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Research article2006Peer reviewedOpen access

Postchill Campylobacter prevalence on broiler carcasses in relation to slaughter group colonization level and chilling system

Lindblad M, Hansson I, Vagsholm I, Lindqvist R

Abstract

Data from an ongoing national surveillance program of Campylobacter prevalence in broiler slaughter groups were related to results from a 1-year baseline study of broiler carcasses postchill. The goals were to establish the relation between Campylobacter prevalence in slaughter groups and on carcasses and to determine the effect of various chilling systems on Campylobacter prevalence. Pooled cloacal and neck skin samples from the surveillance program were analyzed after enrichment. Carcass rinse samples from the baseline study were analyzed after enrichment and by direct plating. Data from both studies were available for 614 carcasses. Direct-plating analyses indicated that the percentages of carcasses positive for Campylobacter jejuni and other Campylobacter spp. in slaughter groups with negative cloacal samples were 2 and 10%, respectively, whereas enrichment analyses indicated prevalences of 2% in both cases. Campylobacter prevalence in slaughter groups with a high degree of intestinal colonization (more than half of the pooled cloacal samples positive) was significantly higher than in slaughter groups with a low degree of colonization (76 to 85% and 30 to 50%, respectively, depending on Campylobacter spp. and analytical method). The prevalence of Campylobacter-positive carcasses postchill was at the same level as the prevalence of carcasses that originated from slaughter groups with positive neck skin samples at four of the six slaughterhouses. Only at one slaughterhouse, with an air-chilling system, was the postchill prevalence (13 %) lower than that expected from slaughter group data (23%). The postchill prevalence (43%) was higher than that expected from slaughter group data (33%) at one slaughterhouse with immersion chilling

Published in

Journal of Food Protection
2006, Volume: 69, number: 3, pages: 495-499
Publisher: INT ASSOC FOOD PROTECTION

      SLU Authors

      • UKÄ Subject classification

      Veterinary Science
      Food Science
      Animal and Dairy Science

      Publication identifier

      DOI: https://doi.org/10.4315/0362-028X-69.3.495

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/8755