Microbial Composition in Bioaerosols of a High-Throughput Chicken-Slaughtering Facility

The microbial composition of the air in various areas of a high-throughput chicken-slaughtering facility was investigated. Over a 4-mo period, 6 processing areas were sampled, and the influence of environmental factors was monitored. The highest counts of microorganisms were recorded in the initial...

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Bibliographic Details
Published in:Poultry science 2007, Vol.86 (1), p.142-149
Main Authors: Lues, J.F.R, Theron, M.M, Venter, P, Rasephei, M.H.R
Format: Article
Language:English
Subjects:
Abattoirs
Aerosols - analysis
Air Microbiology
Air Movements
Animals
Bacillus cereus
Bacteria - cytology
Bacteria - isolation & purification
bacterial contamination
Chickens
coliform bacteria
environmental factors
Escherichia coli
food contamination
Food Handling
Food Microbiology
food pathogens
fungi
Fungi - cytology
Fungi - isolation & purification
Listeria monocytogenes
Pseudomonas aeruginosa
Salmonella
slaughterhouses
Staphylococcus aureus
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Summary:The microbial composition of the air in various areas of a high-throughput chicken-slaughtering facility was investigated. Over a 4-mo period, 6 processing areas were sampled, and the influence of environmental factors was monitored. The highest counts of microorganisms were recorded in the initial stages of processing, comprising the receiving-killing and defeathering areas, whereas counts decreased toward the evisceration, air-chilling, packaging, and dispatch areas. Maximum microbial counts were as follows: coliforms, 4.9 x 10(3) cfu/m3; Escherichia coli 3.4 x 10(3) cfu/m3; Bacillus cereus, 5.0 x 10(4) cfu/m3; Staphylococcus aureus, 1.6 x 10(4) cfu/m3; Pseudomonas aeruginosa, 7.0 x 10(4) cfu/m3; presumptive Salmonella spp., 1.5 x 10(4) cfu/m3; Listeria monocytogenes, 1.6 x 10(4) cfu/m3; and fungi, 1.4 x 10(4) cfu/m3. Higher counts of airborne microorganisms found in the receiving-killing and defeathering areas indicate the importance of controlling microbial levels before processing to prevent the spread of organisms downstream. This should limit the risk of carrying over contaminants from areas known to generate high counts to areas where the final food product is exposed to air and surface contamination.
ISSN:0032-5791
1525-3171
DOI:10.1093/ps/86.1.142