title: Fluorescent marker for the detection of crop and upper gastrointestinal leakage in poultry processing plants.
abstract: Previous published research has identified the crop as a source of Salmonella and Campylobacter contamination for broiler carcasses and reported that broiler crops are 86 times more likely to rupture than ceca during commercial processing. Presently, we evaluated leakage of crop and upper gastrointestinal contents from broilers using a fluorescent marker at commercial processing plants. Broilers were orally gavaged with a fluorescent marker paste (corn meal-fluorescein dye-agar) within 30 min of live hang. Carcasses were collected at several points during processing and were examined for upper gastrointestinal leakage using long-wavelength black light. This survey indicated that 67% of the total broiler carcasses were positive for the marker at the rehang station following head and shank removal. Crops were mechanically removed from 61% of the carcasses prior to the cropper, and visual online examination indicated leakage of crop contents following crop removal by the pack puller. Examination of the carcasses prior to the cropper detected the marker in the following regions: neck (50.5% positive), thoracic inlet (69.7% positive), thoracic cavity (35.4% positive), and abdominal cavity (34.3% positive). Immediately prior to chill immersion, 53.2% of the carcasses contained some degree of visually identifiable marker contamination, as follows: neck (41.5% positive), thoracic inlet (45.2% positive), thoracic cavity (26.2% positive), and abdominal cavity (30.2% positive). These results suggest that this fluorescent marker technique may serve as a useful tool for rapid identification of potential changes, which could reduce the incidence of crop rupture and contamination of carcasses at processing.
authors.affiliation: US Department of Agriculture, Agricultural Research Service, Southern Plains Agricultural Research Center, College Station, Texas 77845, USA. byrd@ffsru.tamu.edu
authors.forename: J A
authors.initials: JA
authors.lastname: Byrd
authors.forename: B M
authors.initials: BM
authors.lastname: Hargis
authors.forename: D E
authors.initials: DE
authors.lastname: Corrier
authors.forename: R L
authors.initials: RL
authors.lastname: Brewer
authors.forename: D J
authors.initials: DJ
authors.lastname: Caldwell
authors.forename: R H
authors.initials: RH
authors.lastname: Bailey
authors.forename: J L
authors.initials: JL
authors.lastname: McReynolds
authors.forename: K L
authors.initials: KL
authors.lastname: Herron
authors.forename: L H
authors.initials: LH
authors.lastname: Stanker
mesh_terms: D000818:Animals; D002645:Chickens; D003426:Crop, Avian / Q000382:microbiology*; D019793:Fluorescein; D005456:Fluorescent Dyes; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005525:Food-Processing Industry; D008460:Meat / Q000382:microbiology*
chemical_list: D005456:Fluorescent Dyes; D019793:Fluorescein