Impact of performance-based sanitation systems on microbiological characteristics of poultry processing equipment and carcasses as compared with traditional sanitation systems

Potter, B. D.; Marcy, J. A.; Owens, Casey M.; Slavik, Michael F.; Goodwin, Harold L.; Apple, J. K.

doi:10.3382/japr.2011-00513

Cited by 10 publications

(14 citation statements)

References 25 publications

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“…To conclude, as summarized in Figure 13, the use of chlorine was reported as a significant tool to reduce bacterial contamination (Sumner et al, 2004), as was the sanitation programme used by the slaughterhouse, and which, according to Potter et al (2012), could lead to lower counts if scheduled in a performance-based way instead of in the traditional one.…”

mentioning

confidence: 99%

Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughter processing line, factors influencing the counts and relationship between visual faecal contamination of carcasses and counts: a review

Barco

Belluco

Roccato

et al. 2014

EFSA Supporting Publications

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A literature review was conducted covering the period 2000-2012 to gather information concerning the presence and counts of E. coli and Enterobacteriaceae on carcasses during different stages of the slaughter processing line (review question 1); risk factors that could explain the variability of the counts of the indicator organisms (review question 2) and the relationship between the counts of indicator organisms and visual faecal contamination on carcasses (review question 3). In total, 72 papers, providing pertinent data for the scopes of the search, were collected on poultry. A certain level of variability was evidenced among different studies and some variables like the indicator organism considered, the sampling and analytical methods used, the use of chlorine, the setting where the studies were carried out render the available data barely comparable. In relation to review question 1, the steps of the processing line where a decrease of E. coli was more evident were scalding, washing and chilling; furthermore as regards Enterobacteriaceae counts a decrease was observed at the scalding and washing steps. Considering review question 2, risk factors related to batch and slaughtering process were evaluated. In general when a risk factor was investigated by several studies results were hardly in agreement. Taking into account the slaughter process it is evident that plant features have an influence on indicator bacteria loads but considering each investigated risk factor no reliable conclusions can be drawn. In relation to review question 3, despite the retrieved studies were quite limited, the data obtained suggested that the presence of visible faecal contamination has no predictive value for estimating the microbial quality of the carcasses.

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mentioning

confidence: 99%

Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughter processing line, factors influencing the counts and relationship between visual faecal contamination of carcasses and counts: a review

Barco

Belluco

Roccato

et al. 2014

EFSA Supporting Publications

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“…Thus, it is necessary the improvement of the hygiene process in order to prevent contamination. According to Russell et al (1997) cited by Potter et al (2012), the insufficient cleaning process can lead to crosscontamination of the carcasses, resulting in damage to human health.…”

Section: Quantification Of Enterobacteria and Clostridium Spp In Sanmentioning

confidence: 99%

“…According to Massaguer (2006), ideal standards considered by the Foods and Drugs Administration (FDA) and the American Public Health Association (APHA) for equipment, are 2,0 CFU.cm -2 , as for the slaughterhouses utensil are less than 100 CFU/utensil. In this study, higher counts were found than the ones recommended by these organizations, for both Clostridium spp.…”

Section: Quantification Of Enterobacteria and Clostridium Spp In Sanmentioning

confidence: 99%

Quantification of Enterobacteria and Clostridium Spp. In Poultry Slaughterhouses Sanitary Conveyors Belts

Casagrande¹,

Pollo²,

Cardozo³

et al. 2018

Ars Vet

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RESUMOO aumento da produção e do consumo per capita de carne de frango ocorreu devido a modernização neste setor. Tal aumento gerou preocupação com a transmissão de patógenos para o ser humano, porém com uma higienização adequada essa transmissão pode ser controlada. Assim, o objetivo deste estudo foi avaliar a higiene pré-operacional e operacional das esteiras condutoras de cortes de frangos através da quantificação de Clostridium spp. e Enterobactérias. As análises estatísticas da contagem de Clostridium spp. mostraram uma diferença entre os frigoríficos visitados e entre os tipos de limpeza realizados nas esteiras (p<0,0001). Já as análises estatísticas para a contagem de Enterobactérias mostraram diferenças significativas somente entre os frigoríficos visitados (p<0,0001), não havendo diferença entre os tipos de limpeza das esteiras (p=0,4057). Os resultados demonstraram que houve uma variação na contagem bacteriana entre os frigoríficos e que a higienização das esteiras foram deficientes pois apresentaram contagens superiores aos valores recomendado pelas organizações internacionais. PALAVRAS-CHAVE:Aves. Bactérias patogênicas. Frigoríficos. Microbiologia. SUMMARYThe increase in production and consumption of chicken meat has occurred due to modernization in this area. Such increase caused the concern about the transmission of pathogens to humans; however, with proper hygiene this transmission can be controlled. Thus, this study aimed to evaluate the pre-operational and operational hygiene in sanitary conveyors belts of chicken cuts in slaughterhouses through Clostridium spp. and Enterobacteria quantification. Statistical data analysis for Clostridium spp. colony count showed a difference between the studied slaughterhouses and the types of cleaning performed on sanitary conveyors belts (p<0,0001). Already statistical analysis for Enterobacteriaceae colony count showed significant differences only between the visited slaughterhouses (p<0,0001), with no difference between the types of conveyors belts cleaning (p=0,4057). The results showed that there was a variation in bacterial count among the slaughterhouses and the hygiene process in sanitary conveyors belts were deficient because they presented counts higher than the values recommended by the international organizations.

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“…So, a specific reference value is calculated for a specific target hygiene microorganism in a specific facility, allowing proper comparison with subsequent data obtained during the hygiene monitoring of this same food industry. This approach allows the companies to identify fluctuations of the hygienic procedures during slaughtering, based not only on reference values, but on self-monitoring reference values in accordance with proper hygienic goals (Sala et al, 2015;Milios et al, 2014;Potter et al, 2012;Scott et al, 2015;Stannard, 1997).…”

Section: Self-monitoring Microbiological Criteria For the Assessment mentioning

confidence: 99%

“…This control is a challenge, mainly for the industries that process animal-origin foods, where microbiological contamination is inherent in such raw products, and is usually presented at high levels (Potter et al, 2012;Stannard, 1997). In such context, a diversity of monitoring tools and systems can be employed by food industries to control contamination through the food chain, and particularly meat processing industries have started to adopt selfmonitoring systems based on the recommendations of the federal inspection service and in compliance with international standards for food safety and quality (Brasil 2005).…”

Section: Introductionmentioning

confidence: 99%

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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Impact of performance-based sanitation systems on microbiological characteristics of poultry processing equipment and carcasses as compared with traditional sanitation systems

Cited by 10 publications

References 25 publications

Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughter processing line, factors influencing the counts and relationship between visual faecal contamination of carcasses and counts: a review

Escherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughter processing line, factors influencing the counts and relationship between visual faecal contamination of carcasses and counts: a review

Quantification of Enterobacteria and Clostridium Spp. In Poultry Slaughterhouses Sanitary Conveyors Belts

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

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