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Analyses of the Bacterial Contamination on Belgian Broiler Carcasses at Retail Level.

ABSTRACT: Broilers are not equally exposed to bacterial contamination during rearing and processing, resulting in areas with different bacterial communities on carcasses at retail. The determination of these communities is also affected by the examination methods applied. The present study aimed to assess the bacterial communities on neck, breast, and back skin on broiler carcasses at retail through classical International Organization of Standardization based isolation methods combined with identification by matrix-assisted laser desorption ionization time-of-flight mass spectrum (MALDI-TOF MS) and 16S amplicon sequencing. Twelve commercially and eight organically reared broilers slaughtered in four slaughterhouses were examined. Significantly higher anaerobic bacterial counts were observed on the neck skin than on the breast and back skin. By the combination of cultivation and amplicon sequencing, remarkable shifts in bacterial communities were determined on the breast and back skin, but not on the neck skin. Although the aerobic bacteria contamination levels were not different between the areas, different bacterial communities were observed. The impact of the slaughterhouse to the overall microbial composition was rather small. Organically reared broilers had unique bacterial communities. In conclusion, compared to the breast skin, the neck, and back skin had a larger potential for bacterial spoilage, in particular when anaerobic storage conditions are applied. The distribution of bacteria on the different areas could be related to the contamination during slaughter as well as the bird-rearing methods.

SUBMITTER: Yu Z

PROVIDER: S-EPMC7525026 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature

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Analyses of the Bacterial Contamination on Belgian Broiler Carcasses at Retail Level.

Yu Zhongjia Z Joossens Marie M Houf Kurt K

Frontiers in microbiology 20200916

Broilers are not equally exposed to bacterial contamination during rearing and processing, resulting in areas with different bacterial communities on carcasses at retail. The determination of these communities is also affected by the examination methods applied. The present study aimed to assess the bacterial communities on neck, breast, and back skin on broiler carcasses at retail through classical International Organization of Standardization based isolation methods combined with identificatio ...[more]

PMID: 33042053

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Project description:The small-scale mobile poultry-processing unit (MPPU) produced raw poultry products are of particular food safety concern due to exemption of USDA poultry products inspection act. Limited studies reported the microbial quality and safety of MPPU-processed poultry carcasses. This study evaluated the Salmonella and Campylobacter prevalence in broiler ceca and on MPPU-processed carcasses and efficacy of commercial antimicrobials against Campylobacter jejuni on broilers. In study I, straight-run Hubbard × Cobb broilers (147) were reared for 38 days on clean-shavings (CS, 75) or built-up-litter (BUL, 72) and processed at an MPPU. Aerobic plate counts (APCs), coliforms, Escherichia coli, and yeast/molds (Y/M) of carcasses were analyzed on petrifilms. Ceca and carcass samples underwent microbial analyses for Salmonella and Campylobacter spp. using the modified USDA method and confirmed by API-20e test (Salmonella), latex agglutination immunoassay (Campylobacter), and Gram staining (Campylobacter). Quantitative polymerase chain reaction (CadF gene) identified the prevalence of C. jejuni and Campylobacter coli in ceca and on carcasses. In study II, fresh chilled broiler carcasses were spot inoculated with C. jejuni (4.5 log10 CFU/mL) and then undipped, or dipped into peroxyacetic acid (PAA) (1,000 ppm), lactic acid (5%), lactic and citric acid blend (2.5%), sodium hypochlorite (69 ppm), or a H2O2-PAA mix (SaniDate® 5.0, 0.25%) for 30 s. Surviving C. jejuni was recovered onto Brucella agar. APCs, coliforms, and E. coli populations were similar (P > 0.05) on CS and BUL carcasses. Carcasses of broilers raised on BUL contained a greater (P < 0.05) Y/M population (2.2 log10 CFU/mL) than those reared on CS (1.8 log10 CFU/mL). Salmonella was not detected in any ceca samples, whereas 2.8% of the carcasses from BUL were present with Salmonella. Prevalence of Campylobacter spp., C. jejuni was lower (P < 0.05), and C. coli was similar (P > 0.05) in CS-treated ceca than BUL samples. Prevalence of Campylobacter spp., C. jejuni, and C. coli was not different (P > 0.05) on CS- and BUL-treated carcasses. All antimicrobials reduced C. jejuni by 1.2-2.0 log CFU/mL on carcasses compared with controls. Hence, raising broilers on CS and applying post-chilling antimicrobial treatment can reduce Salmonella and Campylobacter on MPPU-processed broiler carcasses.

Dataset Information

Analyses of the Bacterial Contamination on Belgian Broiler Carcasses at Retail Level.

Publications

Analyses of the Bacterial Contamination on Belgian Broiler Carcasses at Retail Level.

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