ABSTRACT
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.
Subject(s)
Campylobacter fetus/isolation & purification , Chickens/microbiology , Food Handling , AnimalsABSTRACT
Presence of Campylobacter jejuni was determined at various locations in turkey carcass processing and further processing of turkey products (wieners, ham and boneless breast). Contamination of turkey carcasses with C. jejuni , in most cases, occurred on the surface of the skin or on the surface of the abdominal cavity lining. No contamination of interior muscle tissue was observed. The percentage of turkeys containing C. jejuni upon entering the processing plant varied (50 to 100%). Large numbers of C. jejuni were killed during scalding of carcasses, but extensive recontamination occurred during mechanical defeathering. After scalding, numbers of C. jejuni peaked during evisceration, but dropped to lower levels after washing. Few or no C. jejuni were recovered from the carcasses after leaving the chill tank. No C. jejuni were detected on frozen turkey carcasses, including the drip, at the wholesale or retail level. However, Campylobacter coli was detected in the drip of a few carcasses that had been in frozen storage at the wholesale level for 2 wk and 3 months. Neither C. jejuni nor C. coli was detected on frozen turkeys at the retail level. Although, in some cases, C. jejuni were recovered from turkey meat during initial stages of further processing, no C. jejuni were recovered from heat-treated, further processed products.
ABSTRACT
A selective enrichment-plating procedure was tested for the recovery and enumeration of Campylobacter jejuni from turkey eggs and meat. Enrichment was in brucella broth with ferrous sulfate, sodium metabisulfite, sodium pyruvate and five antimicrobial agents. Plating was on brucella agar supplemented with equine blood and antimicrobial agents. Incubation of tubes and plates was at 42°C in an atmosphere of 5% O2:10% CO2:85% N2. C. jejuni could be recovered from the enrichment broth when calculated initial cell numbers per ml of broth were as low as 0.3 to 3.3.
ABSTRACT
Campylobacter jejuni was not isolated from fertile turkey eggs or from newly-hatched poults. The organism was present in 16 to 76% of fecal swabs of 15-to 19-day old turkeys from two commercial brooder facilities, and was isolated from litter and drinking water. Extensive cleaning of a brooder house and application of new litter seemed to exclude litter, water, feed and grit as initial sources of contamination. Newly-hatched poults could be raised in a Campylobacter -free environment for 19 to 21 d without evidence of this organism in fecal swabs.
