The Prevalence of Salmonella and Campylobacter on Broiler Meat at Different Stages of Commercial Poultry Processing

Simple Summary Salmonella and Campylobacter are two of the most common foodborne pathogens isolated from poultry meat. Over the years, a number of advancements have been made in poultry processing to reduce the prevalence of these pathogens, such as the utilization of peracetic acid in various processing steps. However, despite these efforts, Salmonella and Campylobacter continue to persist in retail broiler meat products. In an effort to characterize the efficacy of existing peracetic acid antimicrobial interventions in the industry, we collected broiler meat samples from throughout the processing chain and from different commercial poultry processing plants. Our results suggest that antimicrobial spray cabinets demonstrate little efficacy in reducing the prevalence of these pathogens. However, the utilization of peracetic acid in carcass chilling tanks remains the most effective chemical intervention. An increase in prevalence during second processing and MDM production suggests that cross-contamination still plays a pivotal role in broiler meat contamination at the retail level. In poultry processing, Salmonella and Campylobacter contaminations are major food safety concerns. Peracetic acid (PAA) is an antimicrobial commonly used in commercial poultry processing to reduce pathogen prevalence so as to meet the USDA-FSIS performance standards. The objective of this study was to determine the prevalence of Salmonella and Campylobacter on broiler meat in various steps of commercial poultry processing in plants that use PAA. Post-pick, pre-chill, post-chill, and drumstick chicken samples were collected from three processing plants and mechanically deboned meat (MDM) was collected from two of the three plants. Each plant was sampled thrice, and 10 samples were collected from each processing step during each visit. Among the 420 samples, 79 were contaminated with Salmonella and 155 were contaminated with Campylobacter. Salmonella and Campylobacter contamination on the post-pick samples averaged 32.2%. Significant reductions in Salmonella and Campylobacter were observed in pre-chill to post-chill samples, where the prevalence was reduced from 34% and 64.4% to nondetectable limits and 1.1%, respectively (p < 0.001). Salmonella and Campylobacter remained undetectable on the drumstick samples in all three processing plants. However, the prevalence of Salmonella and Campylobacter on MDM was similar to the post-pick prevalence, which suggests substantial cross-contamination from post-chill to MDM.

Automated summary

Salmonella and Campylobacter are common foodborne pathogens found in poultry meat. Despite efforts to reduce their prevalence during poultry processing, they still persist in retail broiler meat. This study evaluated the efficacy of peracetic acid antimicrobial interventions in reducing these pathogens. The findings suggest that antimicrobial spray cabinets have little effect, while the use of peracetic acid in carcass chilling tanks is the most effective intervention. Cross-contamination during second processing and mechanically deboned meat production remains a significant source of contamination.