Effects of Postchill Application of Acidified Sodium Chlorite To Control Campylobacter spp. and Escherichia coli on Commercial Broiler Carcasses

Abstract

Experiments were performed to assess the reduction of Campylobacter spp. and Escherichia coli in commercial broiler carcasses by postchill dip applications of acidified sodium chlorite. Carcass rinses were collected before the inside-outside-bird washer (IOBW), post-IOBW, postchill, and after the postchill application of acidified sodium chlorite. Prevalence and counts of Campylobacter spp. and E. coli were determined. The mean values for Campylobacter spp. and E. coli counts differed significantly at sampling sites. The IOBW reduced the bacterial counts significantly in only one experiment. The chiller reduced Campylobacter counts significantly in both experiments but failed to significantly reduce the counts of E. coli in one experiment. No major reduction in the prevalence after enrichment for Campylobacter spp. was detected post-IOBW or postchill. However, a significant reduction in Campylobacter spp. and in E. coli counts and Campylobacter spp. prevalence was seen after the postchill application of acidified sodium chlorite. These results demonstrate that the antimicrobial effect of acidified sodium chlorite applied postchill may be used to significantly reduce Campylobacter spp. and E. coli in commercial broiler carcasses. Postchill systems may eventually be used in different applications, such as mist, spray, or bath, which could be applied closer to the final stages in processing.

Enumeration of Escherichia coli Cells on Chicken Carcasses as a Potential Measure of Microbial Process Control in a Random Selection of Slaughter Establishments in the United States

“…As another example, disease conditions within flocks (16) are reported to alter microbial numbers at the postchill stage. In addition, some slaughter plant interventions, such as carcass chilling, can result in differential reductions in Campylobacter and E. coli numbers (14). Cautious interpretation is therefore advised regarding relationships between E. coli levels and food-borne pathogens in this study.…”

“…The committee acknowledged that, if valid, such a performance standard could facilitate inspection of slaughter processing establishments. The committee recommended studies to define how E. coli numbers vary in poultry carcass rinses during poultry processing by processing stage, time of year, and geographic region and with respect to foodborne pathogens.The widespread presence and high numbers of generic E. coli bacteria on poultry entering the slaughter establishment (2,5,14) are suitable characteristics for an indicator organism used to monitor microbial control processes. The ease and lower cost (5, 13) of E. coli enumeration also allow more observations than can be made when comparable resources are allocated for Campylobacter or Salmonella testing (15).…”

“…The widespread presence and high numbers of generic E. coli bacteria on poultry entering the slaughter establishment (2,5,14) are suitable characteristics for an indicator organism used to monitor microbial control processes. The ease and lower cost (5, 13) of E. coli enumeration also allow more observations than can be made when comparable resources are allocated for Campylobacter or Salmonella testing (15).…”

Rapid Quantification of Viable Campylobacter Bacteria on Chicken Carcasses, Using Real-Time PCR and Propidium Monoazide Treatment, as a Tool for Quantitative Risk Assessment

“…In 2006, European Community regulation 853/2004 permitted the use of substances other than water for decontamination of meat surfaces (3). Both physical and chemical reduction strategies, including treatment with steam, UV light, high hydrostatic pressure, essential oil fractions, acid, and sodium hypochlorite, have been investigated for their Campylobacter reduction potential, with various outcomes (1,9,10,13,16,24,28,33,35). DNA from dead bacterial cells has been shown to persist for up to 3 weeks following cell death (20), and it has also been demonstrated that the presence of DNA from dead Campylobacter cells can lead to an overestimation of the number of viable cells and, in some instances, even to false-positive results (45).…”

Evaluation of Disinfectants Used in Pre-Chilling water Tanks of Poultry Processing Plants

“…Oyarzabal et al (2004) and Sexton et al (2007), using that disinfectant in pre-chilling tanks also reported a reduction in Escherichia coli and Salmonella spp. counts in broiler carcasses.…”