title: Recovery of bacteria from broiler carcasses rinsed zero and twenty-four hours after immersion chilling.
abstract: Microbiological sampling of processed broiler carcasses often relies on the technique of whole-carcass rinsing; however, the rinse sampling is sometimes done immediately after immersion chilling and sometimes as long as 24 h after immersion chilling. To test whether carcass rinses done immediately after chilling can be compared with rinses 24 h after chilling, 20 whole broiler carcasses exiting the chiller of a broiler processing plant were sampled on each of 3 d. All carcasses were bagged aseptically and rinsed for 1 min in 400 mL of sterile water. Recovered rinse liquid was poured into a sterile container, and rinsed carcasses were placed in clean plastic bags; all materials were held overnight at 4 degrees C. On the following day, all carcasses were rinsed again in 400 mL of sterile water as before, and all rinse samples were cultured by standard methods to enumerate coliforms, Escherichia coli, and Campylobacter and to determine incidence of Salmonella. Statistical analysis used paired comparisons between the same carcasses rinsed at 0 and 24 h after chilling; numbers of bacteria were expressed as log cfu/mL of rinse. In 2 of 3 replications, significantly higher numbers of coliforms and E. coli were found in the rinse samples taken immediately after chilling vs. rinse samples done at 24 h. There were no differences in numbers of Campylobacter or incidence of Salmonella between rinses taken at 0 and 24 h. More study is required to determine whether whole-carcass rinse samples performed at 0 and 24 h after chilling are microbiologically equivalent.
authors.affiliation: US Department of Agriculture, Agricultural Research Service, Russell Research Center, Athens, GA 30604-5677, USA. jcason@saa.ars.usda.gov
authors.forename: J A
authors.initials: JA
authors.lastname: Cason
authors.forename: M E
authors.initials: ME
authors.lastname: Berrang
authors.forename: D P
authors.initials: DP
authors.lastname: Smith
mesh_terms: D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D002645:Chickens; D003080:Cold Temperature; D004755:Enterobacteriaceae / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005511:Food Handling / Q000379:methods*; D007101:Immersion; D008460:Meat / Q000382:microbiology*; D013997:Time Factors