Reducing Campylobacter In Poultry
Agricultural Research Service (ARS) scientists have identified and investigated two “hot spots” in poultry production where contamination with Campylobacter bacteria may occur. Campylobacter are foodborne pathogens that can be present in raw or undercooked poultry.
These bacteria cause mild to severe diarrhea and fever in humans, and can sometimes result in the secondary, neurological condition known as Guillian-Barre syndrome.
Since these bacteria are commonly found in the digestive tracts of swine, cattle and poultry, they’re readily deposited onto trucks and trailers when the animals are transported to processing plants.
Getting live poultry to processing plants also involves confining the birds in transport coops for long periods.It’s possible to reduce Campylobacter during poultry transport and processing with simple measures.
But “simple” doesn’t always translate into “immediately feasible.”Microbiologist Mark Berrang, in ARS’ Bacterial Epidemiology and Antimicrobial Resistance Research Unit, and food technologist Julie Northcutt, in the ARS Poultry Processing Research Unit -- both at Athens, Ga. -- have evaluated the role of transport coops and carcass defeathering as critical points at which Campylobacter contamination of broilers and broiler carcasses occurs.
The research team found that feces from Campylobacter-positive birds can contaminate the feathers and skin of Campylobacter-negative birds later placed in the same soiled transport coop. Allowing the coops to dry for 48 hours before reuse dramatically lowered Campylobacter numbers.
But since this approach is economically and logistically impractical, the scientists plan to explore ways to redesign the coops to make them easier to clean. According to Berrang, washing coops with water and disinfectant can reduce the Campylobacter levels, but it isn’t reliable and doesn’t eliminate the microbes.
The second critical contamination point occurs during an early step in processing--feather removal. While, overall, processing decreases Campylobacter numbers on carcasses, this step increases them. To control the microbes, processors must work against this jump in numbers throughout the rest of processing.
Berrang and Northcutt have shown that the Campylobacter increase is caused by the escape of highly contaminated fecal matter from the birds’ lower gut during feather removal. They are now investigating methods to minimize this source of contamination.
AGRI-INFO/MARCH 2, 2006
TITLE: CAMPYLOBACTER HOTSPOTS IN POULTRY PRODUCTION
ALAM BA NINYO NA NATUKOY NA AT NAIMBESTIGAHANG MABUTI NG MGA EKSPERTO ANG DALAWANG HOTSPOTS SA POULTRY PRODUCTION KUNG SAAN MAAARING MAGKAROON NG KONTAMINASYON NG CAMPYLOBACTER BACTERIA?
ANG CAMPYLOBACTER AY ANG FOODBORNE PATHOGENS NA MAAARING KUMAPIT SA HILAW O HINDI NALUTONG PAGKAING KARNE NG MANOK AT IBA PANG URI NG POULTRY.
ANG BAKTERYANG ITO AY SIYANG PANGUNAHING SANHI NG MILD TO SEVERE DIARRHEA AT FEVER SA TAO AT MAAARI DING MAGRESULTA SA SECONDARY, NEUROLOGICAL CONDITION NA TINAGURIANG GUILLIAN BARRE SYNDROME.
DAHIL SA ANG BAKTERYANG ITO AY KARANIWANG NASA DIGESTIVE TRACT NG MGA BABOY, BAKA AT POULTRY, KUNG KAYAT MADALI SILANG NAKAKAPUSLIT LALU NA KAPAG IBINABIYAHE NA ANG NATURANG MGA KARNE PATUNGO SA PROCESSING PLANTS.
GAYUNMAN, MAAARI DING MABAWASAN ANG KONTAMINASYON NG CAMPYLOBACTER HABANG ITO AY IBINABIYAHE AT SA PROCESSING PLANT SA PAMAMAGITAN NG MGA SIMPLENG PAMAMARAAN.
AYON KAY MICROBIOLOGIST MARK BERRANG AT FOOD TECHNOLOGIST JULIE NORTHCUT, ISINAILALIM NA NILA SA EBALWASYON ANG PAPEL NG TRANSPORT COOPS AT CARCASS DEFEATHERING BILANG CRITICAL POINTS KUNG SAAN NAGKAKAROON NG KONTAMINASYON NG CAMPYLOBACTER.
NATUKLASAN NG RESEARCH TEAM NA ANG DUMI NG MGA MANOK NA MERONG CAMPYLOBACTER AY MAAARING MAGKAROON NG KONTAMINASYON SA BALAHIBO AT BALAT NG MGA IBONG WALANG CAMPYLOBACTER.
KAILANGAN LAMANG NA PATUYUIN ANG TRANSPORT COOPS SA LOOB NG 48 ORAS BAGO GAMITIN MULI AY NAKAPAGPAPABABA SA INSIDENTE NG CAMPYLOBACTER CONTAMINATION.