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On-line brush and spray washers to lower numbers of Campylobacter and Escherichia coli and presence of Salmonella on broiler carcasses during processing¹

USDA-Agricultural Research Service, Russell Research Center, Athens, GA 30605

² Corresponding author: mark.berrang{at}ars.usda.gov

It is unclear how effective different types of broiler carcass wash steps are in lowering the presence or numbers of pathogenic bacteria. We tested for individual and combined effectiveness of 5 separate on-line wash steps applied between bleed-out and chilling in a commercial broiler processing plant. Carcasses were sampled directly before and after each wash step: pre-scald brush washer, post-feather pick (New York dressed) spray washer, inside/outside spray washer, postevisceration brush washer, and final prechill spray washer. Carcasses were examined for numbers of Campylobacter and Escherichia coli and presence of Salmonella using standard cultural methods. Overall, numbers of Campylobacter were lowered from log 2.58 to 1.15 cfu/mL of carcass rinse, but no single wash step caused a significant decrease. Overall, Salmonella prevalence was decreased from 80 to 24%; however, no wash step caused a significant decrease by itself. The 5 wash steps in series lowered E. coli numbers from log 4.60 to 2.69 cfu/mL; the New York-dressed spray wash and the postevisceration brush washer each had a significant effect on E. coli. When examined separately, the benefit of broiler carcass wash steps may not be evident. However, when combined with overall processing, wash steps can be effective to lessen bacterial contamination on carcasses and be useful for pathogen control. Additional studies are necessary to maximize the effectiveness of carcass washers.

Key Words: broiler processing • Campylobacter • Escherichia coli • Salmonella • spray wash • brush wash

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 USDA.