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Campylobacter fetus subsp. jejuni in a turkey processing plant

N W Luechtefeld, W L Wang

Journal of Clinical Microbiology

|February 1, 1981

Summary

Campylobacter fetus subsp. jejuni is prevalent in turkeys and processing environments. Standard chlorination methods in poultry processing plants are ineffective at eliminating this pathogen from carcasses.

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Area of Science:

Food Safety
Microbiology
Veterinary Public Health

Background:

Campylobacter fetus subsp. jejuni is a significant foodborne pathogen.
Poultry processing plants are potential sources of contamination.
Effective control measures for Campylobacter in processing are crucial.

Purpose of the Study:

To investigate the prevalence of Campylobacter fetus subsp. jejuni in turkeys and processing environments.
To evaluate the efficacy of chlorination in reducing carcass contamination.

Main Methods:

Year-long sampling of cecal contents, cloacal swabs, and feces from 600 turkeys.
Sampling of turkey carcasses before and after chilling in chlorinated water.
Isolation of Campylobacter fetus subsp. jejuni from processing plant environments and wastewater lagoons.
Testing varying chlorine concentrations (50–340 ppm) for efficacy.

Main Results:

All turkey samples (cecal, cloacal, fecal) were positive for Campylobacter fetus subsp. jejuni.
High carcass contamination rates (94% pre-chill, 34% post-chill) were observed.
Chlorination, even at high concentrations, did not significantly reduce positive carcasses.
The pathogen was detected in processing equipment and wastewater lagoons.

Conclusions:

Campylobacter fetus subsp. jejuni is ubiquitous in the studied turkey population and processing plant.
Current chlorination protocols are insufficient for eliminating Campylobacter contamination.
Further research into alternative decontamination strategies is warranted.

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