Department of Poultry Science, Auburn University, Auburn, AL 36849, USA.
Poult Sci. 2019 Jan 1;98(1):393-397. doi: 10.3382/ps/pey361.
In 2016, USDA-Food Safety and Inspection Service began using a neutralizing buffered peptone water (nBPW) to rinse broiler carcasses for Salmonella and Campylobacter performance standard testing. The nBPW contains standard buffered peptone water (BPW) with compounds to neutralize residual antimicrobials that may be transferred from the carcass to the sample rinsate. However, a direct comparison of nBPW and BPW on carcasses commercially treated with antimicrobials has not been conducted. On 3 replicate days in a commercial broiler processing plant, an immersion chilling biomap using whole carcass rinse samples taken prior to any chilling treatment (30), after pre-chill treatment (30), after primary chill (30), after secondary chill (30), after post-chill treatment (50), and after post-chill treatment without the pre-chill treatment (49) were tested. Carcasses were rinsed with either BPW (without neutralizer) or nBPW. Rinsates were sampled for Salmonella and Campylobacter prevalence and both Enterobacteriaceae (EB) prevalence and counts. No significant differences were observed between sampling sites or rinse media for Salmonella due to an overall low prevalence (4 positive/219 samples). Campylobacter prevalence significantly decreased from prior to chilling (93%) to after all chilling steps (47%) as anticipated (P < 0.0001); however, overall significantly fewer Campylobacter positive carcasses were detected when nBPW was used (55%) in comparison to BPW (70%, P = 0.0258). Both EB prevalence and counts significantly decreased (both P < 0.0001) from prior to chilling (100%, 2.35 log10 CFU/mL) through after all chilling steps (52%, 0.47 log10 CFU/mL). The use of nBPW versus BPW did not impact EB prevalence; however, samples rinsed with nBPW had significantly higher overall counts (1.26 vs. 1.00 log10 CFU/mL, P = 0.0134). The results from this study indicate that the use of a PAA pre-chill treatment did not significantly impact bacteria recovery following all chilling steps. The use of nBPW was effective in neutralizing residual PAA in carcass rinsates when sampling for EB counts; however, nBPW may lessen the ability to detect Campylobacter in these same samples.
2016 年，美国农业部食品安全检验局开始使用一种中和缓冲蛋白胨水（nBPW）来冲洗肉鸡胴体，以进行沙门氏菌和弯曲杆菌性能标准检测。nBPW 含有标准缓冲蛋白胨水（BPW），其中含有化合物可中和可能从胴体转移到样品冲洗液中的残留抗菌剂。然而，尚未对商业处理过抗菌剂的胴体进行 nBPW 和 BPW 的直接比较。在商业肉鸡加工厂的 3 个重复日中，使用整个胴体冲洗样本进行了浸没式冷却生物图谱测试，这些样本在进行任何冷却处理之前（30 个样本）、预冷处理后（30 个样本）、主冷却后（30 个样本）、次冷却后（30 个样本）、后冷却处理后（50 个样本）以及后冷却处理后没有预冷处理（49 个样本）。胴体分别用 BPW（无中和剂）或 nBPW 冲洗。对沙门氏菌和弯曲杆菌的流行率以及肠杆菌科（EB）的流行率和计数进行了采样。由于总体流行率较低（219 个样本中有 4 个阳性），因此未观察到采样点或冲洗介质之间的沙门氏菌存在显著差异。预计弯曲杆菌的流行率会从冷却前（93%）到所有冷却步骤后（47%）显著下降（P < 0.0001）；然而，与使用 BPW（70%）相比，当使用 nBPW 时，检测到的弯曲杆菌阳性胴体数量显著减少（55%，P = 0.0258）。EB 的流行率和计数均显著下降（均 P < 0.0001），从冷却前（100%，2.35 log10 CFU/mL）到所有冷却步骤后（52%，0.47 log10 CFU/mL）。与使用 BPW 相比，使用 nBPW 不会影响 EB 的流行率；然而，用 nBPW 冲洗的样本的总体计数显著更高（1.26 与 1.00 log10 CFU/mL，P = 0.0134）。本研究结果表明，在进行所有冷却步骤后，使用过氧乙酸预冷处理不会显著影响细菌的回收。当对 EB 计数进行采样时，nBPW 可有效中和胴体冲洗液中的残留过氧乙酸；然而，nBPW 可能会降低在这些相同样本中检测弯曲杆菌的能力。
