Bio-Mapping of Microbial Indicators and Pathogen Quantitative Loads in Commercial Broiler Processing Facilities in South America

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Oct 14

PMID 37835253

Authors

David A Vargas

Gabriela K Betancourt-Barszcz

Daniela R Chavez-Velado

Angelica Sanchez

Rossy Bueno Lopez

Marcos X Sanchez-Plata

Affiliations

Soon will be listed here.

Abstract

A bio-mapping study was conducted with the aim of creating a microbiological baseline on indicator organisms and pathogens in commercial broiler processing facilities located in a country in South America. Whole chicken carcass and wing rinses were collected from five stages of the poultry processing line: live receiving (LR), rehanger (R), post-evisceration (PE), post-chilling (PC), and wings (W). Rinses ( = 150) were enumerated using the MicroSnap™ system for total viable counts (TVC) and Enterobacteriaceae (EB), while the BAX-System-SalQuant and BAX-System-CampyQuant™ were used for and , respectively. TVC and EB were significantly different between stages at the processing line ( < 0.01). There was a significant reduction from LR to PC for both microbial indicators. TVC and EB counts increased significantly from PC to W. counts at PC were significantly different from the other stages at the processing line ( = 0.03). counts were significantly higher than the other stages at PC ( < 0.01). The development of bio-mapping baselines with microbial indicators showed consistent reduction up to the post-chilling stage, followed by an increase at the wings sampling location. The quantification of pathogens demonstrates that prevalence analysis as a sole measurement of food safety is not sufficient to evaluate the performance of processing operations and sanitary dressing procedures in commercial processing facilities.

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