Quantitative effects of in-line operations on Campylobacter and Escherichia coli through two Australian broiler processing plants
Quantitative effects of in-line operations on Campylobacter and Escherichia coli through two Australian broiler processing plants
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DOI：
10.1016/j.ijfoodmicro.2014.07.024
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发表时间：
2014-10-01
影响因子：
5.4
通讯作者：
Fegan, Narelle
中科院分区：
文献类型：
--
作者：
Duffy, Lesley L.;Blackall, Patrick J.;Fegan, Narelle
弯曲杆菌是一种重要的食源性致病菌，主要与家禽有关。缺乏直链定量弯曲菌数据在定量风险评估中得到了强调。本研究的目的是通过家禽屠宰来定量和定性地检测鸡屠体上弯曲杆菌和大肠杆菌的浓度。从加工链上的4个鸡群中各抽取240只鸡，分别在烫伤前、烫伤后、冷藏前、冷藏后、包装后和单个盲肠中取样。包装后弯曲杆菌的总患病率为83%，中位数浓度为0.8log(10)cfu/ml。烫伤和冷藏的加工点显著降低了弯曲杆菌(1.8和2.9log(10)cfu/cfu)和大肠杆菌(1.3和2.5log(10)cfu/cfu)。在整个加工过程中，大肠杆菌和弯曲杆菌的浓度显着相关，表明大肠杆菌可能是降低弯曲菌浓度的有用指示生物。不同鸡群携带的物种有所不同，其中两个鸡群以结肠弯曲菌为主，两个鸡群以空肠弯曲菌为主。目前的加工方法可以显著降低屠体上弯曲杆菌的浓度。进一步了解加工对弯曲杆菌的不同影响和特定基因类型的存活可能会使更有针对性的干预措施降低这种家禽相关病原体的浓度。皇冠版权所有(C)2014由爱思唯尔B.V.出版。保留所有权利。
Campylobacter is an important food borne pathogen, mainly associated with poultry. A lack of through-chain quantitative Campylobacter data has been highlighted within quantitative risk assessments. The aim of this study was to quantitatively and qualitatively measure Campylobacter and Escherichia coli concentration on chicken carcasses through poultry slaughter. Chickens (n = 240) were sampled from each of four flocks along the processing chain, before scald, after scald, before chill, after chill, after packaging and from individual caeca. The overall prevalence of Campylobacter after packaging was 83% with a median concentration of 0.8 log(10) CFU/mL. The processing points of scalding and chilling had significant mean reductions of both Campylobacter (1.8 and 2.9 log(10) CFU/carcase) and E. coli (1.3 and 2.5 log(10) CFU/carcase). The concentration of E. coli and Campylobacter was significantly correlated throughout processing indicating that E. coli may be a useful indicator organism for reductions in Campylobacter concentration. The carriage of species varied between flocks, with two flocks dominated by Campylobacter coli and two flocks dominated by Campylobacter jejuni. Current processing practices can lead to significant reductions in the concentration of Campylobacter on carcasses. Further understanding of the variable effect of processing on Campylobacter and the survival of specific genotypes may enable more targeted interventions to reduce the concentration of this poultry associated pathogen. Crown Copyright (C) 2014 Published by Elsevier B.V. All rights reserved.