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Poultry Science, Vol 76, Issue 3, 530-533
Copyright © 1997 by Poultry Science Association

Articles

Effect of cloacal plugging on microbial recovery from partially processed broilers

MT Musgrove, JA Cason, DL Fletcher, NJ Stern, NA Cox, and JS Bailey

USDA, Agricultural Research Service, Russell Research Center, Athens, Georgia 30604-5677, USA.

Experiments were performed to test the contribution of bacteria contained in the intestinal tract of broilers at the beginning of processing to counts on the exterior of modified New York-dressed carcasses. Thirty-two birds were processed for each of seven replications. Within each replication, batches of four birds were electrocuted, scalded, and picked, with batches alternating between treatment and control groups. Treated birds were cloacally plugged with rayon fiber tampons prior to electrocution to prevent escape of intestinal contents during scalding and picking. Control birds were processed in the same manner, except that cloacal plugs were inserted immediately after defeathering to reduce escape of intestinal contents during sampling. Gram-negative enteric bacteria and Campylobacter spp. were enumerated on carcasses by whole carcass rinse procedure and in cecal contents. Counts were converted to log10 and subjected to analysis of variance. Cecal levels of Gram-negative enterics were significantly higher for plugged birds, but there was not a significant difference between levels of cecal Campylobacter spp. between treatment groups. Plugging before electrocution resulted in significantly lower levels (2.5 vs 3.0 log10 cfu/mL) of Campylobacter spp. and Gram-negative enteric bacteria (3.0 vs 3.4 log10 cfu/mL) in carcass rinses of treatment birds than in those of controls. All carcasses were positive for Gram-negative enterics. Cloacal plugging resulted in significantly lower incidence of Campylobacter spp. carcass contamination as determined by chi-square. Intestinal carriage of both campylobacters and Gram-negative enteric bacteria appears to influence the microbial quality of the carcass during processing.


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