REDUCTION OF CAMPYLOBACTER ON POULTRY THIGHS USING SEQUENTIAL TREATMENTS OF ANTIMICROBIALS

2019-02-04 2019-05-31 2019-06-05 3/2/2025 7:34:24 PM Advanced Food and Nutritional Sciences 4 2019 Original research article 1 7 2019 (2019 ). 4. 1-7 http://dx.doi.org/10.21065/AdvFoodNutriSci.4.1 English Landrum MA1, NA Cox2, JL Wilson1, ME Berrang2, GR Gamble2, MA Harrison1, BD Fairchild1, WK Kim1, and A Hinton, Jr2 Campylobacter, CMS PoultrypHresh™, broiler, carcass rinse, immersion Campylobacter is a major concern for poultry processors, as USDA performance standards have become stricter. This study evaluated CMS PoultrypHresh™, a low pH processing aid, and peracetic acid using consecutive and sequential dip treatments to reduce Campylobacter in thighs. Thighs (n=3/treatment group) were inoculated with a C. coli marker strain (108) and each dipped into bags containing 1 L of treatment 1 for 6 s. Thighs were allowed 5 s to drip, placed onto foil for 60 s, and dipped into treatment 2 for 6 s. After 5 s drip time, each was placed in a bag with 150 mL buffered peptone water and hand shaken for 60 s; controls same procedure, no treatment. Rinsates were serially diluted, plated onto Campy Cefex agar with 200 ppm gentamicin and incubated microaerobically for 48 h at 42°C. Procedures were replicated 5 times. Significant reductions compared to untreated using consecutive dips of PoultrypHresh™ and PAA were 98.2% and 99.3%, respectively. Treatments of PoultrypHresh™ then peracetic acid reduced Campylobacter 99.2% from untreated thighs. Peracetic acid then PoultrypHresh™ showed significant reductions compared to all other treatments (99.9% from untreated). Treating with this sequence may allow processors to meet the strict performance standards on Campylobacter in broiler parts.