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Effect of Sand and Shaking Duration on the Recovery of Aerobic Bacteria, Coliforms, and Escherichia coli from Prechill Broiler Whole Carcass Rinsates¹

J. F. Hannah^*, D. L. Fletcher^*,2, N. A. Cox, D. P. Smith, J. A. Cason, J. K. Northcutt, L. J. Richardson and R. J. Buhr^,3

^* Department of Poultry Science, University of Georgia, Athens 30602; Poultry Microbiological Safety, Quality and Safety Assessment, and Poultry Processing and Swine Physiology Research Units, Richard B. Russell Agricultural Research Center, USDA-ARS, PO Box 5677, Athens, GA 30604-5677

Correspondence: ³ Corresponding author: jeff.buhr{at}ars.usda.gov

Broilers entering a processing facility can be contaminated with bacteria internally, externally, or both, and additional contamination may occur during processing. Although processing generally reduces the bacterial load on a carcass, it does not eliminate all carcass bacterial contaminants. Processing plant personnel sample carcasses daily to determine overall carcass contamination using the whole carcass rinse procedure. The objective of this study was to evaluate the potential benefit of adding sand to the whole carcass rinse and extending shaking (rinsing) duration on the recovery of bacteria from broiler carcasses. Eviscerated broiler carcasses were obtained from a commercial processing plant before the prechill final wash. Carcasses were rinsed in peptone or peptone with sand for 1 and 4 min. Rinsates were analyzed for aerobic plate count, coliforms, and Escherichia coli. Bacterial levels recovered from rinsates with sand were significantly higher than levels recovered from the peptone-only rinsates, but the increase in recovery was relatively small at 0.6 log₁₀ cfu/mL of rinsate. There was no significant improvement in bacterial recovery when shaking duration was increased from 1 to 4 min for either rinse treatment.

Key Words: whole carcass rinse • sand • coliform • Escherichia coli • aerobic plate count

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

² Current address: University of Connecticut, 3636 Horse Barn Road Ext., Storrs, 06269-4040.