Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

Musavian, Hanieh Sadat; Krebs, Niels; Nonboe, Ulf; Corry, Janet E L; Purnell, GL

doi:10.1016/j.ijfoodmicro.2014.02.001

Cited by 61 publications

(32 citation statements)

References 27 publications

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“…However, crust freezing of broiler carcasses provided only a 0.42‐log CFU reduction (Boysen & Rosenquist, ). Another temperature‐related intervention is a combination of steam with ultrasound (Sonosteam ® ), which significantly reduced Campylobacter ‐positive carcasses in a commercial abattoir (Musavian, Krebs, Nonboe, Corry, & Purnell, ). However, it is difficult to significantly reduce numbers of Campylobacter spp.…”

Section: Prevention Of Colonization and Contaminationmentioning

confidence: 99%

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Hansson

Sandberg

Habib

et al. 2018

Transbound Emerg Dis

139

112

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Campylobacteriosis is an important, worldwide public health problem with numerous socio-economic impacts. Since 2015, approximately 230,000 cases have been reported annually in Europe. In the United States, Australia and New Zealand, campylobacteriosis is the most commonly reported disease. Poultry and poultry products are considered important sources of human infections. Poultry meat can become contaminated with Campylobacter during slaughter if live chickens are intestinal carriers. Campylobacter spp. can be transferred from animals to humans through consumption and handling of contaminated food products, with fresh chicken meat being the most commonly implicated food type. Regarding food-borne disease, the most important Campylobacter species are Campylobacter jejuni and Campylobacter coli. In humans, clinical signs of campylobacteriosis include diarrhoea, abdominal pain, fever, headache, nausea and vomiting. Most cases of campylobacteriosis are sporadic and self-limiting, but there are post-infection complications, for example, Guillain-Barrés syndrome. This review summarizes an analysis undertaken by the DISCONTOOLS group of experts on campylobacteriosis. Gaps were identified in: (i) knowledge of true number of infected humans; (ii) mechanisms of pathogenicity to induce infection in humans; (iii) training to prevent transfer of Campylobacter from raw to ready-to-eat food; (iv) development of effective vaccines; (v) understanding transmission routes to broiler flocks; (vi) knowledge of bacteriocins, bacteriophages and antimicrobial peptides as preventive therapies; (vii) ration formulation as an effective preventive measure at a farm level; (viii) development of kits for rapid detection and quantification of Campylobacter in animals and food products; and (ix) development of more effective antimicrobials for treatment of humans infected with Campylobacter. Some of these gaps are relevant worldwide, whereas others are more related to problems encountered with Campylobacter in industrialized countries.

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Section: Prevention Of Colonization and Contaminationmentioning

confidence: 99%

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Hansson

Sandberg

Habib

et al. 2018

Transbound Emerg Dis

139

112

View full text Add to dashboard Cite

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“…As a consequence, longer treatments are needed to disrupt this layer in order to reach the surface ( 1,6,10,21). This study investigated an environmentally friendly and cost-effective decontamination system that uses a combination of steam and ultrasound (SonoSteam, FORCE Technology, Brpndby, Denmark) for rapid and continuous treatment of different food contact material surfaces ( 1,6,21). The ultrasound is able to disrupt the boundary sublayer of air and thereby allow steam to reach the surface much faster.…”

mentioning

confidence: 99%

“…The ultrasound is able to disrupt the boundary sublayer of air and thereby allow steam to reach the surface much faster. Unlike most steam treatments, the steam-ultrasound treatment can achieve bacterial reductions ranging from significantly large to complete within only 2 s of treatment at 95°C, corresponding to a steam consumption of less than 30 g/s ( 12,21). The materials investigated were two different industrial meat transportation boxes, one type of live-chicken transportation crate, three different types of conveyor belts, and industrial cutting knives, all precontam inated at industrial food process lines.…”

mentioning

confidence: 99%

Combined Steam-Ultrasound Treatment of 2 Seconds Achieves Significant High Aerobic Count and Enterobacteriaceae Reduction on Naturally Contaminated Food Boxes, Crates, Conveyor Belts, and Meat Knives

Musavian

Butt

Larsen

et al. 2015

Journal of Food Protection

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Food contact surfaces require rigorous sanitation procedures for decontamination, although these methods very often fail to efficiently clean and disinfect surfaces that are visibly contaminated with food residues and possible biofilms. In this study, the results of a short treatment (1 to 2 s) of combined steam (95°C) and ultrasound (SonoSteam) of industrial fish and meat transportation boxes and live-chicken transportation crates naturally contaminated with food and fecal residues were investigated. Aerobic counts of 5.0 to 6.0 log CFU/24 cm(2) and an Enterobacteriaceae spp. level of 2.0 CFU/24 cm(2) were found on the surfaces prior to the treatment. After 1 s of treatment, the aerobic counts were significantly (P < 0.0001) reduced, and within 2 s, reductions below the detection limit (<10 CFU) were reached. Enterobacteriaceae spp. were reduced to a level below the detection limit with only 1 s of treatment. Two seconds of steam-ultrasound treatment was also applied on two different types of plastic modular conveyor belts with hinge pins and one type of flat flexible rubber belt, all visibly contaminated with food residues. The aerobic counts of 3.0 to 5.0 CFU/50 cm(2) were significantly (P < 0.05) reduced, while Enterobacteriaceae spp. were reduced to a level below the detection limit. Industrial meat knives were contaminated with aerobic counts of 6.0 log CFU/5 cm(2) on the handle and 5.2 log CFU/14 cm(2) on the steel. The level of Enterobacteriaceae spp. contamination was approximately 2.5 log CFU on the handle and steel. Two seconds of steam-ultrasound treatment reduced the aerobic counts and Enterobacteriaceae spp. to levels below the detection limit on both handle and steel. This study shows that the steam-ultrasound treatment may be an effective replacement for disinfection processes and that it can be used for continuous disinfection at fast process lines. However, the treatment may not be able to replace efficient cleaning processes used to remove high loads of debris.

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“…Reductions of 1.4 to 1.8 log CFU/ml have been reported (Huezo, Smith, Northcutt, & Fletcher, ; James et al, ), with researchers, suggesting that greater reductions (1.6–3.2 log CFU/cm for C. jejuni and Escherichia coli ) can be obtained when using rapid air chilling combined with previous steam or hot water treatment (James et al, ). However, in other studies, reductions of just 0.09–0.4 log 10 CFU have been found using forced air chilling (Boysen & Rosenquist, ; Musavian, Krebs, Nonboe, Corry, & Purnell, ).…”

Section: Physical Processing Interventionsmentioning

confidence: 86%

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

Marmion

Ferone

et al. 2019

J Food Process Preserv

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Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers. The application of strict biosecurity measures is the most effective method to prevent flock colonization. However, biosecurity measures alone will not be sufficient because broiler chickens are at constant risk of Campylobacter contamination. Therefore, specific post‐slaughter interventions, for example, physical and chemical interventions such as irradiation, cold plasma treatment, chemical treatment, and cold processing also need to be considered. This review highlights the effectiveness of traditional and novel decontamination techniques at the processing stage. This review also discusses the key points at retail storage. Practical applications Campylobacteriosis is the most common cause of bacterial enteritis and remains the most commonly reported foodborne disease in the EU and has been so since 2005. Most cases of human Campylobacter infection are thought to result from handling raw poultry or eating undercooked poultry meat This literature review explores traditional and emerging techniques to reduce Campylobacter contamination in retail chicken through in‐factory processing to retail display and consumption by the consumer. This paper potentially helps understand the efficacy of decontamination methods and how Campylobacter can be controlled at processing and retail stages.

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Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

Cited by 61 publications

References 27 publications

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Knowledge gaps in control ofCampylobacterfor prevention of campylobacteriosis

Combined Steam-Ultrasound Treatment of 2 Seconds Achieves Significant High Aerobic Count and Enterobacteriaceae Reduction on Naturally Contaminated Food Boxes, Crates, Conveyor Belts, and Meat Knives

Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

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