Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling

Journal of Food Protection

Volumn 73, Issue 5, 2010, Pages 976-980

  Cox, N A ^a   Richardson, L J ^a   Cason, J A ^a   Buhr, R J ^a   Vizzier Thaxton, Y ^b   Smith, D P ^c   Fedorka Cray, P J ^a   Romanenghi, C P ^d   Pereira, L V B ^d   Doyle, M P ^e  

^a RUSSELL RESEARCH CENTER   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

^d UNIVERSITY OF SÃO PAULO   (Brazil)

^e UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; SALMONELLA;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; COLD; COMPARATIVE STUDY; ESCHERICHIA COLI; FOOD HANDLING; FOOD INDUSTRY; HUMAN; IMMERSION; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; NECK; SALMONELLA; SKIN; STANDARD;

ANIMALS; CHICKENS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; IMMERSION; NECK; SALMONELLA; SKIN;

EID: 77954036898     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.5.976     Document Type: Article

References (28)

1. Altekruse, S. F., M. E. Berrang, H. Marks, B. Patel, W. K. Shaw, Jr., P. Saini, P. A. Bennett, and J. S. Bailey. 2009. Enumeration of Escherichia coli cells on chicken carcasses as a potential measure of microbial process control in a random selection of slaughter establishments in the United States. Appl. Environ. Microbiol. 75: 3522-3527.
2. Blankenship, L. C, and N. A. Cox. 1976. Modified water rinse for sensitive, non-adulterating salmonellae detection on eviscerated broiler carcasses. J. Milk Food Technol. 39: 680-681.
3. Capita, R., M. Prieto, and C. Alonsi-Calleja. 2004. Sampling methods for microbiological analysis of red meat and poultry carcasses. .J. Food Prot. 67: 1303-1308.
4. 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. Fcxtd Prot. 67: 1829-1833.
5. Cox, N. A., A. J. Mercuri, B. J. Juven, J. E. Thomson, and V. Chew. 1974. Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat. J. Food Sci. 39: 985-987.
6. Cox, N. A., A. J. Mercuri, D. A. Tanner, M. O. Carson, J. E. Thomson, and J. S. Bailey. 1978. Effectiveness of sampling methods for Salmonella detection on processed broilers., J. Food Prot. 41: 341-343.
7. Cox, N. A., J. E. Thomson, and J. S. Bailey. 1981. Sampling of broiler carcasses for Salmonella with low volume water rinse. Poult Sci. 60: 768-770.
8. Eijkelkamp, J. M., H. J. M. Aarts, and H. J. van der Fels-Klerx. 2009. Suitability of rapid detection methods for Salmonella in poultry slaughterhouses. Food Anal. Methods 2: 1-13.
9. European Commission. 2005. Commission Regulation (EC) No 2073/ 2005 of 15 November 2005 on microbiological criteria for foodstuffs. Off. J. Eur. Union L 338: 1-26.
10. Fletcher, D. L. 2006. Influence of sampling methodology on reported incidence of Salmonella in poultry. J..AOAC Int.89: 512-516.
11. Gardner, I. A. 2004. An epidemiological critique of current microbial risk assessment practices: the importance of prevalence and test accuracy data. J. Food Prot. 67: 2000-2007.
12. Gill, C. O., M. Badoni, L. F. Moza, S. Barbut, and M. W. Griffiths. 2005. Microbiological sampling of poultry carcass portions by excision, rinsing, or swabbing. J. Food Prot. 68: 2718-2720.
13. Greig, J. D., and A. Ravel. 2009. Analysis of foodborne outbreak data reported internationally for source attribution. Int. J. Food Microbiol. 130: 77-87.
14. Hayes, P. L., and W. W. Marion. 1973. Eviscerated yield, component parts, and meat, skin and bone ratios in the chicken broiler. Poult. Sci. 52: 718-722.
15. International Organization for Standardization. 2007. Microbiology of food and animal feeding stuffs-carcass sampling for microbiological analysis. TSO 17604: 2003/Damd I. International Organi-zation for Standardization, Geneva.
16. Izat, A. L., W. Yamaguchi, S. Kaniawati, J. P. McGinnis, S. G. Raymond, R. E. Hierholzer, and J. M. Kopek. 1991. Use of consecutive carcass rinses and a most probable number procedure to estimate salmonellae contamination of inoculated broilers. Poult. Sci. 70: 1448-1451.
17. King, S., F. Galea, M. Hornitzky, and M. C. Adams. 2008. A comparative evaluation of the sensitivity of Salmonella detection on processed chicken carcasses using Australian and US methodologies. Lett. Appl Microbiol. 46: 205-209.
18. Lillard, H. S. 1989. Incidence and recovery of salmonellae and other bacteria from commercially processed poultry carcasses at selected pre- and post-evisceration sites. J. Food Prot 52: 88-91.
19. Moran, E. T., Jr., H. L. Orr, and E. Larmond. 1970. Dressing, grading and meat yields with broiler chicken breed. Food Technol. 24(1): 73-80.
20. Notermans, S., M. Van Schothorst, F. M. Van Leusden, and E. H. Kampelmacher. 1975. Onderzoekingen over het kwantitatief voorko-men van salmonellae bij diepurieskwikens. Tijdschr. Diergeneeskd. 100: 648-653.
21. Schonenbriicher, V., E. T. Mallinson, and M. Biilte. 2008. A comparison of standard cultural methods for the detection of foodborne Salmonella species including three new chromogenic plating media. Int. J. Food Microbiol. 123: 61-66.
22. Simmons, M., D. L. Fletcher, J. A. Cason, and M. E. Berrang. 2003. Recovery of Salmonella from retail broilers by a whole-carcass enrichment procedure. J.. Food Prot. 66: 446-450.
23. Singer, R. S., A. E. Mayer, T. E. Hanson, and R. E. Isaacson. 2009. Do microbial interactions and cultivation media decrease the accuracy of Salmonella surveillance systems and outbreak investigations? J. Food Prot. 72: 707-713.
24. Surkiewicz, B. F., R. W. Johnston, A. B. Moran, and G. W. Krumm. 1969. A bacteriological survey of chicken eviscerating plants. Food Technol. 23(8): 80-85.
25. U.S. Department of Agriculture, Food Safety and Inspection Service. 1996. Pathogen reduction; hazard analysis and critical control point (HACCP) systems. Final rule, 25 July 1996. Fed. Regist. 61: 38856-38906.
26. U.S. Department of Agriculture, Food Safety and Inspection Service. 2008. Microbiology laboratory guidebook 4.04. Isolation and identification of Salmonella from meat, poultry, and egg products. Available at: http: //oigin-www.fsis.usda.gov/PDF/MLG-4-04.pdf. Accessed 15 December 2009.
27. Whyte, P., J. D. Collins, K. McGill, C. Monahan, and H. O'Mahony. 2001. Quantitative investigation of the effects of chemical decontamination procedures on the microbiological status of broiler carcasses during processing. J.. Food Prot. 64: 179-183.
28. Wu, V. C. H. 2008. A review of microbial injury and recovery methods in food. Food Microbiol. 25: 735-744.