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Leone C, Xu X, Mishra A, Thippareddi H, Singh M. Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis. Poult Sci 2024; 103:103492. [PMID: 38335673 PMCID: PMC10864810 DOI: 10.1016/j.psj.2024.103492] [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: 11/21/2023] [Revised: 01/17/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
Salmonella and Campylobacter are common bacterial hazards causing foodborne illnesses worldwide. A large proportion of Salmonella and Campylobacter illnesses are attributed to contaminated poultry products that are mishandled or under cooked. Processing interventions such as chilling and post-chill dip are critical to reducing microbial contamination of poultry. A comprehensive search of the literature published between 2000 and 2021 was conducted in the databases Web of Science, Academic Search Complete, and Academic OneFile. Studies were included if they were in English and investigated the effects of interventions against Salmonella and/or Campylobacter on whole carcasses and/or parts during the chilling or post-chill stages of poultry processing. Random-effects meta-analyses were performed using the "meta" package in the R programming language. Subgroup analyses were assessed according to outcome measure reported, microorganism tested, processing stage assessed, and chemical treatment used. The results included 41 eligible studies. Eighteen studies reported results of 28 separate interventions against Salmonella and 31 reported results of 50 separate interventions against Campylobacter. No significant difference (P> 0.05) was observed when comparing the combined mean difference of all interventions targeting Salmonella to the combined mean difference of all interventions targeting Campylobacter or when comparing chilling times within each pathogen subgroup. For analyses examining antimicrobial additives, peroxyacetic acid (PAA) had the largest reduction against Salmonella population regardless of chilling time (P< 0.05). PAA also had the largest reduction against Campylobacter population and prevalence during primary chilling (P< 0.01). Air chilling showed a lower reduction for Campylobacter than any immersion chilling intervention (P< 0.05). Chilling time and antimicrobial used during poultry processing had varying effects depending on the pathogen and outcome measure investigated (concentration or prevalence). High heterogeneity and low sample numbers in most analyses suggest that more high-quality research that is well-designed and has transparent reporting of methodology and results is needed to corroborate the results.
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Affiliation(s)
- Cortney Leone
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Xinran Xu
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
| | | | - Manpreet Singh
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
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Khan AS, Georges K, Rahaman S, Abebe W, Adesiyun AA. Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago. Microorganisms 2021; 9:microorganisms9051048. [PMID: 34068037 PMCID: PMC8152471 DOI: 10.3390/microorganisms9051048] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 12/30/2022] Open
Abstract
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.
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Affiliation(s)
- Anisa Sarah Khan
- School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago; (A.S.K.); (K.G.)
| | - Karla Georges
- School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago; (A.S.K.); (K.G.)
| | - Saed Rahaman
- Veterinary Public Health Unit, Ministry of Health, Port of Spain, Trinidad and Tobago;
| | - Woubit Abebe
- Department of Pathobiology, Tuskegee University College of Veterinary Medicine, Tuskegee, 201 Frederick D Patterson Dr, Tuskegee, AL 36088, USA;
| | - Abiodun Adewale Adesiyun
- School of Veterinary Medicine, Faculty of Medical Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago; (A.S.K.); (K.G.)
- Department of Production Animal Studies, Faculty of Veterinary Science, University of Pretoria, Private Bag X04, Onderstepoort, Pretoria 0110, South Africa
- Correspondence:
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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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Purohit A, Mohan A. Antimicrobial effects of pyruvic and succinic acids on Salmonella survival in ground chicken. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108596] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Steininger CG, Harrison MA, Berrang ME. Application of antimicrobial treatment to whole carcasses during prechill can improve microbial quality of broiler parts. J Food Saf 2018. [DOI: 10.1111/jfs.12434] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Mark A. Harrison
- Department of Food Science and Technology; University of Georgia; Athens Georgia 30602
| | - Mark E. Berrang
- United States Department of Agriculture-Agricultural Research Service; U.S. National Poultry Research Center; Athens Georgia 30605
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Park S, Harrison MA, Berrang ME. Postchill Antimicrobial Treatments To Control Salmonella, Listeria, and Campylobacter Contamination on Chicken Skin Used in Ground Chicken. J Food Prot 2017; 80:857-862. [PMID: 28414258 DOI: 10.4315/0362-028x.jfp-16-254] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Accepted: 11/15/2016] [Indexed: 11/11/2022]
Abstract
Ground poultry products are frequently contaminated with foodborne pathogens. With the potential for increased regulatory scrutiny, it is important to use sufficient intervention strategies to control pathogen levels effectively. A large proportion of the bacteria introduced to ground chicken are likely to come from broiler skin, which is added to achieve target fat content and maintain product texture and taste. In this research, antimicrobials, including 50 ppm of chlorine and 1,200 ppm of peracetic acid (PAA), were applied in a postchill system to reduce the number of Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter coli inoculated on chicken skin used to formulate ground chicken. Results showed that chlorine provided no significant effect in reducing the number of pathogens in ground chicken made with treated skin compared with water treatment but that it did help decrease pathogens in postchill water. PAA was found to be an effective (P ≤ 0.05) antimicrobial agent, not only in reducing the number of pathogens on ground chicken, but also in postchill water. Treating chicken skin with PAA prior to inclusion in ground chicken can be an effective intervention strategy to lessen contamination in a ground chicken meat product.
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Affiliation(s)
- Suejee Park
- Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602; and
| | - Mark A Harrison
- Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602; and
| | - Mark E Berrang
- U.S. Department of Agriculture, Agricultural Research Service, U.S. National Poultry Research Center, 950 College Station Road, Athens, Georgia 30605, USA
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Rajan K, Shi Z, Ricke SC. Current aspects ofSalmonellacontamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards. Crit Rev Microbiol 2016; 43:370-392. [DOI: 10.1080/1040841x.2016.1223600] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kalavathy Rajan
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Zhaohao Shi
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Center for Food Safety, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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Hudson LK, Harrison MA, Berrang ME, Jones DR. Alternative Antimicrobial Commercial Egg Washing Procedures. J Food Prot 2016; 79:1216-20. [PMID: 27357042 DOI: 10.4315/0362-028x.jfp-15-423] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Commercial table eggs are washed prior to packaging. Standard wash procedures use an alkaline pH and warm water. If a cool water method could be developed that would still provide a microbiologically safe egg, the industry may save energy costs associated with water heating. Four wash procedures were evaluated for Salmonella reduction: pH 11 at 48.9°C (industry standard), pH 11 at ambient temperature (∼20°C), pH 6 at 48.9°C, and pH 6 at ambient temperature. Alkaline washes contained potassium hydroxide-based detergent, while pH 6 washes contained approximately 200 ppm of chlorine and a proprietary chlorine stabilizer (T-128). When eggs were inoculated by immersion in a cell suspension of Salmonella Enteritidis and Salmonella Typhimurium, all treatments resulted in a slight and similar reduction of Salmonella numbers (approximately 0.77 log CFU/ml of shell emulsion reduction). When eggs were inoculated by droplet on the shell surface, Salmonella counts were reduced by approximately 5 log CFU when washed with chlorine plus the chlorine stabilizer at both temperatures and with the alkaline wash at the high temperature. The reductions in Salmonella by these treatments were not significantly (P > 0.05) different from each other but were significantly (P < 0.05) more than the reduction observed for the 20°C alkaline treatment and 20°C control water treatments. Ambient temperature acidic washes reduced Salmonella contamination to the same degree as the standard pH 11 warm water wash and may be a viable option to reduce cost, increase shelf life, and slow pathogen growth in and on shell eggs.
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Affiliation(s)
- Lauren K Hudson
- Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
| | - Mark A Harrison
- Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA.
| | - Mark E Berrang
- Bacterial Epidemiology and Antimicrobial Resistance Research Unit, Agricultural Research Service, 950 College Station Road, Athens, Georgia 30605, USA
| | - Deana R Jones
- Egg Safety and Quality Research Unit, U.S. Department of Agriculture, Agricultural Research Service, 950 College Station Road, Athens, Georgia 30605, USA
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