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Microbiological Considerations Related to Poultry Products
For the FSIS “How to” Workshops
Spring 2009
Presented by
Dr. Patricia Curtis and Ms. Jessica Butler
Auburn University
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Objectives
By the end of this workshop, you will be able to Understand bacterial growth Understand sources of bacterial
contamination Implement practices to help prevent the
growth of bacteria in your operations
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How Do Poultry Carcasses Become Contaminated?
Live Haul
Cleanliness and Sanitation of Cages
Holding Time
Weather Feed Withdrawal
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How Rapidly Do Bacteria Grow?
Under optimum conditions, bacteria can grow in as little as 15 minutes
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Bacterial Growth Rate
Cells: 40 80 160 320 640 1,280 2,560 5,120
Time: 0 15 30 45 60 75 90 105
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Bacteria
Some bacteria have a slime layer or capsule around them
Some bacteria produce spores● Spores allow
bacteria to survive in adverse conditions
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Psychrotrophs
Grow at refrigerated temperatures
Ice may serve as a source if it is not made, stored, and transported properly
Water may serve as a source
Many spoilage organisms are psychrotrophs
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Mesophiles
Grow optimally at temperatures similar to human and animal body temperatures
Most pathogens are mesophiles
Salmonella and Campylobacter are mesophiles
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Thermophiles
Grow at higher temperatures
Not a problem for raw poultry
Problems usually arise in canned foods that are not cooled properly
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Major Factors Affecting Growth of Bacteria in Food
Temperature Time Oxygen Nutrients Microbial interactions pH Water activity
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Bacterial Growth Curve
L
G
S D
L = Lag Phase
G = Growth Phase
S = Stationary Phase
D = Die Off Phase
Temperature
Gro
wth
Rat
e
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How Temperature Affects Growth Rate of a Bacterial Population
TemperatureCold Hot
Gro
wth
Rat
e
Minimum
Optimum
Maximum
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Time/Temperature
The length of time at a particular temperature directly affects the growth rate
To minimize the growth rate of pathogens, it is important to minimize the time at which poultry is held at temperatures that allow growth
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FSIS Microbiological Baseline Data for Broilers (1994–1995)
This survey found that 98% of the samples contained one or more of the six pathogenic bacteria tested for in the survey
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Prevalence of Selected Bacteria in Broiler Samples
Selected BacteriaSelected Bacteria % Positive% Positive
E. coliE. coli (generic) (generic) 99.699.6
SalmonellaSalmonella 20.020.0
Campylobacter jejuni/coliCampylobacter jejuni/coli 88.288.2
Staphylococcus aureusStaphylococcus aureus 64.064.0
Listeria monocytogenesListeria monocytogenes 15.015.0
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Numbers of Pathogens on Broiler Carcasses
Campylobacter jejuni 5,300 cfu
Staphylococcus aureus 3,200 cfu
Clostridium perfringens 1,800 cfu
Salmonella 40 cfu
Listeria monocytogenes 30 cfu
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Microbial Concerns for Poultry Products
Foodborne pathogens Fecal contamination Spoilage organisms
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Primary Sources of Bacteria
Feces Ingesta Feathers Skin Feet Equipment People
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Primary Sources of Contamination
Growout● Farm sanitation● Feed withdrawal● Feral animals
Livehaul Holding
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Secondary Sources of Contamination
Secondary sources● Workers● Water● Fomites● Pests
Factors affecting secondary contamination● Sanitation● Good manufacturing
practices (GMPs)o Worker practiceso Worker training
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Principles of Controlling Bacteria
Kill bacteria Prevent or reduce
number of bacteria Inhibit growth of
bacteria
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Killing Methods
Chemicals● Chlorine● Chlorine dioxide● TSP
Temperature● Heat● Cold
Irradiation
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To Reduce Spread and Overall Numbers
Prevent fecal contamination
Prevent cross-contamination● Water and air● Handling (worker and
equipment)● Bird to bird
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Prevent Growth
Time and temperature control
Nutrients and water are difficult to control during processing
Sanitation removes nutrients and excess water
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Carcass Washing
Carcass washing will NOT remove bacteria
Varies in effectiveness
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