Title: Application of Chlorine Dioxide to Lessen Bacterial Contamination during Broiler Defeathering Authors
Submitted to: International Poultry Scientific Forum
Publication Type: Abstract Only
Publication Acceptance Date: October 21, 2009
Publication Date: January 25, 2010
Citation: Berrang, M.E., Meinersmann, R.J., Cox Jr, N.A., Cray, P.J. 2010. Application of Chlorine Dioxide to Lessen Bacterial Contamination during Broiler Defeathering. International Poultry Scientific Forum. January 25 - 26, 2010. Atlanta, GA. M87, P. 27. Technical Abstract: Due to escape of contaminated gut contents, the number of Campylobacter spp. recovered from broiler carcasses increases during feather removal. Chlorine dioxide (ClO2) is approved for use as an antimicrobial treatment during poultry processing. A chlorine dioxide generator was placed in a commercial broiler slaughter plant and plumbing was set up such that either city water (control) or 50 ppm ClO2 could be applied as a spray during feather removal. A study was designed to test if application of ClO2 during feather removal could prevent the expected increase in Campylobacter numbers on carcasses. Flocks were tested to determine Campylobacter status; three replications were conducted each using carcasses from different Campylobacter positive flocks. In each replication, ten carcasses were collected from the shackle line immediately before and after de-feathering with and without ClO2 for a total of 40 carcasses per replication. Carcasses were subjected to a whole carcass rinse and the rinsate was cultured for the number of Campylobacter and E. coli per mL of rinse. Before feather removal, log 1.79 CFU Campylobacter and log 3.20 CFU E. coli were detected per mL of carcass rinse. After control de-feathering the Campylobacter numbers increased to log 3.59 CFU per mL while E. coli numbers did not change significantly. Chorine dioxide de-feathering moderated the increase in Campylobacter resulting in log 2.98 CFU per mL, significantly fewer than on control post pick carcasses. E. coli numbers, at log 2.77 CFU per mL, were also lower in rinses of treated post pick carcasses than control carcasses. Application of ClO2 during feather removal may have potential as a means to mitigate the increase in bacterial contamination associated with broiler de-feathering.