Evaluation of Poultry Transport Flooring Cleaning Methods for the Reduction of Salmonella and Campylobacter

• Main Author: Antillon, Marco Antonio Reina
• Format: Dissertation
• Language: English
• Published: ProQuest Dissertations & Theses 01-01-2023
• Subjects: Agriculture; Alcohol; Animal sciences; Bioengineering; Bioinformatics; Campylobacter; Compliance; Conveyor lines; CRISPR; Disease control; Disease prevention; Farms; Food contamination & poisoning; Food Science; Genetics; Genomes; Illnesses; Industrial engineering; Infections; Innovations; Microbiology; Pathogens; Polymerase chain reaction; Poultry; Process controls; Product testing; Public health; Risk assessment; Salmonella; Vertical integration
• ISBN: 9798342142809

In response to unsuccessful efforts to reduce human Salmonella infections associated with poultry products, new approaches have been proposed by the FSIS. These include implementing risk analysis and the potential for logistical slaughter in poultry processing plants. However, the effectiveness of logistical slaughter may vary due to potential cross-contamination during transport, particularly when broilers are placed in uncleaned transport containers. To address this issue, in the first chapter the efficacy of pressurized steam followed by forced hot air was compared to conventional cleaning procedures. Fiberglass and plastic flooring pieces were contaminated with Salmonella Infantis and Campylobacter jejuni. The treatments included pressurized steam, forced hot air, pressurized steam followed by forced hot air, pressure washing, pressure washing before and after disinfectant, and no cleaning. The greatest reductions in Salmonella, Campylobacter, and E. coli were observed with pressurized steam followed by forced hot air and pressure washing with water before and after disinfectant. Additionally, the second chapter focused on Salmonella transfer from transport drawer flooring to broiler chickens during different holding times. Treatments included pressure washing before and after disinfectant, pressurized steam followed by forced hot air, and no cleaning. The results showed lower transfer of Salmonella to broilers placed in cleaned containers compared to non-cleaned containers. Salmonella transfer decreased after 6 hours in non-cleaned containers, and top drawers showed lower Salmonellatransfer than middle or bottom drawers in cleaned containers. The application of pressurized steam and forced hot air showed comparable results to the use of water washes and disinfectant, highlighting their potential role of pressurized steam, and forced hot air in cleaning poultry transport containers.