Effects of slaughter operations on the microbiological contamination of broiler carcasses in three abattoirs

Zweifel, Claudio; Althaus, Denise; Stephan, Roger

doi:10.1016/j.foodcont.2014.11.002

Cited by 44 publications

(41 citation statements)

References 28 publications

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“…Differences between Campylobacter and both ESBL/AmpC producing E. coli and generic E. coli were particularly observed for the impact of defeathering in both slaughterhouses. That is in agreement with reported lack of concordance of the impact of defeathering on Campylobacter and Enterobacteriaceae (Oosterom et al, 1983) and total viable counts (TVC) (Zweifel et al, 2015). Possibly, the relative role of faecal leakage (Berrang et al, 2001(Berrang et al, , 2004Musgrove et al, 1997) as compared to contamination of the exterior of the carcasses during defeathering differs between Campylobacter and other organisms.…”

Section: Discussionsupporting

confidence: 88%

“…In addition, processing steps had a regular impact on the concentrations in Slaughterhouse 1, whilst Slaughterhouse 2 had a more variable performance. The slaughterhouse differences could be potentially explained by processing parameters as scalding temperature and time applied (Zweifel et al, 2015), impact of initial contamination (after bleeding) on defeathering (Seliwiorstow et al, 2015) and control of faecal leakage during evisceration (Rosenquist et al, 2006). Moreover, the similarity of slaughterhouse outcomes for all tested organisms suggests that a PHC based on E. coli can be used to differentiate the hygienic status of slaughterhouses and their ability to reduce hazards such as Campylobacter and ESBL/AmpC producing E. coli.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

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: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

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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“…Pathogenic bacteria such as Salmonella, Campylobacter, and Listeria monocytogenes have been isolated from water tanks by cultural or PCR methods (Fuzihara et al, 2000;Reiter et al, 2005;Cason and Hinton Jr., 2006;Rothrock et al, 2013;Rothrock et al, 2015;Zweifel et al, 2015), but no sequences were assigned to foodborne pathogenic bacteria in the final scalder or chiller tank waters, regardless of the water sampling method in the current microbiomic analyses. Previously published works from this overall study were able to detect Salmonella spp., L. monocytogenes, and C. jejuni in final scalder and chiller tank samples using quantitative PCR methods (Rothrock et al, 2013), as well as Salmonella Kentucky and Heidelberg culturally from the final scalder tank waters (Rothrock et al, 2015).…”

Section: Can Microbiomics Be Used To Address Food Safety-related Quesmentioning

confidence: 99%

Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day

et al. 2016

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The commercial poultry processing environment plays a significant role in reducing foodborne pathogens and spoilage organisms from poultry products prior to being supplied to consumers. While understanding the microbiological quality of these products is essential, little is known about the microbiota of processing water tanks within the processing plant. Therefore, the goal of this study was to assess the microbiomes of the scalder and chiller tanks during a typical commercial processing d, and determine how bacterial populations, including foodborne pathogens and spoilage organisms, change during the processing day in relation to the bacterial communities as a whole. Additionally, considering this is the first microbiomic analysis of processing tank waters, 2 water sampling methods also were compared. Results of this study show that Proteobacteria and Firmicutes represented over half of the sequences recovered from both tanks at the phylum level, but the microbiomic profiles needed to be analyzed at the genus level to observe more dynamic population shifts. Bacteria known to predominate in the live production environment were found to increase in the scalder tank and gram negative spoilagerelated bacteria were found to decrease in the chiller tank throughout the processing day. Directly sampling the scalder water, as compared to analyzing filtered samples, resulted in significantly different microbiomic profiles dominated by Anoxybacillus species. While no sequences related to major foodborne pathogens were found, further sampling collection and processing optimization should provide researchers and the poultry industry a new tool to understand the ecological role of spoilage and pathogenic bacteria within processing tank waters.

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“…Finally, Sl3 presented an increase of sample frequencies with counts higher than reference values of mesophilic aerobes and E. coli among C1 and C2 (Figure 1), despite their mean counts being significantly different (Table 3). These results demonstrate the relevance of the intermediary stages of slaughtering as potential sources of microbiological contamination, like the automatic evisceration in large slaughterhouses in which the control can be more difficult (Goksoy et al, 2004;Matias et al, 2010;Rodrigues et al, 2008;Vaidya et al, 2005;Zweifel et al, 2015). In addition, based on this analysis it becomes clear that there is a need to consider additional microbiological criteria to assess the hygienic procedures in chicken slaughterhouses.…”

Section: Self-monitoring Microbiological Criteria For the Assessment mentioning

confidence: 65%

“…The higher temperatures in the chilling tanks from Sl2 when compared to Sl1 and Sl3 can explain these results (Table 5), showing that temperature and water renewal were more important as factors of microbiological control than chlorine, which on its own showed no effect, as also observed by Allen et al (2000), Jimenez et al (2003), Matias et al (2010), and Rodrigues et al (2008). Chilling is considered to play a major role in microbiological contamination during chicken slaughtering, and studies assessing the use of alternative procedures and equipment, such as spraying of cold air instead of immersion in cold water, indicate its relevance in reducing the counts in chicken carcasses (Hutchison et al, 2006;Vaidya et al, 2005;Zweifel et al, 2015). Despite not being considered in the present study, pre-chilling also is important to reduce microbial counts in chicken carcasses, but temperature, water inflow and chlorine concentration must be also monitored for proper effect of this procedure (Cavani et al, 2010).…”

Section: Methodsmentioning

confidence: 89%

Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering

Dias

Dianin

Bersot

et al. 2017

Rev. Bras. Cienc. Avic.

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Self-monitoring procedures are adopted by food industries to ensure the quality and safety of final products, considering hygiene and processing criteria. This study aimed to evaluate contamination in chicken processing, considering the microbiological criteria proposed by self-monitoring systems. Environmental samples from reception, slaughtering and processing were collected from three chicken slaughterhouses (Sl1, Sl2, Sl3), and subjected to microbiological analysis to enumerate hygiene indicators microorganisms: mesophilic aerobes, enterobacteriaceae, coliforms and Escherichia coli. The obtained counts were converted to log 10 , compared by ANOVA (p<0.05) and self-monitoring microbiological criteria for each slaughterhouse were considered. In reception, the mean counts of hygiene indicator microorganisms in Sl3 were significantly higher than mean counts observed in Sl1 and Sl2 (p<0.05). During slaughtering, the chilling was enough to decrease the mean counts of all hygiene indicator microorganisms in Sl1, Sl2 and Sl3 (p<0.05). Based on self-monitoring criteria, in the first stages of slaughtering the facilities presented higher frequencies of chicken carcasses with counts above their respective reference values. Sl02 presented carcasses with higher counts after final washing, resulting in environmental samples with higher counts when compared to Sl1 and Sl3 (p<0.05). Even considering the high counts observed in the initial steps of chicken processing and slaughtering, the results indicated the efficacy of hygienic procedures in providing chicken carcasses and cuts with low microbiological contamination. Self-monitoring criteria supported these results, and the high levels of microbial contamination during the initial steps of slaughtering require subsequent antimicrobial hygienic procedures.

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Effects of slaughter operations on the microbiological contamination of broiler carcasses in three abattoirs

Cited by 44 publications

References 28 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

Assessing the microbiomes of scalder and chiller tank waters throughout a typical commercial poultry processing day

Self-Monitoring Microbiological Criteria for the Assessment of Hygienic Procedures During Chicken Slaughtering

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