title: Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process.
abstract: Campylobacter carcass contamination was quantified across the slaughter line during processing of Campylobacter positive batches. These quantitative data were combined together with information describing slaughterhouse and batch related characteristics in order to identify risk factors for Campylobacter contamination levels on broiler carcasses. The results revealed that Campylobacter counts are influenced by the contamination of incoming birds (both the initial external carcass contamination and the colonization level of caeca) and the duration of transport and holding time that can be linked with feed withdrawal period. In addition, technical aspects of the slaughter process such as a dump based unloading system, electrical stunning, lower scalding temperature, incorrect setting of plucking, vent cutter and evisceration machines were identified as risk factors associated with increased Campylobacter counts on processed carcasses. As such the study indicates possible improvements of the slaughter process that can result in better control of Campylobacter numbers under routine processing of Campylobacter positive batches without use of chemical or physical decontamination. Moreover, all investigated factors were existing variations of the routine processing practises and therefore proposed interventions are practically and economically achievable.
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium; Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium. Electronic address: Tomasz.Seliwiorstow@UGent.be.
authors.forename: Tomasz
authors.initials: T
authors.lastname: Seliwiorstow
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: Julie
authors.initials: J
authors.lastname: Baré
authors.affiliation: Institute of Tropical Medicine, Department of Animal Health, Nationalestraat 155, 2000 Antwerpen, Belgium.
authors.forename: Dirk
authors.initials: D
authors.lastname: Berkvens
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: Inge
authors.initials: I
authors.lastname: Van Damme
authors.affiliation: Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Coupure Links 653, 9000 Gent, Belgium.
authors.forename: Mieke
authors.initials: M
authors.lastname: Uyttendaele
authors.affiliation: Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food Safety, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: Lieven
authors.initials: L
authors.lastname: De Zutter
mesh_terms: D000003:Abattoirs / Q000592:standards / Q000706:statistics & numerical data*; D000818:Animals; D002167:Campylobacter / Q000502:physiology*; D002432:Cecum / Q000382:microbiology; D002645:Chickens / Q000382:microbiology*; D015169:Colony Count, Microbial; D006801:Humans; D008460:Meat / Q000382:microbiology*; D012307:Risk Factors
keywords: Campylobacter; Poultry; Quantification; Risk factors; Slaughterhouse