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Organic Acids Placed into the Cloaca to Reduce Campylobacter Contamination of Broiler Skin During Defeathering¹

USDA-Agricultural Research Service, Russell Research Center, Athens, GA 30604-5677

Correspondence: ² Corresponding author: mberrang{at}saa.ars.usda.gov

Campylobacter numbers on broiler carcasses can increase dramatically during defeathering because of leakage of contaminated gut contents in the feather-picking machine. Food-grade organic acids have been shown to be effective in killing bacteria. Placement of organic acids into the cloaca prior to defeathering was tested to determine if such a treatment could lower the number of Campylobacter that escape and contaminate broiler breast skin during automated feather removal. Campylobacter numbers on the breast skin of treated carcasses increased during defeathering but resulted in numbers that were only about 2% of those observed on control carcasses. Placement of food-grade organic acids in the cloaca of broiler carcasses may be useful as a means to lessen the impact of automated defeathering on the microbiological quality of carcasses during processing.

Key Words: Campylobacter • defeathering • acetic acid • lactic acid • proprionic acid • organic acid

¹ Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture.