Profile of selected bacterial counts and Salmonella prevalence on raw poultry in a poultry slaughter establishment

William O. James From the USDA Food Safety and Inspection Service, Washington, DC 20250 (James, Williams, Prucha, Johnston) and Animal and Plant Health Inspection Service, Regulatory Enforcement Animal Control, PO Box 6258, Fort Worth, TX 76116 (Christensen).

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W. Oliver Williams Jr. From the USDA Food Safety and Inspection Service, Washington, DC 20250 (James, Williams, Prucha, Johnston) and Animal and Plant Health Inspection Service, Regulatory Enforcement Animal Control, PO Box 6258, Fort Worth, TX 76116 (Christensen).

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John C. Prucha From the USDA Food Safety and Inspection Service, Washington, DC 20250 (James, Williams, Prucha, Johnston) and Animal and Plant Health Inspection Service, Regulatory Enforcement Animal Control, PO Box 6258, Fort Worth, TX 76116 (Christensen).

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Ralph Johnston From the USDA Food Safety and Inspection Service, Washington, DC 20250 (James, Williams, Prucha, Johnston) and Animal and Plant Health Inspection Service, Regulatory Enforcement Animal Control, PO Box 6258, Fort Worth, TX 76116 (Christensen).

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Walter Christensen From the USDA Food Safety and Inspection Service, Washington, DC 20250 (James, Williams, Prucha, Johnston) and Animal and Plant Health Inspection Service, Regulatory Enforcement Animal Control, PO Box 6258, Fort Worth, TX 76116 (Christensen).

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Summary

The USDA Food Safety and Inspection Service determined populations of bacteria on poultry during processing at a slaughter plant in Puerto Rico in November and December 1987. The plant was selected because of its management's willingness to support important changes in equipment and processing procedures. The plant was representative of modern slaughter facilities. Eight-hundred samples were collected over 20 consecutive 8-hour days of operation from 5 sites in the processing plant. Results indicated that slaughter, dressing, and chilling practices significantly decreased the bacterial contamination on poultry carcasses, as determined by counts of aerobic bacteria, Enterobacteriaceae, and Escherichia coli. Salmonella was not enumerated; rather, it was determined to be present or absent by culturing almost the entire rinse. The prevalence of Salmonella in the study decreased during evisceration, then increased during immersion chilling.

Summary

The USDA Food Safety and Inspection Service determined populations of bacteria on poultry during processing at a slaughter plant in Puerto Rico in November and December 1987. The plant was selected because of its management's willingness to support important changes in equipment and processing procedures. The plant was representative of modern slaughter facilities. Eight-hundred samples were collected over 20 consecutive 8-hour days of operation from 5 sites in the processing plant. Results indicated that slaughter, dressing, and chilling practices significantly decreased the bacterial contamination on poultry carcasses, as determined by counts of aerobic bacteria, Enterobacteriaceae, and Escherichia coli. Salmonella was not enumerated; rather, it was determined to be present or absent by culturing almost the entire rinse. The prevalence of Salmonella in the study decreased during evisceration, then increased during immersion chilling.

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