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Presence and Level of Campylobacter spp. on Broiler Carcasses Throughout the Processing Plant

USDA-ARS Poultry Processing and Meat Quality Research Unit, Russell Research Center, Athens, GA 30604-5677; Phone: (706) 546-3551; FAX: (706) 546-3633

Correspondence: M. E. Berrang, E-mail:mberrang{at}ars.usda.gov

In order to create an effective HACCP program, it is important to know the effect of processing steps on microbial populations, including Campylobacter. To test for microbial populations, broiler carcasses were removed from the line in a commercial processing plant at six different sites. Care was taken to follow the same flock through the plant on each visit to eliminate the possibility of a flock effect masking any processing effect measured. On 6 different days, five birds were examined from each site for a total of 30 birds per site (six flocks). Sampling sites included: pre-scald, post-scald/pre-pick, post-pick, post-evisceration (immediately following removal of the viscera), pre-chill/post-final washer, and post-chill. All carcasses were sampled by whole carcass rinse and examined for total aerobes, coliform, generic Escherichia coli and Campylobacter populations. Results are reported as mean log₁₀ CFU/mL of rinse fluid recovered. Overall bacterial populations decreased due to processing. However, coliform, E. coli, and Campylobacter counts, which were all depressed by scalding, increased after the birds moved through the picker.

Key Words: Campylobacter • E. coli • processing plant

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