Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms. (February 2022)

• Record Type: Journal Article
• Authors: Cegar, Simo; Kuruca, Ljiljana; Vidovic, Bojana; Antic, Dragan; Hauge, Sigrun J.; Alvseike, Ole; Blagojevic, Bojan
• Is Part Of: Food control. Volume 132(2022)
• Publication Date: 2022-02
• Subjects: Campylobacter -- Salmonella, indicator microorganisms -- Poultry -- Abattoir -- Risk categorisation; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2021.108530
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Risk categorisation of abattoirs based on their hygiene process performances has been suggested as an essential component of a risk-based meat safety assurance system. Two large-scale and two small-scale poultry abattoirs, located in Serbia, were subjects of the study aiming to investigate the usefulness of testing for pathogens and indicator microorganisms for abattoir risk categorisation. Fifty pooled samples of neck skins from chilled broiler carcasses were taken during two sampling days in each abattoir. The samples were tested for aerobic colony count (ACC), Enterobacteriaceae count (EBC), Escherichia coli count (ECC), Campylobacter count and Salmonella presence. Abattoirs were categorised as low, medium or high risk based on criteria set by regulation for pathogens and criteria set by authors for indicator microorganisms considering differences between poultry and red meat carcass processing. The two large abattoirs were categorised as medium risk, while the two small abattoirs were categorised as high risk regarding the three groups of indicator microorganisms. On the other hand, risk categorisation regarding the two pathogens was different − the two large and one of the small abattoirs were categorised as high risk, while the other small abattoir was categorised as low risk. No statistical association between the count of any indicator and Campylobacter count was found. Only a very weak statistical association was found between indicator counts and Salmonella presence on chilled carcasses. The level of indicators on chilled carcasses is mainly related to abattoir process hygiene, while the presence of pathogens on chilled carcasses could be considerably affected by their pre-abattoir status. Therefore, risk categorisation of poultry abattoirs based on ACC, EBC and/or ECC merits further investigation and standardisation. Highlights: Poultry abattoirs risk categorisation approaches were assessed. Chilled broiler carcasses were tested for indicators and pathogens. Indicators' counts do not reflect pathogens' presence/counts on chilled carcasses. Indicators reflect abattoir process hygiene better than pathogens. Pathogens' presence is pre-abattoir rather than abattoir process hygiene dependant.