Spoilage Bacteria Counts on Broiler Meat at Different Stages of Commercial Poultry Processing Plants That Use Peracetic Acid

Simple Summary The presence of spoilage bacteria on broiler meat is known to cause deleterious effects, such as off odors and color, and contributes to a shorter shelf life. While spoilage microbes do not pose a major health concern, the presence of these bacteria results in economic loss that could be mitigated during processing. In order to evaluate the efficacy of antimicrobial interventions on spoilage microbes, we collected broiler meat samples from various stages of commercial poultry processing plants that use different applications and concentrations of peracetic acid. From these results, we conclude that the most effective intervention occurs during carcass chilling. However, the presence of aerobic bacteria and coliforms on broiler meat during second processing suggests cross contamination, which could affect the shelf life of retail chicken parts. In poultry processing, spoilage microbes are persistent microorganisms, which affect the quality of broiler meat. Peracetic acid (PAA) is the most common antimicrobial used by commercial processing plants, which can reduce the prevalence of these microbes. The goal of this study was to determine the concentrations of aerobic bacteria, coliforms, lactic acid bacteria, and Pseudomonas on broiler meat in processing plants that use peracetic acid in various concentrations as the primary antimicrobial. Samples were collected from three processing plants at five processing steps: post-pick (defeathering), pre-chill, post-chill, mechanically deboned meat (MDM), and drumsticks. Samples were rinsed in buffered peptone water for bacteria isolation. Over six log CFU/sample of aerobic plate counts (APC), lactic acid bacteria, and coliforms were detected on post-pick samples. All spoilage bacteria were reduced to nondetectable levels on post-chill samples (p < 0.001). However, the presence of all bacteria on mechanically deboned meat (MDM) samples indicated varying degrees of cross contamination from post-chill and MDM samples. These results suggest PAA effectively reduces spoilage microbes in chilling applications irrespective of differences in PAA concentrations. However, due to the levels of spoilage microbes detected in MDM, it may be worth investigating the potential interventions for this stage of processing.