The small-scale, pasture-raised poultry production model is a growing niche in
the locally grown food movement. There is limited research that focuses on the
food safety of small-scale broiler processing methods. The objective of this
study was to compare Salmonella and Campylobacter prevalence and concentrations on pasture-raised broilers processed on-farm, in a small United States Department of Agriculture (USDA)-Inspected custom slaughter facility (U-IF), and in a Mobile Processing Unit (MPU) pilot plant. A total of 120, 100, and 50 post-chill, pasture-raised broiler carcasses were sampled from each processing method, respectively. Salmonella and Campylobacter concentrations in whole carcass rinses were determined using a 3-tube Most Probable Number (MPN) method for Salmonella and direct plating method for Campylobacter according to the USDA-Food Safety and Inspection Service (FSIS) protocols. Salmonella prevalence and concentrations on-farm (89% and 1.78 MPN/carcass [95% CI: 1.60-1.96]), USDA-IF (43% and 0.78 MPN/carcass [95%CI: 0.58-0.98]) were significantly (P <0.05) different. Campylobacter prevalence was not significantly (P >0.05) different on carcasses processed by the three methods (70% on-farm, 82% USDA-IF, and 100% MPU). The mean log10 Campylobacter concentrations in MPU processed carcasses (5.44 CFU/carcass [95% CI: 5.24-5.63]) was significantly higher (P < 0.05) compared to on-farm (2.32 CFU/carcass [95% CI: 2.06-2.80]) and USDA-IF (2.44 CFU/carcass (95% CI: 2.03-2.85]). Based on the results of this baseline study, most pasture-raised broilers processed by the three methods were contaminated with Salmonella and/or Campylobacter with the exception of MPU carcasses on which Salmonella was not detected. Further research is needed to assess other potential risk factors such as farm and regional differences.
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