Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses

Abstract

Campylobacter spp. play an increasing role as foodborne pathogens, with poultry representing the main vehicle of infection, and control measures at the slaughterhouse have been implemented in the last years. In this study, 2 trials were performed, evaluating the effect of the chilling phases currently applied in an industrial slaughterhouse on the Campylobacter sp. contamination of broiler carcasses. In the first trial, neck skin samples were taken from 13 flocks before and after the on-chain air chilling and submitted to analysis of Campylobacter sp. count; in the second trial, 63 carcasses or cuts stored in the chilling room for variable times, with or without skin, were submitted to analysis of Campylobacter sp. count. A selection of 75 isolates was identified by PCR. All carcass skin samples taken from the first trial showed Campylobacter sp. counts higher than 0.7 log cfu/g. A wide variability in the counts (about 3 logs) was detected, showing a high correlation between the counts obtained before and after chilling. A slight decrease ( P = 0.011) was observed after chilling (mean difference of about 0.3 log cfu/g), also if variability was observed among the flocks; the number of samples with high Campylobacter sp. counts (≥3 log cfu/g) was reduced ( P = 0.010). In the second trial, low counts were generally detected (almost all lower than 3 log cfu/g). An evident decreasing trend was observed during storage, but the survival rate of Campylobacter on the cuts with skin was higher. All the isolates were identified as Campylobacter jejuni (72%) or Campylobacter coli . The data obtained were compared with the threshold limit set by EC Regulation 2073/2005, evidencing the impact of the sampling point on the counts. Our results highlighted the importance of applying a hurdle strategy including on-chain chilling and strict respect of the cold chain, allowing the food business operator to fulfill the process hygiene criteria and avoiding the delivery of highly contaminated meats.

Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia

“…This corresponded with a study in China by Xiao et al (2019) who reported that the chilling water used in the plant was contaminated with Campylobacter. Chilling is one of the critical processes, where several parameters like air temperature, movement, filtering, and relative humidity should be regularly monitored to limit the growth of foodborne pathogens (Stella et al, 2021). Our data showed that 80.0% of the carcass's washing water samples were contaminated by Campylobacter.…”

Interventions to reduce Salmonella and Campylobacter during chilling and post-chilling stages of poultry processing: a systematic review and meta-analysis

“…On the one hand, the physical removal of microorganisms during immersion chilling (e.g., the washing effect) may be an advantage over air chilling ( Northcutt et al, 2006 ; Buncic and Sofos, 2012 ). However, air chilling seems less likely to cause cross-contamination than immersion chilling ( Stella et al, 2021 ). One way to prevent cross-contamination during immersion chilling, as well as reduce microorganisms present on carcasses, is the use of antimicrobial additives, such as chlorine or PAA, in the chilling water ( Xiao et al, 2019 ), but these antimicrobials are not generally used during air chilling ( Buncic and Sofos, 2012 ; Chen et al, 2020 ).…”

Rapid and reliable detection of foodborne pathogens : Exploring Campylobacter ecology in enrichments to improve detection

“…Since cross-contamination starts from either faecal or caecal contents that are leaked during slaughter, cells can be found mainly on the surface of poultry meat and in the offal (Hansson et al, 2015;Stella et al, 2017;. During slaughter, large numbers of carcasses, often from several farms combined, are handled in a relatively short period of time which inevitably results in cross-contamination from the skin/surface of Campylobacter-positive to Campylobacter-free carcasses throughout the different processing stages (Gruntar et al, 2015;Newell et al, 2011;Stella et al, 2021;Zbrun et al, 2013). Stella et al (2017) investigated the prevalence and contamination level of Campylobacter on different poultry meat sections and found that parts containing skin had the highest prevalence (86.8%), followed by whole carcasses and offal (58.3% and 48.7%, respectively), whereas skinless parts showed a lower prevalence (32.7%).…”