Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing

被引:21
作者
Rasschaert, G. [1 ]
Piessens, V. [1 ]
Scheldeman, P. [1 ]
Leleu, S. [1 ]
Stals, A. [1 ]
Herman, L. [1 ]
Heyndrickx, M. [1 ,2 ]
Messens, W. [1 ]
机构
[1] Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, B-9090 Melle, Belgium
[2] Univ Ghent, Fac Vet Med, Dept Pathol Bacteriol & Poultry Dis, B-9820 Merelbeke, Belgium
关键词
Campylobacter; broiler slaughterhouse; electrolyzed oxidizing water; lactic acid; REAL-TIME PCR; CHICKEN CARCASSES; POULTRY CARCASSES; JEJUNI; SPP; QUANTIFICATION; DECONTAMINATION; SLAUGHTER; RECOVERY; BACTERIA;
D O I
10.3382/ps.2012-02771
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Campylobacter is the most commonly reported gastrointestinal bacterial pathogen in humans in many developed countries. During slaughter of broiler flocks, it is difficult to avoid contamination of broiler carcasses. This study aimed to quantify Campylobacter contamination on broiler carcasses at 5 points in the slaughter processing during the slaughter of a Campylobacter-colonized flock by real-time PCR and conventional enumeration. In addition, the decontamination effect of neutral electrolyzed oxidizing (EO) water and 1.5% lactic acid (pH 2.0) were evaluated. During processing, the Campylobacter counts on the carcasses declined toward the end of the processing line. The log counts on the carcasses as determined by quantitative real-time PCR (qPCR), decreased from 9.37 after scalding to 8.08 after the last cooling step. Enumeration of the campylobacters on plates revealed the same trend, although the counts per carcass were generally 3 logs lower. After scalding, a mean of 6.86 log cfu/carcass were counted, which decreased to 4.83 log cfu/carcass after the last cooling step. Submerging carcasses after scalding in EO water gave a significant reduction of 1.31 log cfu/carcass by enumeration on plates and a not significant reduction of 0.53 log cfu/carcass by qPCR. Treatment of the carcasses after the inside-outside bird washer led to reductions from 0.09 to 0.91 log cfu/carcass, although not significant. After submerging the carcasses in a 1.5% lactic acid solution, significant reductions of 1.62 and 1.24 log cfu/carcass by qPCR and enumeration, respectively, were observed. Spraying the carcasses with lactic acid led to nonsignificant reductions of 0.68 log cfu/carcass determined by qPCR and 0.26 log cfu/carcass by enumeration. Both EO water and lactic acid seem promising for implementation in poultry processing plants.
引用
收藏
页码:1077 / 1084
页数:8
相关论文
共 38 条
[1]   Campylobacter spp. contamination of chicken carcasses during processing in relation to flock colonisation [J].
Allen, V. M. ;
Bull, S. A. ;
Corry, J. E. L. ;
Domingue, G. ;
Jorgensen, F. ;
Frost, J. A. ;
Whyte, R. ;
Gonzalez, A. ;
Elviss, N. ;
Humphrey, T. J. .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2007, 113 (01) :54-61
[2]   Scientific Opinion on Campylobacter in broiler meat production: control options and performance objectives and/or targets at different stages of the food chain [J].
Andreoletti, Olivier ;
Budka, Herbert ;
Buncic, Sava ;
Collins, John D. ;
Griffin, John ;
Hald, Tine ;
Havelaar, Arie ;
Hope, James ;
Klein, Guenter ;
McLauchlin, James ;
Mueller-Graf, Christine ;
Nguyen-The, Christophe ;
Noerrung, Birgit ;
Peixe, Luisa ;
Maradona, Miguel Prieto ;
Ricci, Antonia ;
Sofos, John ;
Threlfall, John ;
Vagsholm, Ivar ;
Vanopdenbosch, Emmanuel .
EFSA JOURNAL, 2011, 9 (04)
[3]  
[Anonymous], 2006, The EFSA Journal, V342, P1
[4]   Presence and level of Campylobacter spp. on broiler carcasses throughout the processing plant [J].
Berrang, ME ;
Dickens, JA .
JOURNAL OF APPLIED POULTRY RESEARCH, 2000, 9 (01) :43-47
[5]   Broiler carcass contamination with Campylobacter from feces during defeathering [J].
Berrang, ME ;
Buhr, RJ ;
Cason, JA ;
Dickens, JA .
JOURNAL OF FOOD PROTECTION, 2001, 64 (12) :2063-2066
[6]   Quantification of Campylobacter spp. in chicken carcass rinse by real-time PCR [J].
Botteldoorn, N. ;
Van Coillie, E. ;
Piessens, V. ;
Rasschaert, G. ;
Debruyne, L. ;
Heyndrickx, M. ;
Herman, L. ;
Messens, W. .
JOURNAL OF APPLIED MICROBIOLOGY, 2008, 105 (06) :1909-1918
[7]   Poultry as a source of Campylobacter and related organisms [J].
Corry, JEL ;
Atabay, HI .
JOURNAL OF APPLIED MICROBIOLOGY, 2001, 90 :96S-114S
[8]  
CUDJOE KS, 1991, ACTA VET SCAND, V32, P491
[9]  
EFSA, 2006, STAT SCI PAN FOOD AD
[10]   Analysis of the baseline survey on the prevalence of Campylobacter in broiler batches and of Campylobacter and Salmonella on broiler carcasses in the EU, 2008 [J].
European Food Safety Authority .
EFSA JOURNAL, 2010, 8 (03)