Prevalence of Campylobacter spp. in Poultry in Three Spanish Farms, A Slaughterhouse and A Further Processing Plant

Pérez-Arnedo, Iratxe; González‐Fandos, Elena

doi:10.3390/foods8030111

Cited by 51 publications

(32 citation statements)

References 48 publications

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“…In conclusion, contaminated processing equipment could serve as a potential source of cross-contamination of poultry carcasses during poultry processing because pathogens are able to survive the cleaning and sanitization procedure, thus causing food safety risks ( Peyrat et al., 2008 ; Perez-Arnedo and Gonzalez-Fandos, 2019 ). It is critical to mention that all the processing plants that were visited in this study dedicated substantial time to the cleaning and sanitization procedure of the equipment and facility between the end of the shift and the next processing, but more effort may be required to address Salmonella contamination during poultry processing.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures

et al. 2020

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Salmonella is a poultry-borne pathogen that causes illness throughout the world. Consequently, it is critical to control Salmonella during the process of converting broilers to poultry meat. Sanitization of a poultry processing facility, including processing equipment, is a crucial control measure that is utilized by poultry integrators. However, prevalence of Salmonella on equipment after sanitization and its potential risk to food safety has not been evaluated thoroughly. Therefore, the objective of this study was to evaluate the persistence of Salmonella on poultry processing equipment before and following cleaning and sanitization procedure. A total of 15 locations within 6 commercial processing plants were sampled at 3 time points: (A) after processing; (B) after cleaning; and (C) after sanitization, on 3 separate visits for a total of 135 samples per plant. Salmonella -positive isolates were recovered from samples using the United States Department of Agriculture MLG 4.09 conventional method. Presumptive Salmonella colonies were subjected to biochemical tests for confirmation. Salmonella isolates recovered after sanitization were serotyped and tested for the presence of specific virulence genes. A completely randomized design with a 6 × 3 × 15 factorial arrangement was utilized to analyze the results for Salmonella prevalence between processing plants. Means were separated using Fishers protected least significant difference when P ≤ 0.05. For Salmonella prevalence between processing plants, differences ( P < 0.0001) were observed in the 6 plants tested where the maximum and minimum prevalence was 29.6 and 7.4%, respectively. As expected, there was a difference ( P < 0.0001) in the recovery of Salmonella because of sampling time. Salmonella prevalence at time A (36%) was significantly higher, whereas there was no difference between time B (12%) and C (9%). There was a location effect ( P < 0.0001) for the prevalence of Salmonella with the head puller, picker, cropper, and scalder having a significantly higher prevalence when compared with several other locations. At sampling time C, a trend toward a difference ( P = 0.0899) was observed for Salmonella prevalence between the 6 plants, whereas significant differences were observed because of location ( P = 0.0031). Five prominent Salmonella enterica serovars were identified, including Kentucky, Schwarzengrund, Enteritidis, Liverpool, and Typhimurium with S . Kentucky being the most prevalent. PCR analysis of 8 Salmonella virulence genes showed that the in...

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Section: Discussionmentioning

confidence: 99%

Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures

et al. 2020

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“…According to these authors, an increase in the recovery of Campylobacter after defeathering can be related to the escape of contaminated feces from the cloaca during the process. Other risk factors increasing the likelihood of poultry carcass contamination include cross-contamination during transport, scalding, plucking, evisceration, and chilling operations [ 20 , 21 , 22 ]. Moreover, Campylobacter can survive on the surface of equipment used for bird slaughter despite cleaning and sanitizing, and the persistence of the bacteria can contribute to cross-contamination of carcasses during the slaughter process [ 23 ].…”

Section: Campylobacter Spp In Poultry—colonization Carcass Contamination and Prevalencementioning

confidence: 99%

The Use of Probiotics in the Reduction of Campylobacter spp. Prevalence in Poultry

Smiałek

Kowalczyk

Koncicki

2021

Animals

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Campylobacter spp. are widely distributed microorganisms, many of which are commensals of gastrointestinal tract in multiple animal species, including poultry. Most commonly detected are C. jejuni and C. coli. Although infections are usually asymptomatic in poultry, poultry meat and products represent main sources of infection with these bacteria to humans. According to recent EFSA report, campylobacteriosis is the most commonly reported zoonotic disease. In 2018, EFSA Panel on Biological Hazards indicated that use of feed and water additives is the second most likely strategy that can be successful in minimizing Campylobacter spp. colonization rate in broiler chickens. One of those feed and water additives are probiotics. From numerous research papers it can be concluded that probiotics exhibit plenty of mechanisms of anti-Campylobacter activity, which were evaluated under in vitro conditions. These results, to some extent, can explain the efficacy of probiotics in in vivo studies, although different outcome can be observed under these two laboratory conditions. Probiotics are capable of reducing Campylobacter spp. population count in poultry gastrointestinal tract and they can reduce carcass contamination. Potential modes of anti-Campylobacter activity of probiotics, results of in vivo studies and studies performed at a farm level are widely discussed in the paper.

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“…Poultry is the natural host/reservoir of Campylobacter spp. ( 39 ), which is present in the intestinal tract of birds, skin, and feathers ( 40 ). Campylobacter jejuni and Campylobacter coli are the main zoonotic enteropathogen causative serovars of human campylobacteriosis ( 41 ) and with high prevalence ( 42 ).…”

Section: Microbiological Contaminants Of Concern In the Poultry Sectormentioning

confidence: 99%

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

2021

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Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.

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Prevalence of Campylobacter spp. in Poultry in Three Spanish Farms, A Slaughterhouse and A Further Processing Plant

Cited by 51 publications

References 48 publications

Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures

Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures

The Use of Probiotics in the Reduction of Campylobacter spp. Prevalence in Poultry

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

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