Publication Database

Status quo: Levels of Campylobacter spp. and hygiene indicators in German slaughterhouses for broiler and turkey (2024)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Beterams, A.

Püning, C. (WE 8)

Wyink, B.

Grosse-Kleimann, J.

Gölz, G. (WE 8)

Schönknecht, A. (WE 8)

Alter, T. (WE 8)

Reich, F.

Forschungsprojekt

Entwicklung technologischer Verfahren zur Reduktion von mikrobiellen Kontaminanen im Technikumsmaßstab und Implementierung im Schweineschlachtprozess (KontRed) (Teilprojekt FU-ILS-F)

Quelle

International journal of food microbiology

Bandzählung: 414

Seiten: 110610

ISSN: 0168-1605

Sprache

Englisch

Verweise

URL (Volltext): https://www.sciencedirect.com/science/article/pii/S0168160524000540?via%3Dihub

DOI: 10.1016/j.ijfoodmicro.2024.110610

Pubmed: 38330527

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Poultry is a common reservoir for Campylobacter and a main source for human campylobacteriosis. With broiler being the predominant poultry for food production, most food safety related research is conducted for this species, for turkey, few studies are available. Although animals are typically colonized at the farm level, the slaughtering process is considered an important factor in re- and cross-contamination. We examined the development of Campylobacter, E. coli and total colony counts (TCC) after several processing steps in three broiler and one turkey slaughterhouses. Whole carcass rinsing and neck skin sampling was applied for broilers resulting in 486 samples in total, while 126 neck skin samples were collected for turkeys. A decrease in the loads of the different bacterial groups along the broiler slaughtering process was observed. Campylobacter mean counts dropped from 4.5 ± 1.7 log10 CFU/ml after killing to 1.6 ± 0.4 log10 CFU/ml after chilling. However, an increase in Campylobacter counts was evident after evisceration before the values again decreased by the final processing step. Although the Campylobacter prevalence in the turkey samples showed a similar development, the bacterial loads were much lower with 1.7 ± 0.3 log10 CFU/g after killing and 1.7 ± 0.4 log10 CFU/g after chilling compared to those of broilers. The loads of E. coli and total colony count of turkey were higher after killing, were reduced by scalding and remained stable until after chilling.

This study highlights trends during the slaughtering process in reducing the levels of Campylobacter, E. coli, and total colony counts for broiler and turkey carcasses, from the initial step to after chilling. These results contribute to our understanding of microbial dynamics during meat processing.