Author
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NORTHCUTT, JULIE |
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Submitted to: Poultry Waste Management Symposium Proceedings
Publication Type: Proceedings Publication Acceptance Date: 9/20/2004 Publication Date: 10/24/2004 Citation: Northcutt, J.K. 2004. Airborne microbial contamination of shell egg and quail facilities. Poultry Waste Management Symposium Proceedings. Interpretive Summary: In a poultry or egg processing environment, airborne microorganisms can be a major source of product and surface contamination. These bacteria may originate from workers, bird dander, feathers, fecal material, solid waste, wastewater, and dust (Al-Dagal and Fung, 1990; Ellerbroek, 1997; Lutgring et al., 1997; Northcutt et al., 2004). Previous research on airborne microbial populations and aerosol production in the poultry industry has been limited and the information that is available has focused on broiler houses, hatcheries, broiler processing facilities and turkey processing facilities. The two studies described in this proceedings were conducted to characterize the amount and distribution of airborne bacteria in commercial shell egg and quail processing facilities. During both the shell egg and quail air sampling experiments, the levels of airborne bacteria were highest in the presence of the live birds. In addition, both studies showed that the counts of molds/yeasts were relatively consistent throughout either the egg processing facilities or the quail processing facility. Coliform/E. coli was either not detected in the facilities or was detected at low levels in the final processing stages for eggs or quail (post-processing egg cooler, egg dry storage area, quail chiller exit, quail further processing, quail shipping). Similarly, there were low levels of pseudomonades in the shell egg facilities and low levels of Enterobacteriaceae in the quail processing facility. Data from these two studies also demonstrated the need for physical barriers during processing, control of ventilation and control of product/worker movement Technical Abstract: In a poultry or egg processing environment, airborne microorganisms can be a major source of product and surface contamination. These bacteria may originate from workers, bird dander, feathers, fecal material, solid waste, wastewater, and dust (Al-Dagal and Fung, 1990; Ellerbroek, 1997; Lutgring et al., 1997; Northcutt et al., 2004). Previous research on airborne microbial populations and aerosol production in the poultry industry has been limited and the information that is available has focused on broiler houses, hatcheries, broiler processing facilities and turkey processing facilities. The two studies described in this proceedings were conducted to characterize the amount and distribution of airborne bacteria in commercial shell egg and quail processing facilities. During both the shell egg and quail air sampling experiments, the levels of airborne bacteria were highest in the presence of the live birds. In addition, both studies showed that the counts of molds/yeasts were relatively consistent throughout either the egg processing facilities or the quail processing facility. Coliform/E. coli was either not detected in the facilities or was detected at low levels in the final processing stages for eggs or quail (post-processing egg cooler, egg dry storage area, quail chiller exit, quail further processing, quail shipping). Similarly, there were low levels of pseudomonades in the shell egg facilities and low levels of Enterobacteriaceae in the quail processing facility. Data from these two studies also demonstrated the need for physical barriers during processing, control of ventilation and control of product/worker movement. |
