5 to 0 75 ppm of free chlorine was significantly (P < 0 05) assoc

5 to 0.75 ppm of free chlorine was significantly (P < 0.05) associated with an important reduction in Campylobacter counts in broilers carcasses. Both, the washing process and the application of chlorinated water SBI-0206965 during carcass chilling must contribute to these results. Decreases in Campylobacter counts associated with chilling operations have also been reported previously, indicating that it is possible to achieve reductions

of up to 2 log10 CFU of Campylobacter on carcasses during processing with chlorinated water [3, 20–22]. The results presented here agree with these findings when comparing the median CFU counts per carcass before and after chiller treatment in both plants. Like in the data reported by Stern et al. [22], we found a significant reduction (P < 0.05) not only in the number of Campylobacter-positive carcasses but also

in Ferrostatin-1 clinical trial the bacterial counts per carcasses, underlining the benefits of an effective washing process of appropriate chlorine PF-01367338 clinical trial concentrations and low temperatures used on a continuous basis in the chiller tanks. The use of chlorinated water during carcass chilling reduced the populations of Campylobacter, but this practice, as confirmed in this study, has limited effect in the final magnitude of the Campylobacter contamination, because the poultry enter the slaughter processing with a high counts of contamination that the chilling stage is not capable of reducing. The data presented here confirmed that in our setting a high percentage of commercial chickens are positive for Campylobacter at the time of slaughter. As a result, there is a high incidence of Campylobacter spp. in retail establishments, this constitute over a serious hazard for public health [5, 23]. In Chile, Figueroa et al. [24] reported a prevalence of 45% (50/90) of Campylobacter contamination in fresh poultry meats. Therefore, reducing the incidence and numbers of Campylobacter contamination during the processing of broilers is needed to achieve a safer final product. Conclusion This study has generated data on the high frequency rate of Campylobacter contamination in live broiler.

This phenomenon derives in high contamination of carcasses and the processing equipment in two Chilean poultry slaughterhouses. According to the data obtained the high rates of cecal carriage at the time of slaughtering is a key factor in the occurrence of Campylobacter on both, chicken carcasses and the processing environments. Special attention should be given to the identification of critical control points of potential contamination at the grange level. Also in the processing, such as the plucking and evisceration steps in order to reduce cross contamination with fecal contents during subsequent processes. The data obtained have also shown that the chilling step is a critical control point to reduce carcass contamination but also to reduce the total counts per carcass.

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