The change in prevalence of Campylobacter on chicken carcasses during processing: a systematic review.

A systematic review was conducted to evaluate the change in prevalence of Campylobacter on chicken carcasses during processing. A structured literature search of 8 electronic databases using the key words for "Campylobacter," "chicken," and "processing" identified 1,734 unique citations. Abstracts were screened for relevance by 2 independent reviewers. Thirty-two studies described prevalence at more than one stage during processing and were included in this review. Of the studies that described the prevalence of Campylobacter on carcasses before and after specific stages of processing, the chilling stage had the greatest number of studies (9), followed by washing (6), defeathering (4), scalding (2), and evisceration (1). Studies that sampled before and after scalding or chilling, or both, showed that the prevalence of Campylobacter generally decreased immediately after the stage (scalding: 20.0 to 40.0% decrease; chilling: 100.0% decrease to 26.6% increase). The prevalence of Campylobacter increased after defeathering (10.0 to 72.0%) and evisceration (15.0%). The prevalence after washing was inconsistent among studies (23.0% decrease to 13.3% increase). Eleven studies reported the concentration of Campylobacter, as well as, or instead of, the prevalence. Studies that sampled before and after specific stages of processing showed that the concentration of Campylobacter decreased after scalding (minimum decrease of 1.3 cfu/g, maximum decrease of 2.9 cfu/mL), evisceration (0.3 cfu/g), washing (minimum 0.3 cfu/mL, maximum 1.1 cfu/mL), and chilling (minimum 0.2 cfu/g, maximum 1.7 cfu/carcass) and increased after defeathering (minimum 0.4 cfu/g, maximum 2.9 cfu/mL). Available evidence is sparse and suggests more data are needed to understand the magnitude and mechanism by which the prevalence and concentration of Campylobacter changes during processing. This understanding should help researchers and program developers identify the most likely points in processing to implement effective control efforts. For example, if contamination will occur during defeathering and likely during evisceration, critical control points postevisceration are likely to have a greater effect on the end product going to the consumer.

[Three dimensional study of facial height].

There is no know scientifically accurate method of determining the correct vertical dimension. By the vertical dimension we mean the distance between the subnasale & the bottom of chin when patients were radiograped in the physiologic rest positions with & without prostheses. The author measured seven selected points in a midsagittal profile plane of 50 patients (26 complete upper & lower denture, 24 complete upper & removable lower partial denture) by the cephalometric methods. The following conclusions were obtained from this study. 1. Vertical dimension was measured 70.03 mm during removal of upper & lower dentures in mouth, 70.18 mm during insertion of upper denture only, 70.83 mm during insertion of lower denture only & 70.88 mm during insertion of upper & lower dentures, therefore mandibular denture alone in mouth has a slightly significant effects. 2. Vertical dimension between male & female from partially/fully edentulous patients was proved 72.15 mm in male & 68.81 mm in female. 3. Anterior-posterior displacement is largely associated with upper lip movement & superior-inferior displacement is generally associated with a function of lower lip & mandibular structure movements. 4. The magnitude of horizontal displacement for all points ranged from 0 to 8.4 mm & vertical displacement for all points ranged from 0 to 12 mm displacement. The maximum horizontal displacement in point II & maximum vertical displacement in point III was measured. 5. Increase in height may be associated with contraction of dental arches; or conversely, reduction of vertical height may be associated with expansion of the dental arches due to muscle tonicity & lip contours.