ArticleCurrent microbiology2014
Influence of process parameter on Campylobacter spp. counts on poultry meat in a slaughterhouse environment.
Article in Current microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Molecular Targets inBiomolecules · 2023Review
- Prevalence of Campylobacter spp. in Chicken Carcasses in Slaughterhouses from South of Brazil.Current microbiology · 2021Article
- Management Strategies for Prevention of Campylobacter Infections Through the Poultry Food Chain: A European Perspective.Current topics in microbiology and immunology · 2021Article
- The Data Behind Risk Analysis of Campylobacter Jejuni and Campylobacter Coli Infections.Current topics in microbiology and immunology · 2021Review
- Prevalence ofFoods (Basel, Switzerland) · 2019Article
- Lauric acid as feed additive - An approach to reducing Campylobacter spp. in broiler meat.PloS one · 2017Article
- Heat Shock-Enhanced Conjugation Efficiency in Standard Campylobacter jejuni Strains.Applied and environmental microbiology · 2015Article
- Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Campylobacter spp. are the most important food-borne pathogens in broilers. Exposure of the consumer can be influenced by the reduction of contaminated broiler meat at various steps along the production line. This study was performed at a poultry slaughterhouse in Germany. Steps within the slaughter process were defined by the slaughterhouse quality control for potential Campylobacter reduction. Their impact was tested for two process variations. The first process variation was the increase of the temperature of the scalding water from 53.0 to 53.9 °C. The second step was the application of an additional outside sprayer which was placed after plucking. The increase of the scalding water temperature was the most effective measure (>2 log reduction), but resulted in defects to the broiler skin. This would limit marketing of fresh broiler meat with skin. The additional water spray after plucking had no additional effect. In fact, numbers of Campylobacter were lower before introduction of the sprayer. In conclusion, modifications of the processing technology have to be evaluated carefully, but can have additional effects for Campylobacter reduction.
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Registered trials
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