scholarly journals Contamination of Chicken Meat with Campylobacter spp. at Small Sized Poultry-Processing Plant and Their Countermeasure

2007 ◽  
Vol 24 (1) ◽  
pp. 44-48
Author(s):  
Kazuaki ONO ◽  
Yoko ANDO ◽  
Yukie OZEKI ◽  
Keiko YANAGAWA ◽  
Toshio NAKAGAWA
Keyword(s):  
Chicken Meat ◽  
Processing Plant ◽  
Poultry Processing ◽  
Campylobacter Spp

scholarly journals Detection and quantification of Campylobacter spp. in Brazilian poultry processing plants

2020 ◽  
Vol 14 (01) ◽  
pp. 109-113
Author(s):  
Karen A Borges ◽  
Isabel C Cisco ◽  
Thales Q Furian ◽  
Denise C Tedesco ◽  
Laura B Rodrigues ◽  
...  
Keyword(s):  
High Specificity ◽  
Culture Method ◽  
Human Infection ◽  
Food Preservation ◽  
Processing Plant ◽  
Cross Contamination ◽  
Bacterial Survival ◽  
Processing Plants ◽  
Poultry Processing ◽  
Campylobacter Spp

Introduction: Campylobacteriosis is considered the most common bacteria-caused human gastroenteritis in the world. Poultry is a major reservoir of Campylobacter. Human infection may occur by consumption of raw and undercooked poultry or by contamination of other foods by these items. The aim of this study was to assess the prevalence of Campylobacter spp. in poultry processing plants with conventional culture method and real-time PCR. Methodology: A total of 108 poultry processing plant samples were collected to test with conventional microbiology and qPCR. Sampling included cloacal swabs, swabs of transport crates (before and after the cleaning and disinfection process) and carcasses (after the chiller, cooled at 4°C and frozen at −12°C). Results: Positivity in cloacal swabs indicated that poultry arrived contaminated at the slaughterhouse. Contamination in transport cages was substantially increased after the cleaning process, indicating that the process was ineffective. The detection of Campylobacter on carcasses was higher than that on cloacal swabs, which could indicate cross-contamination during the slaughtering process. Conventional microbiology and molecular methods revealed a prevalence of 69.4% and 43.5%, respectively. Lower detection by qPCR can be attributed to the high specificity of the kit and to biological components that could inhibit PCR reactions. Conclusions: Our results indicate that poultry arrive contaminated at the slaughterhouse and that contamination can increase during the slaughtering process due to cross-contamination. The isolation of Campylobacter in cooled and frozen carcasses corroborates the bacterial survival even at temperatures considered limiting to bacterial growth which are routinely used for food preservation.

scholarly journals Prevalence of Campylobacter spp. in a poultry and pork processing plants

10.5219/1422 ◽  
2020 ◽  
Vol 14 ◽  
pp. 815-820
Author(s):  
Yuliya Yushina ◽  
Dagmara Bataeva ◽  
Anzhelika Makhova ◽  
Elena Zayko
Keyword(s):  
Campylobacter Jejuni ◽  
Central Region ◽  
Environmental Samples ◽  
Campylobacter Coli ◽  
Processing Plant ◽  
Processing Plants ◽  
Poultry Processing ◽  
Almost All ◽  
Campylobacter Spp

The study aimed to investigate the prevalence of Campylobacter spp. in different stages of poultry and pork processing in the Central region of Russia. A total of 47 Campylobacter isolates were obtained from 107 samples from poultry processing plants (40.2%): 87.2% were identified as Campylobacter jejuni, whereas 12.8% were identified as Campylobacter coli. The prevalence of Campylobacter was significantly (p <0.05) higher after evisceration in the poultry processing plant. Campylobacter spp.was detected in 62.7% of the equipment and environmental samples. From positive samples of Campylobacter spp., 84.3% of Campylobacter jejuni and 15.7% Campylobacter coli were observed. A total of nine Campylobacter isolates were obtained from 116 samples from pork processing plants (7.8%): 33.3% of them were identified as Campylobacter jejuni whereas 66.7% were identified as Campylobacter coli. Splitting and evisceration were also critical in Campylobacter contamination. Almost all pork carcasses were Campylobacter positive, and all of them were identified as Campylobacter coli. The prevalence of positive Campylobacter samples in poultry processing plants was significantly (p < 0.05) higher than in pork processing plants.

scholarly journals Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Samita Maharjan ◽  
Binod Rayamajhee ◽  
Vijay Singh Chhetri ◽  
Samendra P. Sherchan ◽  
Om Prakash Panta ◽  
...  
Keyword(s):  
Total Coliform ◽  
Chicken Meat ◽  
Faecal Coliform ◽  
Poultry Meat ◽  
Plate Count ◽  
Processing Plant ◽  
Coliform Count ◽  
Processing Step ◽  
Poultry Processing

AbstractPoultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental condition was analyzed in this study in an ISO 22000:2005 certified poultry processing plant of Kathmandu. Standard plate count method was applied for the enumeration and detection of total mesophilic bacteria, total coliform, total faecal coliform, Staphylococcus load along with selected pathogens like Salmonella spp., S. aureus, Escherichia coli, Clostridium perfringens, and Listeria spp. in chicken meat at four processing step (evisceration, final washing, frozen and market). It was observed that the level of microbial load decreased with subsequent processing phases in poultry processing plant where high level of bacteria were reduced during final washing and frozen phase. After processing poultry meat in an ISO 22000:2005 certified meat processing plant, total aerobic mesophilic count, total coliform count, total faecal coliform count, total Staphylococcus count were decreased from 6.92 to 4.45 log CFU/g, 3.49 to 2.19 log CFU/g, 2.41 to nil log CFU/g, and 3..43 to 1.99 log CFU/g respectively. Pathogenic bacteria like Salmonella spp., C. perfringens, and Listeria spp. were absent in chicken meat at the fourth processing step. Prevalence of E. coli was reduced from 37.4% to 10.2%, whereas S. aureus was decreased from 18.57% to 17.1%. It was concluded that the final washing and freezing steps were the Critical Control Point (CCP) to control microbial hazards in poultry processing phase.

Microbiological survey of a South African poultry processing plant

1995 ◽  
Vol 35 (2) ◽  
pp. 73-82 ◽  
Author(s):  
Ifigenia Geornaras ◽  
Amelia De Jesus ◽  
Elsabé Van Zyl ◽  
Alexander Von Holy
Keyword(s):  
South African ◽  
Processing Plant ◽  
Poultry Processing

scholarly journals Holistic Approaches to Reducing Salmonella Contamination in Poultry Industry

2021 ◽  
Vol 44 (1) ◽  
Author(s):  
Ummu Afiqah Abdul-Rahiman ◽  
Noordiana Nordin ◽  
Noor Azira Abdul-Mutalib ◽  
Maimunah Sanny
Keyword(s):  
Hazard Analysis ◽  
Monitoring Program ◽  
Published Data ◽  
Processing Plant ◽  
Poultry Production ◽  
Poultry Industry ◽  
Production Chain ◽  
Critical Control Points ◽  
Poultry Processing ◽  
And Control

Salmonella are widely found in the poultry industry, which subsequently may pose a risk to animal and human health. The aim of this review is to highlight strategies for the prevention and control of Salmonella at each stage in the poultry production chain by monitoring risks from the farm to the retailer. Among the primary approaches for control of Salmonella at the farm level includes the administration of synthetic and natural compounds to live chickens (vaccination and antibiotic), litter management as well as fortification of feed and acidification of drinking water. In the poultry processing plant, multiple hurdle technology and different chilling conditions to reduce Salmonella were discussed. In the retail level, an effective monitoring program to control Salmonella contamination by good manufacturing practices and hazard analysis and critical control points has been reviewed. Overall, we conclude that these approaches play a role in reducing the dissemination of Salmonella in the poultry industry. However, there is no published data related to logistic scheduling of poultry processing.

scholarly journals Prevalence of Campylobacter coli and Campylobacter jejuni in Retail Chicken, Beef, Lamb, and Pork Products in Three Australian States

2019 ◽  
Vol 82 (12) ◽  
pp. 2126-2134 ◽  
Author(s):  
LIZ J. WALKER ◽  
RHIANNON L. WALLACE ◽  
JAMES J. SMITH ◽  
TRUDY GRAHAM ◽  
THEMY SAPUTRA ◽  
...  
Keyword(s):  
Control Strategies ◽  
Sampling Period ◽  
Common Species ◽  
Chicken Meat ◽  
Campylobacter Coli ◽  
Pork Products ◽  
South Wales ◽  
Meat Samples ◽  
Campylobacter Infection ◽  
Campylobacter Spp

ABSTRACT The aim of this study was to investigate the prevalence and distribution of Campylobacter species in a variety of fresh and frozen meat and offal products collected from retail outlets in New South Wales (NSW), Queensland (Qld), and Victoria (Vic). A total of 1,490 chicken, beef, lamb, and pork samples were collected from Australian supermarkets and butcher shops over a 2-year sampling period (October 2016 to October 2018). Campylobacter spp. were detected in 90% of chicken meat and 73% of chicken offal products (giblet and liver), with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver). Although retail chicken meat was frequently contaminated with Campylobacter, the level of contamination was generally low. Where quantitative analysis was conducted, 98% of chicken meat samples, on average, had &lt;10,000 CFU Campylobacter per carcass, with 10% &lt;21 CFU per carcass. Campylobacter coli was the most frequently recovered species in chicken meat collected in NSW (53%) and Vic (56%) and in chicken offal collected in NSW (77%), Qld (59%), and Vic (58%). In beef, lamb, and pork offal, C. jejuni was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where C. coli was more prevalent (69%). Campylobacter prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively). For chicken, beef, and pork offal, the prevalence of Campylobacter spp. was significantly higher on delicatessen products compared with prepackaged products. This study demonstrated that meat and offal products are frequently contaminated with Campylobacter. However, the prevalence is markedly different in different meats, and the level of chicken meat portion contamination is generally low. By identifying the types of meat and offal products types that pose the greatest risk of Campylobacter infection to consumers, targeted control strategies can be developed. HIGHLIGHTS

scholarly journals Highly sensitive detection of Campylobacter spp. In chicken meat using a silica nanoparticle enhanced dot blot DNA biosensor

2021 ◽  
Vol 171 ◽  
pp. 112689
Author(s):  
Priya Vizzini ◽  
Marisa Manzano ◽  
Carole Farre ◽  
Thierry Meylheuc ◽  
Carole Chaix ◽  
...  
Keyword(s):  
Silica Nanoparticle ◽  
Chicken Meat ◽  
Dna Biosensor ◽  
Sensitive Detection ◽  
Dot Blot ◽  
Highly Sensitive ◽  
Highly Sensitive Detection ◽  
Campylobacter Spp

Traceback Identification of an Ingredient (Pork Dewlap) as the Possible Source of Listeria monocytogenes Serotype 4b Contamination in Raw Chicken Products

2007 ◽  
Vol 70 (6) ◽  
pp. 1513-1517 ◽  
Author(s):  
VICTORIA LÓPEZ ◽  
SAGRARIO ORTIZ ◽  
ALFREDO CORUJO ◽  
PILAR LÓPEZ ◽  
JAIME NAVAS ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Restriction Analysis ◽  
Virulence Gene ◽  
Pulsed Field Gel Electrophoresis ◽  
Processing Plant ◽  
Poultry Processing ◽  
Serotype 4B ◽  
Fresh Products ◽  
Allelic Analysis

In surveys conducted on finished product samples from a single poultry processing plant in Spain, Listeria monocytogenes was found in 14 different uncooked products. To track contamination patterns, 77 L. monocytogenes isolates were characterized by PCR-based serotyping, pulsed-field gel electrophoresis (PFGE) restriction analysis, and PCR-based allelic analysis of the virulence gene actA. Serotyping revealed that 12 isolates (15.6%) were of the L. monocytogenes serotype 4b complex (serotype 4b or the closely related serotypes 4d and 4e). A combination of endonucleases AscI and ApaI PFGE patterns yielded 15 different pulsotypes among all 77 tested isolates. All the serotype 4b isolates belonged to one pulsotype. Sequencing of the actA gene confirmed that all serotype 4b isolates corresponded to the same allelic subtype. The subtype was recovered from five product types, but its presence was not correlated with the production line or the date of isolation, suggesting a possible association of this strain with a common ingredient. This traceback investigation established that pork dewlap, an ingredient common to all the products contaminated with this strain, was the most probable source of L. monocytogenes 4b. The same 4b strain was isolated from four samples of pork dewlap from one specific supplier. After replacement of this contaminated ingredient in the fresh products, this strain of L. monocytogenes serotype 4b was not detected. This study confirms the effectiveness of molecular subtyping to control contamination by specific strains of L. monocytogenes and the importance of testing the different ingredients added to the food products.

Investigation of cumulative trauma disorders in a poultry processing plant

AIHAJ ◽  
1982 ◽  
Vol 43 (2) ◽  
pp. 103-116 ◽  
Author(s):  
THOMAS J. ARMSTRONG ◽  
JAMES A. FOULKE ◽  
BRADLEY S. JOSEPH ◽  
STEVEN A. GOLDSTEIN
Keyword(s):  
Cumulative Trauma Disorders ◽  
Processing Plant ◽  
Cumulative Trauma ◽  
Poultry Processing ◽  
Trauma Disorders
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