Selective pre-enrichment method to lessen time needed to recover Salmonella from commercial poultry processing samples

2021 ◽  
Vol 99 ◽  
pp. 103818
Author(s):  
Surendra Rasamsetti ◽  
Mark Berrang ◽  
Nelson A. Cox ◽  
Nikki W. Shariat
Keyword(s):  
Enrichment Method ◽  
Poultry Processing ◽  
Commercial Poultry

scholarly journals Molecular Tracking, through Processing, of Campylobacter Strains Colonizing Broiler Flocks

2011 ◽  
Vol 77 (16) ◽  
pp. 5722-5729 ◽  
Author(s):  
Karen T. Elvers ◽  
Victoria K. Morris ◽  
Diane G. Newell ◽  
Vivien M. Allen
Keyword(s):  
United Kingdom ◽  
Oligonucleotide Probe ◽  
Content Type ◽  
The United Kingdom ◽  
Processing Plants ◽  
Processing Line ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Molecular Tracking ◽  
Carcass Contamination

ABSTRACTMany of the poultry flocks produced in the United Kingdom are colonized withCampylobacter, and the intensive nature of poultry processing usually results in contaminated carcasses. In this study, a previously reported molecular oligonucleotide probe method was used to track a specific flock-colonizing strain(s) on broiler carcasses during processing in two United Kingdom commercial poultry processing plants. FiveCampylobacter-positive flocks were sampled at four points along the processing line, postbleed, postpluck, prechill, and postchill, and twoCampylobacter-negative flocks processed immediately after positive flocks were sampled prechill.flaAwas sequenced fromCampylobacterstrains isolated from these flocks, and strain-specific probes were synthesized. Skin and cecal samples were plated onto selective agar to give individual colonies, which were transferred onto membranes. These were then hybridized with the strain- and genus-specific probes. For all the 5 positive flocks, there was a significant reduction in campylobacters postbleed compared to postpluck but no subsequent fall on sampling pre- and postchill, and the strain(s) predominating on the carcasses throughout processing came from the flock being processed. This indicates that strains from the abattoir environment were not a significant cause of carcass contamination in flocks with well-established campylobacter colonization. However, negative flocks that were preceded by positive flocks were contaminated by strains that did not generally originate from the predominating strains recovered from the ceca of the previous positive flocks. This suggests that the abattoir environment has a significant role in the contamination of carcasses from negative but not fully colonized flocks.

scholarly journals Quantification of Zoonotic Bacterial Pathogens within Commercial Poultry Processing Water Samples Using Droplet Digital PCR

2013 ◽  
Vol 03 (05) ◽  
pp. 403-411 ◽  
Author(s):  
Michael J. Rothrock ◽  
Kelli L. Hiett ◽  
Brian H. Kiepper ◽  
Kim Ingram ◽  
Arthur Hinton
Keyword(s):  
Water Samples ◽  
Bacterial Pathogens ◽  
Digital Pcr ◽  
Droplet Digital Pcr ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Processing Water

Influence of Oily Bird Syndrome on the Shelf-Life of Fresh Ice-Packed Broilers

1982 ◽  
Vol 45 (9) ◽  
pp. 813-815 ◽  
Author(s):  
D. L. FLETCHER ◽  
D. M. THOMASON ◽  
J. O. REAGAN ◽  
D. D. SMITH
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Food Science ◽  
Processing Plant ◽  
University Of Georgia ◽  
Plate Counts ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Food Science Department ◽  
Retail Conditions

Processed ready-to-cook broiler carcasses were obtained from a commercial poultry processing plant on three separate occasions. The birds were identified at the plant as being either normal or as exhibiting the appearance and feel of birds exhibiting the phenomena collectively termed as “oily bird syndrome” (OBS). The carcasses were packed in ice, transported to the Food Science Department, University of Georgia, held on ice for 24 h and individually bagged and stored under retail conditions at 2°C. At 2, 8, 14 and 20 days postmortem, the birds were examined microbiologically for total plate counts and observed for evidence of spoilage. No consistent trends could be ascertained to indicate that birds exhibiting OBS would have higher total bacterial numbers or shorter shelf-life. Thus, it would appear that birds exhibiting OBS would pose no problems regarding initial microbial loads, microbial growth rates or reduced fresh shelf-life as compared to carcasses not exhibiting OBS.

Microbiological and Hydraulic Evaluation of Immersion Chilling for Poultry

1995 ◽  
Vol 58 (12) ◽  
pp. 1386-1388 ◽  
Author(s):  
GREG BLANK ◽  
CHARLES POWELL
Keyword(s):  
Control Point ◽  
Plate Count ◽  
Critical Control Point ◽  
Standard Plate Count ◽  
Colony Forming Units ◽  
Commercial Operation ◽  
Standard Plate ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
The Impact

Immersion chilling has been identified as a critical control point in commercial poultry processing. A study was undertaken to investigate the impact of immersion chilling on the microbiology of carcasses within a small to medium sized commercial operation. Fifty chilled carcasses (following immersion chilling) sampled over a 10-day period using a whole bird rinse technique exhibited mean standard plate count (SPC) and coliform counts (log colony-forming units (CFU)/ml) of 3.74 and 3.03, respectively. These levels were both significantly (P < 0.005) lower (ca. 1 log unit) compared to similar numbers of prechill carcasses (birds exiting the inside-outside washer but prior to the prechiller). Water from the chiller was also shown to contain significantly (P < 0.005) lower (ca. 1 log unit) SPC and coliform levels compared to those from the prechiller. Reducing the flow of water at the inside-outside washer by 50% did not significantly (P < 0.001) affect the SPC and coliform levels of either prechilled or chilled carcasses.

Effect of peracetic acid on Campylobacter in food matrices mimicking commercial poultry processing

Food Control ◽  
2020 ◽  
Vol 113 ◽  
pp. 107185 ◽  
Author(s):  
Stanley H. Chen ◽  
Narelle Fegan ◽  
Chawalit Kocharunchitt ◽  
John P. Bowman ◽  
Lesley L. Duffy
Keyword(s):  
Peracetic Acid ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Food Matrices

scholarly journals Microbiological Profile of Three Commercial Poultry Processing Plants in Colombia

2017 ◽  
Vol 80 (12) ◽  
pp. 1980-1986 ◽  
Author(s):  
Alejandra Ramírez-Hernández ◽  
Andrea Varón-García ◽  
Marcos X. Sánchez-Plata
Keyword(s):  
Food Safety ◽  
Water Immersion ◽  
National Standards ◽  
Growth Potential ◽  
Poultry Meat ◽  
Inspection System ◽  
Meat Production ◽  
E Coli ◽  
Poultry Processing ◽  
Commercial Poultry

ABSTRACTPoultry meat production in Colombia has significant growth potential to fulfill national demands and to become an important global exporter. Entering export markets requires compliance with international food safety standards and the support of a rigorous national inspection system. To support the development of national standards, information about the microbiological profiles of poultry operations is needed, and no official microbiological baseline is currently available. A total of 480 chicken carcass rinses and 64 fecal samples were collected at different process sites from three commercial poultry processing establishments located in different regions of Colombia. Samples were analyzed to determine the prevalence of Salmonella and the levels of Escherichia coli in chicken rinse. Six steps were selected for sampling in the slaughter, evisceration, and chilling processes. The overall Salmonella prevalence after water immersion chilling at the three establishments was 12.5% (73 of 584 samples). E. coli levels were 1.2 to 2.2 log CFU/mL (mean, 1.65 log CFU/mL) after the chilling process. Significant differences (P < 0.05) were found for E. coli levels among the processing sites at the three establishments; however, there were no significant differences in the distribution of Salmonella-positive samples through the sites at each plant. These results can be used as reference data for microorganisms in chicken meat facilities in Colombia and will help the poultry industry and regulators in the design of new prevention programs and food safety management systems.

scholarly journals Development of Neutralizing Buffered Peptone Water for Salmonella Verification Testing in Commercial Poultry Processing Facilities

2019 ◽  
Vol 10 (3) ◽  
Author(s):  
Arthur Hinton Jr ◽  
Gary Gamble ◽  
Mark Berrang ◽  
R Jeff Buhr ◽  
John J Johnston
Keyword(s):  
Peptone Water ◽  
Poultry Processing ◽  
Commercial Poultry

Transcriptome Analysis of Salmonella Heidelberg after Exposure to Cetylpyridinium Chloride, Acidified Calcium Hypochlorite, and Peroxyacetic Acid

2018 ◽  
Vol 82 (1) ◽  
pp. 109-119 ◽  
Author(s):  
MYRNA CADENA ◽  
LUTZ FROENICKE ◽  
MONICA BRITTON ◽  
MATTHEW L. SETTLES ◽  
BLYTHE DURBIN-JOHNSON ◽  
...  
Keyword(s):  
Food Production ◽  
Cetylpyridinium Chloride ◽  
Processing Plant ◽  
Peroxyacetic Acid ◽  
Calcium Hypochlorite ◽  
Novel Approach ◽  
Commercial Broiler ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Salmonella Heidelberg

ABSTRACT The application of RNA sequencing in commercial poultry could facilitate a novel approach toward food safety with respect to identifying conditions in food production that mitigate transcription of genes associated with virulence and survivability. In this study, we evaluated the effects of disinfectant exposure on the transcriptomes of two field isolates of Salmonella Heidelberg (SH) isolated from a commercial broiler processing plant in 1992 and 2014. The isolates were each exposed separately to the following disinfectants commonly used in poultry processing: cetylpyridinium chloride (CPC), acidified calcium hypochlorite (aCH), and peroxyacetic acid (PAA). Exposure times were 8 s with CPC to simulate a poultry processing dipping station or 90 min with aCH and PAA to simulate the chiller tank in a poultry processing plant at 4°C. Based on comparison with a publicly available annotated SH reference genome with 5,088 genes, 90 genes were identified as associated with virulence, pathogenicity, and resistance (VPR). Of these 90 VPR genes, 9 (10.0%), 28 (31.1%), and 1 (1.1%) gene were upregulated in SH 2014 and 21 (23.3%), 26 (28.9%), and 2 (2.2%) genes were upregulated in SH 2014 challenged with CPC, aCH, and PAA, respectively. This information and previously reported MICs for the three disinfectants with both SH isolates allow researchers to make more accurate recommendations regarding control methods of SH and public health considerations related to SH in food production facilities where SH has been isolated. For example, the MICs revealed that aCH is ineffective for SH inhibition at regulatory levels allowed for poultry processing and that aCH was ineffective for inhibiting SH growth and caused an upregulation of VPR genes.

scholarly journals Comparison of Acid Sanitizers on Salmonella Typhimurium Inoculated Commercial Poultry Processing Reuse Water

2019 ◽  
Vol 2 ◽  
Author(s):  
Andrew C. Micciche ◽  
Kristina M. Feye ◽  
Peter M. Rubinelli ◽  
Jung Ae Lee ◽  
Carl J. Knueven ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Reuse Water ◽  
Poultry Processing ◽  
Commercial Poultry

Enumeration and Identification of Yeasts Associated with Commercial Poultry Processing and Spoilage of Refrigerated Broiler Carcasses

2002 ◽  
Vol 65 (6) ◽  
pp. 993-998 ◽  
Author(s):  
ARTHUR HINTON ◽  
J. A. CASON ◽  
KIMBERLY D. INGRAM
Keyword(s):  
Fatty Acid ◽  
Potato Dextrose Agar ◽  
Identification System ◽  
Fatty Acid Profiles ◽  
Yeast Flora ◽  
Microbial Identification ◽  
Processing Facility ◽  
Processing Line ◽  
Poultry Processing ◽  
Commercial Poultry

Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from carcasses taken from a processing facility and processed carcasses stored at 4°C for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified potato dextrose agar and identified with the MIDI Sherlock Microbial Identification System. Dendrograms of fatty acid profiles of yeast were prepared to determine the degree of relatedness of the yeast isolates. Findings indicated that as the carcasses are moved through the processing line, significant decreases in the number of yeasts associated with broiler carcasses usually occur, and the composition of the yeast flora of the carcasses is altered. Significant (P < 0.05) increases in the yeast population of the carcasses generally occur during storage at 4°C, however. Furthermore, it was determined that the same strain of yeast may be recovered from different carcasses at different points in the processing line and that the same strain of yeast may be isolated from carcasses processed on different days in the same processing facility.

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