Agriculture & Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Coopers Plains, Queensland, Australia; Centre for Food Safety and Innovation, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, Tasmania, Australia.
Agriculture & Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Coopers Plains, Queensland, Australia.
Food Microbiol. 2020 Apr;86:103350. doi: 10.1016/j.fm.2019.103350. Epub 2019 Oct 21.
Understanding the bacterial community profile through poultry processing could help the industry to produce better poultry products. In this study, 10 chicken carcasses were randomly sampled from before and after scalding, before and after immersion chilling, and after air chilling each through a modern commercial processing line, along with the contents of 10 caeca. The sampled processing line effectively reduced the bacterial counts by > 4.6 Log CFU/ml for each of Total Viable Counts, Escherichia coli and Campylobacter. However, the metagenomics results suggested that Lactobacillus, Staphylococcus and unclassified Lachnospiraceae persisted at all sampling stages. Pseudomonas, Paeniglutamicibacter, Chryseobacterium and Pseudarthrobacter comprised 47.2% in the bacterial community on samples after air chilling compared to 0.3% on samples after immersion chilling, whereas TVCs were the same. Overall, the current interventions of the investigated poultry processing line were unable to eliminate persistence of certain foodborne pathogens, despite a significant reduction of the overall bacterial counts. Chilling is an important controlling point in contamination/cross-contamination, particularly extended air chilling. Lastly, the large presence of Pseudomonas on chickens after air chilling may lead to downstream spoilage related issues, which needs more investigation to explore quantitatively the effect on the shelf life of poultry products.
通过禽类加工来了解细菌群落结构有助于该行业生产出更好的禽类产品。在这项研究中，我们从现代商业加工线的烫漂前和烫漂后、浸泡冷却前和浸泡冷却后以及风冷后随机采集了 10 个鸡胴体，同时采集了 10 个盲肠内容物。采样加工线有效地减少了总活菌数、大肠杆菌和弯曲杆菌的细菌计数，每个样本的减少量均超过了 4.6 Log CFU/ml。然而，宏基因组学结果表明，在所有采样阶段，乳杆菌、葡萄球菌和未分类的lachnospiraceae 都持续存在。与浸泡冷却后的样本相比，风冷后的样本中假单胞菌、粘谷氨酸菌、黄杆菌和节杆菌占细菌群落的 47.2%，而总活菌数相同。总体而言，尽管总细菌计数显著减少，但调查的禽类加工线目前的干预措施仍无法消除某些食源性病原体的持续存在。冷却，尤其是延长风冷，是污染/交叉污染的一个重要控制点。最后，风冷后的鸡身上假单胞菌的大量存在可能会导致下游的变质问题，需要进一步调查定量研究其对禽类产品货架期的影响。
