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Poult Sci 2007. 86:142-149
© 2007 Poultry Science Association
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PROCESSING, PRODUCTS, AND FOOD SAFETY

Microbial Composition in Bioaerosols of a High-Throughput Chicken-Slaughtering Facility

J. F. R. Lues, M. M. Theron1, P. Venter and M. H. R. Rasephei

Unit for Applied Food Science and Bio-Technology, School for Agriculture and Environmental Sciences, Central University of Technology, Free State, Bloemfontein 9300, South Africa

1 Corresponding author: mtheron{at}cut.ac.za

The microbial composition of the air in various areas of a high-throughput chicken-slaughtering facility was investigated. Over a 4-mo period, 6 processing areas were sampled, and the influence of environmental factors was monitored. The highest counts of microorganisms were recorded in the initial stages of processing, comprising the receiving-killing and defeathering areas, whereas counts decreased toward the evisceration, air-chilling, packaging, and dispatch areas. Maximum microbial counts were as follows: coliforms, 4.9 x 103 cfu/m3; Escherichia coli 3.4 x 103 cfu/m3; Bacillus cereus, 5.0 x 104 cfu/m3; Staphylococcus aureus, 1.6 x 104 cfu/m3; Pseudomonas aeruginosa, 7.0 x 104 cfu/m3; presumptive Salmonella spp., 1.5 x 104 cfu/m3; Listeria monocytogenes, 1.6 x 104 cfu/m3; and fungi, 1.4 x 104 cfu/m3. Higher counts of airborne microorganisms found in the receiving-killing and defeathering areas indicate the importance of controlling microbial levels before processing to prevent the spread of organisms downstream. This should limit the risk of carrying over contaminants from areas known to generate high counts to areas where the final food product is exposed to air and surface contamination.

Key Words: bioaerosol • chicken slaughtering • South Africa




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