Incidence and level of Campylobacter jejuni in broiler processing. Poultry Sci

ABSTRACT The distribution and level of Campylobacter jejuni throughout broiler processing was evaluated. Six trials were conducted at three broiler processing plants to determine the occurrence of C. jejuni on commercial broilers as affected by specific processing functions. Counts were determined at specific sampling stations throughout the plants, and patterns of counts among sampling stations and plants were observed. Between 1,100 and 5,500 C. jejuni/1,000 cm2 skin surface (represents half the skin surface area of one defeathered broiler) were found on birds entering the three plants. Increases in C. jejuni levels were associated with both the picking and evisceration operations. Broiler carcasses ready for packaging contained approx-imately 50 organisms/1,000 cm2. Campylobacter jejuni was also recovered from gizzard samples, carcass and gizzard chill water, and swab samples taken of selected equipment surfaces. (Key words: broiler, processing Campylobacter jejuni, contamination