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Reducing Campylobacter jejuni, Enterobacteriaceae, Escherichia coli, and total aerobic bacteria on broiler carcasses using combined ultrasound and steam

Moazzami, Madeleine and Bergenkvist, Emma and Fernström, Lise-Lotte and Rydén, Jesper and Hansson, Ingrid (2021). Reducing Campylobacter jejuni, Enterobacteriaceae, Escherichia coli, and total aerobic bacteria on broiler carcasses using combined ultrasound and steam. Journal of Food Protection. 84 , 572-578
[Research article]

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Abstract

Campylobacteriosis is the most frequently reported foodborne illness in Europe and many other parts of the world. Campylobacter can colonize the intestines of broilers, mostly in large amounts. Broilers are usually slaughtered in a high-speed automated system that could cause rupture of the intestines during evisceration, resulting in contamination of carcasses with intestinal bacteria like Campylobacter. This study evaluated the combined effects of ultrasound and steam (SonoSteam) on naturally contaminated chicken carcasses at a large-scale abattoir in Sweden. Ultrasound at 30 to 40 kHz and steam at 84 to 85°C or 87 to 88°C were used at slaughter, with a line speed of 18,000 birds per hour. The amounts of Campylobacter spp., Enterobacteriaceae, Escherichia coli, and total aerobic bacteria on neck skins from 103 chicken carcasses, sampled before and after treatment by ultrasound-steam, were analyzed. Campylobacter spp. were quantified in 58 (56%) of the neck skins, from birds belonging to four of the seven flocks represented. All 58 isolates were identified as Campylobacter jejuni. After the ultrasound-steam treatment, the mean reductions in C. jejuni, Enterobacteriaceae, E. coli and total aerobic bacteria were 0.5 ± 0.8, 0.6 ± 0.6, 0.5 ± 0.6, and 0.4 ± 0.7 log CFU/g, respectively. No significant differences in reduction between the two different treatment temperatures were observed for any of the bacteria. Although the bacterial reductions were significant, large amounts of bacteria remained on the carcasses after treatment. Further studies are needed to identify optimal measures at slaughter to reduce food spoilage bacteria and pathogenic bacteria, which should be considered in a One Health perspective.

Authors/Creators:Moazzami, Madeleine and Bergenkvist, Emma and Fernström, Lise-Lotte and Rydén, Jesper and Hansson, Ingrid
Title:Reducing Campylobacter jejuni, Enterobacteriaceae, Escherichia coli, and total aerobic bacteria on broiler carcasses using combined ultrasound and steam
Series Name/Journal:Journal of Food Protection
Year of publishing :2021
Volume:84
Page range:572-578
Number of Pages:7
ISSN:0362-028X
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial-No Derivative Works 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 402 Animal and Dairy Science > Animal and Dairy Science.
Keywords:broiler carcass, campylobacter, enterobacteriaceae, Escherichia coli, total aerobic bacteria, ultrasound-steam
URN:NBN:urn:nbn:se:slu:epsilon-p-114417
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-114417
Additional ID:
Type of IDID
DOI10.4315/JFP-20-395
ID Code:26201
Faculty:VH - Faculty of Veterinary Medicine and Animal Science
NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(VH) > Department of Biomedical Science and Veterinary Public Health
(NL, NJ) > Dept. of Energy and Technology
Deposited By: SLUpub Connector
Deposited On:25 Nov 2021 07:25
Metadata Last Modified:25 Nov 2021 07:31

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