The impact of key processing stages and flock variables on the prevalence and levels of Campylobacter on broiler carcasses

Authors

Malgorzata Emanowicz, University College Dublin
Joseph Meade, University College Dublin
Declan Bolton, Moorepark Food Research Centre
Olwen Golden, National Reference Laboratory Campylobacter
Montserrat Gutierrez, National Reference Laboratory Campylobacter
William Byrne, National Reference Laboratory Campylobacter
John Egan, National Reference Laboratory Campylobacter
Helen Lynch, National Reference Laboratory Campylobacter
Lisa O'Connor, Food Safety Authority of Ireland
Aidan Coffey, Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, IrelandFollow
Brigid Lucey, Department of Biological Sciences, Cork Institute of TechnologyFollow
Paul Whyte, University College Dublin

Abstract

This study examined the impact of key processing stages and flock variables on the prevalence of Campylobacter on broiler carcasses. Overall, the prevalence of Campylobacter was 62% in caeca, and 68%, 65% and 62% in neck skin samples collected after evisceration, final wash and carcass chilling, respectively. Campylobacter were found in 32% of caeca, and 52%, 40% and 32% of neck skin samples collected after evisceration, final wash and carcass chilling, respectively from first thin broiler batches. Final thin broiler batches were more frequently contaminated with prevalences of 83% found in caeca, 80% in neck skin samples collected after evisceration and 83% found in neck skin samples collected after both final wash and carcass chilling stages (p < 0.05). Thinning status had a significant effect on Campylobacter counts with significantly higher counts observed in samples from final thin batches (p < 0.05). Highest Campylobacter concentrations in neck skin samples were observed at the evisceration stage in both first and final thin samples, with counts ranging from 2.0 to 3.8 log10 CFU/g and 2.3 to 4.8 log10 CFU/g in first and final thin batches, respectively. All first thin samples had counts below the European Union (EU) Process Hygiene Criterion threshold level of 3 log10 CFU/g after chilling while 52% of final thin batches had counts above this limit.

Disciplines

Biology

DOI

10.1016/j.fm.2020.103688

Full Publication Date

January 2020

Publication Details

Food Microbiology

© 2020 Elsevier Ltd

Publisher

Elsevier

Funder Name 1

Department of Agriculture, Food and the Marine, Ireland

Award Number 1

15/F/641

Resource Type

journal article

Access Rights

open access

License Condition

This work is licensed under a Creative Commons Attribution 4.0 International License.

Alternative Identifier

https://www-sciencedirect-com.cit.idm.oclc.org/science/article/pii/S074000202030277X?via%3Dihub

Recommended Citation

Emanowicz, M. et al., 2020. The impact of key processing stages and flock variables on the prevalence and levels of Campylobacter on broiler carcasses. Food Microbiology, p.103688. Available at: http://dx.doi.org/10.1016/j.fm.2020.103688.