Figueroa Guillermo, Troncoso Miriam, López Cristián, Rivas Patricia, Toro Magaly
Laboratory of Microbiology, Institute of Nutrition and Food Technology, University of Chile, Macul, Santiago, Chile.
BMC Microbiol. 2009 May 15;9:94. doi: 10.1186/1471-2180-9-94.
Thermotolerant Campylobacter is among the more prevalent bacterial pathogens that cause foodborne diseases. This study aimed at evaluating the occurrence of thermotolerant Campylobacter contamination in chicken carcasses and processing plant stations (chilling water, scalding water, defeathering machinery, evisceration machine, and transport crates) in two of the Chilean main slaughterhouses. In addition, the isolation rates of thermotolerant Campylobacter during evisceration and following chiller processing were compared.
The overall slaughterhouse contamination with thermotolerant Campylobacter was 54%. Differences were evident when the results from each plant were compared (plant A and plant B was 72% and 36%, respectively). The sampling points with the greatest contamination rates in both plants were after evisceration (90% and 54%, for plants A and B respectively). The decrease of thermotolerant Campylobacter contamination after chilling was significant (2 and 1.6 logs for plant A and B respectively P < 0.05).
Our findings indicate that chilling process has a limited effect in the final products Campylobacter contamination because poultry enter the slaughter processing with high counts of contamination. This may represent a health risk to consumers, if proper cooking practices are not employed. The levels and frequencies of Campylobacter found during the processing of Chilean poultry appear to be similar to those reported elsewhere in the world.
耐热弯曲杆菌是导致食源性疾病的较为常见的细菌病原体之一。本研究旨在评估智利两家主要屠宰场中鸡胴体及加工车间站点（冷却水、烫毛水、脱毛机械、开膛机器和运输箱）中耐热弯曲杆菌的污染情况。此外，还比较了开膛过程中和冷却器处理后耐热弯曲杆菌的分离率。
耐热弯曲杆菌对屠宰场的总体污染率为54%。比较每个工厂的结果时差异明显（工厂A和工厂B分别为72%和36%）。两个工厂中污染率最高的采样点均为开膛后（工厂A和B分别为90%和54%）。冷却后耐热弯曲杆菌污染的减少显著（工厂A和B分别减少2和1.6个对数，P<0.05）。
我们的研究结果表明，冷却过程对最终产品中弯曲杆菌污染的影响有限，因为家禽进入屠宰加工时污染数量很高。如果不采用适当的烹饪方法，这可能对消费者构成健康风险。智利家禽加工过程中发现的弯曲杆菌水平和频率似乎与世界其他地方报道的相似。
