Incidence and level of Campylobacter jejuni in broiler processing

• Published in: Poultry science 1988-11, Vol.67 (11), p.1568-1572
• Main Authors: Izat, A L, Gardner, F A, Denton, J H, Golan, F A
• Format: Article
• Language: English
• Subjects: Animals; broiler chickens; campylobacter; Campylobacter fetus - isolation & purification; carne de pollo; chicken meat; Chickens - microbiology; Food Handling; food hygiene; food technology; higiene de los alimentos; hygiene des aliments; pollo de engorde; poulet de chair; technologie alimentaire; tecnologia de los alimentos; viande de poulet
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.0671568

The distribution and level of Campylobacter jejuni throughout broiler processing was evaluated. Six trials were conducted at three broiler processing plants to determine the occurrence of C. jejuni on commercial broilers as affected by specific processing functions. Counts were determined at specific sampling stations throughout the plants, and patterns of counts among sampling stations and plants were observed. Between 1,100 and 5,500 C. jejuni/1,000 cm2 skin surface (represents half the skin surface area of one defeathered broiler) were found on birds entering the three plants. Increases in C. jejuni levels were associated with both the picking and evisceration operations. Broiler carcasses ready for packaging contained approximately 50 organisms/1,000 cm2. Campylobacter jejuni was also recovered from gizzard samples, carcass and gizzard chill water, and swab samples taken of selected equipment surfaces.