Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status
Salmonella is a foodborne pathogen commonly associated with poultry products. The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) inv...
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| Veröffentlicht in: | Journal of food protection 2021-02, Vol.84 (2), p.321-332 |
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| creator | Boubendir, Selmane Arsenault, Julie Quessy, Sylvain Thibodeau, Alexandre Fravalo, Philippe Theriault, William P. Fournaise, Sylvain Gaucher, Marie-Lou |
| description | Salmonella is a foodborne pathogen commonly associated with poultry products. The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) investigate the presence of Salmonella in the slaughter plant environment; (iii) describe, using a high-resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment; and (iv) evaluate whether the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, the status of previous flocks, or the status of the processing environment, for the same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. In total, 379 carcass rinsates from 79 flocks were collected at five critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated, with >92% positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing |
| doi_str_mv | 10.4315/JFP-20-250 |
| format | Article |
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The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) investigate the presence of Salmonella in the slaughter plant environment; (iii) describe, using a high-resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment; and (iv) evaluate whether the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, the status of previous flocks, or the status of the processing environment, for the same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. In total, 379 carcass rinsates from 79 flocks were collected at five critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated, with >92% positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing <= 2.5% Salmonella prevalence. The most frequently isolated serotypes were Salmonella Heidelberg, Kentucky, and Schwarzengrund. The detection of the Salmonella Heidelberg 1-1-1 HRM profile on carcasses after chilling was significantly associated with its detection at previous steps of the slaughter process and in previously slaughtered flocks from other farms during a same sampling day. Results highlight the importance of the chilling step in the control of Salmonella on broiler chicken carcasses and the need to further describe and compare the competitive advantage of Salmonella serotypes to survive processing. The current study also illustrates the usefulness of HRM typing in investigating Salmonella contamination along the slaughter process.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/JFP-20-250</identifier><identifier>PMID: 33513257</identifier><language>eng</language><publisher>DES MOINES: Int Assoc Food Protection</publisher><subject>Abattoirs ; Animals ; Bacteriology ; Biotechnology & Applied Microbiology ; Bleeding ; Canada ; Carcasses ; Chickens ; Chilling ; Contamination ; Cooling ; Farms ; Food contamination & poisoning ; Food Contamination - analysis ; Food engineering ; Food Microbiology ; Food safety ; Food Science & Technology ; Kentucky ; Laboratories ; Life Sciences ; Life Sciences & Biomedicine ; Meat products ; Microbiology and Parasitology ; Pathogens ; Poultry ; Prevalence ; Salmonella ; Salmonella - genetics ; Sanitation ; Science & Technology ; Serotypes ; Slaughter ; Zoonoses</subject><ispartof>Journal of food protection, 2021-02, Vol.84 (2), p.321-332</ispartof><rights>Published 2021 by the International Association for Food Protection.</rights><rights>Copyright Allen Press Inc. Feb 2021</rights><rights>Attribution - NonCommercial - NoDerivatives</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>true</woscitedreferencessubscribed><woscitedreferencescount>27</woscitedreferencescount><woscitedreferencesoriginalsourcerecordid>wos000615179200021</woscitedreferencesoriginalsourcerecordid><citedby>FETCH-LOGICAL-c385t-977a58f2efc91521d5d192faba8b2d98de6ad61c8b276df256cd1b6ec6ca0f103</citedby><cites>FETCH-LOGICAL-c385t-977a58f2efc91521d5d192faba8b2d98de6ad61c8b276df256cd1b6ec6ca0f103</cites><orcidid>0000-0003-4848-0202 ; 0000-0001-8382-7326</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/2654374294?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>230,315,781,785,886,27929,27930,39263,64390,64394,72474</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33513257$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://cnam.hal.science/hal-03705951$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Boubendir, Selmane</creatorcontrib><creatorcontrib>Arsenault, Julie</creatorcontrib><creatorcontrib>Quessy, Sylvain</creatorcontrib><creatorcontrib>Thibodeau, Alexandre</creatorcontrib><creatorcontrib>Fravalo, Philippe</creatorcontrib><creatorcontrib>Theriault, William P.</creatorcontrib><creatorcontrib>Fournaise, Sylvain</creatorcontrib><creatorcontrib>Gaucher, Marie-Lou</creatorcontrib><title>Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status</title><title>Journal of food protection</title><addtitle>J FOOD PROTECT</addtitle><addtitle>J Food Prot</addtitle><description>Salmonella is a foodborne pathogen commonly associated with poultry products. The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) investigate the presence of Salmonella in the slaughter plant environment; (iii) describe, using a high-resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment; and (iv) evaluate whether the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, the status of previous flocks, or the status of the processing environment, for the same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. In total, 379 carcass rinsates from 79 flocks were collected at five critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated, with >92% positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing <= 2.5% Salmonella prevalence. The most frequently isolated serotypes were Salmonella Heidelberg, Kentucky, and Schwarzengrund. The detection of the Salmonella Heidelberg 1-1-1 HRM profile on carcasses after chilling was significantly associated with its detection at previous steps of the slaughter process and in previously slaughtered flocks from other farms during a same sampling day. Results highlight the importance of the chilling step in the control of Salmonella on broiler chicken carcasses and the need to further describe and compare the competitive advantage of Salmonella serotypes to survive processing. 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The aims of this work were to (i) estimate the impact of critical steps of the slaughter process on Salmonella detection from broiler chicken carcasses in two commercial poultry slaughter plants in Quebec, Canada; (ii) investigate the presence of Salmonella in the slaughter plant environment; (iii) describe, using a high-resolution melting (HRM) approach, the HRM Salmonella profiles and serotypes present on carcasses and in the slaughter plant environment; and (iv) evaluate whether the HRM flock status after chilling could be predicted by the flock status at previous steps of the slaughter process, the status of previous flocks, or the status of the processing environment, for the same HRM profile. Eight visits were conducted in each slaughter plant over a 6-month period. In total, 379 carcass rinsates from 79 flocks were collected at five critical steps of the slaughter process. Environmental samples were also collected from seven critical sites in each slaughter plant. The bleeding step was the most contaminated, with >92% positive carcasses. A decrease of the contamination along the slaughtering process was noted, with carcasses sampled after dry-air chilling showing <= 2.5% Salmonella prevalence. The most frequently isolated serotypes were Salmonella Heidelberg, Kentucky, and Schwarzengrund. The detection of the Salmonella Heidelberg 1-1-1 HRM profile on carcasses after chilling was significantly associated with its detection at previous steps of the slaughter process and in previously slaughtered flocks from other farms during a same sampling day. Results highlight the importance of the chilling step in the control of Salmonella on broiler chicken carcasses and the need to further describe and compare the competitive advantage of Salmonella serotypes to survive processing. The current study also illustrates the usefulness of HRM typing in investigating Salmonella contamination along the slaughter process.</abstract><cop>DES MOINES</cop><pub>Int Assoc Food Protection</pub><pmid>33513257</pmid><doi>10.4315/JFP-20-250</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-4848-0202</orcidid><orcidid>https://orcid.org/0000-0001-8382-7326</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2021-02, Vol.84 (2), p.321-332 |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Web of Science - Science Citation Index Expanded - 2021<img src="https://exlibris-pub.s3.amazonaws.com/fromwos-v2.jpg" />; ProQuest Central UK/Ireland; Alma/SFX Local Collection |
| subjects | Abattoirs Animals Bacteriology Biotechnology & Applied Microbiology Bleeding Canada Carcasses Chickens Chilling Contamination Cooling Farms Food contamination & poisoning Food Contamination - analysis Food engineering Food Microbiology Food safety Food Science & Technology Kentucky Laboratories Life Sciences Life Sciences & Biomedicine Meat products Microbiology and Parasitology Pathogens Poultry Prevalence Salmonella Salmonella - genetics Sanitation Science & Technology Serotypes Slaughter Zoonoses |
| title | Salmonella Contamination of Broiler Chicken Carcasses at Critical Steps of the Slaughter Process and in the Environment of Two Slaughter Plants: Prevalence, Genetic Profiles, and Association with the Final Carcass Status |
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