Shelly McKee

Director of Technical Services

USA Poultry and Egg Export Council

1997 2006-2008 2010 2010 2020*

Pathogen Baseline

Case Rate (infections from

all foods per

100,000

population)**

Baseline

Case

Rate

FoodNet

Case

Rate

Targets Targets

Campylobacter 24.6 12.71 13.6 12.3 8.5

E. coli O157:H7 2.1 1.2 0.9*** 1.0 0.6

L.

monocytogenes 0.47 0.29 0.3 0.24 0.2

Salmonella 13.6 15.25 17.6 6.8 11.4

• Chapter 10 - http://www.healthypeople.gov/document/pdf/Volume1/10Food.pdf, applies to all food sources, not just meat, poultry, and processed egg products. •*CDC MMWR – June 2010, 60(22): 749-755. •ADD REFERENCE

2

According to the Centers for Disease Control and

Prevention, approximately 48 million people

become sick, 128,000 are hospitalized, and 3,000

die.

The annual health-related cost of food-borne

illness in the United States is estimated as $51.0

billion (Scharff, 2011).

Poultry is estimated to represent 35.1% illnesses caused by Salmonella and 72% attributed to Campylobacter

Consumer Reports (2010), broiler chickens at retail

◦ 62% contaminated with Campylobacter

◦ 14% contaminated with Salmonella

◦ 9% contaminated with both

Effective July 2011

Salmonella < 7.5%

Campylobacter < 10.4%

Campylobacter

First isolated as Vibrio fetus in 1886-1913

Identified as Campylobacter enteritis in

1970’s and linked to gastroenteritis and inflammation of the gastrointestinal track

Isolated from children with diarrhea. Isolated from human feces

Delay in identification was due to lack of

culture methods

Gram negative (pink) Microaerophilic: 3%– 5% oxygen

and 2%– 10% carbon dioxide for optimal growth conditions

Two distinct shapes Curved or spiral (helical) Coccoid COCCOID SHAPE WILL NOT GROW

ON CULTURE MEDIA

Young et al., 2007. Nature Reviews Microbiology

5: 615:679

Globally, 80% of Campylobacter causing

campylobacteriosis are C. jejuni

C. coli accounts for only 2-5% of the total cases in

the US Higher percentages in developing countries

Infective dose 500-1000 cells or more

Causes sporadic illness not outbreaks per se

Growout &

Transport Immobilization

*Scalding *Picking

*Evisceration

Live hang Bleed out

*Immersion

Chilling

Further

Processed Products

Sorting & Aging

Packaging

*Major points of cross

contamination

Site Tested Log10 CFU/mL

Pre-scald 4.7

Post-scald 1.8

Post-pick 3.7

Pre-evisceration 3.4

Pre-chiller 2.3

Post-chill**** 1.5

Adapted from Berrang and Dickens. 2000. J. Appl. Poul. Res. 9:43-

47

*****Best opportunity for reduction of pathogens

Considered to take care of most naturally occurring levels of Campylobacter

“If we can control Campylobacter we can

control Salmonella and/or that would be on carcasses post-chill” new philosophy

Prevalence and levels of Salmonella on post-chill carcasses are much lower than Campylobacter

Need for Multi-hurdle approach

Most antimicrobials applied at a minimal of three places On-line reprocessing (OLR) or Inside-

Outside bird rinse cabinets (IOBW) Chiller

Post-Chill Antimicrobial Treatments

0%5%

10%15%20%25%30%35%40%45%

Per

acet

ic A

cid

Chlor

ine

Acids

pH 2

.0

ASC

CPC

E. G

en. C

hlor

ine

Bro

mine

Re

sp

on

se

s

*CPC= cetylpyridium chloride

*ASC= Acidified Sodium Chlorite

*Some indicate Brushes

Chill Water Treatment Carcass Sampling Point Campylobacter % Positive % Reduction

85 ppm PAHP Pre-Chill 83.0a

Post-Chill 47.0c

30 ppm Chlorine Pre-Chill 78.0a

Post-Chill 68.0b

43.4

12.8

Table 4. Reduction of Campylobacter positive carcasses

treated with PAHP (Peracetic acid) or chlorine during

chilling

Source: Bauermeister et al., 2008. J Food Protection 71:

1119-1122

*ASC=acidified sodium chlorite

*Most indicate pH control for Chlorine

*ASC=acidified sodium chlorite

*CPC=cetylpyridium chloride

*Most indicate pH control for Chlorine

Finishing Chillers and Pre & Post

Chill Dip Tanks Advantages

•Small footprint •Higher concentration of antimicrobial can be used •Better kill than spray applications •Good Coverage •Short Dwell time •Money Savings •Antimicrobial mixed with clean water

Morris and Associates

0

1

2

3

4

5

6

7

8

9

log C

FU

/ s

am

ple

Antimicrobials Sites Levels

Peracetic Acid Finishing chiller, dip tank

400-1000 ppm (0.04-0.10%)

CPC Finishing drench 0.30-0.60%

Control of Pathogens

Post-Chill Applications

Thank You!