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Exposure assessment and process sensitivity analysis of the contamination of Campylobacter in poultry products

机译：家禽产品中弯曲杆菌污染的暴露评估和过程敏感性分析

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Studies were conducted in a Thai poultry plant to identify the factors that affected numbers of Campylobacter jejuni in chicken carcasses. The concentrations of Campylobacter were determined using the SimPlate most probable number and modified charcoal cefoperazone deoxycholate plating methods. Results indicated that the mean concentrations of C. jejuni in carcasses after scalding, plucking, and chilling were 2.93 +/- 0.31, 2.98 +/- 0.38, 2.88 +/- 0.31, and 0.85 +/- 0.95 log cfu, whereas the concentrations of C. jejuni in the scalding tank water, plucked feathers, and chicken breast portion were 1.39 +/- 0.70, 3.28 +/- 0.52, and 0.50 +/- 1.22 log cfu, respectively. Sensitivity analysis using tornado order correlation analysis showed that risk parameters affecting the contamination of C. jejuni in the chicken slaughter and processing plant could be ranked as chilling water pH, number of pathogens in the scald tank water, scalding water temperature, number of C. jejuni on plucked feathers, and residual chlorine in the chill water, respectively. The exposure assessment and analysis of process parameters indicated that some of the current critical control points were not effective. The suggested interventions included preventing fecal contamination during transportation; increasing the scalding temperature, giving the scalding water a higher countercurrent flow rate; reducing contamination of feathers in the scalding tank to decrease C. jejuni in the scalding water; spraying water to reduce contamination at the plucking step; monitoring and maintaining the chill water pH at 6.0 to 6.5; and increasing the residual chlorine in the chill water. These interventions were recommended for inclusion in the hazard analysis and critical control point plan of the plant.
机译：在泰国家禽工厂进行了研究，以确定影响鸡尸体中空肠弯曲菌数量的因素。使用SimPlate最可能的数目和改良的木炭头孢哌酮脱氧胆酸盐电镀方法确定弯曲杆菌的浓度。结果表明，烫伤，拔除和冷却后，空肠弯曲杆菌的平均浓度为2.93 +/- 0.31、2.98 +/- 0.38、2.88 +/- 0.31和0.85 +/- 0.95 log cfu，而该浓度在烫伤水箱中的空肠弯曲杆菌，羽毛拔出和鸡胸肉部分的空腹细菌数分别为1.39 +/- 0.70、3.28 +/- 0.52和0.50 +/- 1.22 log cfu。使用龙卷风阶数相关分析进行的敏感性分析表明，影响鸡屠宰和加工厂空肠弯曲杆菌污染的风险参数可以分为冷冻水pH值，烫伤水箱中的病原体数量，烫伤水温和C数。空洞的羽毛和空冷水中残留的氯。暴露评估和过程参数分析表明，一些当前的关键控制点无效。建议的干预措施包括在运输过程中防止粪便污染;提高烫伤温度，使烫伤水具有更高的逆流流速;减少烫伤池中羽毛的污染，以减少烫伤水中的空肠弯曲杆菌;在拔毛步骤喷水以减少污染;监测并保持冷却水的pH值在6.0至6.5之间;并增加冷水中的残留氯。建议将这些干预措施纳入工厂的危害分析和关键控制点计划。

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