An assessment of sampling methods and microbiological hygiene indicators for process verification in poultry slaughterhouses

Journal of Food Protection

Volumn 69, Issue 1, 2006, Pages 145-153

  Hutchison, M L ^a   Walters, L D ^a   Mead, G C ^b   Howell, M ^c   Allen, V M ^d  

^a DLS Eurofins   (United Kingdom)

^b 315C Aviation House ^*  (United Kingdom)

^c FOOD STANDARDS AGENCY   (United Kingdom)

^d UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; PSEUDOMONAS;

EID: 31144467831     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.1.145     Document Type: Article

References (34)

1. Allen, V. M., C. H. Burton, J. E. L. Corry, G. C. Mead, and D. B. Tinker. 2000. Investigation of hygiene aspects during air chilling of poultry carcases using a model rig. Br. Poult. Sci. 41:575-583.
2. Allen, V. M., J. E. L. Corry, C. Burton, R. T. Whyte, and G. C. Mead. 2000. Hygiene aspects of modern poultry chilling. Int. J. Food Microbiol. 58:39-48.
3. Allen, V. M., and M. L. Hutchison. Unpublished data.
4. Barnes, E. M., C. S. Impey, and R. T. Parry. 1973. The sampling of chickens, turkeys, ducks and game birds, p. 63-75. In R. G. Board and D. W. Lovelock (ed.), Sampling - microbiological monitoring of environments. Society for Applied Bacteriology. London.
5. Carraminana, J. J., J. Yanguela, D. Blanco, C. Rota, A. I. Agustin, A. Arino, and A. Herrera. 1997. Salmonella incidence and distribution of serotypes throughout processing in a Spanish poultry slaughterhouse. J. Food Prot. 60:1312-1317.
6. Cason, J. A., M. E. Berrang, R. J. Buhr, and N. A. Cox. 2004. Effect of prechill fecal contamination on numbers of bacteria recovered from broiler chicken carcasses before and after immersion chilling. J. Food Prot. 67:1829-1833.
7. Dahms, S., and H. Weiss. 1988. Estimation of precision values for microbiological reference methods: standardized pour plate technique. Milchwissenchaft 53:555-559.
8. European Community. 2005. Final draft of Commission regulation on the microbiological criteria for foodstuffs, version 20. European Community SANCO 4198/2001(v20). European Commission, Brussels.
9. Fisher, R. A. 1925. Statistical methods for research workers, 1st ed. Oliver and Boyd, London.
10. Hafez, H. M. 1999. Poultry meat and food safety: pre- and post-harvest approaches to reduce foodborne pathogens. World Poult. Sci. J. 55:269-280.
11. Hinton, A., J. A. Cason, M. E. Hume, and K. D. Ingram. 2004. Use of MIDI-fatty acid methyl ester analysis to monitor the transmission of Campylobacter during commercial poultry processing. J. Food Prot. 67:1610-1616.
12. Hinton, A., J. A. Cason, and K. D. Ingram. 2004. Tracking spoilage bacteria in commercial poultry processing and refrigerated storage of poultry carcasses. Int. J. Food Microbiol. 91:155-165.
13. Hutchison, M. L., D. J. I. Thomas, A. Moore, D. R. Jackson, and I. Ohnstad. 2005. An evaluation of raw milk microorganisms as markers of on-farm hygiene practices related to milking. J. Food Prot. 68:764-772.
14. Hutchison, M. L., L. D. Walters, S. M. Avery, C.-A. Reid, D. W. Wilson, M. Howell, A. M. Johnston, and S. Buncic. 2005. A comparison of wet-dry swabbing and excision-sampling methods for microbiological testing of bovine, porcine and ovine carcasses at red meat slaughterhouses. J. Food Prot. 68:2155-2162.
15. International Organization for Standardization. 1991. Methods for microbiological examination of food and animal feeding stuffs. Enumeration of coliforms. Colony count technique. ISO 4832. International Organization for Standardization, Geneva.
16. International Organization for Standardization. 1991. Methods for microbiological examination of food and animal feeding stuffs. Enumeration of micro-organisms. Colony count technique at 30°C. ISO 4833. International Organization for Standardization, Geneva.
17. International Organization for Standardization. 1997. Meat and meat products. Detection and enumeration of Enterobacteriaceae without resuscitation, MPN technique and colony-count technique. ISO 5552. International Organization for Standardization, Geneva.
18. International Organization for Standardization. 1999. Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. General rules for the preparation of the initial suspension and decimal dilutions. ISO 6887-1. International Organization for Standardization, Geneva.
19. Logue, C. M., J. S. Sherwood, L. M. Elijah, P. A. Olah, and M. R. Dockter. 2003. The incidence of Campylobacter spp. on processed turkey from processing plants in the midwestern United States. J. Appl. Microbiol. 95:234-241.
20. McNab, W. B., C. M. Forsberg, and R. C. Clarke. 1991. Application of an automated hydrophobic grid membrane filter interpreter system at a poultry abattoir. J. Food Prot. 54:619-622.
21. Mead, G. C. 1990. Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf life. World Poult. Sci. J. 46:14-18.
22. Mead, G. C. 1997. Application of HACCP principles in the meat industry: a United Kingdom perspective. Acta Vet. Brno 66:117-125.
23. Mead, G. C., W. R. Hudson, and M. H. Hinton. 1993. Microbiological survey of five poultry processing plants in the UK. Br. Poult. Sci. 34:497-503.
24. Mead, G. C., W. R. Hudson, and M. H. Hinton. 1996. Use of marker organisms for hygiene assessment and control in poultry processing, p. 1-19. In M. H. Hinton, G. C. Mead, and C. Rowlings (ed.), Factors affecting the microbial quality of meat. 2. Slaughter and dressing. University of Bristol Press, Bristol.
25. Northcutt, J. K., R. J. Buhr, and J. A. Dickens. 2002. Effect of electrical stimulation and feed withdrawal on broiler gastrointestinal content and intestinal pH, and intestinal breaking strength of broiler breeders. J. Appl. Poult. Res. 11:1-5.
26. Olsen, J. E., D. J. Brown, M. Madsen, and M. Bisgaard. 2003. Cross-contamination with Salmonella on a broiler slaughterhouse line demonstrated by use of epidemiological markers. J. Appl. Microbiol. 94:826-835.
27. Piton, C., and R. A. Grappin. 1991. A model for statistical evaluation of precision parameters of microbiological methods: application to dry rehydratable film methods and IDG reference methods for enumeration of total aerobic mesophilic flora and coliforms in raw milk. J. Assoc. Off. Anal. Chem. Int. 74:92-103.
28. Renwick, S. A., W. B. McNab, H. R. Lowman, and R. C. Clarke. 1993. Variability and determinants of carcass bacterial load at a poultry abattoir. J. Food Prot. 56:694-699.
29. Russell, S. M., N. A. Cox, and J. S. Bailey. 1997. Sampling poultry carcasses and parts to determine bacterial levels. J. Appl. Poult. Res. 6:234-237.
30. Scotter, S., M. Aldridge, J. Back, and R. Wood. 1993. Validation of European Community methods for microbiological and chemical analyses of raw milk and heat-treated milk. J. Assoc. Public Anal. 29:32.
31. Thomas, C. J., and T. A. McMeekin. 1980. Contamination of broiler carcass skin during commercial processing procedures: an electron microscopic study. Appl. Environ. Microbiol. 40:133-144.
32. Uma, S., R. S. Jadhav, G. S. Kumar, S. Shivaji, and H. K. Ray. 1999. A RNA polymerase with transcriptional activity at 0 degrees C from the Antarctic bacterium Pseudomonas syringae. FEBS Lett. 453:313-317.
33. Whyte, P., K. McGill, C. Monahan, and J. D. Collins. 2004. The effect of sampling time on the levels of micro-organisms recovered from broiler carcasses in a commercial slaughter plant. Food Microbiol. 21:59-65.
34. Wood, R., A. Nilson, and H. Wallin. 1998. Appendix I: procedure for the estimation and expression of measurement of uncertainty in chemical analysis developed by the Nordic Committee on Food Analyses, p. 135-147. In Quality in the food analysis laboratory, 1st ed. Royal Society of Chemistry Information Services, Cambridge.