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Chavez-Velado DR, Vargas DA, Sanchez-Plata MX. Bio-Mapping Salmonella and Campylobacter Loads in Three Commercial Broiler Processing Facilities in the United States to Identify Strategic Intervention Points. Foods 2024; 13:180. [PMID: 38254481 PMCID: PMC10813999 DOI: 10.3390/foods13020180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 12/14/2023] [Accepted: 12/19/2023] [Indexed: 01/24/2024] Open
Abstract
The poultry industry in the United States is one of the largest in the world. Poultry consumption has significantly increase since the COVID-19 pandemic and is predicted to increase over 16% between 2021 and 2030. Two of the most significant causes of hospitalizations and death in the United States are highly related to poultry consumption. The FSIS regulates poultry processing, enforcing microbial performance standards based on Salmonella and Campylobacter prevalence in poultry processing establishments. This prevalence approach by itself is not a good indicator of food safety. More studies have shown that it is important to evaluate quantification along with prevalence, but there is not much information about poultry mapping using quantification and prevalence. In this study, enumeration and prevalence of Salmonella and Campylobacter were evaluated throughout the process at three different plants in the United States. Important locations were selected in this study to evaluate the effect of differences interventions. Even though there were high differences between the prevalences in the processes, some of the counts were not significantly different, and they were effective in maintaining pathogens at safe levels. Some of the results showed that the intervention and/or process were not well controlled, and they were not effective in controlling pathogens. This study shows that every plant environment is different, and every plant should be encouraged to implement a bio-mapping study. Quantification of pathogens leads to appropriate risk assessment, where physical and chemical interventions can be aimed at specific processing points with higher pathogen concentrations using different concentrations of overall process improvement.
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Affiliation(s)
| | | | - Marcos X. Sanchez-Plata
- International Center for Food Industry Excellence, Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA; (D.R.C.-V.); (D.A.V.)
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2
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Meng WS, Sui X, Xiao Y, Zou Q, Cui Y, Wang T, Chen Z, Li D. Regulating effects of chlorinated drinking water on cecal microbiota of broiler chicks. Poult Sci 2023; 102:103140. [PMID: 37844529 PMCID: PMC10585633 DOI: 10.1016/j.psj.2023.103140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 09/18/2023] [Accepted: 09/18/2023] [Indexed: 10/18/2023] Open
Abstract
In this study, 2 types of drinking water were provided to broiler chicks to evaluate the relationship between the bacterial load of drinking water and cecal microbiota. One type of drinking water was untreated, while the other type was daily treated with sodium dichlorocyanurate (50 mg/L). A total of 240 broiler chicks were divided into 2 groups based on their initial body weight. There were 6 replicates in each group, and each replicate cage contained 20 birds. Each cage was assigned to a different floor of the battery cage. On the final day, water samples were collected from each replicate cage at the opening of the drinking cup height, and one bird was selected from each replicate cage to obtain cecal content samples for measuring microbiota composition using the 16S rRNA technique. We found that drinking water treated with sodium dichlorocyanurate significantly reduced the richness and diversity of microbiota and diminished/disappeared most gram-negative bacteria. Broiler chicks that consumed chlorinated drinking water exhibited changes in the composition of cecal microbiota, with Alistipes serving as the marker species in the cecal content of broiler chicks that consumed untreated water, whereas AF12 served as the marker species in the cecal content of broiler chicks that consumed chlorinated drinking water. Functional prediction using the MetaCyc database and species composition analysis of metabolic pathways showed that changes in 7 metabolic pathways were related to the abundance of Providencia. Therefore, we concluded that chlorinated drinking water reduced the bacterial load in drinking water, thereby altering the cecal microbiota composition and regulating the metabolic activity of broiler chicks.
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Affiliation(s)
- Wei Shuang Meng
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China
| | - Xinxin Sui
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China
| | - Yingying Xiao
- Liaoning Kaiwei Biotechnology Co., Ltd., Jinzhou 121000, China
| | - Qiangqiang Zou
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China
| | - Yan Cui
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China
| | - Tieliang Wang
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China; Collaborative Innovation Center for Prevention and Control of Zoonoses, Jinzhou Medical University, Jinzhou 121001, China
| | - Zeliang Chen
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China; Collaborative Innovation Center for Prevention and Control of Zoonoses, Jinzhou Medical University, Jinzhou 121001, China
| | - Desheng Li
- College of Animal Science and Veterinary Medicine, Jinzhou Medical University, Jinzhou 121001, China; Collaborative Innovation Center for Prevention and Control of Zoonoses, Jinzhou Medical University, Jinzhou 121001, China.
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3
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Rasamsetti S, Shariat NW. Biomapping salmonella serovar complexity in broiler carcasses and parts during processing. Food Microbiol 2023; 110:104149. [DOI: 10.1016/j.fm.2022.104149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/06/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022]
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4
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Quality and Processability of Modern Poultry Meat. Animals (Basel) 2022; 12:ani12202766. [PMID: 36290153 PMCID: PMC9597840 DOI: 10.3390/ani12202766] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/03/2022] [Accepted: 10/12/2022] [Indexed: 11/30/2022] Open
Abstract
The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.
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5
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Technologies for Biological and Bioelectrochemical Removal of Inorganic Nitrogen from Wastewater: A Review. NITROGEN 2022. [DOI: 10.3390/nitrogen3020020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Water contamination due to various nitrogenous pollutants generated from wastewater treatment plants is a crucial and ubiquitous environmental problem now-a-days. Nitrogen contaminated water has manifold detrimental effects on human health as well as aquatic life. Consequently, various biological treatment processes are employed to transform the undesirable forms of nitrogen in wastewater to safer ones for subsequent discharge. In this review, an overview of various conventional biological treatment processes (viz. nitrification, denitrification, and anammox) have been presented along with recent novel bioelectrochemical methods (viz. microbial fuel cells and microbial electrolysis cells). Additionally, nitrogen is an indispensable nutrient necessary to produce artificial fertilizers by fixing dinitrogen gas from the atmosphere. Thus, this study also explored the potential capability of various nitrogen recovery processes from wastewater (like microalgae, cyanobacteria, struvite precipitation, stripping, and zeolites) that are used in industries. Further, the trade-offs, challenges posed by these processes have been dwelt on along with other biological processes like CANON, SHARON, OLAND, and others.
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6
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Wages JA, Dittoe DK, Feye KM, Ricke SC. Consequences of Implementing Neutralizing Buffered Peptone Water in Commercial Poultry Processing on the Microbiota of Whole Bird Carcass Rinses and the Subsequent Microbiological Analyses. Front Microbiol 2022; 13:813461. [PMID: 35369495 PMCID: PMC8969756 DOI: 10.3389/fmicb.2022.813461] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 01/28/2022] [Indexed: 11/13/2022] Open
Abstract
In 2016, the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) established guidelines which modified the Buffered Peptone Water (BPW) rinsate material to include additional compounds that would better neutralize residual processing aids and allow for better recovery of sublethal injured Salmonella spp. cells. While the added compounds improved the recovery of Salmonella spp., specific data to understand how the new rinse agent, neutralizing Buffered Peptone Water (nBPW), impacts the recovery of other microorganisms such as Campylobacter spp. and indicator microorganisms are lacking. Therefore, this study evaluated the impact of rinse solutions (BPW or nBPW) used in Whole Bird Carcass rinsate (WBCR) collections on the subsequent microbiome and downstream culturing methodologies. Carcasses exiting a finishing chiller were rinsed in 400 ml of BPW or nBPW. Resulting rinsates were analyzed for Enterobacteriaceae (EB), Salmonella, and Campylobacter spp. prevalence and total aerobic bacteria (APC) and EB load. The 16S rDNA of the rinsates and the matrices collected from applied microbiological analyses were sequenced on an Illumina MiSeq®. Log10-transformed counts were analyzed in JMP 15 using ANOVA with means separated using Tukey’s HSD, and prevalence data were analyzed using Pearson’s χ2 (P ≤ 0.05). Diversity and microbiota compositions (ANCOM) were analyzed in QIIME 2.2019.7 (P ≤ 0.05; Q ≤ 0.05). There was an effect of rinsate type on the APC load and Campylobacter spp. prevalence (P < 0.05), but not the quantity or prevalence of EB or Salmonella spp. prevalence. There were differences between the microbial diversity of the two rinsate types and downstream analyses (P < 0.05). Additionally, several taxa, including Streptococcus, Lactobacillus, Aeromonas, Acinetobacter, Clostridium, Enterococcaceae, Burkholderiaceae, and Staphylococcaceae, were differentially abundant in paired populations. Therefore, the rinse buffer used in a WBCR collection causes proportional shifts in the microbiota, which can lead to differences in results obtained from cultured microbial populations.
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Affiliation(s)
- Jennifer A Wages
- Cell and Molecular Biology, University of Arkansas, Fayetteville, AR, United States.,Tyson Foods, Inc., Springdale, AR, United States
| | - Dana K Dittoe
- Meat Science and Animal Biologics Discovery Program, Animal and Dairy Sciences Department, University of Wisconsin-Madison, Madison, WI, United States
| | - Kristina M Feye
- Cell and Molecular Biology, University of Arkansas, Fayetteville, AR, United States
| | - Steven C Ricke
- Meat Science and Animal Biologics Discovery Program, Animal and Dairy Sciences Department, University of Wisconsin-Madison, Madison, WI, United States
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7
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Golden CE, Rothrock MJ, Mishra A. Mapping foodborne pathogen contamination throughout the conventional and alternative poultry supply chains. Poult Sci 2021; 100:101157. [PMID: 34089937 PMCID: PMC8182426 DOI: 10.1016/j.psj.2021.101157] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 03/17/2021] [Indexed: 12/17/2022] Open
Abstract
Recently, there has been a consumer push for natural and organic food products. This has caused alternative poultry production, such as organic, pasture, and free-range systems, to grow in popularity. Due to the stricter rearing practices of alternative poultry production systems, different types of levels of microbiological risks might be present for these systems when compared to conventional production systems. Both conventional and alternative production systems have complex supply chains that present many different opportunities for flocks of birds or poultry meat to be contaminated with foodborne pathogens. As such, it is important to understand the risks involved during each step of production. The purpose of this review is to detail the potential routes of foodborne pathogen transmission throughout the conventional and alternative supply chains, with a special emphasis on the differences in risk between the two management systems, and to identify gaps in knowledge that could assist, if addressed, in poultry risk-based decision making.
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Affiliation(s)
- Chase E Golden
- Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA, USA
| | - Michael J Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, United States Department of Agriculture, Athens, GA, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, 100 Cedar St., Athens, GA, USA.
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8
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Alter T, Reich F. Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective. Curr Top Microbiol Immunol 2021; 431:79-102. [PMID: 33620649 DOI: 10.1007/978-3-030-65481-8_4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Abstract
Numerous studies point out that at present, a complete elimination of Campylobacter species in the poultry food chain is not feasible. Thus, the current aim should be to establish control measures and intervention strategies to minimize the occurrence of Campylobacter spp. in livestock (esp. poultry flocks) and to reduce the quantitative Campylobacter burden along the food chain in animals and subsequently in foods. The most effective measures to mitigate Campylobacter focus on the primary production stage. Nevertheless, measures applied during slaughter and processing complement the general meat hygiene approaches by reducing fecal contamination during slaughtering and processing and as a consequence help to reduce Campylobacter in poultry meat. Such intervention measures at slaughter and processing level would include general hygienic improvements, technological innovations and/or decontamination measures that are applied at single slaughter or processing steps. In particular, approaches that do not focus on a single intervention measure would need to be based on a thorough process of evaluation, and potential combinatory effects have to be modeled and tested. Finally, the education of all stakeholders (including retailers, food handlers and consumers) is required and will help to increase awareness for the presence of foodborne pathogens in raw meat and meat products and can thus aid in the development of the required good kitchen hygiene.
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Affiliation(s)
- Thomas Alter
- Center for Veterinary Public Health, Institute of Food Safety and Food Hygiene, Free University Berlin, Koenigsweg 69, Berlin, 14163, Germany.
| | - Felix Reich
- German Federal Institute for Risk Assessment, Max-Dohrn-Strasse 8-10, Berlin, 10589, Germany
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9
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Olson EG, Wythe LA, Dittoe DK, Feye KM, Ricke SC. Application of Amplon in combination with peroxyacetic acid for the reduction of nalidixic acid-resistant Salmonella Typhimurium and Salmonella Reading on skin-on, bone-in tom turkey drumsticks. Poult Sci 2020; 99:6997-7003. [PMID: 33248616 PMCID: PMC7704950 DOI: 10.1016/j.psj.2020.08.078] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 11/18/2022] Open
Abstract
Peroxyacetic acid (PAA) has become an important component of pathogen reduction in poultry processing, but there are potential concerns for continued exposure. The objective was to evaluate the effects of PAA and Amplon (AMP) used alone or in the combination. Bone-in tom turkey drumsticks (N = 100, n = 10, k = 5, 0 and 24 h) per study were obtained and inoculated with either nalidixic acid–resistant Salmonella Typhimurium or Salmonella Reading (64 μg/mL). The inocula were allowed to adhere to the drums at 4°C for 60 min for a final attachment of 108 and 107 cfu/g per S. Typhimurium and S. Reading, respectively. Drumsticks were treated with a no-treatment control; tap water, pH 8.5 (TW); TW+500 ppm PAA, pH 3.5 (PAA); TW+500 ppm AMP, pH 1.3 (AMP); TW + PAA + AMP (PAA + AMP). Treatments were applied as short duration dips (30 s) and allowed to drip for 2 min. After treatment, drums were stored at 4°C until microbial analyses at 0 and 24 h. Drums were rinsed in neutralizing buffered peptone water and spot plated for total aerobes and Salmonella. Bacterial counts were log10 transformed and analyzed using n-way ANOVA. All treatments reduced S. Reading on turkey legs at both 0 and 24 h (P < 0.0001; P < 0.0001). At 24 h, drums treated with PAA + AMP (3.92 log10 cfu/g) had less S. Reading than no-treatment control, TW, and AMP. Treatment by time interactions were observed for total aerobes among drums in both studies (P < 0.0001, P < 0.0001) and Salmonella among drums inoculated with S. Typhimurium (P < 0.0001). During the S. Reading and S. Typhimurium study, all treatments reduced Salmonella and total aerobes on drums. During the S. Typhimurium study, drums treated with PAA + AMP had the lowest numerical load of S. Typhimurium and total aerobes. The combination of AMP + PAA may exhibit a synergistic effect in reducing Salmonella on turkey drums, thus increasing the safety of turkey products for consumers.
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Affiliation(s)
- E G Olson
- Meat Science and Animal Biologics Discovery, University of Wisconsin, Madison 53706, WI
| | - L A Wythe
- Meat Science and Animal Biologics Discovery, University of Wisconsin, Madison 53706, WI
| | - D K Dittoe
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, AR 72704
| | - K M Feye
- Department of Food Science and Center for Food Safety, University of Arkansas, Fayetteville, AR 72704
| | - S C Ricke
- Meat Science and Animal Biologics Discovery, University of Wisconsin, Madison 53706, WI.
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10
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Evaluating the efficacy of peracetic acid on Salmonella and Campylobacter on chicken wings at various pH levels. Poult Sci 2020; 99:5137-5142. [PMID: 32988552 PMCID: PMC7598301 DOI: 10.1016/j.psj.2020.06.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 06/04/2020] [Accepted: 06/05/2020] [Indexed: 11/21/2022] Open
Abstract
Peracetic acid (PAA) is commonly used as an antimicrobial aid during poultry processing to reduce the pathogen load on poultry and poultry products. However, limited research is available on the effects of pH on the efficacy of PAA against Salmonella and Campylobacter. Therefore, the objective of this study was to determine the efficacy of PAA in reducing Salmonella and Campylobacter populations on chicken wings adjusted to various pH levels. Chicken wings (0.454 kg each) were inoculated with nalidixic acid-resistant (200 ppm) Salmonella Typhimurium (∼7 log10 cfu/mL) and gentamicin-resistant (200 ppm) Campylobacter coli (∼6-7 log10 cfu/mL). Inoculated wings were treated with PAA by immersion for 10 s or 60 min at 4°C to 6°C. The treatments included 50 ppm (0.005%) and 500 ppm (0.05%) PAA at 3 pH levels (8.2, 10, and 11) or sodium hydroxide (NaOH, pH 11). Surviving populations of Salmonella and Campylobacter were determined by sampling the chicken wings after treatments. Irrespective of concentration and pH of PAA, higher (P ≤ 0.05) reductions of Salmonella were observed subsequent to 60 min exposure as compared with 10 s of immersion. Immersion time and the higher pH of antimicrobial solutions did not affect (P > 0.05) the antimicrobial efficacy of PAA (50 or 500 ppm) against Campylobacter. The antimicrobial efficacy of PAA was not affected by pH of the antimicrobial solutions, and longer exposure time and higher PAA concentrations improve the antimicrobial efficacy.
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11
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A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures. Foods 2020; 9:foods9060776. [PMID: 32545362 PMCID: PMC7353592 DOI: 10.3390/foods9060776] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 06/03/2020] [Accepted: 06/10/2020] [Indexed: 12/16/2022] Open
Abstract
Poultry is one of the largest sources of animal-based protein in the United States. Poultry processing has grown from a small local network of plants to nearly 500 plants nationwide. Two of the most persistent bacteria in poultry processing are Salmonella and Campylobacter. It was not until the introduction of Hazard Analysis and Critical Control Point systems in 1996 that major efforts to reduce bacterial contamination were developed. Traditionally, chlorine has been the industry standard for decontaminating chicken meat. However, antimicrobials such as peracetic acid, cetylpyridinium chloride, and acidified sodium chlorite have replaced chlorine as primary antimicrobials. Despite current interventions, the emergence of stress-tolerant and biofilm-forming Salmonella and Campylobacter is of primary concern. In an effort to offset growing tolerance from microbes, novel techniques such as cold plasma treatment, electrostatic spraying, and bacteriophage-based applications have been investigated as alternatives to conventional treatments, while new chemical antimicrobials such as Amplon and sodium ferrate are investigated as well. This review provides an overview of poultry processing in the United States, major microbes in poultry processing, current interventions, emerging issues, and emerging technologies in antimicrobial treatments.
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12
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Chen SH, Fegan N, Kocharunchitt C, Bowman JP, Duffy LL. Impact of Poultry Processing Operating Parameters on Bacterial Transmission and Persistence on Chicken Carcasses and Their Shelf Life. Appl Environ Microbiol 2020; 86:e00594-20. [PMID: 32276979 PMCID: PMC7267199 DOI: 10.1128/aem.00594-20] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 04/03/2020] [Indexed: 01/23/2023] Open
Abstract
It is important for the poultry industry to maximize product safety and quality by understanding the connection between bacterial diversity on chicken carcasses throughout poultry processing to the end of shelf life and the impact of the local processing environment. Enumeration of total aerobic bacteria, Campylobacter and Pseudomonas, and 16S rRNA gene amplicon sequencing were used to evaluate the processing line by collecting 10 carcasses from five processing steps: prescald, postplucker, pre- and post-immersion chill, and post-air chill. The diversity throughout a 12-day shelf life was also determined by examining 30 packaged carcasses. To identify the sources of possible contamination, scald water tank, immersion chilling water tank, air samples, and wall surfaces in the air-chill room were analyzed. Despite bacterial reductions on carcasses (>5 log10 CFU/ml) throughout the process, each step altered the bacterial diversity. Campylobacter was a minor but persistent component in the bacterial community on carcasses. The combination of scalding, defeathering, and plucking distributed thermophilic spore-forming Anoxybacillus to carcasses, which remained at a high abundance on carcasses throughout subsequent processes. Pseudomonas was not isolated from carcasses after air chilling but was abundant on the wall of the air-chill room and became the predominant taxon at the end of shelf life, suggesting possible contamination through air movement. The results suggest that attention is needed at each processing step, regardless of bacterial reductions on carcasses. Changing scalding water regularly, maintaining good hygiene practices during processing, and thorough disinfection at the end of each processing day are important to minimize bacterial transmission.IMPORTANCE Culture-based and culture-independent approaches were utilized to reveal bacterial community changes on chicken carcasses at different processing steps and potential routes from the local processing environment. Current commercial processing effectively reduced bacterial loads on carcasses. Poultry processes have similar processes across facilities, but various processing arrangements and operating parameters could impact the bacterial transmission and persistence on carcasses differently. This study showed the use of a single tunnel incorporating scalding, defeathering and plucking may undesirably distribute the thermoduric bacteria, e.g., Campylobacter and Anoxybacillus, between the local environment and carcasses, whereas this does not occur when these steps are separated. The length of immersion and air chilling also impacted bacterial diversity on carcasses. Air chilling can transfer Pseudomonas from wall surfaces onto carcasses; this may subsequently influence chicken product shelf life. This study helps poultry processors understand the impact of current commercial processing and improve the chicken product quality and safety.
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Affiliation(s)
- Stanley H Chen
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, Queensland, Australia
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Narelle Fegan
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, Queensland, Australia
| | - Chawalit Kocharunchitt
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - John P Bowman
- Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia
| | - Lesley L Duffy
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organization, Coopers Plains, Queensland, Australia
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13
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Kumar S, Singh M, Cosby DE, Cox NA, Thippareddi H. Efficacy of peroxy acetic acid in reducing Salmonella and Campylobacter spp. populations on chicken breast fillets. Poult Sci 2020; 99:2655-2661. [PMID: 32359602 PMCID: PMC7597450 DOI: 10.1016/j.psj.2019.12.045] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 11/21/2022] Open
Abstract
Poultry processors use antimicrobials to reduce the risk of pathogens on poultry and poultry products. The efficacy of selective and nonselective plating media to enumerate injured Salmonella (selective media-brilliant green sulfa agar and Petrifilm Enterobacteriaceae Plate Count; nonselective media-tryptic soy agar and Petrifilm Aerobic Plate Count) and Campylobacter (selective medium-Campy cefex agar and nonselective medium-Brucella agar) populations and the efficacy of peroxy acetic acid (PAA) to reduce Salmonella and Campylobacter populations on chicken breast fillets were evaluated. All plating media for Salmonella and Campylobacter contained nalidixic acid (200 ppm) or gentamycin (200 ppm), respectively. Breast fillets were sprayed or immersed in PAA (500 ppm) for 10 min for evaluation of the plating media. Breast fillets inoculated with a mixed Salmonella and Campylobacter cocktail were sprayed (5 or 10 s) or immersed (4-30 s) in PAA (100, 400, 500, or 1,000 ppm) for evaluation of PAA efficacy. Salmonella populations were higher (P ≤ 0.05) when plated on nonselective media compared with the selective media for the non-PAA treated fillets, although the differences in populations were low (<0.32 log CFU/mL). For both the microorganisms, populations on PAA treated (immersion or spray) fillets were similar when enumerated on nonselective or selective media within each treatment (PAA immersion or spray). Both immersion and spray applications reduced (P ≤ 0.05) the Salmonella and Campylobacter populations compared with the control. Increasing the PAA concentration to 250, 500, and 1,000 ppm resulted in greater reductions (P ≤ 0.05) in Salmonella and Campylobacter populations. Immersion of the inoculated breast fillets in 1,000 ppm PAA solution for 30 s resulted in Salmonella and Campylobacter population reductions of 1.92 and 1.87 log CFU/mL, respectively. Method of antimicrobial application (immersion and spray) did not affect the reductions in Salmonella and Campylobacter populations. Either immersion or spray application can be used to improve microbial safety of chicken breast fillets in a poultry processing plant.
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Affiliation(s)
- S Kumar
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - M Singh
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA
| | - D E Cosby
- United States Department of Agriculture, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - N A Cox
- United States Department of Agriculture, U.S. National Poultry Research Center, Athens, GA 30605, USA
| | - H Thippareddi
- Department of Poultry Science, University of Georgia, Athens, GA 30602, USA.
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14
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Blevins RE, Feye KM, Dittoe DK, Bench L, Bench BJ, Ricke SC. Aerobic plate count, Salmonella and Campylobacter loads of whole bird carcass rinses from pre-chillers with different water management strategies in a commercial poultry processing plant. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2019; 55:155-165. [PMID: 31985354 DOI: 10.1080/03601234.2019.1670522] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Salmonella and Campylobacter are significant issues for poultry processors because of increasing regulatory standards as well as public health concerns. The goal of this study is to report the effects of two different pre-chiller systems that utilize different temperatures and water recirculation systems on whole bird carcass rinsates. Both pre-chiller tanks were contained within a single poultry processing facility and operated at different temperatures and water systems. The incidence of Campylobacter spp. and Salmonella spp., as well as the aerobic plate counts on whole bird carcass rinses are reported in this study from each pre-chiller system. The results from this study reveal that there are significant differences in how microbial populations and pathogens change over time in each pre-chiller system. Furthermore, we identify that these patterns are different per system. Such data are impactful as it indicates that measuring carcasses within a plant must consider both temperature and water recirculation as it may prevent comparability of different lines within a single processing facility.
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Affiliation(s)
- Rachael E Blevins
- Center for Food Safety and Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Kristina M Feye
- Center for Food Safety and Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Dana K Dittoe
- Center for Food Safety and Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Lara Bench
- Tyson Foods, Inc, Springdale, Arkansas, USA
| | - Bennie J Bench
- Department of Poultry Science & The Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Steven C Ricke
- Center for Food Safety and Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
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15
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Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.05.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Evaluation of multi-sequential interventions with water to reduce microbial loading as applied to chicken carcasses during slaughtering - a review. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933910000267] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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González RJ, Sampedro F, Feirtag JM, Sánchez-Plata MX, Hedberg CW. Prioritization of Chicken Meat Processing Interventions on the Basis of Reducing the Salmonella Residual Relative Risk. J Food Prot 2019; 82:1575-1582. [PMID: 31433239 DOI: 10.4315/0362-028x.jfp-19-033] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Protecting public health by controlling Salmonella in chicken meat products continues to be a challenge to both industry and policymakers. Studies evaluating the combined use of commercially available antimicrobial interventions are scarce. The aim of this work was to develop a risk-based prioritization framework to rank chicken meat processing interventions that achieve the greatest Salmonella relative risk reduction. A baseline model characterizing the current U.S. broiler industry food safety intervention practices was created from direct observation of processes and expert elicitation. Results showed the combination of chlorine at the bird wash station and peroxyacetic acid at the on-line reprocessing and chill stages as the most common U.S. processing scenario. Irradiation at packaging and acidified sodium chlorite at evisceration were the most effective single processing interventions (98.8 and 91.6% risk reduction, respectively); however, no single intervention was able to comply with the current Food Safety and Inspection Service Salmonella postchill performance standards. The combination of peroxyacetic acid in at least one of the chicken processing stages with the current set of U.S. baseline interventions achieved >99% Salmonella relative risk reduction and ensured Food Safety and Inspection Service compliance. Adding more than one intervention to the U.S. current practice did not enhance (<2%) the overall Salmonella risk reduction. This study can help poultry processors to prioritize food safety interventions to maximize Salmonella reduction and public health protection.
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Affiliation(s)
- Rolando J González
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
| | - Fernando Sampedro
- School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.])
| | - Joellen M Feirtag
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108
| | - Marcos X Sánchez-Plata
- Department of Animal and Food Sciences, Texas Tech University, Box 42141, Lubbock, Texas 79409, USA
| | - Craig W Hedberg
- School of Public Health, University of Minnesota, 420 Delaware Street S.E., Minneapolis, Minnesota 55455 (ORCID: https://orcid.org/0000-0003-1155-2751 [F.S.])
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18
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Projahn M, Pacholewicz E, Becker E, Correia-Carreira G, Bandick N, Kaesbohrer A. Reviewing Interventions against Enterobacteriaceae in Broiler Processing: Using Old Techniques for Meeting the New Challenges of ESBL E. coli? BIOMED RESEARCH INTERNATIONAL 2018; 2018:7309346. [PMID: 30426012 PMCID: PMC6218796 DOI: 10.1155/2018/7309346] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/17/2018] [Accepted: 09/25/2018] [Indexed: 02/07/2023]
Abstract
Extended-spectrum beta-lactamase- (ESBL-) producing Enterobacteriaceae are frequently detected in poultry and fresh chicken meat. Due to the high prevalence, an impact on human colonization and the spread of antibiotic resistance into the environment is assumed. ESBL-producing Enterobacteriaceae can be transmitted along the broiler production chain but also their persistence is reported because of insufficient cleaning and disinfection. Processing of broiler chickens leads to a reduction of microbiological counts on the carcasses. However, processing steps like scalding, defeathering, and evisceration are critical concerning fecal contamination and, therefore, cross-contamination with bacterial strains. Respective intervention measures along the slaughter processing line aim at reducing the microbiological load on broiler carcasses as well as preventing cross-contamination. Published data on the impact of possible intervention measures against ESBL-producing Enterobacteriaceae are missing and, therefore, we focused on processing measures concerning Enterobacteriaceae, in particular E. coli or coliform counts, during processing of broiler chickens to identify possible hints for effective strategies to reduce these resistant bacteria. In total, 73 publications were analyzed and data on the quantitative reductions were extracted. Most investigations concentrated on scalding, postdefeathering washes, and improvements in the chilling process and were already published in and before 2008 (n=42, 58%). Therefore, certain measures may be already installed in slaughterhouse facilities today. The effect on eliminating ESBL-producing Enterobacteriaceae is questionable as there are still positive chicken meat samples found. A huge number of studies dealt with different applications of chlorine substances which are not approved in the European Union and the reduction level did not exceed 3 log10 values. None of the measures was able to totally eradicate Enterobacteriaceae from the broiler carcasses indicating the need to develop intervention measures to prevent contamination with ESBL-producing Enterobacteriaceae and, therefore, the exposure of humans and the further release of antibiotic resistances into the environment.
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Affiliation(s)
- Michaela Projahn
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Ewa Pacholewicz
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Evelyne Becker
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Guido Correia-Carreira
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Annemarie Kaesbohrer
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
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19
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Gaucher ML, Thibodeau A, Fravalo P, Archambault M, Arsenault J, Fournaise S, Letellier A, Quessy S. Broiler chicken carcasses and their associated abattoirs as a source of enterotoxigenic Clostridium perfringens: Prevalence and critical steps for contamination. AIMS Microbiol 2018; 4:439-454. [PMID: 31294226 PMCID: PMC6604940 DOI: 10.3934/microbiol.2018.3.439] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Accepted: 05/31/2018] [Indexed: 12/25/2022] Open
Abstract
Clostridium perfringens ranks among the three most frequent bacterial pathogens causing human foodborne diseases in Canada, and poultry meat products are identified as a source of infection for humans. The objective of the current study was to estimate the proportion of broiler chicken flocks, carcasses and various environmental samples from critical locations of the slaughter plant positive for the presence of C. perfringens enterotoxin encoding gene (cpe). From the 16 visits conducted, 25% of the 79 flocks sampled, 10% of the 379 carcasses sampled and 5% of the 217 environmental samples collected were found positive for cpe. The proportion of cpe-positive carcasses was statistically different between surveyed plants, with 17.0% for one abattoir and 2.2% for the other. For the most contaminated plant, cpe-positive carcasses were identified at each step of the processing line, with prevalence varying between 10.0% and 25.0%, whereas this prevalence varied between 0% and 25.0% for the environmental surfaces sampled. Based on the results obtained, enterotoxigenic C. perfringens strains could potentially represent a risk for the consumer.
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Affiliation(s)
- Marie-Lou Gaucher
- Research Chair in Meat Safety, Département de Pathologie et Microbiologie, Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
| | - Alexandre Thibodeau
- Research Chair in Meat Safety, Département de Pathologie et Microbiologie, Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
| | - Philippe Fravalo
- Research Chair in Meat Safety, Département de Pathologie et Microbiologie, Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada.,Swine and Poultry Infectious Diseases Research Centre (CRIPA), Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
| | - Marie Archambault
- Swine and Poultry Infectious Diseases Research Centre (CRIPA), Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
| | - Julie Arsenault
- Swine and Poultry Infectious Diseases Research Centre (CRIPA), Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
| | - Sylvain Fournaise
- Olymel S.E.C./L.P., Québec, Canada, 2200 Avenue Léon-Pratte, St-Hyacinthe, Québec, Canada
| | - Ann Letellier
- Research Chair in Meat Safety, Département de Pathologie et Microbiologie, Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada.,Swine and Poultry Infectious Diseases Research Centre (CRIPA), Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
| | - Sylvain Quessy
- Research Chair in Meat Safety, Département de Pathologie et Microbiologie, Faculté de médecine vétérinaire, Université de Montréal, 3200 Sicotte, St-Hyacinthe, Québec, Canada
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20
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Handley JA, Park SH, Kim SA, Ricke SC. Microbiome Profiles of Commercial Broilers Through Evisceration and Immersion Chilling During Poultry Slaughter and the Identification of Potential Indicator Microorganisms. Front Microbiol 2018; 9:345. [PMID: 29552001 PMCID: PMC5841210 DOI: 10.3389/fmicb.2018.00345] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Accepted: 02/12/2018] [Indexed: 12/14/2022] Open
Abstract
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.
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Affiliation(s)
| | | | | | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, United States
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21
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Berrang M, Harrison M, Meinersmann R, Gamble G. Self-contained chlorine dioxide generation and delivery pods for decontamination of floor drainsce:. J APPL POULTRY RES 2017. [DOI: 10.3382/japr/pfx009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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22
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Singh P, Lee H, Silva M, Chin K, Kang I. Trisodium phosphate dip, hot water dip, and combination dip with/without brushing on broiler carcass decontamination. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Ae Kim S, Hong Park S, In Lee S, Owens CM, Ricke SC. Assessment of Chicken Carcass Microbiome Responses During Processing in the Presence of Commercial Antimicrobials Using a Next Generation Sequencing Approach. Sci Rep 2017; 7:43354. [PMID: 28230180 PMCID: PMC5322484 DOI: 10.1038/srep43354] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 01/23/2017] [Indexed: 12/26/2022] Open
Abstract
The purpose of this study was to 1) identify microbial compositional changes on chicken carcasses during processing, 2) determine the antimicrobial efficacy of peracetic acid (PAA) and Amplon (blend of sulfuric acid and sodium sulfate) at a poultry processing pilot plant scale, and 3) compare microbial communities between chicken carcass rinsates and recovered bacteria from media. Birds were collected from each processing step and rinsates were applied to estimate aerobic plate count (APC) and Campylobacter as well as Salmonella prevalence. Microbiome sequencing was utilized to identify microbial population changes over processing and antimicrobial treatments. Only the PAA treatment exhibited significant reduction of APC at the post chilling step while both Amplon and PAA yielded detectable Campylobacter reductions at all steps. Based on microbiome sequencing, Firmicutes were the predominant bacterial group at the phyla level with over 50% frequency in all steps while the relative abundance of Proteobacteria decreased as processing progressed. Overall microbiota between rinsate and APC plate microbial populations revealed generally similar patterns at the phyla level but they were different at the genus level. Both antimicrobials appeared to be effective on reducing problematic bacteria and microbiome can be utilized to identify optimal indicator microorganisms for enhancing product quality.
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Affiliation(s)
- Sun Ae Kim
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Si Hong Park
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Sang In Lee
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
| | - Casey M. Owens
- Department of Poultry Science, University of Arkansas, Fayetteville, AR 72701 USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR 72704 USA
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24
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Rothrock M, Locatelli A, Glenn T, Thomas J, Caudill A, Kiepper B, Hiett K. Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day. Poult Sci 2016; 95:2372-82. [DOI: 10.3382/ps/pew234] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 05/16/2016] [Indexed: 12/22/2022] Open
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25
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Lee SK, Choi D, Kim HS, Kim DH, Seo KH. Prevalence, Seasonal Occurrence, and Antimicrobial Resistance of Salmonella spp. Isolates Recovered from Chicken Carcasses Sampled at Major Poultry Processing Plants of South Korea. Foodborne Pathog Dis 2016; 13:544-550. [DOI: 10.1089/fpd.2016.2144] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Soo-Kyoung Lee
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
- Foreign Animal Disease Division, Animal and Plant Quarantine Agency, Gimcheon, Korea
| | - Dasom Choi
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Hong-Seok Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, Korea
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26
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Belluco S, Barco L, Roccato A, Ricci A. Escherichia coli and E nterobacteriaceae counts on poultry carcasses along the slaughterline: A systematic review and meta-analysis. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Giombelli A, Hammerschmitt D, Cerutti MF, Chiarini E, Landgraf M, Franco BDGM, Destro MT. High pressure spray with water shows similar efficiency to trimming in controlling microorganisms on poultry carcasses. Poult Sci 2015; 94:2589-95. [PMID: 26286999 DOI: 10.3382/ps/pev235] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Accepted: 07/03/2015] [Indexed: 11/20/2022] Open
Abstract
A study was conducted to evaluate a high pressure spray (HPS) with water as an alternative to trimming to remove gastrointestinal contamination on poultry carcasses and improve microbiological quality. The study was conducted under commercial conditions in 5 slaughter plants with one plant presenting approximately 5% of carcasses with visible gastrointestinal contamination (VGC), and the others showing approximately 12% of VGC. In all 5 plants, carcasses were sampled from the slaughter line and separated into 6 groups corresponding to 3 different treatments: A) carcasses with VGC before and after trimming; B) carcasses with VGC before and after HPS; and C) carcasses with no VGC before and after HPS. At the end of Trial A and prior to Trials B and C, an HPS equipment was installed before the end of the slaughter line. The HPS equipment was operated with 10 kgf/cm² of pressure and 1.5 L of potable water per carcass. Carcasses were analyzed using a rinsing procedure, and the following microbiological parameters were evaluated: the prevalence of Salmonella and Campylobacter, the abundance of Escherichia coli (EC), Enterobacteriaceae (EB), and the Total Viable Count (TVC). Salmonella was found in all plants at a prevalence ranging from 0.8% (plant 1) to 17.3% (plant 5), and the difference between plants was significant (P < 0.05%). The prevalence of Campylobacter ranged from 2.1 (plant 1) to 18.6% (plant 4) (P < 0.05%). The prevalence of Campylobacter was similar in plants 2, 3, and 5, and a significant difference (P < 0.05%) was observed compared to plants 1 and 4. In all plants, the EC, EB, and TVC counts did not show a significant difference (P > 0.05%) in any treatments. These results demonstrate that HPS with water is an alternative method for removing VGC and improving or maintaining the microbiological quality and safety of broiler carcasses.
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Affiliation(s)
- Audecir Giombelli
- Universidade Federal de Minas Gerais, Faculdade de Farmácia, Belo Horizonte, Brazil
| | | | - Marisete F Cerutti
- Universidade Federal do Rio Grande do Sul, Departamento de Microbiologia, Porto Alegre, Brazil
| | - Eb Chiarini
- Universidade de São Paulo, Faculdade de Ciencias Farmaceuticas, São Paulo, Brazil
| | - Mariza Landgraf
- Universidade de São Paulo, Faculdade de Ciencias Farmaceuticas, São Paulo, Brazil
| | | | - Maria T Destro
- Universidade de São Paulo, Faculdade de Ciencias Farmaceuticas, São Paulo, Brazil
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28
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Biswas K, Hoggard M, Jain R, Taylor MW, Douglas RG. The nasal microbiota in health and disease: variation within and between subjects. Front Microbiol 2015. [PMID: 25784909 PMCID: PMC5810306 DOI: 10.3389/fmicb.2018.00134] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Chronic rhinosinusitis (CRS) affects approximately 5% of the adult population in Western societies and severely reduces the patient's quality of life. The role of bacteria in the pathogenesis of this condition has not yet been established with certainty. However, recent reports of bacterial and fungal biofilms in CRS highlight a potential role for these microorganisms. In this study, 16S rRNA gene-targeted amplicon pyrosequencing and qPCR were used to determine the composition and abundance, respectively, of the sinus microbiota within 9 patients with CRS and 6 healthy individuals. Within-patient variability was also investigated by sampling from anterior nares, inferior turbinate, and middle meatus on each side of the sinuses. Our results indicate that more of the variation in bacterial composition can be explained by inter-personal differences, rather than sampling location or even disease status. In addition, bacterial community diversity was significantly lower in CRS samples compared to those from healthy subjects, whereas bacterial load was not associated with disease status. Although members of the genera Corynebacterium and Staphylococcus were prevalent in the majority of samples (including healthy subjects), the large amount of variation observed between individuals, particularly within the CRS cohort, suggests that an imbalance or dysbiosis in community structure could be the driving force behind the disease. Ultimately, understanding the causes of variation within the sinus microbiota may lead to more personalized treatment options for CRS.
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Affiliation(s)
- Kristi Biswas
- Department of Surgery, The University of Auckland Auckland, New Zealand
| | - Michael Hoggard
- School of Biological Sciences, The University of Auckland Auckland, New Zealand
| | - Ravi Jain
- Department of Surgery, The University of Auckland Auckland, New Zealand
| | - Michael W Taylor
- School of Biological Sciences, The University of Auckland Auckland, New Zealand
| | - Richard G Douglas
- Department of Surgery, The University of Auckland Auckland, New Zealand
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29
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Kim SA, Rubinelli PM, Park SH, Ricke SC. The nasal microbiota in health and disease: variation within and between subjects. Front Microbiol 2015; 9:134. [PMID: 25784909 PMCID: PMC5810306 DOI: 10.3389/fmicb.2015.00134] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Accepted: 02/05/2015] [Indexed: 11/13/2022] Open
Abstract
Chronic rhinosinusitis (CRS) affects approximately 5% of the adult population in Western societies and severely reduces the patient's quality of life. The role of bacteria in the pathogenesis of this condition has not yet been established with certainty. However, recent reports of bacterial and fungal biofilms in CRS highlight a potential role for these microorganisms. In this study, 16S rRNA gene-targeted amplicon pyrosequencing and qPCR were used to determine the composition and abundance, respectively, of the sinus microbiota within 9 patients with CRS and 6 healthy individuals. Within-patient variability was also investigated by sampling from anterior nares, inferior turbinate, and middle meatus on each side of the sinuses. Our results indicate that more of the variation in bacterial composition can be explained by inter-personal differences, rather than sampling location or even disease status. In addition, bacterial community diversity was significantly lower in CRS samples compared to those from healthy subjects, whereas bacterial load was not associated with disease status. Although members of the genera Corynebacterium and Staphylococcus were prevalent in the majority of samples (including healthy subjects), the large amount of variation observed between individuals, particularly within the CRS cohort, suggests that an imbalance or dysbiosis in community structure could be the driving force behind the disease. Ultimately, understanding the causes of variation within the sinus microbiota may lead to more personalized treatment options for CRS.
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Affiliation(s)
| | | | | | - Steven C. Ricke
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, United States
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30
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31
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Influence of Process Parameter on Campylobacter spp. Counts on Poultry Meat in a Slaughterhouse Environment. Curr Microbiol 2014; 69:240-4. [DOI: 10.1007/s00284-014-0575-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Accepted: 02/14/2014] [Indexed: 10/25/2022]
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32
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Bucher O, Rajić A, Waddell L, Greig J, McEwen S. Do any spray or dip treatments, applied on broiler chicken carcasses or carcass parts, reduce Salmonella spp. prevalence and/or concentration during primary processing? A systematic review–meta-analysis. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of poultry. EFSA J 2012. [DOI: 10.2903/j.efsa.2012.2764] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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34
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Bucher O, Farrar AM, Totton SC, Wilkins W, Waddell LA, Wilhelm BJ, McEwen SA, Fazil A, Rajić A. A systematic review-meta-analysis of chilling interventions and a meta-regression of various processing interventions for Salmonella contamination of chicken. Prev Vet Med 2012; 103:1-15. [DOI: 10.1016/j.prevetmed.2011.09.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2011] [Revised: 08/09/2011] [Accepted: 09/16/2011] [Indexed: 10/16/2022]
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Chaves B, Han I, Dawson P, Northcutt J. Survival of artificially inoculated Escherichia coli and Salmonella Typhimurium on the surface of raw poultry products subjected to crust freezing. Poult Sci 2011; 90:2874-8. [DOI: 10.3382/ps.2011-01640] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Scientific Opinion onCampylobacterin broiler meat production: control options and performance objectives and/or targets at different stages of the food chain. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2105] [Citation(s) in RCA: 326] [Impact Index Per Article: 25.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Berrang M, Windham W, Meinersmann R. Campylobacter, Salmonella, and Escherichia coli on broiler carcasses subjected to a high pH scald and low pH postpick chlorine dip. Poult Sci 2011; 90:896-900. [DOI: 10.3382/ps.2010-00900] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Andersen AZ, Duelund L, Brewer J, Nielsen PK, Birk T, Garde K, Kallipolitis B, Krebs N, Bagatolli L. Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9205-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mead G, Lammerding AM, Cox N, Doyle MP, Humbert F, Kulikovskiy A, Panin A, do Nascimento VP, Wierup M. Scientific and technical factors affecting the setting of Salmonella criteria for raw poultry: a global perspective. J Food Prot 2010; 73:1566-90. [PMID: 20819373 DOI: 10.4315/0362-028x-73.8.1566] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Concerns about foodborne salmonellosis have led many countries to introduce microbiological criteria for certain food products. If such criteria are not well-grounded in science, they could be an unjustified obstacle to trade. Raw poultry products are an important part of the global food market. Import and export ambiguities and regulatory confusion resulting from different Salmonella requirements were the impetus for convening an international group of scientific experts from 16 countries to discuss the scientific and technical issues that affect the setting of a microbiological criterion for Salmonella contamination of raw chicken. A particular concern for the group was the use of criteria implying a zero tolerance for Salmonella and suggesting complete absence of the pathogen. The notion can be interpreted differently by various stakeholders and was considered inappropriate because there is neither an effective means of eliminating Salmonella from raw poultry nor any practical method for verifying its absence. Therefore, it may be more useful at present to set food safety metrics that involve reductions in hazard levels. Such terms as "zero tolerance" or "absence of a microbe" in relation to raw poultry should be avoided unless defined and explained by international agreement. Risk assessment provides a more meaningful approach than a zero tolerance philosophy, and new metrics, such as performance objectives that are linked to human health outcomes, should be utilized throughout the food chain to help define risk and identify ways to reduce adverse effects on public health.
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Loretz M, Stephan R, Zweifel C. Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.11.007] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Berrang ME, Bailey JS, Altekruse SF, Shaw WK, Patel BL, Meinersmann RJ, Fedorka-Cray PJ. Prevalence, serotype, and antimicrobial resistance of Salmonella on broiler carcasses postpick and postchill in 20 U.S. processing plants. J Food Prot 2009; 72:1610-5. [PMID: 19722391 DOI: 10.4315/0362-028x-72.8.1610] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to measure the effect of broiler processing on the prevalence, serotype, and antimicrobial resistance profiles of salmonellae. Twenty U.S. commercial processing plants representing eight integrators in 13 states were included in the survey. In each of four replications, 10 carcasses from one flock were collected at rehang and 10 more carcasses were collected at postchill; each carcass was sampled by whole-carcass rinse. Salmonella organisms were isolated from carcass rinses by standard cultural techniques, serotypes were determined, and the resistance to 15 antimicrobials was measured. Overall, Salmonella was detected on 72% of carcasses at rehang (ranging from 35 to 97%) and on 20% of carcasses postchill (ranging from 2.5 to 60%). In every instance, a significant (P < 0.05) decrease in Salmonella prevalence was noted between rehang and postchill. The four most common serotypes, accounting for 64% of all Salmonella isolates, were Kentucky, Heidelberg, Typhimurium, and Typhimurium var. 5-; most isolates of Kentucky (52%), Heidelberg (79%), and Typhimurium (54%) serotypes were susceptible to all antimicrobial drugs tested. However, only 15% of the Typhimurium var. 5- isolates were pansusceptible; more than one-half of the isolates of this serotype were resistant to three or more drugs. No isolate of any serotype exhibited resistance to amikacin, ceftriaxone, ciprofloxacin, or trimethoprim-sulfamethoxazole. These data demonstrate that although processing lessens carcass contamination with Salmonella, antimicrobial-resistant isolates may still be present.
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Affiliation(s)
- M E Berrang
- US Department of Agriculture, Agricultural Research Service, Russell Research Center, Athens, Georgia 30605, USA.
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Zhao T, Zhao P, Doyle MP. Inactivation of Salmonella and Escherichia coli O157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate. J Food Prot 2009; 72:928-36. [PMID: 19517717 DOI: 10.4315/0362-028x-72.5.928] [Citation(s) in RCA: 79] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Four organic acids (lactic acid, acetic acid, caprylic acid, and levulinic acid) and sodium dodecyl sulfate (SDS) were evaluated individually or in combination for their ability to inactivate Salmonella and Escherichia coli O157:H7. Results from pure culture assays in water with the treatment chemical revealed that 0.5% organic acid and 0.05 to 1% SDS, when used individually, reduced pathogen cell numbers by < or = 2 log CFU/ml within 20 min at 21 degrees C. The combination of any of these organic acids at 0.5% with 0.05% SDS resulted in > 7 log CFU/ml inactivation of Salmonella and E. coli O157:H7 within 10 s at 21 degrees C. A combination of levulinic acid and SDS was evaluated at different concentrations for pathogen reduction on lettuce at 21 degrees C, on poultry (wings and skin) at 8 degrees C, and in water containing chicken feces or feathers at 21 degrees C. Results revealed that treatment of lettuce with a combination of 3% levulinic acid plus 1% SDS for < 20 s reduced both Salmonella and E. coli O157:H7 populations by > 6.7 log CFU/g on lettuce. Salmonella and aerobic bacterial populations on chicken wings were reduced by > 5 log CFU/g by treatment with 3% levulinic acid plus 2% SDS for 1 min. Treating water heavily contaminated with chicken feces with 3% levulinic acid plus 2% SDS reduced Salmonella populations by > 7 log CFU/ml within 20 s. The use of levulinic acid plus SDS as a wash solution may have practical application for killing foodborne enteric pathogens on fresh produce and uncooked poultry.
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Affiliation(s)
- Tong Zhao
- Center for Food Safety, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223, USA
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Enumeration of Escherichia coli cells on chicken carcasses as a potential measure of microbial process control in a random selection of slaughter establishments in the United States. Appl Environ Microbiol 2009; 75:3522-7. [PMID: 19363066 DOI: 10.1128/aem.02685-08] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To evaluate whether the number of Escherichia coli bacteria in carcass rinses from chicken slaughter establishments could be monitored for the purpose of microbial process control, we drew a random sample from 20 of 127 large USDA-inspected operations. In 2005, every 3 months, two sets of 10 carcass rinses, 100 ml each, were collected from establishments, netting 80 sample sets from the rehang and postchill stages. E. coli and Campylobacter numbers and Salmonella prevalence were measured. Mixed-effect models were used to estimate variance of mean log(10) E. coli cell numbers of 10-carcass rinse sample sets. Relationships between E. coli and Campylobacter and Salmonella were examined. For 10-carcass rinse sets, at both the rehang and postchill stages the mean log(10) E. coli CFU/ml fit the logistic distribution better than the normal distribution. The rehang overall mean log(10) E. coli was 3.3 CFU/ml, with a within-sample set standard deviation of 0.6 CFU/ml. The overall postchill mean log(10) E. coli was 0.8 CFU/ml, with 13 establishments having mean log(10) E. coli CFU/ml values of less than 1.0 and 7 having mean values of 1.2 or more. At the midpoint separating these establishments, a mean log(10) E. coli CFU/ml of 1.1, the within-sample set standard deviation was 0.5 CFU/ml, with smaller standard deviations as means increased. Postchill sample sets with mean log(10) E. coli counts less than or equal to 1.1 CFU/ml had lower overall prevalence of Salmonella and mean log(10) Campylobacter CFU/ml than sample sets with higher means. These findings regarding reductions in E. coli numbers provide insight relevant to microbial process control.
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Berrang M, Bailey J. On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing. J APPL POULTRY RES 2009. [DOI: 10.3382/japr.2008-00067] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Pros and cons of carcass decontamination: The role of the European Food Safety Authority. Meat Sci 2008; 78:43-52. [DOI: 10.1016/j.meatsci.2007.09.001] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2007] [Revised: 09/03/2007] [Accepted: 09/03/2007] [Indexed: 11/19/2022]
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