AI Article Synopsis
- Two chicken processing plants in California studied the prevalence of Campylobacter jejuni across different factors like bird age and scald water temperature.
- Scalding at higher temperatures (60°C) did not significantly reduce C. jejuni presence in edible chicken parts, contrasting with lower temperatures (49°C and 53°C) that were more effective.
- The study found high rates of contamination, with C. jejuni present in 68% of market-ready products, and a strong correlation between the bacteria in intestinal tracts and the contamination of edible parts.
Article Abstract
Two federally inspected California chicken processing plants participated in Campylobacter jejuni prevalence studies. Twelve sampling sites were included in each of four groups. Groups were based on bird age, scald water temperature, and plant sampled. Scald water temperatures of 60 degrees C (140 degrees F) did not contribute to a lower prevalence of C. jejuni in edible parts, as did temperatures of 53 degrees C (127 degrees F) and 49 degrees C (120 degrees F). The feather picker and chilling tank were areas of major cross-contamination. C. jejuni was isolated from 68% of the ready-for-market products. The organism was recovered from 60 to 100% of the ceca in the four groups, and some numbers in the fecal material exceeded 10(6)/g. The level of C. jejuni in intestinal tracts seemed to correlate with the presence of the organism in the edible parts.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC242292 | PMC |
| http://dx.doi.org/10.1128/aem.45.2.355-359.1983 | DOI Listing |
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