The study was conducted to develop processing interventions to reduce pathogen load on broiler carcasses and to understand patterns of bacterial association to broiler skin with the following purposes: 1) assess the effect of hot water spray (HWS, 71oC, 1 min) on broiler carcasses for reduction of loosely, intermediately, and tightly associated bacteria, 2) quantify loosely and tightly associated bacteria on broiler skin using different sampling protocols, 3) assess the effect of trisodium phosphate dip, hot water dip, and their combinations with/without brushing on reduction of loosely- and tightly-associated bacteria on broiler carcasses and related structural changes in the skin, and 4) assess the characteristics of Salmonella association and penetration to broiler skin with and without stomaching. In study 1, broiler skin was quantitatively assessed for loosely, intermediately, and tightly associated bacteria by rinsing, stomaching, and grinding the same skin. Hot water spraying (71oC, 1 min) of broiler carcasses followed by water immersion chilling reduced mesophilic aerobic bacteria (MAB) populations by 2.07, 1.84, and 2.04 log CFU/g and Salmonella prevalence by 65, 65, and 73% at loose, intermediate and tight association levels, respectively. Hot water spraying and chilling reduced loosely associated Campylobacter prevalence by 45% but no reduction was observed at intermediate and tight association levels. Broiler carcasses suffered from an undesirable partially cooked appearance after the hot water spray treatment. In study 2, the left and right side skin (10 X 7 cm) of broiler carcasses were sampled by 10 swabings and 10 stomachings, and finally ground. Sixty five and 83 % of MAB populations on broiler skin could not be recovered after 10 consecutive stomachings and swabbings, respectively, but were recovered after grinding. The first stomaching or swabbing recovered most of the loosely associated bacteria but not tightly associated bacteria, which were recovered by grinding. In general, stomaching was more effective than swabbing for bacteria recovery from broiler skin. In study 3, microbial reductions and structural changes in broiler skin were evaluated after trisodium phosphate dip (TWD/TSP), hot water dip (TWD/HWD), and their combination (TSP/HWD) with (TSP/HWD/B)/without brushing. Microbial analysis, scanning electron microscopy and histological staining showed that TSP/HWD caused greater reduction in MAB, E. coli, total coliforms, and Salmonella with deeper penetration into the stratum compactum layer of the skin dermis than single application of TSP or hot water dip. TSP/HWD/B yielded lowest skin population of MAB whereas penetration into the dermis was similar to TSP/HWD but with sloughing off of part of stratum compactum in some areas. Both TSP/HWD and TSP/HWD/B changed skin color, with an increase in yellowness being the most prominent. In study 4, loose and tight associated GFP tagged Salmonella were quantified and imaged after refrigerated incubation of inoculated broiler skins for up to 48 h. GFP tagged Salmonella were not able to associate tightly with broiler skin during exposure for up to 48 h at 4oC as application of two stomachings (1 min each) removed almost 88% of the Salmonella cells from the inoculated skin. Confocal imaging of broiler skins, either dipped (2 min) or stomached (2 min) in inoculated buffer, revealed that Salmonellae were present on the surface and inside crevices at average depths of 10 and 68 μm, respectively, after dipping, with some cells pushed to average depths of 62 and 132 μm, respectively, after stomaching. Trapped water seemed to hold Salmonellae deep inside the crevices.
Read
