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Effect of Water Uptake by Poultry Tissues on Contamination by Bacteria During Immersion in Bacterial Suspensions

C J Thomas1, T A McMEEKIN1

  • 1Department of Agricultural Science, University of Tasmania, GPO Box 252C, Hobart, Tasmania, Australia 7001.

Journal of Food Protection
|April 3, 2019
PubMed

Insights

Poultry tissue microtopography changes when exposed to water, increasing bacterial retention. This suggests water immersion can lead to poultry contamination through altered tissue surfaces.

Area of Science:

  • Food Science
  • Microbiology
  • Poultry Science

Background:

  • Bacterial contamination of poultry is a significant food safety concern.
  • Understanding factors influencing bacterial retention on poultry tissues is crucial for developing effective control strategies.

Purpose of the Study:

  • To investigate how water immersion affects poultry tissue microtopography.
  • To determine the relationship between these microtopographical changes and bacterial retention.

Main Methods:

  • Poultry skin and muscle fascia were immersed in saline suspensions containing bacteria.
  • Bacterial retention was quantified after varying immersion times.
  • Scanning electron microscopy (SEM) was used to visualize tissue microtopography changes.

Main Results:

  • Tissues immersed for extended periods retained significantly more bacteria than control samples.
  • Both motile and nonmotile bacteria were retained similarly.
  • SEM revealed substantial alterations in tissue microtopography following water immersion.

Conclusions:

  • Water immersion alters poultry tissue microtopography.
  • These microtopographical changes are linked to increased bacterial retention.
  • This mechanism may explain bacterial contamination of poultry during aqueous processing steps.

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