The influence of freezing and duration of storage on Campylobacter and indicator bacteria in broiler carcasses

被引:92
作者
Georgsson, Franklin
Porkelsson, Asmundur E.
Geirsdottir, Margrt
Reiersen, Jarle
Stern, Norman J.
机构
[1] Environm & Food Agcy Iceland, IS-108 Reykjavik, Iceland
[2] Sudurnes Publ Hlth Author, Reykjanesbae, Iceland
[3] Icelandic Vet Serv, Reykjavik, Iceland
[4] USDA ARS, Poultry Microbiol Safety Res Unit, Athens, GA USA
关键词
Campylobacter; fecal coliforms; enumeration; freezing/thawing/chilling; storage; poultry;
D O I
10.1016/j.fm.2005.10.003
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
In total, 215 commercially processed broiler carcasses were examined to determine optimum cultural enumeration, the effects of freezing, method of thawing, and duration of frozen storage on levels of Campylobacter spp. and fecal coliforms. Enumeration studies compared MPN procedures to direct plating onto selective mCCDA agar and indicated equivalency for quantitation of Campylobacter spp. Levels of Campylobacter and fecal coliforms were subsequently estimated by direct plating of carcass rinses. Freezing of naturally contaminated carcasses followed by storage at -20 degrees C for 31, 73, 122 and 220 days showed statistically significant (P <= 0.05) reductions in Campylobacter counts initially as compared with counts found on fresh product. Among 5 lots of broilers, levels of Campylobacter on carcasses were reduced by log mean values ranging from 0.65 to 2.87 after freezing and 31 days of storage. Similar reductions due to freezing were not observed for fecal coliforms counts. The level of Campylobacter was reduced by approximately one log immediately after freezing, and remained relatively constant during the 31-220 days of frozen storage. The levels were constant during 7 days of refrigerated storage. After 31 days of frozen storage there was a reduced rate in reduction of counts among broilers thawed at 7 degrees C as compared to thawing at 22 degrees C with either cultural method (MPN and mCCDA). These findings warrant consideration of the public health benefits related to freezing contaminated poultry prior to commercial distribution to reduce Campylobacter exposure levels associated with contaminated carcasses. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码:677 / 683
页数:7
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