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United States Department of Agriculture

Agricultural Research Service

Title: The Effect of Fecal Contamination and Immersion Chiling on E. Coli, Coliform, Campylobacter and Salmonella Counts on Broiler Carcasses

item Smith, Douglas
item Cason Jr, John
item Berrang, Mark

Submitted to: Journal of Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: January 27, 2004
Publication Date: August 8, 2004
Citation: Smith, D.P., Cason Jr, J.A., Berrang, M.E. 2004. The effect of fecal contamination and immersion chiling on e. coli, coliform, campylobacter and salmonella counts on broiler carcasses [abstract]. Journal of Food Protection. (suppl.):141.

Technical Abstract: The effect of pre-chill fecal contamination on bacterial counts of immersion chilled carcasses was tested in each of three replicate trials. In each trial, 16 eviscerated broiler carcasses were split into 32 halves and tagged for identification. One hundred mg of cecal contents (inoculated with 105 cells Campylobacter and naladixic acid resistant Salmonella) was applied to each of eight halves, which were placed into one (contaminated) of two pilot scale immersion chillers were filled with ice and tap water. The contralateral halves were placed in the other (control) chiller. Eight other uncontaminated halves were also placed in the contaminated chiller and contralateral halves then placed in the control chiller. After chilling for 1 hour at 0.5oC, all carcass halves were sampled by a one minute rinse in sterile water. Rinsate was collected and cultured; results are reported as log10 cfu/ml rinsate. There were no significant statistical differences (paired t test, P<0.05) between control and contaminated paired halves (in different chillers), respectively, for E. coli (2.6 vs. 2.7), coliforms (2.9 vs. 3.0), or Campylobacter (1.5 vs. 2.1). Within the same chiller (contaminated) there were no statistical differences (analysis of variance, P< 0.05) between control and contaminated halves, respectively, for E. coli (2.6 vs. 2.7), coliforms (3.0 vs. 3.0), Campylobacter (2.0 vs. 2.1), or marked strain Salmonella (0.7 vs. 0.8). Immersion chilling appears to equilibrate counts between contaminated and control halves in the same chiller, and to minimize differences in counts on carcasses between control and contaminated chillers.

Last Modified: 4/21/2015
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