Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-10T13:45:54.190Z Has data issue: false hasContentIssue false
  • English
  • Français

Evaluation of multi-sequential interventions with water to reduce microbial loading as applied to chicken carcasses during slaughtering - a review

Published online by Cambridge University Press:  12 July 2010

P.R. FRANCHIN ,
P.M.D. BATTISTELLA  and
C.R. VIEIRA
P.R. FRANCHIN*
Affiliation:
Perdigão SA, 89560-000, Videira, Santa Catarina, Brazil
P.M.D. BATTISTELLA
Affiliation:
Perdigão SA, 89560-000, Videira, Santa Catarina, Brazil Department of Food Science, Federal University of Santa Catarina, 12227-010, Florianópolis, Santa Catarina, Brazil
C.R. VIEIRA
Affiliation:
Department of Food Science, Federal University of Santa Catarina, 12227-010, Florianópolis, Santa Catarina, Brazil
*
Corresponding author: paulofranchin@brturbo.com.br
Get access

Abstract

The poultry industry has faced many difficulties with bacterial contamination which affects carcass microbiological status, hence influencing its shelf life and safety as human food. During processing, contamination from carcasses can be transferred to equipment, allowing cross-contamination of subsequent carcasses. HACCP strategies suggest the establishment of water showers to minimise the apparent infection of carcasses, thus allowing them to pass through the PCC2 stage with minimal contamination. The only problem is that some countries do not allow implementation of such washing procedures. The following review article compares the results of studies in this matter, and raises potential strategies for ameliorating the situation.

Keywords

poultrycarcassprocessingmicrobial contaminationrinsing
Type
Review Article
Information
World's Poultry Science Journal , Volume 66 , Issue 2 , June 2010 , pp. 203 - 214
Copyright
World's Poultry Science Association 2010

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ALLEN, V.M., HINTON, M.H., TINKER, D.B., GIBSON, C., MEAD, G.C. and WATHES, C.M. (2003) Microbial cross-contamination by airborne dispersion and contagion during defeathering of Poultry. British Poultry Science 44: 567-576.CrossRefGoogle ScholarPubMed
BACON, R.T., BELK, K.E., SOFOS, J.N., CLAYTON, R.P., REAGAN, J.O. and SMITH, G.C. (2000) Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination. Journal of Food Protection 63: 1080-1086.CrossRefGoogle ScholarPubMed
BERRANG, M.E., BAILEY, J.S., ALTEKRUSE, S.F., PATEL, B., SHAW, W.K. JR, MEINERSMANN, R.J. and FEDORKA-CRAY, P.J. (2007) Prevalence and number of campylobacter on broiler carcasses collected at rehang and postchill in 20 U.S. processing plants. Journal of Food Protection 7: 1556-1560.CrossRefGoogle Scholar
BERRANG, M.E. and BAILEY, J.S. (2009) On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella spp. on broiler carcasses during processing. Journal Applied Poultry Research 18: 74-78.CrossRefGoogle Scholar
BILGILI, S.F. (2001) Necessity for frequent carcass rinses during processing. Broiler processing timely information. Poultry Science Department, Auburn University, Auburn, AL 36849-5416.Google Scholar
BILGILI, S.F., WALDROUP, A.L., ZELENKA, D. and MARIONS, J.E. (2002) Visible ingesta on carcasses does not affect the microbiological quality of broiler carcasses after immersion chilling. Journal Applied Poultry Research 11: 233-238.CrossRefGoogle Scholar
BLANKENSHIP, L.C., COX, N.A., CRAVEN, S.E., MERCURI, A.J. and WILSON, R.L. (1975) Comparison of microbiological quality of inspection-passed and faecal contamination-condemned broiler carcasses. Journal Food Science 40: 1236-1238.CrossRefGoogle Scholar
BLANKENSHIP, L.C., BAILEY, J.S., COX, N.A., MUSGROVE, M.T., BERRANG, M.E., WILSON, R.L., ROSE, M.J. and DUA, S.K. (1993) Broiler carcass reprocessing, a further evaluation. Journal of Food Protection 56: 983-985.CrossRefGoogle ScholarPubMed
BOLDER, N.M., PUTIRULAN, F.F. and LIPMAN, L.J.A. (2006) Chemicals in spray washers. World Poultry - Processing: 22-23.Google Scholar
BRASIL, (1998) Decreto n. 210, de 10 de novembro de 1998. Regulamento técnico da inspeção tecnológica e higiênico-sanitária de carne de aves. Ministério da Agricultura, Pecuária e Abastecimento. Brasília-DF.Google Scholar
BROWN, M.H., HOLLINGSWORTH, G.J., NICKELSON II, R., SHERIDAN, S.J.J., STEVENSON, T., SUMNER, J.L., THENO, D.M., USBORNE, W.R. and ZINK, D. (2000) The role of microbiological testing in systems for assuring the safety of beef. Review. International Journal of Food Microbiology 62: 7-16.CrossRefGoogle Scholar
BURFOOT, D., WHYTE, R.T., TINKER, D.B., HAL, K. and ALLEN, V.M. (2007) A novel method for assessing the rule of air in the microbiological contamination of poultry carcasses. Journal of Food Microbiology 115: 48-52.CrossRefGoogle Scholar
CANADIAN FOOD INSPECTION AGENCY, Meat Hygiene Directives. 2007 – Directive 07, Available: http://www.inspection.gc.ca/english/anima/meavia/mmopmmhv/­direct/2007/direct07e.shtml and Access 23/09/2008.Google Scholar
CAPITA, R. (2007) Variation in Salmonella spp. resistance to poultry chemical decontaminants, based on serotype, phage type, and antibiotic resistance patterns. Journal of Food Protection 8: 1835-1843.CrossRefGoogle Scholar
CASON, J.A., HINTON, A. JR and INGRAM, K.D. (2000) Coliform, Escherichia coli, and Salmonella spp. e concentrations in a multiple-tank, counterflow poultry scalder. Journal of Food Protection 63(9): 1184-1188.CrossRefGoogle Scholar
CASON, J.A. and BERRANG, M.E. (2002) Variation in numbers of bacteria on paired chicken carcasses halves. Poultry Science 81: 126-133.CrossRefGoogle ScholarPubMed
CASON, J.A., M.E. BERRANG, M.E., R.J., , BUHR, R.J. and COX, N.A. (2004) Effect of prechill faecal contamination on numbers of bacteria recovered from broiler chicken carcasses before and after immersion chilling. Journal of Food Protection 67: 1829-1833.CrossRefGoogle ScholarPubMed
DICKSON, J.S. (1988) Reduction of bacteria attached to meat surfaces by washing with selected compounds. Journal of Food Protection 51: 869-873.CrossRefGoogle ScholarPubMed
DICKSON, J.S. and MAYNARD E.A., (1992) Microbiological decontamination of food animal carcasses by washing and sanitizing systems: A Review. Journal of Food Protection 55: 133-140.CrossRefGoogle ScholarPubMed
EFSA, (2005) Opinion of the Scientific Panel on food additives, flavorings, flavourings, processing aids and materials in contact with food (AFC) on request from the Commission related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxoxyacids – Question Nº EFSA Q-2005-002. The EFSA Journal 297, 1-27, Adopted on 6 December 2005.Google Scholar
FLETCHER, D.L., CRAIG, E.W. and ARNOLD J.W., (1997) An evaluation of on-line ‘reprocessing’ on visual contamination and microbiological quality of broilers. Journal Applied Poultry Science 6: 436-442.Google Scholar
FLUCKEY, W.M., SANCHEZ, M.X., McKEE, S.R., SMITH, D., PENDLETON, E. and BRASHEARS, M.M. (2003) Establishment of a microbiological profile for an air-chilling poultry operation in the United States. Journal of Food Protection 66: 272-279.CrossRefGoogle ScholarPubMed
FRANCHIN, P.R., AIDOO, K. E. and BATISTA, C.R.V. (2005) Sources of poultry meat contamination with thermophilic Campylobacter before slaughter. Brazilian Journal of Microbiology 36: 157-162.CrossRefGoogle Scholar
FRANCHIN, P.R., OGLIARI, P.J. and BATISTA, C.R.V. (2007a) Frequency of thermophilic Campylobacter in broiler chickens during industrial process in a southern Brazil slaughterhouse. British Poultry Science 48(2): 1-6.CrossRefGoogle Scholar
FRANCHIN, P.R., STEINMULLER, A., DEGENHARDT, R., STOFELS, I. NUNES, J.G., , DAVILA, P., OGLIARI, P.J., NALIN, G. and GARZIEIRA, R. (2007b) Eficiência da lavagem de Carcaças de Frango com Contaminação Fecal Aparente, Comparada ao Corte das Áreas Afetadas, para Redução de Contagem Bacteriana. Revista Higiene Alimentar 21(152): 106-110.Google Scholar
FOOD SAFETY AND INSPECTION SERVICE (FSIS), (1997) Slightly revised may 1998. FSIS clarifies and strengthens enforcement of Zero Tolerance standard for visible faecal contamination of poultry. Available http://www.fsis.usda.gov/oa/background/zerofcl.htm. Access 30/11/07.Google Scholar
GILL, C., BRYANT, J. and MCGINNIS, C. (2000) Microbial effects of the carcass washing operations at three beef packing plants. Fleischwirtschaft International 3: 46-48.Google Scholar
HUMPHREY, T. J., LANNING, D.G. and BERESFORD, D. (1981) The effect of pH adjustment on the microbiology of chicken scald-tank water with particular reference to the death rate of Salmonella spp. s. Journal of Applied Bacteriology 51: 517-527.CrossRefGoogle Scholar
INTERNATIONAL COMMISSION ON MICROBIOLOGICAL SPECIFICATIONS FOR FOODS (ICMSF), (1997) APPCC na qualidade e segurança microbiológica de alimentos. Livraria Varela.Google Scholar
JIMÉNEZ, S.M., SALSI, M.S., TIBURZI, M.C. and PIROVANI, M.E. (2002) A comparison between broiler chicken carcasses with and without visible faecal contamination during the slaughtering process on hazard identification of Salmonella spp. sp. Journal of Applied Microbiology 93: 593-598.CrossRefGoogle Scholar
KEMP, K., ALDRICH, M.L., GUERRA, M.L. and SCHEIDER, K.R. (2001) Continuous online processing of faecal – and ingesta – contaminated poultry carcasses using and acidified sodium chlorite antimicrobial intervention. Journal of food Protection 6: 807-812.CrossRefGoogle Scholar
KRAVTCHUK, M.V. (2002) Exigências sanitário-veterinárias para o controle de inspeção (vigilância) das empresas de abate e elaboração de aves. Ministério da Agricultura e Alimentação da Federação Russa - MINCELROZPROD - sob número 13-8-01/2-2 de 23 de dezembro de 1999.Google Scholar
LILLARD, H.S. (1989) Incidence and recovery of Salmonella spp. and other bacteria from commercially processed poultry carcasses at selected pre and post evisceration steps. Journal of Food Protection 52(2): 88-91.CrossRefGoogle Scholar
LI, Y., SLAVIK, M.F., WALKER, J.E. and XIONG, H. (1997) Pre-chill spray of chicken carcasses to reduce Salmonella spp. typhimurium. Journal of Food Science 62: 605-607.Google Scholar
McKEE, S. (2002) Available: www.wattpoultry.com/USAcontrolling-Salmonella spp. 1 .asp. Access 12/15/2008.Google Scholar
MULDER, R.W.A.W. and VEERKAMP, C.H. (1974) Improvements in poultry slaughterhouse hygiene as a result of cleaning before cooling. Poultry Science 53: 1690-1694.CrossRefGoogle Scholar
MULDER, R.W.A.W., DORRESTEIJN, L.W.J. and VAN, D.B.J. (1978) Cross-contamination during the scalding and plucking of broilers. British Poultry Science 19: 61-70.CrossRefGoogle Scholar
McNAMARA, A.M. (1997) National advisory committee on microbiological criteria for foods. Generic HACCP application in broiler slaughter and processing. Journal of Food Protection 60: 579-604.Google Scholar
NDE, C.W., McEVOY, J.M., SHERWOOD, J.S. and LOGUE, C.M. (2007) Cross contamination of turkey by Salmonella spp. species during defeathering. Poultry Science 86: 162-167.CrossRefGoogle Scholar
NORTHCUTT, J.K., CASON, J.A., SMITH, D.P., BUHR, R.J. and FLETCHER, D.L. (2006) Broiler carcass bacterial counts after immersion chilling using either a low or high volume of water. Poultry Science 85: 1802-1806.CrossRefGoogle ScholarPubMed
NOTERMANS, S. and KAMPELMACHER, E.H. (1975) Further studies on the attachment of bacteria to skin. British Poultry Science 16: 487-496.CrossRefGoogle ScholarPubMed
NOTERMANS, S., TERBIJHE, R.J. and SCHOTHORST, M.V. (1980) Removing faecal contamination of Broilers by spray-cleaning during evisceration. British Poultry Science 21: 115-121.CrossRefGoogle ScholarPubMed
NUNES, F. (2008) Optimizing the automatic evisceration. Available: http://www.engormix.com/p_articles_view.asp?art. Access 10/16/2008.Google Scholar
OYARZABAL, O.A. (2005) Reduction of Campylobacter spp. by commercial antimicrobials applied during the processing of broiler chickens: A Review from the United States Perspective. Journal of Food Protection 8: 1752-1760.CrossRefGoogle Scholar
POWELL, C., BLANK, G., HYDAMAKA, A. and DZOGEN, S. (1995) Microbiological comparison of inspection-passed and reprocessed broiler carcasses. Journal of Applied Poultry Science 4: 23-31.Google Scholar
PRASAI, R.K., PHEBUS, C.M., ZEPEDA, G., KASTNER, C.L., BOYLE, A.E. and FUNGO, D.Y. (1995) Effectiveness of trimming and/or washing on microbiological quality of beef carcasses. Journal of Food Protection 58(10): 1114-1117.CrossRefGoogle ScholarPubMed
RASSCHAERT, G., HOUF, K., GODARD, C., WILDEMAUWE, C., PASTUSACZAK-FRAK, M. and DE ZUTTER, L. (2008) Contamination of carcasses with Salmonella spp. during poultry slaughter. Journal of Food Protection 71: 146-152.CrossRefGoogle Scholar
REGULATION (EC) N 852/2004 of the European Parliament and of the Council of 29 April on the hygiene of foodstuffs.Google Scholar
REGULATION (EC) N 853/2004 of the European Parliament and of the Council of 29 April laying down specific hygiene rules for food of animal.Google Scholar
SANCHEZ, M.X., FLUCKEY, W.M., BRASHEARS, M.M. and McKEE, S.R. (2002) Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments. Journal of Food Protection 65: 948-956.CrossRefGoogle ScholarPubMed
SÀNCHEZ-PLATA, M.X. (2007) XX Congresso Latino Americano de Avicultura –Brasil, Porto Alegre, 25 a 28 de setembro de 2007.Google Scholar
SMITH, D.P., NORTHCUTT, J.K. and MUSGROVE, M.T. (2005) Microbiology of contaminated or visibly clean broiler carcasses processed with an inside-outside bird washer. International Journal of Poultry Science 4: 955-958.Google Scholar
SMITH, D.P., NORTHCUTT, J.K., CASON, J.K., HINTON, A. JR, BUHR, R.J. and INGRAM, K.D. (2007) Effect of external or internal faecal contamination on numbers of bacteria on prechilled broiler carcasses. Poultry Science 86: 1241-1244.CrossRefGoogle ScholarPubMed
STOPFORTH, J.D., O'CONNOR, R., LOPES, M., KOTTAPALLI, B., HILL, W.E. and SAMADPOUR, M. (2007) Validation of individual and multiple-sequential intervention for reduction of microbial populations during processing of poultry carcasses and parts. Journal of Food Protection 70: 1393-1401.CrossRefGoogle ScholarPubMed
VOIDAROU, C., VASSOS, D. KEGOS, T., , KOUTSOTOLI, A., TSIOTSIAS, A., SKOUFOS, J., TZORA, A., MAIPA, V., ALEXOPOULOS, A. and BEZIRTZOGLOUS, E. (2007) Aerobic and anaerobic microbiology of the immersion chilling procedure during poultry processing. Poultry Science 86: 1218-1222.CrossRefGoogle ScholarPubMed
WALDROUP, A.L., RATHGEBER, B.M., HIERHOLZER, R.E., SMOOT, L., MARTIN, M., BILGILI, S.F., FLETCHER, D.L., CHEN, T.C. and WABECK, C.J. (1993) Effects of reprocessing on microbiological quality of commercial broiler carcasses. Applied Poultry Science 2: 111-116.CrossRefGoogle Scholar
WHITE, P., COLLINS, J.D., McGILL, K., MONAHAN, C. and O'MAHONY, H. (2001) Distribution and prevalence of airborne microorganisms in three commercial poultry processing plants. Journal of Food Protection 64(3): 388-391.CrossRefGoogle Scholar