Genetic Diversity of Arcobacter and Campylobacter on Broiler Carcasses during Processing†

2006 ◽  
Vol 69 (5) ◽  
pp. 1028-1033 ◽  
Author(s):  
INSOOK SON ◽  
MARK D. ENGLEN ◽  
MARK E. BERRANG ◽  
PAULA J. FEDORKA-CRAY ◽  
MARK A. HARRISON
Keyword(s):  
Genetic Diversity ◽  
Restriction Enzymes ◽  
Campylobacter Coli ◽  
Processing Plant ◽  
Control And Prevention ◽  
Arcobacter Butzleri ◽  
Processing Line ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
The Common

Broiler carcasses (n = 325) were sampled at three sites along the processing line (prescalding, prechilling, and post-chilling) in a commercial poultry processing plant during five plant visits from August to October 2004. Pulsed-field gel electrophoresis (PFGE) was used to determine the genomic fingerprints of Campylobacter coli (n = 27), Campylobacter jejuni (n = 188), Arcobacter butzleri (n = 138), Arcobacter cryaerophilus 1A (n = 4), and A. cryaerophilus 1B (n = 31) with the restriction enzymes SmaI and KpnI for Campylobacter and Arcobacter, respectively. Campylobacter species were subtyped by the Centers for Disease Control and Prevention PulseNet 24-h standardized protocol for C. jejuni. A modification of this protocol with a different restriction endonuclease (KpnI) and different electrophoresis running conditions produced the best separation of restriction fragment patterns for Arcobacter species. Both unique and common PFGE types of Arcobacter and Campylobacter strains were identified. A total of 32.8% (57 of 174) of the Arcobacter isolates had unique PFGE profiles, whereas only 2.3% (5 of 215) of the Campylobacter isolates belonged to this category. The remaining Arcobacter strains were distributed among 25 common PFGE types; only eight common Campylobacter PFGE types were observed. Cluster analysis showed no associations among the common PFGE types for either genus. Each of the eight common Campylobacter types consisted entirely of isolates from one sampling day, whereas more than half of the common Arcobacter types contained isolates from different sampling days. Our results demonstrate far greater genetic diversity for Arcobacter than for Campylobacter and suggest that the Campylobacter types are specific to individual flocks of birds processed on each sampling day.

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.

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.

scholarly journals Prevalence of Campylobacter spp. in a poultry and pork processing plants

10.5219/1422 ◽  
2020 ◽  
Vol 14 ◽  
pp. 815-820
Author(s):  
Yuliya Yushina ◽  
Dagmara Bataeva ◽  
Anzhelika Makhova ◽  
Elena Zayko
Keyword(s):  
Campylobacter Jejuni ◽  
Central Region ◽  
Environmental Samples ◽  
Campylobacter Coli ◽  
Processing Plant ◽  
Processing Plants ◽  
Poultry Processing ◽  
Almost All ◽  
Campylobacter Spp

The study aimed to investigate the prevalence of Campylobacter spp. in different stages of poultry and pork processing in the Central region of Russia. A total of 47 Campylobacter isolates were obtained from 107 samples from poultry processing plants (40.2%): 87.2% were identified as Campylobacter jejuni, whereas 12.8% were identified as Campylobacter coli. The prevalence of Campylobacter was significantly (p <0.05) higher after evisceration in the poultry processing plant. Campylobacter spp.was detected in 62.7% of the equipment and environmental samples. From positive samples of Campylobacter spp., 84.3% of Campylobacter jejuni and 15.7% Campylobacter coli were observed. A total of nine Campylobacter isolates were obtained from 116 samples from pork processing plants (7.8%): 33.3% of them were identified as Campylobacter jejuni whereas 66.7% were identified as Campylobacter coli. Splitting and evisceration were also critical in Campylobacter contamination. Almost all pork carcasses were Campylobacter positive, and all of them were identified as Campylobacter coli. The prevalence of positive Campylobacter samples in poultry processing plants was significantly (p < 0.05) higher than in pork processing plants.

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.

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 &lt; 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.

Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter†

2011 ◽  
Vol 74 (10) ◽  
pp. 1735-1740 ◽  
Author(s):  
NEREUS W. GUNTHER ◽  
YIPING HE ◽  
PINA FRATAMICO
Keyword(s):  
Atmospheric Oxygen ◽  
Storage Conditions ◽  
Bacterial Disease ◽  
Campylobacter Coli ◽  
Sodium Polyphosphate ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Processing And Storage ◽  
And Storage ◽  
Campylobacter Spp

Campylobacter spp. are nutritionally fastidious organisms that are sensitive to normal atmospheric oxygen levels and lack homologues of common cold shock genes. At first glance, these bacteria seem ill equipped to persist within food products under processing and storage conditions; however, they survive in numbers sufficient to cause the largest number of foodborne bacterial disease annually. A mechanism proposed to play a role in Campylobacter survival is the addition of polyphosphate-containing marinades during poultry processing. Campylobacter jejuni and Campylobacter coli strains incubated in chicken exudates collected from poultry treated with a marinade demonstrated considerable survival advantages (1 to 4 log CFU/ml) over the same strains incubated in chicken exudate from untreated birds. Polyphosphates, which constitute a large portion of the commercial poultry marinades, were shown to account for a majority of the observed influence of the marinades on Campylobacter survival. When six different food grade polyphosphates (disodium pyrophosphate, tetrasodium pyrophosphate, pentasodium triphosphate, sodium polyphosphate, monosodium phosphate, and trisodium phosphate) were utilized to compare the survival of Campylobacter strains in chicken exudate, significant differences were observed with regard to Campylobacter survival between the different polyphosphates. It was then determined that the addition of polyphosphates to chicken exudate increased the pH of the exudate, with the more sodiated polyphosphates increasing the pH to a greater degree than the less sodiated polyphosphates. It was confirmed that the change in pH mediated by polyphosphates is responsible for the observed increases in Campylobacter survival.

scholarly journals The Influence of Welfare Training on Bird Welfare and Carcass Quality in Two Commercial Poultry Primary Processing Plants

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 584
Author(s):  
Ellie Wigham ◽  
Andrew Grist ◽  
Siobhan Mullan ◽  
Stephen Wotton ◽  
Andrew Butterworth
Keyword(s):  
Product Quality ◽  
Quality Measures ◽  
Processing Plant ◽  
Primary Processing ◽  
Processing Plants ◽  
Commercial Broiler ◽  
Poultry Processing ◽  
Commercial Poultry ◽  
Training Courses ◽  
Welfare Measures

The number of broilers slaughtered globally is increasing. Ensuring acceptable welfare conditions for birds at the time of slaughter is paramount in meeting legislative and retailer specifications, and in producing high quality meat. There is knowledge that welfare training programs for members of the farming and red meat slaughter industry can improve animal welfare measures and product quality, however there is little evidence of the effects of welfare training in poultry processing plants. In our study, a comprehensive welfare training program was introduced to a Costa Rican and a British commercial broiler primary processing plant, both of which slaughter birds by way of neck cut post electrical water bath stunning. The effects of this program on some welfare and product quality measures were investigated, both immediately and six months post training. The welfare measures that showed significant improvements post training included; flapping at shackling, pre-stun shocks, stun parameters and effective neck cut. Product quality measures including broken wings and red pygostyles also improved, however the positive effect of training was not seen in all quality measures. Welfare training does have the potential to improve broiler welfare and product quality at slaughter, and these data could help the development and targeting of future welfare training courses and encourage the uptake of welfare training in the poultry slaughter industry.

Chemical Residuals in the Environment and on Chicken Carcasses Associated with Scalding Chickens in an Acidic, Copper Sulfate–Based Commercial Sanitizer during Poultry Processing

2008 ◽  
Vol 71 (1) ◽  
pp. 226-230 ◽  
Author(s):  
SCOTT M. RUSSELL
Keyword(s):  
Sulfuric Acid ◽  
Ammonium Sulfate ◽  
Copper Sulfate ◽  
Chemical Components ◽  
Processing Plant ◽  
Breast Meat ◽  
Significant Difference ◽  
Processing Line ◽  
Poultry Processing ◽  
On Line

A study was conducted to determine if an acidic, copper sulfate–based commercial sanitizer evolves into surrounding air when introduced in a commercial poultry scalder. Two identical slaughter lines in a large poultry processing plant were used. One scalder was dosed with the sanitizer, and the other one was not. Four air samples were collected per day over the treated and control lines by an impingement method for 4 days for each of the two lines. Results showed that dosing the scalder with an acidic, copper sulfate–based commercial sanitizer resulted in no significant increase (P ≤0.05) in the levels of the chemical components (sulfuric acid, ammonium sulfate, and copper sulfate) in the air above the scalder. Another study was conducted to evaluate the effect of the addition of this sanitizer during scalding on chemical residuals on chicken skin, meat, and fat. Five chickens were tagged and scalded in commercial scald water (136°F [57.8°C]), and five chickens were tagged and scalded in scald water (136°F) treated with an acidic, copper sulfate–based commercial sanitizer as above. The chickens for both the control and treated lines were allowed to continue down the processing line and be exposed to the various washes (inside and outside bird washer and on-line reprocessing system) and the chiller. Skin, breast meat, and fat were removed from each carcass and analyzed. Three repetitions were conducted. Results demonstrated that there was no significant difference (P ≤ 0.05) in the amount of sulfuric acid, ammonium sulfate, or copper sulfate recovered from these carcass parts.

Genetic Diversity of Campylobacter on Broiler Carcasses Collected Preevisceration and Postchill in 17 U.S. Poultry Processing Plants†

2009 ◽  
Vol 72 (1) ◽  
pp. 49-54 ◽  
Author(s):  
S. M. HUNTER ◽  
M. E. BERRANG ◽  
R. J. MEINERSMANN ◽  
M. A. HARRISON
Keyword(s):  
United States ◽  
Genetic Diversity ◽  
Campylobacter Jejuni ◽  
Variable Region ◽  
Diversity Indices ◽  
The United States ◽  
Campylobacter Coli ◽  
Processing Plants ◽  
Poultry Processing ◽  
Short Variable Region

Campylobacter jejuni and Campylobacter coli are the most important human enteropathogens among the campylobacters. The objective of this study was to determine how diversity in Campylobacter populations found on chicken carcasses collected from 17 broiler processing plants in the United States is impacted by processing. Genetic diversity was determined for up to four isolates per carcass by sequencing the short variable region (SVR) of the flaA locus. On 70% of Campylobacter-positive carcasses, all isolates were indistinguishable by flaA SVR typing. The genetic diversity of Campylobacter decreased as carcasses proceeded through processing; Campylobacter populations obtained early in processing where carcasses are moved from the kill line to the evisceration line (rehang) were significantly more genetically diverse (P &lt; 0.05) than those from carcasses sampled postchill (diversity indices of 0.9472 and 0.9235, respectively). Certain Campylobacter subtypes were found only at rehang and not at postchill. Other subtypes were found at postchill and not at rehang. These data suggest that some subtypes may not be able to survive processing, whereas others may persist on the carcass or within the equipment despite stressors encountered in the processing environment.

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