Individual based modeling and analysis of pathogen levels in poultry chilling process

Area of Science:

• Food Science
• Microbiology
• Computational Biology

Background:

• Effective pathogen control in poultry processing is crucial for food safety.
• Understanding contamination dynamics during chilling is essential for risk management.

Purpose of the Study:

• To develop an individual-based model (IBM) simulating poultry chilling contamination.
• To quantify the impact of processing parameters, water chemistry, and sanitization on pathogen levels.

Main Methods:

• An individual-based model (IBM) was constructed to simulate the poultry chilling process.
• The model integrated Canadian processing specifications, water chemistry, and pathogen dynamics.
• Campylobacter spp. contamination on broiler carcasses was specifically analyzed.

Main Results:

• Free chlorine (FC) sanitization significantly reduces average Campylobacter levels and variability on carcasses.
• Organic load in chiller water and pre-chill carcass contamination influence post-chill pathogen levels.
• The presence or absence of FC dramatically affects the likelihood of cross-contamination during chilling.

Conclusions:

• The IBM is a valuable tool for poultry processing risk assessment and management.
• FC sanitization is effective in controlling Campylobacter contamination and reducing variation.
• Optimizing FC levels and understanding contamination timing are key for minimizing cross-contamination.