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A Hybrid DNA Extraction Method for the Qualitative and Quantitative Assessment of Bacterial Communities from Poultry Production Samples
Published on: December 10, 2014
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Microbial profile of broiler carcasses processed at a university scale mobile poultry processing unit
Rebecca Stearns1, Kristina Bowen1, Robert L Taylor1
1Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Poultry Science
|March 2, 2024
Summary
Mobile poultry processing units (MPPUs) in West Virginia showed reduced pathogen loads after chilling. Chlorine chilling was more effective than water alone, but further research is needed for optimal microbial safety strategies.
Area of Science:
- Food Safety
- Microbiology
- Agricultural Science
Background:
- Chicken products are frequently linked to foodborne pathogens like Salmonella, Campylobacter, and E. coli.
- Mobile poultry processing units (MPPUs) are gaining popularity, potentially increasing pathogen risks in processed poultry.
- West Virginia's agricultural economy relies heavily on poultry production, processing 75 million birds in 2019.
Purpose of the Study:
- To evaluate the microbial safety of broiler chickens processed using mobile poultry processing units (MPPUs) in West Virginia.
- To assess the effectiveness of different chilling methods (water vs. chlorinated water) on reducing microbial loads.
- To identify critical control points for pathogen reduction during MPPU operations.
Main Methods:
- Assessed aerobic plate counts (APCs), E. coli, Salmonella, and Campylobacter on 96 broiler carcasses at various MPPU stages.
- Compared microbial safety outcomes after chilling in ice water (W) versus ice water with 5 ppm chlorine (CW).
- Analyzed microbial data statistically to determine significant reductions and identify critical control points.
Main Results:
- Highest bacterial counts were APCs (4.21 log10 CFU/mL) and E. coli (3.77 log10 CFU/mL).
- Chlorine chilling (CW) resulted in significant reductions of E. coli (0.63 log10 CFU/mL; P=0.01) and APCs (0.30 log10 CFU/mL; P=0.10) compared to water chilling (W).
- Salmonella frequency doubled after evisceration (15.63-34.38%), highlighting its importance as a cross-contamination risk. Campylobacter required chlorinated chilling for complete inactivation.
Conclusions:
- While 5 ppm chlorine improved bacterial reduction, significant differences were not always observed compared to water alone.
- Evisceration washing is a critical control point to prevent Salmonella cross-contamination.
- Further research into MPPU chilling and processing strategies is necessary to enhance microbial safety.
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