Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

International Journal of Food Microbiology

Volumn 176, Issue , 2014, Pages 23-28

  Musavian, Hanieh S ^a   Krebs, Niels H ^a   Nonboe, Ulf ^a   Corry, Janet E L ^b   Purnell, Graham ^c  

^a FORCE TECHNOLOGY   (Denmark)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

^c Food Refrigeration and Process Engineering Research Centre (FRPERC)   (United Kingdom)

Author keywords

Broiler carcass; Campylobacter; Slaughterhouse; Steam ultrasound; TVC

Indexed keywords

ARTICLE; BACTERIUM CONTAMINATION; BROILER; CAMPYLOBACTER; CARCASS; COLONY FORMING UNIT; EVISCERATION; HEAT TRANSFER; LIMIT OF DETECTION; NONHUMAN; TEMPERATURE; ULTRASOUND; WASTE MANAGEMENT; WATER VAPOR;

BROILER CARCASS; CAMPYLOBACTER; SLAUGHTERHOUSE; STEAM-ULTRASOUND; TVC;

ABATTOIRS; ANIMALS; CAMPYLOBACTER; CHICKENS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; MEAT; SOUND; STEAM;

EID: 84894041381     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.02.001     Document Type: Article

References (33)

1. Abu-Ruwaida A.S., Sawaya W.N., Dashti B.H., Murad M., Al-Othman H.A. Microbiological quality of broilers during processing in a modern commercial slaughterhouse in Kuwait. J. Food Prot. 1994, 57:887-892.
2. Allen V.M., Burton C.N., Corry E.L., Mead G.C., Tinker D.B. Investigation of hygiene aspects during air chilling of poultry carcasses using a model rig. Br. Poult. Sci. 2000, 41:575-583.
3. Andersen A.Z., Duelund L., Brewer J., Nielsen P.K., Birk T., Garde K., Kallipolitis B., Krebs N., Bagatolli L. Biophysical evaluation of food decontamination effect on tissue and bacteria. Food Biophys. 2011, 6:170-182.
4. Avens J.S., Albright S.N., Morten A.S., Prewitt B.E., Kendall P.A., Sofos J.N. Destruction of microorganism on chicken carcasses by steam and boiling water immersion. Food Control 2002, 8:445-450.
5. Aymerich T., Picouet P.A., Monfort J.M. Decontamination technologies for meat products. Meat Sci. 2008, 78:114-129.
6. Berrang M.E., Burh R.J., Dickens J.A. Broiler carcass contamination with Campylobacter from feces during defeathering. J. Food Prot. 2001, 64:2063-2066.
7. Berrang M.E., Burh R.J., Dickens J.A. Microbiological consequences of skin removal prior to evisceration of broiler carcasses. Poult. Sci. 2002, 79:286-290.
8. Boysen L., Rosenquist H. Reduction of thermotolerant Campylobacter species on broiler carcasses following physical decontamination at slaughter. J. Food Prot. 2009, 72:497-502.
9. Davidson C.M., DD́Aoust J.Y., Allewell W. Steam decontamination of whole and cut-up raw chicken. Poult. Sci. 1985, 64:765-767.
10. Doyle M.P., Roman D.J. Sensitivity of Campylobacter jejuni to drying. J. Food Prot. 1982, 45:507-510.
11. European Food Safety Authorities Analysis of the baseline survey on prevalence of Campylobacter in broiler batches and of Campylobacter and Salmonella prevalence estimates 2010, (Available at: http://www.efsa.europa.eu/en/efsajournal/pub/1503.htm Accessed October 11, 2012).
12. European Food Safety Authorities Scientific opinion on Campylobacter in broiler meat production: control options and performance objectives and/or targets at different stages of the food chain 2011, (Available at: http://www.efsa.europa.eu/en/efsajournal/pub/2105.htm Accessed October 11, 2012).
13. European Food Safety Authorities The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2011 2013, (Available at: http://www.efsa.europa.eu/en/efsajournal/doc/3129.pdf Assessed June 17, 2013).
14. Evans S.J., Sayers A.R. A longitudinal study of Campylobacter infection of broiler flocks in Great Britain. Prev. Vet. Med. 2000, 46:209-223.
15. Fluckey W.M., Sanchez M.X., McKee S.R., Smith D., Pendle-ton E., Brashears M.M. Establishment of a microbiological profile for an air-chilling poultry operation in the United States. J. Food Prot. 2003, 66:272-279.
16. Graham P., James C., James S.J., Howell M., Corry E.L.J. Comparison of acidified sodium chlorite, chlorine dioxide, peroxyacetic acid and tri-sodium phosphate spray washes for decontamination of chicken carcasses. Food Bioprocess Technol 2013, 10.1007/s11947-013-1211-8.
17. Granger A.R. Fluid Mechanics 1985, 756-793. Courier Dover Publications, New York.
18. Hansen D., Larsen B.S. Reduction of Campylobacter on chicken carcasses by SonoSteam® treatment. Proceeding of European Congress of Chemical Engineering (ECCE-6), Copenhagen, and 16-20 September 2007 2007.
19. Hoke K., Houska M., Kýhos K., Landfeld A., Pipek P. Modelling of beef surface temperatures during steam decontamination. J. Food Eng. 2003, 58:95-102.
20. Izat A.L., Gardner F.A., Denton J.H., Golan F.A. Incidence and level of Campylobacter jejuni in broiler processing. Poult. Sci. 1988, 67:1568-1572.
21. James C., James S.J., Hannay N., Purnell G., Barbedo-Pinto C., Yaman H., Araujo M., Gonzalez M.L., Calvo J., Howell M., Corry J.E.L. Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of the carcass surface. Int. J. Food Microbiol. 2007, 114:195-203.
22. Kemp G.K., Aldrich M.L., Guerra M.L., Schneider K.R. Continuous online processing of fecal and ingesta-contaminated poultry carcasses using an acidified sodium chlorite antimicrobial intervention. J. Food Prot. 2001, 64:807-912.
23. Klose A.A., Bayne H.G. Experimental approaches to poultry meat surface pasteurization by condensing vapors. Poult. Sci. 1970, 49:504-511.
24. Klose A.A., Kaufman V.F., Bayne H.G., Pool M.F. Pasteurization of poultry meat by steam under reduced pressure. Poult. Sci. 1971, 50:1156-1160.
25. McCann M.S., Sheridan J.J., McDowell D.A., Blair I.S. Effect of steam pasteurization on Salmonella typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken. J. Food Eng. 2006, 76:32-40.
26. Morgan A.I., Goldberg N., Radewonuk E.R., Scullen O.J. Surface pasteurization of raw poultry meat by steam. Lebensm. Wiss. Technol. 1996, 29:447-451.
27. Nauta M., Hill A., Rosenquist H., Brynestad S., Fetsch A., Van Der Logt P., Fazil A., Christensen B., Katsma E., Borck B., Havelaar S. A comparison of risk assessment on Campylobacter in broiler meat. Int. J. Food Microbiol. 2009, 129:107-123.
28. Nutsch A.L., Phebus R.K., Riemann M.J., Schafer D.E., Boyer J.E., Wilson R.C., Leising J.D., Kastner C.L. Evaluation of steam pasteurization in a commercial beef processing facility. J. Food Prot. 1997, 60:485-494.
29. Perko-Mäkelä P., Alter T., Isohanni P., Zimmermann S., Lyhs U. Distribution of Campylobacter jejuni isolates from turkey farms and different stages at slaughter using pulsed-field gel electrophoresis and flaA-short variable region sequencing. Zoonoses Public Health 2011, 58:388-398.
30. Sanchez M.X., Fluckey W.M., Brashears M.M., McKee S.R. Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments. J. Food Prot. 2002, 65:948-956.
31. Slader J., Domingue G., Jorgensen F., McAlphine K., Owen R.J., Bolten F.J., Humphrey T.J. Impact of transport crate reuse and catching and processing on Campylobacter and Salmonella contamination of broiler chickens. Appl. Environ. Microbiol. 2002, 68:713-719.
32. Thomas C.J., McMeekin T.A. Contamination of broiler carcass skin during commercial processing procedures: an electron microscopic study. Appl. Environ. Microbiol. 1980, 40:133-144.
33. Whyte P., McGill K.M., Collins J.D. An assessment of steam pasteurization and hot water immersion treatments for the microbiological decontamination of broiler carcasses. Food Microbiol. 2003, 2:111-117.