Effects of a dry-ice process on surface and carcase decontamination in the poultry industry

Uyarcan, Müge; Kayaardı, Semra

doi:10.1080/00071668.2017.1403565

Cited by 8 publications

(12 citation statements)

References 35 publications

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“…When a range of surfaces in a commercial processing plant were sprayed with dry ice, all surface swabs tested negative for Salmonella, compared to 41% prevalence in a before-treatment control (Uyarcan & Kayaardi, 2018).…”

Section: Equipment Cleaningmentioning

confidence: 97%

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Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade, a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain; however, in the past decade there has not been a review on the entire chain-farm to fork-of poultry production. For this review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial antienteropathogen products and interventions are advised to perform an internal validation and fit-for-purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on nonchemical application within the processing plant and how a combination of synergisticinterventions through the production chain may contribute to reducing the overall carcass burden of enteropathogens, coupled with increased consumer education on safe handling and cooking of poultry.

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Section: Equipment Cleaningmentioning

confidence: 97%

“…• Dry-ice spray or immersion (Uyarcan & Kayaardi, 2018) • Liquid nitrogen spray (Burfoot et al, 2016) • Dry ice can reduce Salmonella and was not trialed for Campylobacter reduction.…”

Section: Type Of Processing Aid Treatment Findingsmentioning

confidence: 99%

Advances in enteropathogen control throughout the meat chicken production chain

Stewart¹,

Pavic²

2023

Comp Rev Food Sci Food Safe

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“…Freezing of carcasses immediately after IOBW reduced Campylobacter counts by an average of 1.44 log10 relative to untreated carcasses [406], and a postchill immersion or spray of carcasses with dry ice was found to significantly reduce Salmonella spp. prevalence [420]. A prototype tunnel system for rapid surface freezing was trialled and shown to significantly reduce Campylobacter by at least 0.9 log10 CFU/g in postchill carcasses, with the count remaining significantly lower after 7 d of storage [421].…”

Section: Chillmentioning

confidence: 99%

“…Surface freezing • Dry-ice spray or immersion [420] • Liquid nitrogen spray [421] • Dry ice can reduce Salmonella and was not trialed for Campylobacter reduction. • Liquid nitrogen can reduce Campylobacter and was not trialed for Salmonella reduction.…”

Section: Type Of Processing Aid Treatment Findingsmentioning

confidence: 99%

“…When a range of surfaces in a commercial processing plant were sprayed with dryice, all surface swabs tested negative for Salmonella, while before treatment where the overall prevalence was 41% [420]. An anti-Salmonella bacteriophage cocktail was shown to significantly reduce Salmonella on worker's boots in a rendering-processing plant, with the most effective treatments being a combination of the phage and either sodium hypochlorite or scrubbing with a brush [503].…”

Section: Equipment Cleaningmentioning

confidence: 99%

See 1 more Smart Citation

Advances in Enteropathogen Control Throughout the Meat Chicken Production Chain

Stewart¹,

Pavic²

2022

Preprint

View full text Add to dashboard Cite

Enteropathogens, namely Salmonella and Campylobacter, are a concern in global public health and have been attributed in numerous risk assessments to a poultry source. During the last decade a large body of research addressing this problem has been published. The literature reviewed contains review articles on certain aspects of poultry production chain, however in the past decade there hasn’t been a review on the through production chain, farm to fork, production of poultry. This review, a pool of 514 articles were selected for relevance via a systematic screening process (from >7500 original search articles). These studies identified a diversity of management and intervention strategies for the elimination or reduction of enteropathogens in poultry production. Many studies were laboratory or limited field trials with implementation in true commercial operations being problematic. Entities considering using commercial anti-enteropathogen products and interventions are advised to perform an internal validation and fit for purpose trial as Salmonella and Campylobacter serovars and biovars may have regional diversity. Future research should focus on non-chemical application within the processing plant and how synergistic through chain intervention may contribute to reducing the overall carcass burden of enteropathogen, coupled with increased consumer education on safe handling and cooking of poultry.

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