Author
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Arnold, Judy |
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Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 8/17/2007 Publication Date: N/A Citation: N/A Interpretive Summary: The numbers of bacteria present on new and used rubber picker fingers at processing facilities for three different processors were compared. Numbers of bacteria on rubber picker fingers used in commercial defeathering equipment were measured in three separate trials at each facility. After five days in use, picker fingers were removed from the front, center, and back of a defeathering machine, including locations to the right and left of the processing line. The fingers were bagged and stored on ice for transport to the laboratory. Results showed that the levels of bacteria present immediately after processing were relatively low in two of the three processing plants from which picker fingers were obtained. Higher counts were found on picker fingers from a third plant. The potential for microbial growth on picker fingers maintained at room temperature without additional treatment (washing with chlorinated water, etc.) was demonstrated on rubber fingers which had initially lower bacterial counts. Used fingers incubated for 72 to 96 hours and those exposed to bacterial cultures significantly increased and harbored bacterial levels above those present on fingers from processing equipment. In separate experiments, new rubber picker fingers from each processor were exposed to carcass rinses, and the bacterial attachment and biofilm formation were followed. Growth in the rinses was measured every hour for six hours. New fingers, without antibacterial additives, significantly inhibited bacterial growth. Microscopy confirmed the levels of surface bacteria on new and used fingers. These results indicate that intervention early in the picking process could enhance sanitation practices and pathogen control. A combination of appropriate material, design and proper sanitation procedures are necessary to prevent significant contamination of rubber fingers. Technical Abstract: The numbers of bacteria present on new and used rubber picker fingers at processing facilities for three different processors were compared. Populations of bacteria on rubber picker fingers used in commercial processing equipment were measured in three separate trials at each facility. After five days in use, picker fingers were removed from the front, center, and back of an inline picker, including locations to the right and left of the processing line. The fingers were bagged and stored on ice for transport to the laboratory. Assessment indicated that the levels of bacteria present immediately after processing are relatively low, ranging from log10=1.7 to 3.8 in two of the three processing plants from which picker fingers were obtained. Higher counts (ranging from log10=3.7 to 5.2) were assessed on picker fingers from a third plant. The potential for microbial growth on picker fingers maintained at room temperature without additional treatment (washing with chlorinated water, etc.) was demonstrated on rubber fingers which had initially lower bacterial counts. Used fingers incubated for 72 to 96 hours and those exposed to bacterial cultures significantly increased and harbored bacterial levels above those present on inline fingers. In separate experiments, new rubber picker fingers from each processor were exposed to carcass rinses, and the kinetics of bacterial attachment and biofilm formation were followed. Turbidity of the bacterial suspensions at varying dilutions containing picker finger sections was compared hourly with controls. New fingers, without antibacterial additives, significantly inhibited bacterial growth. Scanning electron microscopy confirmed the levels of surface bacteria on new and used fingers. These results indicate that intervention early in the picking process could enhance sanitation practices and pathogen control. A combination of appropriate material, design and efficacious sanitation procedures are necessary to prevent significant contamination of rubber fingers. |
