scholarly journals Research Note: Relationship Between Several Measures of Shell Quality and Egg-Breakage in a Commercial Processing Plant

1989 ◽  
Vol 68 (12) ◽  
pp. 1730-1733 ◽  
Author(s):  
CHARLES F. STRONG
Keyword(s):  
Research Note ◽  
Processing Plant ◽  
Shell Quality ◽  
Commercial Processing

Identification of Enterobacteriaceae from Washed and Unwashed Commercial Shell Eggs

2004 ◽  
Vol 67 (11) ◽  
pp. 2613-2616 ◽  
Author(s):  
MICHAEL T. MUSGROVE ◽  
DEANA R. JONES ◽  
JULIE K. NORTHCUTT ◽  
NELSON A. COX ◽  
MARK A. HARRISON
Keyword(s):  
Microbial Contamination ◽  
Positive Sample ◽  
Processing Plant ◽  
Shell Eggs ◽  
Storage Study ◽  
The Family ◽  
Glucose Agar ◽  
Commercial Processing ◽  
Phosphate Buffered Saline

To evaluate the effect of processing on the safety and quality of retail shell eggs, a storage study was conducted with unwashed and commercially washed eggs. This work demonstrated that commercial processing decreased microbial contamination of eggshells. To know which species persisted during storage on washed or unwashed eggs, Enterobacteriaceae isolates were selected and identified biochemically. For each of three replications, shell eggs were purchased from a commercial processing plant, transported back to the laboratory, and stored at 4°C. Once a week for 6 weeks, 12 eggs for each treatment (washed and unwashed control) were rinsed in sterile phosphate-buffered saline. A 1-ml aliquot of each sample was plated onto violet red bile glucose agar with overlay and incubated at 37°C for 24 h. Following incubation, plates were observed for colonies characteristic of the family Enterobacteriaceae. A maximum of 10 isolates per positive sample were streaked for isolation before being identified to the genus or species level using commercially available biochemical strips. Although most of the isolates from the unwashed control eggs belonged to the genera Escherichia or Enterobacter, many other genera and species were identified. These included Citrobacter, Klebsiella, Kluyvera, Pantoea, Providencia, Rahnella, Salmonella, Serratia, and Yersinia. Non-Enterobacteriaceae also recovered from the unwashed egg samples included Xanthomonas and Flavimonas. Very few washed egg samples were contaminated with any of these bacteria. These data provide useful information on the effectiveness of processing in removing microorganisms from commercial shell eggs.

Motile Aeromonads in the Feces and Carcasses of Broiler Chickens in Turkey

1998 ◽  
Vol 61 (1) ◽  
pp. 113-115 ◽  
Author(s):  
MEHMET AKAN ◽  
AYSEGUL EYIGOR ◽  
K. SERDAR DIKER
Keyword(s):  
Water Samples ◽  
Broiler Chickens ◽  
Processing Plant ◽  
Selective Isolation ◽  
Predominant Species ◽  
Isolation Techniques ◽  
Intestinal Contents ◽  
Processing Water ◽  
Chicken Feces ◽  
Commercial Processing

Motile Aeromonas spp. were surveyed in chicken feces, carcasses, scalding water, and chilling water during slaughtering in a commercial processing plant in Turkey. Fecal and carcass samples of 351 chickens from 15 different flocks were examined by selective isolation techniques. All of the 15 flocks were positive for motile aeromonads. Motile aeromonads were detected in 14.8%, 90.5%, and 100% of fecal, carcass, and chilling water samples, respectively, while scalding water samples were negative for these organisms. Aeromonas hydrophila was the predominant species in both feces (51.9%) and carcass (66.9%) samples, followed by A. caviae and A. sobria. These results suggested that during the slaughtering process the spread of motile aeromonads from the intestinal contents to carcasses via processing water caused a heavy contamination of chicken carcasses.

Effect of Intestinal Content Contamination on Broiler Carcass Campylobacter Counts

2004 ◽  
Vol 67 (2) ◽  
pp. 235-238 ◽  
Author(s):  
M. E. BERRANG ◽  
D. P. SMITH ◽  
W. R. WINDHAM ◽  
P. W. FELDNER
Keyword(s):  
Intestinal Content ◽  
T Test ◽  
Processing Plant ◽  
Intestinal Contents ◽  
Commercial Processing ◽  
Paired T Test

Intestinal contents may contaminate broiler carcasses during processing. The objective of this study was to determine what effect various levels of intestinal contents had on the numbers of Campylobacter detected in broiler carcass rinse samples. Eviscerated broiler carcasses were collected from the shackle line in a commercial processing plant immediately after passing through an inside/outside washer. Broiler carcasses were cut longitudinally into contralateral halves using a sanitized saw. Cecal contents from the same flock were collected, pooled, homogenized, and used to contaminate carcass halves. Paired carcass halves were divided into groups of eight each, and then cecal contents (2, 5, 10, 50, or 100 mg) were placed onto one randomly selected half of each carcass, while the corresponding half of the same broiler carcass received no cecal contents. Campylobacter counts from carcass halves with cecal contamination were compared to the uncontaminated halves of the same carcasses using a paired t test. Carcass halves with 5 mg or more of surface cecal contamination had significantly higher numbers of Campylobacter than those without (P < 0.01). Carcass halves contaminated with only 5 mg of cecal contents had an average of 3.3 log CFU Campylobacter per ml of rinse, while corresponding uncontaminated carcass halves had 2.6 log CFU Campylobacter per ml of rinse. These data indicate that even small (5 mg) amounts of cecal contents can cause a significant increase in the numbers of Campylobacter on eviscerated broiler carcasses. Therefore, it is important to keep such contamination to a minimum during processing.

scholarly journals Effect of changes in processing to improve hygiene control on contamination of poultry carcasses with campylobacter

1995 ◽  
Vol 115 (3) ◽  
pp. 495-500 ◽  
Author(s):  
G. C. Mead ◽  
W. R. Hudson ◽  
M. H. Hinton
Keyword(s):  
Microbial Contamination ◽  
Process Water ◽  
Processing Plant ◽  
Apparent Absence ◽  
Water Sprays ◽  
Before And After ◽  
Commercial Processing ◽  
Contact Surfaces ◽  
Campylobacter Infection ◽  
Skin Samples

SummaryExamination of neck skin and caecal samples taken at a commercial processing plant from 15 randomly chosen poultry flocks showed that all flocks were contaminated initially with thermophilicCampylobacterspp., even in the apparent absence of caecal carriage. During processing, numbers of campylobacter on skin samples were reduced by between 10 and 1000-fold.To improve hygiene control generally, chlorinated-water sprays were used to limit microbial contamination on equipment and working surfaces. In addition, chlorine concentrations in process water were increased and any unnecessary carcass contact surfaces in the processing plant were removed. When comparing flocks before and after the changes, it was found that numbers of campylobacter on packaged carcasses were significantly lower after the changes had been made (P0·001). In practice, however, the reduction would be likely to have little impact on consumer exposure to campylobacter infection.

scholarly journals Incidence and physical properties of PSE chicken meat in a commercial processing plant

2010 ◽  
Vol 12 (4) ◽  
pp. 233-237 ◽  
Author(s):  
RG Garcia ◽  
LW de Freitas ◽  
AW Schwingel ◽  
RM Farias ◽  
FR Caldara ◽  
...  
Keyword(s):  
Physical Properties ◽  
Chicken Meat ◽  
Processing Plant ◽  
Commercial Processing

Broiler Carcass Contamination with Campylobacter from Feces during Defeathering

2001 ◽  
Vol 64 (12) ◽  
pp. 2063-2066 ◽  
Author(s):  
M. E. BERRANG ◽  
R. J. BUHR ◽  
J. A. CASON ◽  
J. A. DICKENS
Keyword(s):  
Pilot Plant ◽  
Processing Plant ◽  
The Third ◽  
Feed Withdrawal ◽  
Before And After ◽  
Commercial Processing ◽  
Broiler Breast ◽  
Carcass Contamination ◽  
Skin Samples

Three sets of experiments were conducted to explore the increase in recovery of Campylobacter from broiler carcasses after defeathering. In the first set of experiments, live broilers obtained from a commercial processor were transported to a pilot plant, and breast skin was sampled by a sponge wipe method before and after defeathering. One of 120 broiler breast skin samples was positive for Campylobacter before defeathering, and 95 of 120 were positive after defeathering. In the second set of experiments, Campylobacter-free flocks were identified, subjected to feed withdrawal, and transported to the pilot plant. Carcasses were intracloacally inoculated with Campylobacter (107 CFU) just prior to entering the scald tank. Breast skin sponge samples were negative for Campylobacter before carcasses entered the picker (0 of 120 samples). After defeathering, 69 of 120 samples were positive for Campylobacter, with an average of log10 2.7 CFU per sample (approximately 30 cm2). The third set of experiments was conducted using Campylobacter-positive broilers obtained at a commercial processing plant and transported live to the pilot plant. Just prior to scalding, the cloacae were plugged with tampons and sutured shut on half of the carcasses. Plugged carcasses were scalded, and breast skin samples taken before and after defeathering were compared with those collected from control broilers from the same flock. Prior to defeathering, 1 of 120 breast skin sponge samples were positive for the control carcasses, and 0 of 120 were positive for the plugged carcasses. After passing through the picker, 120 of 120 control carcasses had positive breast skin sponge samples, with an average of log10 4.2 CFU per sample (approximately 30 cm2). Only 13 of 120 plugged carcasses had detectable numbers of Campylobacter on the breast skin sponge, with an average of log10 2.5 CFU per sample. These data indicate that an increase in the recovery of Campylobacter after defeathering can be related to the escape of contaminated feces from the cloaca during defeathering.

Recovery of Aeromonas hydrophila from Carcasses and Processing Water in a Broiler Processing Operation

1989 ◽  
Vol 52 (9) ◽  
pp. 646-649 ◽  
Author(s):  
HAROLD M. BARNHART ◽  
OSCAR C. PANCORBO ◽  
DAVID W. DREESEN ◽  
EMMETT B. SHOTTS
Keyword(s):  
Process Evaluation ◽  
Water Samples ◽  
Aeromonas Hydrophila ◽  
Processing Plant ◽  
Refrigerated Storage ◽  
Potential Pathogen ◽  
Intestinal Origin ◽  
Processing Water ◽  
Commercial Processing ◽  
Bacteriological Parameters

Aeromonas hydrophila, a potential pathogen associated with cases of human diarrhea, was enumerated using a rinse method on broiler carcasses and in processing water at selected locations in a commercial processing plant. A. hydrophila was detected on 98% of all carcasses tested, and 92% of all chill water samples; scald and rinse water samples were negative for this organism. Mean numbers on carcasses ranged for 28 CFU/ml of rinse fluid, detected immediately after the chiller, to 580 CFU/ml of rinse fluid at the post-evisceration stage. Water chilling and washing resulted in a significant reduction in A. hydrophila numbers on carcasses, while refrigerated storage (48 h) resulted in a significant increase. Data suggest that isolates recovered from carcasses may likely have been of intestinal origin and that the evisceration step was a probable cause of contamination. A. hydrophila levels on carcasses and processing waters showed no correlation to other bacteriological parameters which might be used in a process evaluation program.

Prevalence and Serogroup Diversity of Salmonella for Broiler Neck Skin, Whole Carcass Rinse, and Whole Carcass Enrichment Sampling Methodologies following Air or Immersion Chilling†

2015 ◽  
Vol 78 (11) ◽  
pp. 1938-1944 ◽  
Author(s):  
D. V. BOURASSA ◽  
J. M. HOLMES ◽  
J. A. CASON ◽  
N. A. COX ◽  
L. L. RIGSBY ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Free Chlorine ◽  
Processing Plant ◽  
Chicken Carcass ◽  
Commercial Processing ◽  
Sampling Procedures

The purpose of this study was to evaluate neck skin (NS), whole carcass rinse (WCR), and whole carcass enrichment (WCE) sampling procedures for Salmonella isolation and serogroup identification from the same broiler chicken carcass treated with air or immersion chilling. Commercially processed and eviscerated broiler carcasses were collected from a commercial processing plant, individually bagged, and transported to the pilot processing plant. In experiment 1, carcasses were air chilled to 4°C. In experiment 2, carcasses were immersion chilled with or without chlorine. After air chilling, Salmonella was detected on 78% of NS and 89% of WCE samples. Only one Salmonella serogroup was detected from each of 13 Salmonella-positive NS samples, and two serogroups were detected on 1 Salmonella-positive NS sample. Only one Salmonella serogroup was detected from each of 13 Salmonella-positive WCE samples, and two serogroups were detected from 3 Salmonella-positive WCE samples. After immersion chilling without chlorine, Salmonella was detected on 38% of NS, 45% of WCR, and 100% of WCE samples. Without chlorine, the 15 Salmonella-positive NS samples included 14 samples with one serogroup and 1 sample with two serogroups. Only one Salmonella serogroup was detected from WCR samples after immersion chilling. Of 40 Salmonella-positive WCE samples, 23 had a one, 14 had two, and 3 had three Salmonella serogroups. After immersion chilling with chlorine, Salmonella was detected on 35% of NS, 0% of WCR, and 90% of WCE samples. With chlorine, the 14 Salmonella-positive NS samples included 11 samples with one serogroup and 3 samples with two serogroups. No Salmonella serogroups were detected from WCR samples after immersion chilling with 20 mg/liter free chlorine. The 36 Salmonella-positive WCE samples included 21 samples with one serogroup and 15 samples with two serogroups. NS and WCE sampling methodologies yielded similar prevalence and serogroup diversity after air chilling. However, after immersion chilling with or without chlorine, WCE sampling yielded significantly higher (α ≤ 0.05) prevalence and serogroup diversity than either NS or WCR sampling methodologies.

The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses

1990 ◽  
Vol 53 (3) ◽  
pp. 202-204 ◽  
Author(s):  
H. S. LILLARD
Keyword(s):  
Bacterial Contamination ◽  
Aerobic Bacteria ◽  
Processing Plant ◽  
Cross Contamination ◽  
Sampling Points ◽  
Processing Plants ◽  
Commercial Processing ◽  
The Impact

Levels of aerobic bacteria, Enterobacteriaceae, and the incidence of Salmonella were determined at six sampling points in a commercial processing plant: (1) pre-scald (at bleed line); (2) post-scald; (3) post-pick (4) post-evisceration; (5) pre-chill (after the final washer); and, (6) post-chill. The level of aerobic bacteria and Enterobacteriaceae on broiler carcasses was reduced significantly by commercial processing procedures, but cross-contamination still occurred. There was no increase in Salmonella incidence on carcasses from the five sampling points starting with the kill line through the final washer. There was a significant increase in Salmonella incidence on carcasses exiting the immersion chiller, indicating that this may be the point of most significant cross-contamination in broiler processing plants.

Survival of Listeria innocua in Salmon following Cold-Smoke Application

2000 ◽  
Vol 63 (6) ◽  
pp. 715-720 ◽  
Author(s):  
SUDHA SABANADESAN ◽  
ANNA M. LAMMERDING ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Response Surface ◽  
Water Activity ◽  
Salt Concentration ◽  
Listeria Innocua ◽  
Processing Plant ◽  
Response Surface Design ◽  
Surface Design ◽  
Commercial Processing ◽  
Central Composite

The ability of Listeria innocua to survive on salmon fillets during cold smoking in a commercial processing plant was investigated using a central composite rotatable response surface design to examine smoking temperatures in the range of 18 to 30°C and a smoke time from 2 to 14 h. Smoke temperature did not significantly (P < 0.05) reduce counts of L. innocua on the salmon. However, the smoking time had a significant effect on L. innocua. The smoking time was directly related to the reduction in count (R2 = 0.831), and a 3-log cycle reduction in count was observed when the smoking time was 12 h. The reduction in L. innocua levels on the fish was unaffected by the pH, water activity, and salt concentration of the fillet.

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