Predictive model for reduction of Escherichia coli during acetic acid decontamination of chicken skin

Reviewing Interventions against Enterobacteriaceae in Broiler Processing: Using Old Techniques for Meeting the New Challenges of ESBL E. coli?

Extended-spectrum beta-lactamase- (ESBL-) producing Enterobacteriaceae are frequently detected in poultry and fresh chicken meat. Due to the high prevalence, an impact on human colonization and the spread of antibiotic resistance into the environment is assumed. ESBL-producing Enterobacteriaceae can be transmitted along the broiler production chain but also their persistence is reported because of insufficient cleaning and disinfection. Processing of broiler chickens leads to a reduction of microbiological counts on the carcasses. However, processing steps like scalding, defeathering, and evisceration are critical concerning fecal contamination and, therefore, cross-contamination with bacterial strains. Respective intervention measures along the slaughter processing line aim at reducing the microbiological load on broiler carcasses as well as preventing cross-contamination. Published data on the impact of possible intervention measures against ESBL-producing Enterobacteriaceae are missing and, therefore, we focused on processing measures concerning Enterobacteriaceae, in particular E. coli or coliform counts, during processing of broiler chickens to identify possible hints for effective strategies to reduce these resistant bacteria. In total, 73 publications were analyzed and data on the quantitative reductions were extracted. Most investigations concentrated on scalding, postdefeathering washes, and improvements in the chilling process and were already published in and before 2008 (n=42, 58%). Therefore, certain measures may be already installed in slaughterhouse facilities today. The effect on eliminating ESBL-producing Enterobacteriaceae is questionable as there are still positive chicken meat samples found. A huge number of studies dealt with different applications of chlorine substances which are not approved in the European Union and the reduction level did not exceed 3 log10 values. None of the measures was able to totally eradicate Enterobacteriaceae from the broiler carcasses indicating the need to develop intervention measures to prevent contamination with ESBL-producing Enterobacteriaceae and, therefore, the exposure of humans and the further release of antibiotic resistances into the environment.

Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry

The influence of the temperature of the dipping solution on the antimicrobial effectiveness of several chemical poultry decontaminants was assessed. A total of 765 poultry legs were inoculated with gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, or Brochothrix thermosphacta) or gram-negative bacteria (Salmonella enterica serotype Enteritidis, Escherichia coli, Yersinia enterocolitica, or Pseudomonas fluorescens). Samples were dipped for 15 min in solutions (wt/vol) of trisodium phosphate (12%), acidified sodium chlorite (1,200 ppm), citric acid (2%), peroxyacids (220 ppm), chlorine dioxide (50 ppm), or tap water or were left untreated (control). The temperatures of the dipping solutions were 4, 20, or 50°C. Microbiological analyses and pH determinations were carried out after 0, 1, 3, and 5 days of storage at 4°C. In comparison with the control samples, all chemical solutions were effective for reducing microbial loads. The temperature of treatment affected the microbial reductions caused by all chemicals (P < 0.001). The lowest average bacterial reductions caused by trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids were observed at 4°C, all sampling days and microbial groups being considered simultaneously. The highest and the lowest effectiveness for chlorine dioxide were observed at 4 and 50°C, respectively. These results may be of use to meat processors for selecting the best conditions for decontamination treatments and may help the European Regulatory Authorities make their decisions for authorization of poultry decontamination treatments.

Predictive models for reduction of Salmonella Hadar on chicken skin during single and double sequential spraying treatments with acetic acid

AIMS

The response surface methodology was used to evaluate the effect of acetic acid concentration, spraying time and temperature on the reduction of Salmonella Hadar on poultry skin in a laboratory spraying process, and to identify the best conditions required to develop this operation.

METHODS AND RESULTS

A comparative analysis was carried out to ascertain the effects of the application of single (SS) and double sequential decontamination (DSS) treatments on skin samples inoculated with Salm. Hadar. While on the SS treatment, the linear and quadratic acid concentration terms and the interaction of the temperature and time term of the model are statistically significant at P < or = 0.001, P < or = 0.01 and P < or = 0.05, respectively, the other terms do not significantly affect (P > 0.05) the reduction of Salm. Hadar. On the DSS model the acid concentration and time linear terms significantly affected (P < or = 0.001 and P < or = 0.01) the Salm. Hadar reduction within the experimental range assayed.

CONCLUSION

Any of the models could be used as an approach to optimize spray washing during chicken processing.

SIGNIFICANCE AND IMPACT OF THE STUDY

Neither the SS or the DSS treatment has the capability of eliminating Salm. Hadar from carcasses. However, reductions of approx. 99% initial load could be attained if DSS treatment were put into practice.

Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage

The effects of dipping treatments (15 min) in potable water or in solutions (wt/vol) of 12% trisodium phosphate (TSP), 1,200 ppm acidified sodium chlorite (ASC), 2% citric acid (CA), and 220 ppm peroxyacids (PA) on inoculated pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, Salmonella Enteritidis, Escherichia coli, and Yersinia enterocolitica) and skin pH were investigated throughout storage of chicken legs (days 0, 1, 3, and 5) at 3 +/- 1 degrees C. All chemical solutions reduced microbial populations (P < 0.001) as compared with the control (untreated) samples. Similar bacterial loads (P > 0.05) were observed on water-dipped and control legs. Type of treatment, microbial group, and sampling day influenced microbial counts (P < 0.001). Average reductions with regard to control samples were 0.28 to 2.41 log CFU/g with TSP, 0.33 to 3.15 log CFU/g with ASC, 0.82 to 1.97 log CFU/g with CA, and 0.07 to 0.96 log CFU/g with PA. Average reductions were lower (P < 0.001) for gram-positive (0.96 log CFU/g) than for gram-negative (1.33 log CFU/g) bacteria. CA and ASC were the most effective antimicrobial compounds against gram-positive and gram-negative bacteria, respectively. TSP was the second most effective compound for both bacterial groups. Average microbial reductions per gram of skin were 0.87 log CFU/g with TSP, 0.86 log CFU/g with ASC, 1.39 log CFU/g with CA, and 0.74 log CFU/g with PA for gram-positive bacteria, and 1.28 log CFU/g with TSP, 2.03 log CFU/g with ASC, 1.23 log CFU/g with CA, and 0.78 log CFU/g with PA for gram-negative bacteria. With only a few exceptions, microbial reductions in TSP- and ASC-treated samples decreased and those in samples treated with CA increased throughout storage. Samples treated with TSP and samples dipped in CA and ASC had the highest and lowest pH values, respectively, after treatment. The pH of the treated legs tended to return to normal (6.3 to 6.6) during storage. However, at the end of storage, the pH of legs treated with TSP remained higher and that of legs treated with CA remained lower than normal.