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ARS Home » Research » Publications at this Location » Publication #130465
Title: Comparison of salmonella prevalence rates on chicken carcasses before and after processing

Author
item Bailey, Joseph
item Stern, Norman

Submitted to: International Association for Food Protection
Publication Type: Abstract Only
Publication Acceptance Date: 6/30/2002
Publication Date: 6/30/2002
Citation: Bailey, J.S., Stern, N.J. 2002. Comparison of salmonella prevalence rates on chicken carcasses before and after processing. International Association for Food Protection. Jun 30 - Jul 3,2002. San Diego, CA.

Interpretive Summary:

Technical Abstract: To elucidate the relationship of processing on the presence of Salmonella on processed chickens, the presence and levels of Salmonella in and on broiler chickens was determined as the chickens entered the processing plant, after the inside/outside bird washer, and after the chill tank. Six commercial integrated companies from 6 different states participated in this study. Each company used whole carcass rinse procedures to sample carcasses immediately before the scald tank, after the inside/outside bird washer, and after the chill tank. An AOAC approved Salmonella screening procedure was used by each company to test for the presence of Salmonella. Selected positive samples were then subjected to an MPN procedure to determine the level of Salmonella present in the different samples. Each company examined a minimum of 5 carcasses per replication at each sample location from the same flock. For each company, a minimum of 6 replicate studies were completed with 3 replicates being the first flock of a processing shift and 3 replicates being the last flock of a processing shift. In total 825 carcasses were sampled (275 at each sample location). Overall, Salmonella were found on 69.5% of carcasses with feathers still on before the scald tank compared to 36% and 16% of carcasses after the inside/outside bird washer and chiller respectively. The number of Salmonella on positive carcasses was also reduced from 10 to 100 fold during processing. This data demonstrates that antimicrobial treatments, washes, and chlorination of the chill tank significantly reduces Salmonella during processing.