Campylobacter, Salmonella, and Escherichia coli on broiler carcasses subjected to a high pH scald and low pH postpick chlorine dip

Poultry Science

Volumn 90, Issue 4, 2011, Pages 896-900

  Berrang, M E ^a   Windham, W R ^a   Meinersmann, R J ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Campylobacter; Chlorine; pH; Salmonella; Scald

Indexed keywords

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

EID: 79952640459     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2010-00900     Document Type: Article

References (26)

1. Allen, V. M., M. H. Hinton, D. B. Tinker, C. Gibson, G. C. Mead, and C. M. Wathes. 2003a. Microbial cross-contamination by airborne dispersion and contagion during defeathering of poultry. Br. Poult. Sci. 44:567-576.
2. Allen, V. M., D. B. Tinker, M. H. Hinton, and C. M. Wathes. 2003b. Dispersal of micro-organisms in commercial defeathering systems. Br. Poult. Sci. 44:53-59.
3. Altekruse, S. F., M. E. Berrang, H. Marks, B. Patel, W. K. Jr. Shaw, 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.
4. Berrang, M. E., and J. S. Bailey. 2009. On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing. J. Appl. Poult. Res. 18:74-78.
5. Berrang, M. E., R. J. Buhr, J. A. Cason, and J. A. Dickens. 2001. Broiler carcass contamination with Campylobacter from feces during defeathering. J. Food Prot. 64:2063-2066.
6. Berrang, M. E., and J. A. Dickens. 2000. Presence and level of Campylobacter on broiler carcasses throughout the processing plant. J. Appl. Poult. Res. 9:43-47.
7. Berrang, M. E., J. A. Dickens, and M. T. Musgrove. 2000. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria and Escherichia coli on broiler carcasses. Poult. Sci. 79:1689-1693.
8. Berrang, M. E., D. P. Smith, and A. Hinton Jr. 2006. Organic acids placed into the cloaca to reduce Campylobacter contamination of broiler skin during defeathering. J. Appl. Poult. Res. 15:287-291.
9. Berrang, M. E., D. P. Smith, W. R. Windham, and P. W. Feldner. 2004. Effect of intestinal content contamination on broiler carcass Campylobacter counts. J. Food Prot. 67:235-238.
10. Centers for Disease Control and Prevention. 2008. Preliminary Foodnet data on the incidence of infection with pathogens transmitted commonly through food-10 states, 2007. Morb. Mortal. Wkly. Rep. 57:366-370.
11. Clouser, C. S., S. Doores, M. G. Mast, and S. J. Knabel. 1995. The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes. Poult. Sci. 74:723-731.
12. Dickens, J. A., and A. D. Whittemore. 1997. Effects of acetic acid and hydrogen peroxide application during defeathering on the microbiological quality of broiler carcasses prior to evisceration. Poult. Sci. 76:657-660.
13. Humphrey, T. J., and D. G. Lanning. 1987. Salmonella and Campylobacter contamination of broiler chicken carcasses and scald water: The influence of water pH. J. Appl. Bacteriol. 63:21-25.
14. Humphrey, T. J., D. G. Lanning, and D. Leeper. 1984. The influence of scald water pH on the death rates of Salmonella typhimurium and other bacteria attached to chicken skin. J. Appl. Bacteriol. 57:355-359.
15. Izat, A. L., F. A. Gardner, J. H. Denton, and F. A. Golan. 1988. Incidence and level of Campylobacter jejuni in broiler processing. Poult. Sci. 67:1568-1572.
16. McKee, S. R., J. C. Townsend, and S. F. Bilgili. 2008. Use of a scald additive to reduce levels of Salmonella Typhimurium during poultry processing. Poult. Sci. 87:1672-1677.
17. Mead, G. C., W. R. Hudson, and M. H. Hinton. 1994. Use of a marker organism in poultry processing to identify sites of crosscontamination and evaluate possible control measures. Br. Poult. Sci. 35:345-354.
18. Mulder, R. W. A. W., L. W. J. Dorresteijn, and J. Van Der Broek. 1978. Cross-contamination during the scalding and plucking of broilers. Br. Poult. Sci. 19:61-70.
19. Northcutt, J. K., D. P. Smith, M. T. Musgrove, K. D. Ingram, and A. Hinton Jr. 2005. Microbiological impact of spray washing broiler carcasses using different chlorine concentrations and water temperatures. Poult. Sci. 84:1648-1652.
20. Okrend, A. J., R. W. Johnston, and A. B. Moran. 1986. Effect of acetic acid on the death rates at 52C of Salmonella newport, Salmonella typhimurium and Campylobacter jejuni in poultry scald water. J. Food Prot. 49:500-503.
21. Parveen, S., M. Taabodi, J. G. Schwarz, T. P. Oscar, J. Harter- Dennis, and D. G. White. 2007. Prevalence and antimicrobial resistance of Salmonella recovered from processed poultry. J. Food Prot. 70:2466-2472.
22. Purnell, G., K. Mattick, and T. Humphrey. 2004. The use of "hot wash" treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. J. Food Eng. 62:29-36.
23. Rosenquist, H., H. M. Sommer, N. L. Nielsen, and B. B. Christensen. 2006. The effect of slaughter operations on the contamination of chicken carcasses with thermotolerant Campylobacter. Int. J. Food Microbiol. 108:226-232.
24. Stern, N. J., B. Wojton, and K. Kwiatek. 1992. A differential selective medium and dry ice generated atmosphere for recovery of Campylobacter jejuni. J. Food Prot. 55:514-517.
25. Stopforth, J. D., R. O'connor, M. Lopes, B. Kottapalli, W. E. Hill, and M. Samadpour. 2007. Validation of individual and multiplesequential interventions for reduction of microbial populations during processing of poultry carcasses and parts. J. Food Prot. 70:1393-1401.
26. Yang, H., Y. Li, and M. G. Johnson. 2001. Survival and death of Salmonella Typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. J. Food Prot. 64:770-776.