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| Coliforms, Escherichia coli, Campylobacter,
and Salmonella in a Counterflow Poultry Scalder with a Dip Tank |
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J.A. Cason ,
A. Hinton
and Jr.
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Abstract:
Suspended bacteria were
enumerated in scald water and carcass rinse samples from a commercial
broiler chicken processing plant with a multiple-tank, counterflow scalder.
Coliforms, Escherichia coli, and Campylobacter were enumerated
and the Most Probable Number (MPN) of salmonellae was determined in
water samples from each of three scald tanks, from a dip tank located
between defeathering machines, and in rinses of carcasses removed from
the processing line immediately after defeathering. Mean coliform concentrations
in Tanks 1, 2, and 3 were 4.6, 2.5, and 1.6 log10(cfu/ml),
respectively. E. coli concentrations followed the same pattern
with means of 4.4, 2.1, and 1.4 in Tanks 1, 2, and 3, respectively,
with significant differences (P< 0.05) in the concentrations of both
coliforms and E. coli between tanks. Mean Campylobacter
concentration in four positive samples from Tank 1 was 4.0 log10
(cfu/ml), but only one water sample from Tank 2 and none from Tank 3
were Campylobacter positive. Coliforms and E. coli were
found in dip tank samples in only two instances, with no isolations
of Campylobacter or salmonellae. Mean numbers of coliforms, E.
coli, and Campylobacter in carcass rinses were 3.1, 2.7,
and 3.3 log10(cfu/ml). Salmonellae were isolated from five
of six water samples from Tank 1 with a mean MPN of 13.3/100mL, but
were isolated from only three of six water samples from Tank 2 and two
of six from Tank 3. Salmonellae were isolated from half (18/36) of all
carcass rinses. Most bacteria suspended in scald water were found in
the first tank, with no Campylobacter or salmonellae found in
the dip tank. Counterflow, multiple-tank scalders appear to reduce the
opportunity for cross-contamination during scalding.
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How to cite this article:
J.A. Cason , A. Hinton and Jr. , 2006. Coliforms, Escherichia coli, Campylobacter,
and Salmonella in a Counterflow Poultry Scalder with a Dip Tank. International Journal of Poultry Science, 5: 846-849.
DOI: 10.3923/ijps.2006.846.849
URL: http://scialert.net/abstract/?doi=ijps.2006.846.849
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