Organic acids as antimicrobials to control Salmonella in meat and poultry products

Approximately 80% of raw chickens sold in the UK are contaminated with thermophilic campylobacters and they can be found on carcasses at levels as high as several thousand per cm 2 of skin. Thus, although they do not multiply on meat, they have a low infectious dose, so that human infection from undercooked meat, or as a result of handling raw poultry, is common. The precise contribution of poultry to human infection is not clear, but comparisons of types infecting humans and animals indicate that there are other important sources of human infection, particularly cattle. Rates of contamination of raw poultry meat with Arcobacter species and Helicobacter pullorum are also very high. Thermophilic campylobacters and H. pullorum colonize the chicken gut and rarely cause disease in poultry. Arcobacter species often appear to be environmental contaminants rather than part of the natural gut flora of poultry, although A. butzleri, in particular, can cause intestinal infections and abortion in humans. Thermophilic campylobacters arc not generally thought to be transmitted vertically via eggs, nor via feed or litter, provided rearing houses are cleaned and disinfected between flocks, and litter renewed. Flocks usually become infected at about 3 weeks of age. Every bird is usually rapidly colonized, with high levels (10 6 -10 7 cfu/g) in the caccal contents. The source of infection can be via unchlorinated water, but in situations where the water supply is not to blame, the precise source of infection is seldom identified. Infection could be via wild birds, rodents, or from farm operatives via boots or clothing. Infection has sometimes been associated with 'thinning' of flocks about a week prior to slaughter. Avoidance of infection during rearing therefore relies mostly on careful attention to hygiene, exclusion of vermin and a clean water supply. During transport, slaughter and dressing, Campylobacter-negative flocks can readily be contaminated from positive flocks. Contamination can be reduced by improved disinfection of transport crates, slaughter of uninfected flocks prior to infected flocks, and by careful attention to major points of cross-contamination on the line. A more effective measure would be to use a terminal decontamination step, such as trisodium phosphate, lactic acid, reduced pressure steam or gamma irradiation.

Poultry as a source of Campylobacter and related organisms

9. Enterobacteriaceae, Coliforms, and Escherichia coli as Quality and Safety Indicators

The relationship of broiler breast meat color and pH to shelf-life and odor development

n-3 enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils

960 broiler carcasses weighing from less than 450 to 2000g were individually tagged and cut using eight commercial cutting techniques. Percentages of the different pieces to whole carcass weight ranged from 17.2% for split breast with back to 5.4% for drumstick portions. Percentages of the smaller breast pieces, particularly the quartered breast, the keel and the wishbone, approached those of the wing, thigh and drumstick, thus facilitating portion control. The validity of using one mean percentage for each piece over all carcass weights was established by statistical analysis of all data relating piece weight to carcass weight, For all pieces the predictability of weights was greatest when the piece was obtained by cutting through well defined anatomical features such as a joint.

Weights of broiler parts as related to carcass weights and type of cut

Bacterial Counts and Weight Changes of Broiler Carcasses Chilled Commercially by Water Immersion and Air-Blast

Enterobacteriaceae at various stages of poultry chilling

Coliforms and Enterobacteriaceae Isolates from Selected Foods.

Comparative Study of Micro-ID, Minitek and Conventional Methods with Enterobacteriaceae Freshly Isolated from Foods.

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