Microbiological quality of water immersion - Chilled and air-chilled broilers

Journal of Food Protection

Volumn 74, Issue 9, 2011, Pages 1531-1535

  Zhang, Lei ^a   Jeong, Jong Y ^a   Janardhanan, Kishorekumar K ^a   Ryser, Elliot T ^b   Kang, Iksoon ^a,b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CETYLPYRIDINIUM SALT; TOPICAL ANTIINFECTIVE AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CAMPYLOBACTER; CHICKEN; COLD; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; INCIDENCE; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY; SALMONELLA; STANDARD;

AIR MICROBIOLOGY; ANIMALS; ANTI-INFECTIVE AGENTS, LOCAL; BACTERIA; CAMPYLOBACTER; CETYLPYRIDINIUM; CHICKENS; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; INCIDENCE; MEAT; SALMONELLA; WATER MICROBIOLOGY;

CAMPYLOBACTER; ESCHERICHIA COLI; SALMONELLA;

EID: 80052491898     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-032     Document Type: Article

References (48)

1. Allen, V. M., J. E. 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. (Pubitemid 30320851)
2. Bailey, J. S., J. E. Thomson, and N. A. Cox. 1987. Contamination of poultry during processing, p. 193. In F. E. Cunningham and N. A. Cox (ed.), The microbiology of poultry meat products. Academic Press, New York.
3. Barbut, S. 2002. Poultry products processing. CRC Press, Boca Raton, FL.
4. Beers, K., J. Rheingans, K. Chinault, P. Cook, B. Smith, and A. Waldroup. 2006. Microbial efficacy of commercial application of Cecure CPC antimicrobial to ingesta-contaminated pre-chill broiler carcasses. Int. J. Poult. Sci. 5:698-703. (Pubitemid 44607282)
5. Berrang, M. E., R. J. Meinersmann, D. P. Smith, and H. Zhuang. 2008. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter. Poult. Sci. 87:992-998. (Pubitemid 351744183)
6. Bilgili, S. F., A. L. Waldrop, D. Zelenka, and J. E. Marion. 2002. Visible ingesta on prechill carcasses does not affect the microbiological quality of broiler carcasses after immersion chilling. J. Appl. Poult. Res. 11:233-238. (Pubitemid 35457016)
7. Blank, G., and C. Powell. 1995. Microbiological and hydraulic evaluation of immersion chilling for poultry. J. Food Prot. 58:1386-1388. (Pubitemid 3026921)
8. Blaser, M. J., P. F. Smith, W. L. Wang, and J. C. Hoff. 1986. Inactivation of Campylobacter jejuni by chlorine and monochloramine. Appl. Environ. Microbiol. 51:307-311. (Pubitemid 16159833)
9. Blood, R. M., and B. Jarvis. 1974. Chilling of poultry: the effects of process parameters on the level of bacteria in spin-chiller waters. J. Food Technol. 9:157-169.
10. Brant, A. W. 1974. The current status of poultry chilling in Europe. Poult. Sci. 44:7-15.
11. Burton, C. H., and V. M. Allen. 2002. Air chilling poultry carcasses without chlorinated water. Poult. Int. 41:32-39.
12. Capita, R., M. Prieto, and C. Alonso-Calleja. 2004. Sampling methods for microbiological analysis of red meat and poultry carcasses. J. Food Prot. 67:1303-1308. (Pubitemid 38763728)
13. Carroll, C. D., and C. Z. Alvarado. 2008. Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. Poult. Sci. 87:368-372. (Pubitemid 351198505)
14. Cason, J. A., J. S. Bailey, N. J. Stern, A. D. Whittemore, and N. A. Cox. 1997. Relationship between aerobic bacteria, Salmonella, and Campylobacter on broiler carcasses. Poult. Sci. 76:1037-1041. (Pubitemid 127519842)
15. Dickens, J. A., and N. A. Cox. 1992. The effect of air scrubbing on moisture pickup, aerobic plate counts, Enterobacteriaceae, and the incidence of salmonellae on artificially inoculated broiler carcasses. Poult. Sci. 71:560-564.
16. Fluckey, W. M., M. X. Sanchez, S. R. McKee, D. Smith, E. Pendleton, and M. M. Brashears. 2003. Establishment of a microbiological profile for an air-chilling poultry operation in the United States. J. Food Prot. 66:272-279. (Pubitemid 36178479)
17. Fries, R., and G. Graw. 1999. Water and air in two poultry processing plants' chilling facilities - a bacteriological survey. Br. Poult. Sci. 40: 52-58.
18. Gazdziak, S. 2006. The future of air-chill technology: a chill in the air; once non-existent in the United States. The National Provisioner. Available at: http://www.allbusiness.com/retail-trade/food-beveragestores/ 3946658-1.html. Accessed 23 November 2010.
19. Heuer, O. E., K. Pedersen, and J. S. Andersen. 2008. Prevalence and antimicrobial susceptibility of thermophilic Campylobacter in organic and conventional broiler flocks. Lett. Appl. Microbiol. 33:269-274.
20. Huezo, R., J. K. Northcutt, D. P. Smith, and D. L. Fletcher. 2007. Effect of chilling method and deboning time on broiler breast fillet quality. J. Appl. Poult. Res. 16:537-545. (Pubitemid 350265014)
21. Huezo, R., D. P. Smith, J. K. Northcutt, and D. L. Fletcher. 2007. Effect of immersion or dry air chilling on broiler carcass moisture retention and breast fillet functionality. J. Appl. Poult. Res. 16:438-447. (Pubitemid 47478883)
22. 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.
23. James, C., C. Vincent, T. I. de Andrade Lima, and S. J. James. 2006. The primary chilling of poultry carcasses - a review. Int. J. Refrig. 29:847-862. (Pubitemid 44131560)
24. James, W. O., W. O. Williams, J. C. Prucha, R. Johnston, and W. Christensen. 1992. Profile of selected bacterial counts and Salmonella prevalence on raw poultry in a poultry slaughter establishment. J. Am. Vet. Med. Assoc. 200:57-59.
25. Jeong, J. Y., K. K. Janardhanan, A. M. Booren, J. B. Harte, and I. Kang. 2011. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. Poult. Sci. 90:694-700.
26. Jeong, J. Y., K. K. Janardhanan, A. M. Booren, D. M. Karcher, and I. Kang. 2011. Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air. Poult. Sci. 90:687-693.
27. 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, 207.
28. Lindblad, M., I. Hansson, I. Vågsholm, and R. Lindqvist. 2006. Postchill Campylobacter prevalence on broiler carcasses in relation to slaughter group colonization level and chilling system. J. Food Prot. 69:495-499.
29. 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.
30. 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.
31. Mead, G. C., and N. L. Thomas. 1973. Factors affecting the use of chlorine in the spin-chilling of eviscerated poultry. Br. Poult. Sci. 14: 99-117.
32. Northcutt, J. K., J. A. Cason, D. P. Smith, R. J. Buhr, and D. L. Fletcher. 2006. Broiler carcass bacterial counts after immersion chilling using either a low or high volume of water. Poult Sci. 85: 1802-1806. (Pubitemid 44518797)
33. Oosterom, J. G., J. A. De Wilde, E. De Boer, L. H. de Blaauw, and H. Karman. 1983. Survival of Campylobacter jejuni during poultry processing and pig slaughtering. J. Food Prot. 46:702-706, 709.
34. Palumbo, S. A., and A. C. Williams. 1994. Control of Listeria monocytogenes on the surface of frankfurters by acid treatments. Food Microbiol. 11:293-300.
35. Sams, A. R. 2001. First processing: slaughter through chilling. In A. R. Sams (ed.), Poultry meat processing, p. 33. CRC Press LLC, Boca Raton, FL.
36. Sanchez, M. X., W. M. Fluckey, M. M. Brashears, and S. R. McKee. 2002. Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments. J. Food Prot. 65:948-956. (Pubitemid 34609256)
37. Singh, M., V. S. Gill, H. Thippareddi, R. K. Phebus, J. L. Marsden, T. J. Herald, and A. L. Nutsch. 2005. Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes. J. Food Prot. 68: 1823-1830. (Pubitemid 41446113)
38. Smith, D. P., M. E. Berrang, and J. A. Cason. 2005. Effect of fecal contamination and cross-contamination on numbers of coliform, Escherichia coli, Campylobacter, and Salmonella on immersion chilled broiler carcasses. J. Food Prot. 68:1340-1345. (Pubitemid 40950581)
39. Stadelman, W. J. 1974. Chilling poultry meat: why the surge of interest. Poult. Sci. 53:1267-1268.
40. Thomas, N. L. 1977. The continuous chilling of poultry in relation to EEC requirements. Int. J. Food Sci. Technol. 12:99-114.
41. Thomson, J. E., J. S. Bailey, N. A. Cox, D. A. Posey, and M. O. Carson. 1979. Salmonella on broiler carcasses as affected by fresh water input rate and chlorination of chiller water. J. Food Prot. 42: 954-955.
42. Thomson, J. E., W. K. Whitehead, and A. J. Mercuri. 1974. Chilling poultry meat - a literature review. Poult. Sci. 53:1268-1281.
43. U.S. Department of Agriculture, Food Safety and Inspection Service. 2001. Retained water in raw meat and poultry products; poultry chilling requirements, final rule. 9 CFR, parts 381 and 441. Fed. Regist. 66:1750-1772.
44. U.S. Department of Agriculture, Food Safety and Inspection Service. 2010. Isolation, identification, and enumeration of Campylobacter/ jejuni/coli/lari from poultry rinse and sponge samples. MLG 41.00. In Microbiology laboratory guidebook. Available at: http://www.fsis. usda.gov/PDF/MLG-41-00.pdf. Accessed 23 November 2010.
45. Waldroup, A. L., B. M. Rathgeber, R. H. Forsythe, and L. Smoot. 1992. Effects of six modifications on the incidence and levels of spoilage and pathogenic organisms on commercially processed postchill broilers. J. Appl. Poult. Res. 1:226-234.
46. Wedderkopp, A., K. O. Gradel, J. C. Jørgensen, and M. Madsen. 2001. Pre-harvest surveillance of Campylobacter and Salmonella in Danish broiler flocks: a 2-year study. Int. J. Food Microbiol. 68:53-59. (Pubitemid 32703724)
47. Wempe, H. M., C. A. Genigeorgis, T. B. Farver, and H. I. Yusufu. 1983. Prevalence of Campylobacter jejuni at different sampling sites in two California turkey processing plants. Appl. Environ. Microbiol. 42:355-359. (Pubitemid 13182009)
48. Young, L. L., and D. P. Smith. 2004. Moisture retention by waterand air-chilled chicken broilers during processing and cutup operations. Poult. Sci. 83:119-122. (Pubitemid 39196993)