Modelling-based identification of factors influencing campylobacters in chicken broiler houses and on carcasses sampled after processing and chilling

Publication history: Accepted - 30 January 2017; Published online - 4 March 2017.Aims: To identify production and processing practices that might reduceCampylobacter numbers contaminating chicken broiler carcasses.Methods and Results: The numbers of campylobacters were determined oncarcass neck skins after processing or in broiler house litter samples.Supplementary information that described farm layouts, farming conditions forindividual flocks, the slaughterhouse layouts and operating conditions insideplants was collected, matched with each Campylobacter test result. Statisticalmodels predicting the numbers of campylobacters on neck skins and in litterwere constructed. Carcass microbial contamination was more stronglyinfluenced by on-farm production practices compared with slaughterhouseactivities. We observed correlations between the chilling, washing anddefeathering stages of processing and the numbers of campylobacters oncarcasses. There were factors on farm that also correlated with numbers ofcampylobacters in litter. These included bird gender, the exclusion of dogsfrom houses, beetle presence in the house litter and the materials used toconstruct the house frame.Conclusions: Changes in farming practices have greater potential for reducingchicken carcass microbial contamination compared with processinginterventions.Significance and Impact of the Study: Routine commercial practices wereidentified that were correlated with lowered numbers of campylobacters.Consequently, these practices are likely to be both cost-effective and suitablefor adoption into established farms and commercial processingThis work was funded by the United Kingdom Food Standards Agency (FSA) as projects FS241051A and FS101123