This study was aimed to, a) identify thermotolerant Campylobacter contamination
in broiler carcasses collected during poultry RAD001 cell line processing; b) identify thermotolerant Campylobacter GKT137831 contamination within poultry processing plants, c) compare the isolation rates of thermotolerant Campylobacter following the evisceration and chilling processes during commercial poultry preparation. Our goals were to generate information to facilitate microbiological risk assessment studies necessary to reduce and control contamination by Campylobacter within the Chilean poultry industry and the development of interventional strategies in the approved HACCP plans. Results Of the 625 samples analyzed (whole chicken, processing plant environment and caecal samples), thermotolerant Campylobacter were cultured in 338 (54%). This includes both poultry processing plants (plants A and B). The overall occurrence of thermotolerant Selleckchem RO4929097 Campylobacter contamination
was significantly higher (P < 0.05) in plant A (72%) than in plant B (36%). Thermotolerant Campylobacter in chicken carcasses during processing The data obtained from both plants are shown in Table 1. The whole chicken contamination rate with thermotolerant Campylobacter at plant A was 80%. This rate was significantly lower in the plant B (41%). The greatest contamination rate in both plants was after evisceration (90% and 54%, for plants A and B respectively) (Table 1). Table 1 Occurrence of thermotolerant Campylobacter on chicken's broiler carcasses evaluated in 4 processing's stages in two Chilean slaughterhouses. Plant Reception After defeathering After evisceration After
chilling Total A 35/44 (80) 46/62 (74)a 61/68 (90)b 46/62 (68)c 188/236 (80) B 22/48 (46)a 15/62 (24)b 37/68 (54)c 23/61 (38) 97/239 (41) n° of sample positive/n° examined (%). Within each row, letters indicates statistically significantly different (P < 0.05, Test of proportion) The overall contamination rate (plants Niclosamide A and B) with thermotolerant Campylobacter in the chicken carcasses following evisceration was 72%; this rate decreased significantly (P < 0.05) after the carcasses were chilled in the water tanks (56%). The detection of thermotolerant Campylobacter after evisceration was 90% in plant A. This rate decreased significantly after chilling (68%) (P < 0.05, Chi-square test). In contrast, there was no decrease in plant B. In an attempt to ascertain the pre-processing baseline thermotolerant Campylobacter microbial status, the caecal content of 40 chickens were analyzed. This analysis identified Campylobacter jejuni in 85% (17/20) and 25% (5/20) in plants A and B, respectively.