In swabs of equipments and worker's hands and chilling water, etc. in broiler processing plants, the incidence of
Campylobacter jejuni/coli was high (11.1, -88.9%), that of Staphylococcus aureus was similar to that of
C. jejunifroli, which were followed by that of Yersinia spp. Salmonella spp. were low in incidence (0-8.9%). Chilling water containing 30-50 ppm chlorine was not capable of disinfecting chicken carcasses. Whether carcasses were cut up before or after evisceration, bacterial contamination was similar in final products.
C. jejuni/coli was isolated very frequently from the broiler intestine (76.9%), swabs of carcass surfaces and chicken meat ready for packaging or sale (31.9-50.6%). The positive rates of
S. aureus, Salmonella spp. and Yersinia spp. were low in the broiler intestine (2.1-5.3%). The contamination rate of S. aureus was high in final products (41.6-57.1%). The positive rates of
Salmonella spp. and
Yersinia spp.(0-46.3% and 10.9-25.0%, respectively) were higher in the final products than in the intestine.
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