Presence of Bacterial Pathogens and Levels of Indicator Bacteria Associated with Duck Carcasses in a Commercial Processing Facility

2020 ◽  
Vol 83 (4) ◽  
pp. 605-608
Author(s):  
M. E. BERRANG ◽  
R. J. MEINERSMANN ◽  
S. W. KNAPP
Keyword(s):  
Meat Products ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Before And After ◽  
Processing Line ◽  
Commercial Processing ◽  
Processing Techniques ◽  
Sampling Times ◽  
Live Bird ◽  
Microbiological Aspects

ABSTRACT Little information has been published on the microbiological aspects of U.S. commercial duck processing. The objective of this study was to measure prevalence and/or levels of bacteria in duck samples representing the live bird and partially or fully processed oven-ready duck meat. At 12 monthly sampling times, samples were collected at six sites along the processing line in a commercial duck slaughter plant. Crop and cecum samples were collected at the point of evisceration. Whole carcass rinse samples were collected before and after carcass immersion chilling plus application of an antimicrobial spray. Leg quarters were collected from the cut-up line before and after application of an antimicrobial dip treatment. All samples (five from each site per monthly replication) were directly plated and/or enriched for Salmonella and Campylobacter. For the last 10 replications, carcass and leg quarter rinse samples were also evaluated for enumeration of total aerobic bacteria, Escherichia coli, and coliforms. Most cecum, crop, and prechill carcass rinse samples were positive for Campylobacter (80, 72, and 67%, respectively). Carcass chilling and chlorinated spray significantly lowered Campylobacter prevalence (P < 0.01), and even fewer leg quarters were positive for Campylobacter (P < 0.01). Passage through a chlorinated dip did not further reduce Campylobacter prevalence on leg quarters. Salmonella was infrequently found in any of the samples examined (≤10%). Total aerobic bacteria, coliforms, and E. coli levels were reduced (P < 0.01) on whole carcasses by chilling but were not different after cut-up or leg quarter dip treatment. Overall, current commercial duck processing techniques as applied in the tested plant were effective for reducing the prevalence and levels of Campylobacter on duck meat products. HIGHLIGHTS

Broiler Carcass Reprocessing, A Further Evaluation

1993 ◽  
Vol 56 (11) ◽  
pp. 983-985 ◽  
Author(s):  
L. C. BLANKENSHIP ◽  
J. S. BAILEY ◽  
N. A. COX ◽  
M. T. MUSGROVE ◽  
M. E. BERRANG ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Significant Trend ◽  
Aerobic Bacteria ◽  
E Coli ◽  
Processing Plants ◽  
Processing Line ◽  
Commercial Processing

The microbiological quality of 745 conventionally processed and 745 reprocessed broiler carcasses was determined. Carcasses were taken from the processing line prior to entering the chiller in five commercial processing plants. Each plant was sampled twice during the winter, spring, and summer. Analyses included aerobic bacteria, Enterobacteriaceae, and Escherichia coli counts plus qualitative Salmonella (SAL) prevalence. Differences between overall mean log10 counts for aerobic bacteria, Enterobacteriaceae, and E. coli were not significant. The prevalence of SAL detected on conventionally processed and reprocessed carcasses also was not significantly different. Some variation was observed in microbiological quality of carcasses among processing plants. Although the SAL prevalence appeared to decline from winter to summer replications, no significant trend could be demonstrated. Continuation of the practice of reprocessing carcasses appears justified.

Impact of Commercial Processing on the Microbiology of Shell Eggs

2005 ◽  
Vol 68 (11) ◽  
pp. 2367-2375 ◽  
Author(s):  
MICHAEL T. MUSGROVE ◽  
DEANA R. JONES ◽  
JULIE K. NORTHCUTT ◽  
MARK A. HARRISON ◽  
NELSON A. COX
Keyword(s):  
Microbial Populations ◽  
Aerobic Bacteria ◽  
Shell Eggs ◽  
E Coli ◽  
Processing Line ◽  
Commercial Processing ◽  
Egg Shell ◽  
Yeasts And Molds ◽  
Pooled Samples ◽  
Processing Steps

Shell egg microbiology has been studied extensively, but little information is available on how modern U.S. processing conditions impact microbial populations. As regulations are being drafted for the industry, such information can be important for determining processing steps critical to product safety. Five different shell egg surface microbial populations (aerobic bacteria, yeasts and molds, Enterobacteriaceae, Escherichia coli, and Salmonella) were monitored at 12 points along the processing line (accumulator, prewash rinse, washer 1, washer 2, sanitizer, dryer, oiler, scales, two packer head lanes, rewash entrance, and rewash exit). Three commercial facilities were each visited three times, a total of 990 eggs were sampled, and 5,220 microbiological samples were subsequently analyzed. Although variations existed in concentrations of microorganisms recovered from each plant, the patterns of fluctuation for each population were similar at each plant. On average, aerobes, yeasts and molds, Enterobacteriaceae, and E. coli prevalence were reduced by 30, 20, 50, and 30%, respectively, by the end of processing. The microbial concentrations (log CFU per milliliter) in the egg rinse collected from packer head lanes were decreased by 3.3, 1.3, 1.3, and 0.5, respectively, when compared with those of rinses collected from eggs at the accumulator. Salmonella was recovered from 0 to 48% of pooled samples in the three repetitions. Higher concentrations of Salmonella were recovered from preprocessed than from in-process or ready-to-pack eggs. These data indicate that current commercial practices decrease microbial contamination of egg shell surfaces.

scholarly journals Studies on the disinfection efficiency of hoa sen medical instrument sterilizing equipment at the general, obstetrics and paediatrics hospitals in TraVinh Province

2019 ◽  
Vol 41 (3) ◽  
Author(s):  
Pham Hoang Long ◽  
Nguyen Hoai Chau ◽  
Nguyen Chi Thanh ◽  
Ngo Quoc Buu
Keyword(s):  
Cell Membrane ◽  
Removal Efficiency ◽  
Medical Instrument ◽  
Culture Method ◽  
Aerobic Bacteria ◽  
Bacterial Cells ◽  
E Coli ◽  
Before And After ◽  
Microbiological Criteria ◽  
Bacterial Cell Membrane

This research aims to study on the disinfection efficiency of Hoa Sen medical instrument sterilizing equipment based on the application of ECA technology at General Hospital and Obstetrics and Paediatrics Hospitals in Tra Vinh. Disinfection using ECA technology is a method that does not require the introduction of special oxidizing agents except of water and salt. ECA solution - Anolyte solution has very strong oxidants, which oxidize components such as protein, lipid, etc. (usually of the bacterial cell membrane) that make the cell membrane decomposed, reducing 77−93% of the respiratory ability of bacterial cells, weakening them and eventually being destroyed. Hoa Sen medical instrument sterilizing equipment has a similar construction form as a regular double washing table with two wash basins, wherein one sink with a faucet which produces purified water, while other one has a faucet that gives anolyte solution for sterilization. Both faucets are based on a touch support. At the bottom of the sink an anolyte solution production system was installed. Valorization of the disinfection ability of the Hoa Sen medical instrument sterilizing equipment was based on the determination of the number of microorganisms on the surface of the instrument before and after being soaked with an antiseptic washing table. Microbiological criteria are the number of aerobic bacteria, E. Coli and Coliforms. Analytical samples were quantified by culture method on agar plates. Analysis of total aerobic bacteria, E. Coli and Coliforms bacteria according to Vietnam Standard TCVN 4884:2015, TCVN 6846:2007 and TCVN 6848:2007, respectively. The results showed that bacterial removal efficiency was elevated with a novel Hoa Sen sterilizing equipment anolyte. In laboratory scale, E. Coli and Coliforms bacteria with a density of 105 CFU/mL were completely removed in 30 sec contact with an anolyte solution of 300 mg/L active chlorine concentration. In hospital scale, the removal efficiency of total aerobic bacteria on the surface of medical instruments after surgery was 99% for one minute disinfection time. For E. Coli and Coliforms bacteria, the results of the analysis were not detected in both cases before and after sterilization. 

Microbiological Testing of Raw, Boxed Beef in the Context of Hazard Analysis Critical Control Point at a High-Line-Speed Abattoir

2000 ◽  
Vol 63 (12) ◽  
pp. 1681-1686 ◽  
Author(s):  
K. W. F. JERICHO ◽  
G. C. KOZUB ◽  
V. P. J. GANNON ◽  
C. M. TAYLOR
Keyword(s):  
Cold Storage ◽  
Hazard Analysis ◽  
Control Point ◽  
Aerobic Bacteria ◽  
Cooling Process ◽  
E Coli ◽  
Critical Control Point ◽  
Line Speed ◽  
High Line ◽  
Before And After

The efficacy of cold storage of raw, bagged, boxed beef was assessed microbiologically at a high-line-speed abattoir (270 carcasses per h). At the time of this study, plant management was in the process of creating a hazard analysis critical control point plan for all processes. Aerobic bacteria, coliforms, and type 1 Escherichia coli were enumerated (5 by 5-cm excision samples, hydrophobic grid membrane filter technology) before and after cold storage of this final product produced at six fabrication tables. In addition, the temperature-function integration technique (TFIT) was used to calculate the potential number of generations of E. coli during the first 24 or 48 h of storage of the boxed beef. Based on the temperature histories (total of 60 boxes, resulting from 12 product cuts, five boxes from each of two fabrication tables on each of 6 sampling days, and six types of fabrication tables), TFIT did not predict any growth of E. coli (with or without lag) for the test period. This was verified by E. coli mean log10 values of 0.65 to 0.42 cm2 (P > 0.05) determined by culture before and after the cooling process, respectively. Counts of aerobic bacteria and coliforms were significantly reduced (P < 0.001 and P < 0.05, respectively) during the initial period of the cooling process. There were significant microbiological differences (P < 0.05) between table-cut units.

Microbiological Quality of Water Immersion–Chilled and Air-Chilled Broilers

2011 ◽  
Vol 74 (9) ◽  
pp. 1531-1535 ◽  
Author(s):  
LEI ZHANG ◽  
JONG Y. JEONG ◽  
KISHOREKUMAR K. JANARDHANAN ◽  
ELLIOT T. RYSER ◽  
IKSOON KANG
Keyword(s):  
Water Immersion ◽  
Cetylpyridinium Chloride ◽  
Microbiological Quality ◽  
E Coli ◽  
Quality Of Water ◽  
Spoilage Bacteria ◽  
Processing Line ◽  
Commercial Processing ◽  
On Farm

Carcass chilling during broiler processing is a critical step in preventing growth of pathogenic and spoilage bacteria. The objective of this study was to compare the microbiological quality of air- and water-chilled broiler carcasses processed at the same commercial facility. For each of four replications, 15 broilers were collected from the same commercial processing line after evisceration, after spraying with cetylpyridinium chloride (a cationic disinfectant), and after air chilling or water immersion chilling (WIC). All carcasses were quantitatively examined for mesophilic aerobic bacteria, Escherichia coli, coliforms, and Campylobacter as well as for the presence of Salmonella and Campylobacter. No significant differences (P > 0.05) were seen between air and water chilling for E. coli or coliforms or for the incidence of Salmonella and Campylobacter. Lower numbers of Campylobacter were recovered from WIC than from air-chilled carcasses (P < 0.05), but the incidence of Campylobacter on WIC carcasses was similar, suggesting that some Campylobacter organisms were injured rather than killed during WIC. In-line spraying with the disinfectant effectively decreased the incidence of Salmonella and Campylobacter on prechilled carcasses; however, cells presumably injured by the sanitizer recovered during chilling. Therefore, on-farm intervention strategies remain critically important in minimizing the spread of microbial contaminants during processing.

scholarly journals Sensory atributes, nutricional values and innocuousness of hamburgers made with cherry pulp, soy and pork meet

2020 ◽  
Vol 38 (1) ◽  
pp. 128-150
Author(s):  
Nelson Loyola ◽  
Carlos Acuña ◽  
Mariela Arriola
Keyword(s):  
Lactic Acid ◽  
Soy Protein ◽  
Meat Products ◽  
Control Treatment ◽  
E Coli ◽  
Overall Acceptability ◽  
Sensorial Attributes ◽  
Sensorial Evaluation ◽  
Microbiological Aspects ◽  
Made In

The addition of pulps and extracts from some fruits has proved to be good to replace fat in food, aside from the addition oCof a higher nutritional value to chopped-meat products, such as hamburgers. In this work, hamburgers made with pork meet with the addition of cherry pulp and soy protein were assessed; physical, chemical and microbiological aspects were analyzed as well as their sensorial qualities. Three treatments with different percentages such as; pork meet 63.4 %, cherry pulp 8 %, soy protein 4.3 % and biosalt 1.1 % were made. Moisture was determined by the method (AOAC 950.46). In addition, pH and the percentage of lactic acid present in hamburgers was measured, presence of E. coli, as well as the sensorial evaluation according to their sensorial attributes and their overall acceptability. The content of moisture was not significantly different among the treatments (p≤ 0.05). Percentage of fat changed 30.5 % (T1) and 34.4 % (T3), being observed significant differences between both treatments (p≤ 0.05). The pH varied between 32 % (T1), 5.5 % (T2) and 23.7 % (T3) as compared with the hamburgers made in the control treatment T0, being significantly different from those made in treatments T1 and T2. The content of lactic acid showed an increase of 71.4 % (T1), 69.2 % (T2) and 36.4 % (T3), being significantly different among them. Significant differences (p≤ 0.05) in the perception of the attributes color and texture on the assessed hamburgers were detected, which did not happen with the attributes flavor and aroma. The microbiological evaluation, it was observed no presence of E.coli. The hypothesis of this study was not completely fulfilled because the addition of cherry pulp to make hamburgers effectively reduced the fat content, but the sensorial chemical aspects, acceptability and innocuousness did not show any improvement as compared to the control treatment.

Evaluation of Various Antimicrobial Interventions for the Reduction of Escherichia coli O157:H7 on Bovine Heads during Processing†

2008 ◽  
Vol 71 (3) ◽  
pp. 621-624 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
TERRANCE M. ARTHUR ◽  
JOSEPH M. BOSILEVAC ◽  
DAYNA M. BRICHTA-HARHAY ◽  
MICHAEL N. GUERINI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Hot Water ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Processing Line ◽  
Commercial Processing ◽  
Antimicrobial Interventions ◽  
Ozonated Water

The effectiveness of electrolyzed oxidizing water, FreshFx, hot water, DL-lactic acid, and ozonated water was determined using a model carcass spray-washing cabinet. A total of 140 beef heads obtained from a commercial processing line were inoculated with Escherichia coli O157:H7 on the cheek areas. Each head was exposed to a simulated preevisceration wash and then had antimicrobial wash treatments. Hot water, lactic acid, and FreshFx treatments reduced E. coli O157:H7 on inoculated beef heads by 1.72, 1.52, and 1.06 log CFU/cm2, respectively, relative to the simulated preevisceration wash. Electrolyzed oxidizing water and ozonated water reduced E. coli O157:H7 less than 0.50 log CFU/cm2. Hot water, lactic acid, and FreshFx could be used as decontamination washes for the reduction of E. coli O157:H7 on bovine head and cheek meat.

A Novel Aqueous Ozone Treatment as a Spray Chill Intervention against Escherichia coli O157:H7 on Surfaces of Fresh Beef

2019 ◽  
Vol 82 (11) ◽  
pp. 1874-1878 ◽  
Author(s):  
NORASAK KALCHAYANAND ◽  
DREW WORLIE ◽  
TOMMY WHEELER
Keyword(s):  
Escherichia Coli ◽  
Final Concentration ◽  
Ozone Treatment ◽  
Aerobic Bacteria ◽  
Processing Plant ◽  
Escherichia Coli O157 ◽  
The Novel ◽  
Water Spray ◽  
E Coli ◽  
Before And After

ABSTRACT This experiment determined the efficacy of using a novel aqueous ozone treatment as a spray chill intervention to reduce Escherichia coli O157:H7 on surfaces of fresh beef compared with traditional water spray chill. Cutaneous trunci muscles were obtained from a local beef cattle processing plant. Muscles were divided into sixteen 25-cm2 sections, and each section was individually inoculated with E. coli O157:H7 to the final concentration of approximately 105 CFU/cm2. Muscle sections were collected and tested before and after simulated spray chill treatments of water or the novel aqueous ozone solution. Enumeration of survivors of each treatment was compared with that of the untreated muscle sections. Water spray chill reduced (P ≤ 0.05) E. coli O157:H7 0.60 log, whereas the aqueous ozone spray chill reduction (P ≤ 0.05) was 1.46 log on surfaces of fresh beef. Aqueous ozone spray chill reduced (P ≤ 0.05) aerobic bacteria 0.99 log, but water spray chill did not significantly (P > 0.05) reduce aerobic bacteria on surfaces of fresh beef. The findings indicate that aqueous ozone can be used as a spray chill intervention to enhance the safety of beef.

Microbiological Evaluation of Chicken Carcasses in an Immersion Chilling System with Water Renewal at 8 and 16 Hours

2012 ◽  
Vol 75 (5) ◽  
pp. 973-975 ◽  
Author(s):  
L. C. T. SOUZA ◽  
J. G. PEREIRA ◽  
T. L. B. SPINA ◽  
T. B. IZIDORO ◽  
A. C. OLIVEIRA ◽  
...  
Keyword(s):  
Water Systems ◽  
Federal Law ◽  
Water Renewal ◽  
Scientific Support ◽  
Before And After ◽  
Production Stages ◽  
Processing Line ◽  
Poultry Processing ◽  
Commercial Processing ◽  
Microbiological Indicators

Since 2004, Brazil has been the leading exporter of chicken. Because of the importance of this sector in the Brazilian economy, food safety must be ensured by control and monitoring of the production stages susceptible to contamination, such as the chilling process. The goal of this study was to evaluate changes in microbial levels on chicken carcasses and in chilling water after immersion in a chilling system for 8 and 16 h during commercial processing. An objective of the study was to encourage discussion regarding the Brazilian Ministry of Agriculture Livestock and Food Supply regulation that requires chicken processors to completely empty, clean, and disinfect each tank of the chilling system after every 8-h shift. Before and after immersion chilling, carcasses were collected and analyzed for mesophilic bacteria, Enterobacteriaceae, coliforms, and Escherichia coli. Samples of water from the chilling system were also analyzed for residual free chlorine. The results do not support required emptying of the chiller tank after 8 h; these tanks could be emptied after 16 h. The results for all carcasses tested at the 8- and 16-h time points indicated no significant differences in the microbiological indicators evaluated. These data provide both technical and scientific support for discussing changes in federal law regarding the management of immersion chilling water systems used as part of the poultry processing line.

scholarly journals Studies on the disinfection efficiency of hoa sen medical instrument sterilizing equipment at the general, obstetrics and paediatrics hospitals in TraVinh Province

2019 ◽  
Vol 41 (3) ◽  
Author(s):  
Pham Hoang Long ◽  
Nguyen Hoai Chau ◽  
Nguyen Chi Thanh ◽  
Ngo Quoc Buu
Keyword(s):  
Cell Membrane ◽  
Removal Efficiency ◽  
Medical Instrument ◽  
Culture Method ◽  
Aerobic Bacteria ◽  
Bacterial Cells ◽  
E Coli ◽  
Before And After ◽  
Microbiological Criteria ◽  
Bacterial Cell Membrane

This research aims to study on the disinfection efficiency of Hoa Sen medical instrument sterilizing equipment based on the application of ECA technology at General Hospital and Obstetrics and Paediatrics Hospitals in Tra Vinh. Disinfection using ECA technology is a method that does not require the introduction of special oxidizing agents except of water and salt. ECA solution - Anolyte solution has very strong oxidants, which oxidize components such as protein, lipid, etc. (usually of the bacterial cell membrane) that make the cell membrane decomposed, reducing 77−93% of the respiratory ability of bacterial cells, weakening them and eventually being destroyed. Hoa Sen medical instrument sterilizing equipment has a similar construction form as a regular double washing table with two wash basins, wherein one sink with a faucet which produces purified water, while other one has a faucet that gives anolyte solution for sterilization. Both faucets are based on a touch support. At the bottom of the sink an anolyte solution production system was installed. Valorization of the disinfection ability of the Hoa Sen medical instrument sterilizing equipment was based on the determination of the number of microorganisms on the surface of the instrument before and after being soaked with an antiseptic washing table. Microbiological criteria are the number of aerobic bacteria, E. Coli and Coliforms. Analytical samples were quantified by culture method on agar plates. Analysis of total aerobic bacteria, E. Coli and Coliforms bacteria according to Vietnam Standard TCVN 4884:2015, TCVN 6846:2007 and TCVN 6848:2007, respectively. The results showed that bacterial removal efficiency was elevated with a novel Hoa Sen sterilizing equipment anolyte. In laboratory scale, E. Coli and Coliforms bacteria with a density of 105 CFU/mL were completely removed in 30 sec contact with an anolyte solution of 300 mg/L active chlorine concentration. In hospital scale, the removal efficiency of total aerobic bacteria on the surface of medical instruments after surgery was 99% for one minute disinfection time. For E. Coli and Coliforms bacteria, the results of the analysis were not detected in both cases before and after sterilization. 

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