Validation of individual and multiple-sequential interventions for reduction of microbial populations during processing of poultry carcasses and parts

Journal of Food Protection

Volumn 70, Issue 6, 2007, Pages 1393-1401

  Stopforth, J D ^a   O'Connor, R ^a   Lopes, M ^a   Kottapalli, B ^a   Hill, W E ^a   Samadpour, M ^a  

^a Institute for Environmental Health Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AVES; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA;

EID: 34250338901     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.6.1393     Document Type: Article

References (22)

1. Bacon, R. T., K. E. Belk, J. N. Sofos, R. P. Clayton, J. O. Reagan, and G. C. Smith. 2000. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. J. Food Prot. 63:1080-1086.
2. Bashor, M. P., P. A. Curtis, K. M. Keener, B. W. Sheldon, S. Kathariou, and J. A. Osborne. 2004. Effects of carcass washers on Campylobacter contamination in large broiler processing plants. Poult. Sci. 83:1232-1239.
3. 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.
4. Geornaras, I., N. F. Kunene, A. son Holy, and J. W. Hastings. 1999. Amplified fragment length polymorphism fingerprinting of Pseudomoiuis strains from a poultry processing plain. Appl. Environ. Microbiol. 65:3828-3833.
5. International Commission on Microbiological Specifications for Foods. 2002. Microorganisms in foods 7, p. 135. Kluwer Academic/ Plenum Publishers, New York.
6. Keener, K. M., M. P. Bashor, P. A. Curtis, B. W. Sheldon, and S. Kathariou. 2004. Comprehensive review of Campylobacter and poultry processing. Comp. Rev. Food Sci. Food Saf. 3:105-116.
7. Leistner, L. 1995. Principles of hurdle technology, p. 1-21. In G. W. Gould (ed.), New methods of food preservation. Blackie Academic and Professional, London.
8. Lillard, H. S. 1990. The impact of commercial processing procedures on the bacterial contamination and cross-contamination of broiler carcasses. J. Food Prot. 53:202-204.
9. Okolocha, E. C., and L. Ellerbroek. 2005. The influence of acid and alkaline treatments on pathogens and the shelf-life of poultry meat. Food Control 16:217-225.
10. Oyarzabal, O. A., C. Hawk, S. F. Bilgili, C. C. Warf, and G. K. Kemp. 2004. Effects of postchill application of acidified sodium chlorite to control Campylobacter spp. and Escherichia coli on commercial broiler carcasses. J. Food Prot. 67:2288-2291.
11. Salvat, G., P. Coppen, J. C. Allo, S. Fenner, M. J. Laisney, M. T. Toquin, F. Humbert, and P. Collin. 1997. Effect of the AvGuard treatment on the microbial flora of poultry carcasses. Br. Poult. Sci. 38: 489-498.
12. Sarlin, L. L., E. T. Barnhardt, D. J. Caldwell, R. W. Moore, J. A. Byrd, D. Y. Caldwell, D. E. Corrier, J. R. Deloach, and B. M. Hargis. 1998. Evaluation of alternative sampling methods for Salmonella critical control point determination at broiler processing. Poult. Sci. 77:1253-1257.
13. SAS Institute. 2002. SAS system, version 8.2. SAS Institute, Inc., Cary, N.C.
14. Stopforth, J. D., M. Lopes, J. E. Shultz, R. R. Miksch, and M. Samadpour. 2006. Microbiological status of fresh beef cuts. J. Food Prot. 69:1456-1459.
15. Takeuchi, K., and J. F. Frank. 2001. Quantitative determination of the role of lettuce leaf structures in protecting Escherichia coli O157: H7 from chlorine disinfection. J. Food Prot. 64:147-151.
16. Tsai, L., J. E. Schade, and B. T. Molyneux. 1992. Chlorination of poultry process water: chlorine demand and disinfection efficiency. Poult. Sci. 71:188-196.
17. U.S. Department of Agriculture, Food Safety and Inspection Service. 1996. Pathogen reduction; hazard analysis and critical control point (HACCP) systems; final rule. Fed. Regist. 61:38806-38989.
18. U.S. Department of Agriculture, Food Safety and Inspection Service. 2002. The use of chlorine dioxide as an antimicrobial agent in poultry processing in the United Slates. Task order no. 43-3A94-2-0223. Reported by Science Application International Corporation for the USDA-FSIS Office of International Affairs, Washington, D.C.
19. U.S. Department of Agriculture, Food Safety and Inspection Service. 2003. Use of chlorine to treat poultry chiller water. FSIS notice 45-03. Available at: http://www.fsis.usda.gove/Frame/FrameRedirect. asp?main=/oppde/rdad/ fsisnotices/45-03.htm. Accessed 15 August 2006.
20. U.S. Department of Agriculture, Food Safety and Inspection Service. 2004. Isolation and identification of Salmonella from meat, poultry and egg products. Microbiology Laboratory Guidebook (MLG) 4.03. U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, D.C.
21. U.S. Department of Agriculture, Food Safety and Inspection Service. 2006. Salmonella verification sample result reporting: agency policy and use in public health protection. Fed. Regist. 71:9772-9777.
22. Whyte, P., J. D. Collins, K. McGill, and C. Monahan. 2002. Assessment of sodium dichloroisocyanuiate in the control of microbiological cross-contamination in broiler carcass immersion chilling systems. J. Food Saf. 22:55-65.