Effects of Carcass Washing Systems on Campylobacter Contamination in Large Broiler Processing Plants

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Title: Effects of Carcass Washing Systems on Campylobacter Contamination in Large Broiler Processing Plants
Author: Bashor, Michael Paul
Advisors: Kevin Keener, Committee Co-Chair
Pat Curtis, Committee Co-Chair
Brian Sheldon, Committee Member
Sophia Kathariou, Committee Member
Abstract: Campylobacter, a major food borne pathogen found in poultry products, remains a serious problem facing poultry processors. Campylobacter research has primarily focused on detection methods, prevalence and detection on carcasses, with limited research conducted on intervention. The aim of this study was to assess the effectiveness of carcass washing systems in four large broiler-processing plants in removing Campylobacter species. Washing systems evaluated included combinations of inside/outside carcass washers and homemade cabinet washers. Processing aids evaluated were trisodium phosphate (TSP) and acidified sodium chlorite (ASC). The washer systems consisted of 1 to 3 carcass washers and used from 0.57 to 2.57 gallons of water per carcass. The washer systems used chlorinated water with 25 to 35 ppm of total chlorine. These washer systems on average reduced Campylobacter populations log 0.5 cfu/ml from log 4.8 cfu/ml to log 4.3 cfu/ml. Washer systems with TSP or ASC reduced Campylobacter populations on average by an additional log 1.03 to log 1.26 respectively. Total average reductions in Campylobacter populations across the washer system and chill tank were log 0.76 cfu/ml. Washer systems that included antimicrobial systems had total average reductions in Campylobacter populations of log 1.53 cfu/ml. These results suggest that carcass washer systems consisting of multiple washers provide minimal reductions in Campylobacter populations found on poultry in processing plants. A more effective treatment for reducing Campylobacter populations is ASC or TSP treatments; however, these reductions, while significant, will not eliminate the organism from raw poultry.
Date: 2003-06-19
Degree: MS
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/2618


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