CONTAMINATION AND DECONTAMINATION OF POULTRY CARCASS NECK TISSUE

Effect of hot water spray on broiler carcasses for reduction of loosely attached, intermediately attached, and tightly attached pathogenic (Salmonella and Campylobacter) and mesophilic aerobic bacteria

Chickens are known to harbor many bacteria, including pathogenic microorganisms such as Salmonella and Campylobacter. The objective of this study was to evaluate the efficacy of hot water spray (HWS, 71°C for 1 min) in reducing bacterial contamination of prechilled broiler carcasses. For each of 4 replications, skin samples from 5 broilers were collected at 3 processing stages: after bleeding (feathers removed manually), after evisceration (with/without HWS), and after water chilling. Broiler skin was quantitatively assessed for loosely attached (by rinsing the skin), intermediately attached (by stomaching the rinsed skin), and tightly attached (by grinding the rinsed/stomached skin) mesophilic aerobic bacteria (MAB) and Campylobacter as well as for the prevalence of Salmonella and Campylobacter. Broiler skins possessed 6.4 to 6.6 log cfu/g, 3.8 to 4.1 log cfu/g, and 2.8 to 3.5 log cfu/g of MAB populations after bleeding, evisceration, and chilling, respectively. The HWS resulted in more than 1 log unit of reduction in MAB immediately after evisceration and immediately after chilling regardless of microbial sampling method. Compared with MAB, the contamination of Campylobacter was low (1.7 to 2.6 log cfu/g) after bleeding, but the level was not reduced throughout the processing steps regardless of HWS. The application of HWS reduced the prevalence of Salmonella after chilling, but not for Campylobacter except for loosely attached cells. After hot water exposure, a partially cooked appearance was seen on both broiler skin and skinless breast surface. More research is required to effectively eliminate pathogenic organisms during processing and suppress any recovery of bacteria regardless of attachment type after chilling.

Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin

Marination is widely used to enhance flavor and increase consumer acceptability of meat and poultry products. The impact of such marination on the safety and shelf life of poultry meat was evaluated in this study. A series of experiments were conducted to determine the efficacy of teriyaki and lemon pepper marinades against multiple strains of nalidixic acid (NAL)-resistant Salmonella. NAL-resistant Salmonella serovar (Typhimurium, Heidelberg, and Senftenberg) cultures were inoculated onto chicken skin at 0.6 to 3.14 log CFU/g in a 12-well titer plate. Inoculated chicken skin was exposed to teriyaki or lemon pepper marinades for up to 32 h and stored at 4 or 25°C to determine the prevalence of Salmonella. To determine Salmonella survival, a three-strain cocktail of Salmonella was inoculated at low (ca. 4 log CFU/g) and high (8 log CFU/g) levels onto chicken skin that was then marinated with either teriyaki or lemon pepper marinade for up to 32 h and stored at 4 or 25°C. Prevalence of Salmonella was significantly reduced (P ≤ 0.05) by teriyaki marinade at all levels of contamination regardless of storage temperature. Lemon pepper marinade reduced Salmonella prevalence (P ≤ 0.05) at low levels of contamination (10¹ and 10² CFU/g), whereas no significant effect (P > 0.05) was observed at higher levels of contamination. Marination of chicken skin with teriyaki marinade greatly reduced Salmonella prevalence and survival (P ≤ 0.05) regardless of the storage temperature, indicating the antimicrobial potential of this marinade for poultry and meat products.

Comparison of different sampling techniques and enumeration methods for the isolation and quantification of Campylobacter spp. in raw retail chicken legs

Comparable quantitative data of Campylobacter spp. on chicken products are a major data lack for quantitative risk assessment approaches. The objective of this study was to compare two different sampling techniques for the isolation and enumeration of Campylobacter spp. in chicken and to evaluate a suitable enumeration method comparing the most probable number (MPN) technique to the direct plating method. For this, 90 packages containing at least two raw chicken legs were examined for the comparison of sampling techniques, rinsing one leg and homogenizing 25 g of skin of the other leg of each package; both sample preparation types were examined by direct plating method and MPN technique in 40 out of 90 packages. Of the skin samples, 70% (63/90), and of the rinse samples, 77% (69/90), were Campylobacter-positive. Enumeration of Campylobacter spp. by direct plating revealed a median of log 4 cfu/leg surface in skin samples (S.D.=0.6) and a median of log 4.3 cfu/leg surface in rinse samples (S.D.=0.9) of the rinse samples; 73% (37/51) had higher numbers of Campylobacter spp. than the skin samples although the difference was not significant (p=0.08). The correlation coefficient of Campylobacter counts in skin and rinse samples was 0.43. The prevalence of Campylobacter spp. in rinse samples was 58% (23/40). In 5% (2/40) of the rinse samples, numbers of Campylobacter spp. could be detected only by the MPN technique due to the lower detection limit compared to the direct plating method. The MPN technique turned out to be unsuitable for the enumeration of Campylobacter spp. in skin samples because a layer formation on the top of the incubated MPN-tubes leads to irregular MPN results. Out of 80% (16/20) of the compared rinse samples, the direct plating detected higher numbers of Campylobacter spp., with a median count of log 4.2 cfu/leg surface (S.D.=1) compared the MPN technique where a median of log 4 cfu/leg surface (S.D.=1.1) was obtained. The difference was not significant (p=0.05). A highly positive correlation coefficient of 0.9 was observed between the direct plating and the MPN technique. Both sampling methods, rinsing the chicken leg and homogenizing the skin, are suitable for the detection and quantification of Campylobacter spp.; the direct plating method was superior to the MPN technique for enumerating Campylobacter spp. in raw chicken legs at retail level because enumeration is more rapid and less laborious.

Direct microscopic observation and viability determination of Campylobacter jejuni on chicken skin

A method was developed to determine the survival of Campylobacter jejuni at specific sites on chicken skin, and this method was used to observe the survival of C. jejuni at various locations on the skin during storage. This method uses confocal scanning laser microscopy to visualize C. jejuni transformed with P(c)gfp plasmid (GFP-Campylobacter) and stained with 5-cyano-2,3-ditolyl tetrazolium chloride (CTC). The green fluorescence of dead C. jejuni cells and the red fluorescent CTC-formazan in viable Campylobacter cells were clearly visible on chicken skin. The GFP-Campylobacter remaining on the chicken skin surface after rinsing was mostly located in crevices, entrapped inside feather follicles with water, and entrapped in the surface water layer. Most viable cells were entrapped with water in the skin crevices and feather follicles. These sites provide a suitable microenvironment for GFP-Campylobacter to survive. The population of C. jejuni on chicken skin decreased by 1 log unit during storage at 25 degrees C for 24 h. C. jejuni located in sites 20 to 30 microm beneath the chicken skin surface maintained viability during incubation at 25 degrees C. C. jejuni on chicken skin stored at 4 degrees C maintained constant numbers during a 72-h incubation with no significant changes in population feather follicles or crevices. Live and dead cells were initially retained with water on the skin and penetrated into the skin follicles and channels during storage. Microscopic observations of GFP-producing cells allowed the identification of survival niches for C. jejuni present on chicken skin.

Comparison of poultry processing equipment surfaces for susceptibility to bacterial attachment and biofilm formation

During processing of poultry meat products, broiler carcasses come in contact with many solid surfaces. Bacteria from the carcasses can attach to wet equipment surfaces, form biofilms, and provide a source of cross-contamination for subsequent carcasses. In this study an array of common equipment surface materials was compared for susceptibility to bacterial attachment and biofilms. To model mixed microbial populations relevant to poultry processing, samples were taken directly from the processing line and exposed to the surface materials. Whole carcasses were rinsed with phosphate-buffered saline (100 mL), and the rinse was diluted in nutrient broth. Absorbance values (412 nm) of the suspensions at varying dilutions containing test surfaces were compared hourly with controls without test surfaces. The kinetics of bacterial attachment and biofilm formation on test surfaces were determined under the influence of pH, time, and bacterial cell density, and the elemental composition of the surface materials was determined by energy-dispersive X-ray analysis. Our results showed that surfaces vary in affinity for bacterial attachment and biofilm formation. Analysis by spectrophotometry and scanning electron microscopy confirmed that attachment to stainless steel, polyethylene, and belting was not significantly different from controls. Attachment to picker-finger rubber was significantly less than attachment to stainless steel and the other surfaces. In fact, picker-finger rubber inhibits bacterial contamination. An increased understanding of bacterial attachment and biofilm formation will assist in the development of interventions to counteract these processes and, thereby, enhance plant sanitation and pathogen control.

Evaluation of the chicken crop as a source of Salmonella contamination for broiler carcasses

Much previously published research has focused on the role of cecal and intestinal Salmonella contamination of poultry carcasses within commercial processing plants. Presently, we have evaluated the persistence of experimentally inoculated Salmonella enteritidis in the crops and ceca of commercial broiler chickens during the last week of growth (Weeks 6 to 7) and the presence of crop and cecal Salmonella in 7-wk-old broilers in a commercial processing plant. When broilers were inoculated with 1 x 10(6) cfu S. enteritidis at 6 wk of age by oral gavage, the incidence of crop and cecal contamination was equivalent 2d after challenge (30%), with only 1 of 29 crops contaminated and 0 of 29 ceca contaminated at 7 d following challenge. When broilers were inoculated with 1 x 10(8) cfu S. enteritidis at 6 wk of age by oral gavage, 2 d after challenge the crops and ceca were observed to be 57 and 67% positive for S. enteritidis, respectively. Seven days after inoculation with 1 x 10(8) S. enteritidis, the crops and ceca were 37 and 57% positive, respectively, for the challenge organism. At a commercial broiler processing plant, 286 of 550 crops from three flocks were Salmonella-positive, whereas only 73 of 500 ceca from these flocks were contaminated. Furthermore, data from this plant indicated that the crops were far more likely to rupture than ceca (86-fold) during processing, increasing the possibility of carcass contamination with Salmonella derived from crop contents. The results of these studies suggest that the crop may serve as a source of carcass contamination with Salmonella within some processing plants.

A note on adhesion of bacteria to chicken muscle connective tissue

Laboratory cultures of bacteria were tested for the ability to attach to collagen fibres of intact chicken muscle connective tissue. All salmonellas, fimbriate strains of Escherichia coli and a strain of Campylobacter coli were able to attach to tissue only when suspended in distilled water. Prior immersion of tissue in sterile water for 20 min or extended immersion in these bacterial suspensions was a prerequisite for adhesion. Attachment could be prevented by the addition of physiological levels of sodium chloride to the attachment medium. Furthermore, attached bacteria could be removed by rinsing tissues in saline media.