title: Efficacy of electrolyzed oxidizing water and lactic acid on the reduction of Campylobacter on naturally contaminated broiler carcasses during processing.
abstract: Campylobacter is the most commonly reported gastrointestinal bacterial pathogen in humans in many developed countries. During slaughter of broiler flocks, it is difficult to avoid contamination of broiler carcasses. This study aimed to quantify Campylobacter contamination on broiler carcasses at 5 points in the slaughter processing during the slaughter of a Campylobacter-colonized flock by real-time PCR and conventional enumeration. In addition, the decontamination effect of neutral electrolyzed oxidizing (EO) water and 1.5% lactic acid (pH 2.0) were evaluated. During processing, the Campylobacter counts on the carcasses declined toward the end of the processing line. The log counts on the carcasses as determined by quantitative real-time PCR (qPCR), decreased from 9.37 after scalding to 8.08 after the last cooling step. Enumeration of the campylobacters on plates revealed the same trend, although the counts per carcass were generally 3 logs lower. After scalding, a mean of 6.86 log cfu/carcass were counted, which decreased to 4.83 log cfu/carcass after the last cooling step. Submerging carcasses after scalding in EO water gave a significant reduction of 1.31 log cfu/carcass by enumeration on plates and a not significant reduction of 0.53 log cfu/carcass by qPCR. Treatment of the carcasses after the inside-outside bird washer led to reductions from 0.09 to 0.91 log cfu/carcass, although not significant. After submerging the carcasses in a 1.5% lactic acid solution, significant reductions of 1.62 and 1.24 log cfu/carcass by qPCR and enumeration, respectively, were observed. Spraying the carcasses with lactic acid led to nonsignificant reductions of 0.68 log cfu/carcass determined by qPCR and 0.26 log cfu/carcass by enumeration. Both EO water and lactic acid seem promising for implementation in poultry processing plants.
authors.affiliation: Technology and Food Science Unit, Institute for Agricultural and Fisheries Research, Belgium.
authors.forename: G
authors.initials: G
authors.lastname: Rasschaert
authors.forename: V
authors.initials: V
authors.lastname: Piessens
authors.forename: P
authors.initials: P
authors.lastname: Scheldeman
authors.forename: S
authors.initials: S
authors.lastname: Leleu
authors.forename: A
authors.initials: A
authors.lastname: Stals
authors.forename: L
authors.initials: L
authors.lastname: Herman
authors.forename: M
authors.initials: M
authors.lastname: Heyndrickx
authors.forename: W
authors.initials: W
authors.lastname: Messens
mesh_terms: D000003:Abattoirs; D000818:Animals; D002167:Campylobacter / Q000187:drug effects* / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D004572:Electrolysis; D019344:Lactic Acid / Q000494:pharmacology*; D008460:Meat / Q000382:microbiology*; D008462:Meat-Packing Industry / Q000379:methods*; D010084:Oxidation-Reduction; D060888:Real-Time Polymerase Chain Reaction; D012867:Skin / Q000382:microbiology; D014867:Water / Q000494:pharmacology*
chemical_list: D014867:Water; D019344:Lactic Acid