Journal
JOURNAL OF APPLIED POULTRY RESEARCH
Volume 15, Issue 2, Pages 287-291Publisher
POULTRY SCIENCE ASSOC INC
DOI: 10.1093/japr/15.2.287
Keywords
Campylobacter; defeathering; acetic acid; lactic acid; proprionic acid; organic acid
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Campylobacter numbers on broiler carcasses can increase dramatically during defeathering because of leakage of contaminated gut contents in the feather-picking machine. Food-grade organic acids have been shown to be effective in killing bacteria. Placement of organic acids into the cloaca prior to defeathering was tested to determine if such a treatment could lower the number of Campylobacter that escape and contaminate broiler breast skin during automated feather removal. Campylobacter numbers on the breast skin of treated carcasses increased during defeathering but resulted in numbers that were only about 2% of those observed on control carcasses. Placement of food-grade organic acids in the cloaca of broiler carcasses may be useful as a means to lessen the impact of automated defeathering on the microbiological quality of carcasses during processing.
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