Bacterial contamination on rubber picker fingers before, during, and after processing

Poultry Science

Volumn 86, Issue 12, 2007, Pages 2671-2675

  Arnold, J W ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Biofilm; Cross contamination; Defeathering; Poultry; Rubber picker finger

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 36849075204     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2007-00187     Document Type: Article

References (16)

1. Allen, V., J. E. L. Corry, C. H. Burton, R. T. Whyte, and G. C. Mead. 2000. Hygiene aspects of modern poultry chilling. Int. J. Food Microbiol. 58:39-48.
2. Allen, V. M., D. B. Tinker, M. H. Hinton, and C. M. Wathes. 2003. Dispersal of micro-organisms in commercial defeathering systems. Br. Poult. Sci. 44:53-59.
3. Arnold, J. W. 1998. Development of bacterial biofilms during poultry processing. Avian Poult. Biol. Rev. 9:1-9.
4. Arnold, J. W. 2003. Advances in food sanitation: Use of intervention strategies. Pages 337-352 in Food Safety Handbook. R. H. Schmidt and G. E. Rodrick, ed. John Wiley and Sons Inc., Hoboken, NJ.
5. Arnold, J. W., and G. W. Bailey. 2000. Surface finishes on stainless steel reduce bacterial attachment and early biofilm formation: Scanning electron and atomic force microscopy study. Poult. Sci. 79:1839-1845.
6. Arnold, J. W., E. DeLaubenfels, and A. Zambelli-Weiner. 2006. Quantitative assessment of hard surface disinfectant activity against the foodborne pathogen Listeria monocytogenes. J. AOAC Int. 89:1617-1621.
7. Arnold, J. W., and S. Silvers. 2000. Comparison of poultry processing equipment surfaces for susceptibility to bacterial attachment and biofilm formation. Poult. Sci. 79:1215-1221.
8. Everaert, E. P. J. M., H. R. Mahieu, R. P. Wong Chung, G. J. Verkerke, H. C. van der Mei, and H. J. Busscher. 1997. A new method for in vivo evaluation of biofilms on surface-modified silicone rubber voice prostheses. Eur. Arch. Otorhinolaryngol. 254:261-263.
9. Hinton, A., Jr., 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.
10. Keel, J. E., and C. E. Parmelee. 1968. Improving the bacteriological quality of chicken fryers. J Milk Food Technol. 31:377-381.
11. Kim, J. W., S. J. Knabel, and S. Doores. 1993. Penetration of Salmonella Typhimurium into turkey skin. J. Food Prot. 56:292-296.
12. Lillard, H. S. 1986. Distribution of "attached" Salmonella Typhimurium cells between poultry skin and a surface film following water immersion. J. Food Prot. 49:449-454.
13. Mead, G. C., V. M. Allen, C. H. Burton, and J. E. L. Corry. 2000. Microbial cross contamination during air-chilling of poultry. Br. Poult. Sci. 41:158-162.
14. Purdy, J., C. E. R. Dodd, R. Fowler, and W. M. Waites. 1988. Increase in microbial contamination of defeathering machinery in a poultry processing plant after changes in the method of processing. Lett. Appl. Microbiol. 6:35-38.
15. Ruano, M., J. El Attrache, and P. Villegas. 2001. Efficacy comparisons of disinfectants used by the commercial poultry industry. Avian Dis. 45:972-977.
16. Thomas, C. J., and T. A. McMeekin. 1980. Contamination of broiler carcass skin during commercial processing procedures: An electron microscopic study. Appl. Environ. Microbiol. 19:133-144.