The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions

Simple item page
dc.citation.volume110
dc.contributor.authorKingsbury JM
dc.contributor.authorHorn B
dc.contributor.authorArmstrong B
dc.contributor.authorMidwinter A
dc.contributor.authorBiggs P
dc.contributor.authorCallander M
dc.contributor.authorMulqueen K
dc.contributor.authorBrooks M
dc.contributor.authorvan der Logt P
dc.contributor.authorBiggs R
dc.coverage.spatialEngland
dc.date.accessioned2024-01-25T23:53:31Z
dc.date.accessioned2024-07-25T06:46:19Z
dc.date.available2022-10-20
dc.date.available2024-01-25T23:53:31Z
dc.date.available2024-07-25T06:46:19Z
dc.date.issued2023-04
dc.description.abstractCampylobacteriosis is the most commonly notified foodborne disease in New Zealand and poultry meat is the major source for human infection. Carcasses and portions were sampled from key points along primary and secondary processing chains of three New Zealand poultry processors to determine the impact of processing steps on Campylobacter concentrations. Primary processing reduced Campylobacter concentrations on carcasses by almost 6-log; the biggest reduction was achieved by the spinchill, followed by the scald step. Significant plant differences in the degree of Campylobacter reduction were also observed at these steps. The spinchill and final acidified sodium chlorite wash resulted in carcasses with low-to-no levels of Campylobacter regardless of concentrations at prior steps. A similar study was conducted at primary processing for one plant in 2013; significant improvements in Campylobacter mitigation since 2013 were noted. Campylobacter concentrations from final product from secondary processing were higher than concentrations at the end of primary processing. Drumsticks had lower Campylobacter concentrations than other portion types. Skin removal from product did not consistently result in product with lower Campylobacter concentrations. Results identify key areas to target for further reduction of Campylobacter on poultry meat, and provide a benchmark to compare the efficacy of future interventions.
dc.description.confidentialfalse
dc.edition.editionApril 2023
dc.format.pagination104168-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/36462824
dc.identifier.citationKingsbury JM, Horn B, Armstrong B, Midwinter A, Biggs P, Callander M, Mulqueen K, Brooks M, van der Logt P, Biggs R. (2023). The impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions.. Food Microbiol. 110. (pp. 104168-).
dc.identifier.doi10.1016/j.fm.2022.104168
dc.identifier.eissn1095-9998
dc.identifier.elements-typejournal-article
dc.identifier.issn0740-0020
dc.identifier.number104168
dc.identifier.piiS0740-0020(22)00192-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70838
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0740002022001927
dc.relation.isPartOfFood Microbiol
dc.rights(c) 2022 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAntimicrobial interventions
dc.subjectCampylobacter
dc.subjectChicken meat
dc.subjectPoultry processing
dc.subjectHumans
dc.subjectAnimals
dc.subjectCampylobacter
dc.subjectChickens
dc.subjectCampylobacter Infections
dc.subjectFoodborne Diseases
dc.subjectGastroenteritis
dc.titleThe impact of primary and secondary processing steps on Campylobacter concentrations on chicken carcasses and portions
dc.typeJournal article
pubs.elements-id458514
pubs.organisational-groupOther
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