A comparison of fluctuations of Campylobacter and Escherichia coli concentrations on broiler chicken carcasses during processing in two slaughterhouses

Pacholewicz, Ewa; Swart, Arno; Schipper, Maarten; Gortemaker, Betty G. M.; Wagenaar, Jaap A.; Havelaar, Arie H.; Lipman, L.J.A.

doi:10.1016/j.ijfoodmicro.2015.04.006

Cited by 49 publications

(64 citation statements)

References 31 publications

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“…The changes in ESBL/AmpC producing E. coli concentrations during processing were analysed for each slaughterhouse separately based on linear mixed effect models (Pacholewicz et al, 2015). Three models were used to identify whether the impact of processing steps varied between batches (Models 1 and 2) and slaughterhouses (Model 3).…”

Section: Discussionmentioning

confidence: 99%

“…Sampling was performed during the summer months (between June and October) in 2012 and 2013, because it was conducted parallel to a sampling campaign for Campylobacter (Pacholewicz et al, 2015). During the campaign the samples were collected only from Campylobacter positive batches.…”

Section: Experimental Designmentioning

confidence: 99%

“…The carcasses were sampled by the whole carcass rinse method which means that they were rinsed in 500 ml of peptone saline for 1 min (Pacholewicz et al, 2015). Approximately 100 ml per rinse sample was subjected to laboratory analysis.…”

Section: Experimental Designmentioning

confidence: 99%

“…Enumeration of generic E. coli and Campylobacter was done based on the same samples as enumeration of ESBL/AmpC producing E. coli and was performed as described previously (Pacholewicz et al, 2015). E. coli was enumerated on Petri Films (3M™ Petrifilm™, 3M, The Netherlands, product number 64140), incubated for 24 h at 37°C and afterwards blue colonies with gas bubbles were counted by the Petri Film Reader (3M, Germany, number 6499).…”

Section: Isolation and Enumerationmentioning

confidence: 99%

“…The effect of processing steps on selected organisms such as Campylobacter has been studied by several authors (Berrang and Dickens, 2000;Pacholewicz et al, 2015;Rosenquist et al, 2006;Seliwiorstow et al, 2015), as has the relation of Campylobacter to E. coli contamination (Duffy et al, 2014;Habib et al, 2012). With respect to ESBL/AmpC producing E. coli, the prevalence and genotypes of ESBL/ AmpC producing E. coli in broilers (Dierikx et al, 2013) and on broiler meat in retail (Leverstein-van Hall et al, 2011;Stuart et al, 2012) have been studied.…”

Section: Introductionmentioning

confidence: 99%

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Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses

Pacholewicz

Liakopoulos²,

Swart

et al. 2015

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Experimental Designmentioning

confidence: 99%

Section: Isolation and Enumerationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses

Pacholewicz

Liakopoulos²,

Swart

et al. 2015

International Journal of Food Microbiology

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Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective

Alter¹,

Reich

2021

Current Topics in Microbiology and Immunology

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Enterobacteriaceae counts influenced by different scalding techniques in broiler processing

Langkabel,

Freter,

Merle

et al. 2023

J Consum Prot Food Saf

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In the highly automated processing in broiler abattoirs, some process steps reduce the bacterial counts and inactivate or remove pathogens, while others can lead to an increase. The present study compared the reduction of Enterobacteriaceae counts (EBCs) on breast skin samples in 3 broiler abattoirs using different scalding techniques: (A) conventional immersion scalding (360 s), (B) conventional immersion scalding with thermal treatment of the water (204 s), and (C) the AeroScalder® using hot, humid, saturated air as the scalding medium (360 s in air). In 3 commercial broiler abattoirs in Germany and The Netherlands, a total of 320 breast skin samples per abattoir (before and after scalding, after plucking, before and after chilling) and water samples from the scalders were taken and examined for EBC. After scalding, a significant EBC reduction by 0.7 log was determined only for the conventional immersion scalder (Abbatoir A); the reductions of the other 2 scalders were 0.1 log (Abattoir B) and 0.2 log (Abattoir C) and not statistically significant. The EBCs after scalding differed by up to 0.5 log cfu/g when the 3 scalders were compared, and these counts can be seen as similar. For all 3 abattoirs, the largest EBC reductions (p < 0.001) of 2.8 to 3.6 logs were found after plucking. Compared to the immersion scalders, EBCs in water samples were lowest in those taken from the AeroScalder®. Hence, we conclude that the conventional immersion scalders and the AeroScalder® reduced EBCs in a comparable manner. However, the greatest reductions in EBCs were seen after the plucking steps in the studied abattoirs, not after the scalding as such.

show abstract

A comparison of fluctuations of Campylobacter and Escherichia coli concentrations on broiler chicken carcasses during processing in two slaughterhouses

Cited by 49 publications

References 31 publications

Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses

Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses

Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective

Enterobacteriaceae counts influenced by different scalding techniques in broiler processing

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