Risk Prevention and Control Points Through Quantitative Evaluation of Campylobacter in a Large Broiler Slaughterhouse

• Published in: Frontiers in veterinary science Vol. 7; p. 172
• Main Authors: Zhao, Ge, Huang, Xiumei, Zhao, Jianmei, Liu, Na, Li, Yuehua, Wang, Lin, Gao, Yubin, Wang, Juan, Qu, Zhina, Liu, Junhui, Wang, Junwei
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 22.04.2020
• Subjects: broiler; Campylobacter; critical control point; quantitative risk evaluation; slaughtering process; Veterinary Science; quantitative risk evaluation; slaughtering process; broiler; Campylobacter; critical control point
• ISSN: 2297-1769; 2297-1769
• DOI: 10.3389/fvets.2020.00172

Chickens contaminated with are a major risk factor for human disease. As a result of the slaughter process, infections should be strictly controlled due to complete exposure of the chickens and the cross-contamination of pathogens. Using @RISK software, quantitative evaluation models of contamination during slaughtering in a large broiler slaughterhouse were constructed. Broiler scalding was set as the starting point of evaluation and four major processes including defeathering, eviscerating, pre-cool rinsing, and splitting-transmission were included. Through the simulation of the constructed model, 90% probability of in 100 g chickens after slaughtering were distributed between 0.3 and 50.2 MPN, which was consistent with simulated actual monitoring data 0-16.6 MPN, indicating that the model shows high credibility. In addition, growth curves of during whole slaughtering showed that contamination significantly increased after defeathering, and increased again after pre-cool rinsing. Using correlation coefficients to analyze the sensitivity of each parameter in the model, it was determined that the concentration of in the pre-cool pond water (correlation coefficient: 0.95) was the most critical risk point of sanitary control in this slaughterhouse. In conclusion, this study is the first to incorporate environmental factors during broiler slaughtering into the risk evaluation of contamination, which provides guidance for the sanitary control and risk management of contamination during broiler slaughtering.