The distribution and level of Campylobacter jejuni throughout broiler processing was evaluated. Six trials were conducted at three broiler processing plants to determine the occurrence of C. jejuni on commercial broilers as affected by specific processing functions. Counts were determined at specific sampling stations throughout the plants, and patterns of counts among sampling stations and plants were observed. Between 1,100 and 5,500 C. jejuni/1,000 cm2 skin surface (represents half the skin surface area of one defeathered broiler) were found on birds entering the three plants. Increases in C. jejuni levels were associated with both the picking and evisceration operations. Broiler carcasses ready for packaging contained approximately 50 organisms/1,000 cm2. Campylobacter jejuni was also recovered from gizzard samples, carcass and gizzard chill water, and swab samples taken of selected equipment surfaces.

Rheological parameters of viscosity, gel strength, and elasticity were determined on heat-set egg albumen gels over various treatment combinations ranging from 65-9O"C, pH 6.4-9.6, and NaCl concentrations of O.O-O.lM added NaCl. Maximum viscosity was measured at a treatment combination of 77.5"C, pH 8.00, and O.lM NaCl. Elasticity and gel strength were highest in gels with a treatment combination of 85.2'C, pH 9.0, and 0.08M NaCl. Temperature had the greatest effect on all three rheological parameters. Gels heated above 80°C were of unusual character, exhibiting syneresis and shrinkage.

Presence of Campylobacter jejuni was determined at various locations in turkey carcass processing and further processing of turkey products (wieners, ham and boneless breast). Contamination of turkey carcasses with C. jejuni, in most cases, occurred on the surface of the skin or on the surface of the abdominal cavity lining. No contamination of interior muscle tissue was observed. The percentage of turkeys containing C. jejuni upon entering the processing plant varied (50 to 100%). Large numbers of C. jejuni were killed during scalding of carcasses, but extensive recontamination occurred during mechanical defeathering. After scalding, numbers of C. jejuni peaked during evisceration, but dropped to lower levels after washing. Few or no C. jejuni were recovered from the carcasses after leaving the chill tank. No C. jejuni were detected on frozen turkey carcasses, including the drip, at the wholesale or retail level. However, Campylobacter coli was detected in the drip of a few carcasses that had been in frozen storage at the wholesale level for 2 wk and 3 months. Neither C. jejuni nor C. coli was detected on frozen turkeys at the retail level. Although, in some cases, C. jejuni were recovered from turkey meat during initial stages of further processing, no C. jejuni were recovered from heat-treated, further processed products.

Campylobacter jejuni was not isolated from fertile turkey eggs or from newly-hatched poults. The organism was present in 16 to 76% of fecal swabs of 15-to 19-day old turkeys from two commercial brooder facilities, and was isolated from litter and drinking water. Extensive cleaning of a brooder house and application of new litter seemed to exclude litter, water, feed and grit as initial sources of contamination. Newly-hatched poults could be raised in a Campylobacter-free environment for 19 to 21 d without evidence of this organism in fecal swabs.

No abstract