter is one of the most important causative agents of foodborne illnesses worldwide. The poultry reservoir is the main source of Campylobacter. Within the broiler production chain, campylobacters can only multiply in the chicken's intestinal tract. Intervention at farm level to reduce Campylobacter is thus preferred, but despite extensive study, no highly effective solutions have been found to combat Campylobacter at farm level. Slaughterhouses are experiencing great pressure to deliver carcasses with low Campylobacter contamination even when they receive and slaughter Campylobacter colonized flocks. Since 2018, a process hygiene criterion (EU 2017/1495) with the critical limit of <1000 cfu/g neck skin has been implemented in EU Member States based on the calculation done at the time of the study that human campylobacteriosis cases could be halved if all carcasses would comply with a criterion of <1000 cfu/g neck skin. This review covers Campylobacter contamination of broiler carcasses from transport through the different slaughter steps. Possible intervention methods during slaughter are discussed with a focus on the European situation, where chemicals are not allowed to disinfect carcasses.

Associations of processing level variables with Salmonella prevalence and concentration on broiler chicken carcasses and parts in Canada

A national baseline study was conducted between December 2012 and December 2013 to determine the pre-packaging prevalence and concentration of foodborne pathogens on broiler chicken carcasses and parts at processing; a survey was implemented simultaneously to collect data on the processing practices used to control these pathogens. Thirty federally-registered Canadian poultry processing establishments completed the questionnaire. A total of 2,732 samples of carcasses and parts (breast and thigh pieces) were collected over the study period from these establishments. For Salmonella, the overall proportion positive was 0.22 (95% CI 0.20, 0.23), and the mean concentration was 0.67 (95% CI 0.51, 0.83) MPN/mL of rinse fluid. Multivariable regression models with random intercepts for the establishment and the date of sampling were used to identify associations between Salmonella prevalence and concentration and processing practices. In the final logistic regression model for the prevalence outcome (positive or negative sample), there were three statistically significant variables: product type (carcass or part); chilling method (water or air); and chlorine use in the establishment (chlorine, cetylpyridinium chloride, or neither). The likelihood of testing positive for Salmonella was higher on parts than carcasses (OR 3.03, 95% CI 2.38, 3.86), and higher when cetylpyridinium chloride was used (OR 2.00, 95% CI 1.36, 2.95), or when other processing aids were used (OR 1.99, 95% CI 1.26, 3.15), than when chlorine was used. Water chilling was negatively associated with testing positive for Salmonella when compared with air chilling (OR 0.68, 95% CI 0.48, 0.96). In the final linear regression model for the concentration outcome (log₁₀ MPN/mL), there was one statistically significant variable chilling method, where water chilling was associated with a decrease in concentration (β -0.23, 95% CI -0.38, -0.08 log₁₀ MPN/mL). The intraclass correlation coefficients for establishment and date sampling were 0.02 and 0.23 in the linear regression model, and 0.01 and 0.34 in the logistic regression model, respectively. Further studies to explore the methods to reduce microbial contamination during the air chilling and cut-up and boning processes in broiler chicken establishments in Canada are recommended.

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

ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.