A sampling regime based on an ATP bioluminescence assay to assess the quality of poultry carcasses at critical control points during processing

The implementation of HACCP (Hazard Analysis Critical Control Point) programs are proposed as a method of reducing foodborne illness. However, good statistical planning and appropriate measurement techniques are required to verify the control of the microbial hazards in food processing systems. In this study, a latin square design was used to sample carcasses taken throughout a poultry processing line for microbial contamination. Samples were taken during the processing of several flocks (n = 16) over four separate days. Carcasses were sampled by swabbing and levels of contamination determined by both plate count and an ATP (adenosine triphosphate) bioluminescence assay. The results showed that the design was able to significantly interpret (p less than or equal to 0.001) the data obtained from both assays. In both cases, carcass contamination significantly improved (p less than or equal to 0.001) after immersion in the pre-chill and chilling tanks. In addition, significant differences (p less than or equal to 0.05) were found between flocks and between processing days. The study indicated that an appropriate experimental design and application of microbiologically-based systems can be useful for validation of HACCP programs. (C) 1998 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.