The incidence of Campylobacter contamination levels through Chicken-Sashimi Processing steps in A Small-scale Poultry processing plant applying the External
stripping method |
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| Authors: | Vu Minh DUC Rina KAKIUCHI Takeshi OBI Hiroshi ASAKURA Takehisa CHUMA |
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| Affiliation: | 1)Laboratory of Veterinary Public Health, Department of Veterinary Medicine, Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan;2)Laboratory of Microbiology, Department of Veterinary Medicine, Joint Faculty of Veterinary Medicine, Kagoshima University, Kagoshima, Japan;3)National Institute of Health Science, Kanagawa, Japan;4)College of Economic and Technology, Thai Nguyen University, Thai Nguyen Province, Vietnam |
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| Abstract: | This study aimed to analyze the incidence of Campylobacter in a small-scale chicken meat processing plant producing “chicken-sashimi”, and determine the effectiveness of surface burning as a treatment during processing. The most probable number (MPN) method was used to analyze the load of Campylobacter in 48 samples from four different processing steps (de-feathering, chilling, surface burning, and final-products; 12 samples each). We found the highest load of isolated bacteria in chicken skin after de-feathering. Campylobacter was not detected after the surface burning step despite a large load of bacteria present in the cecum content. Campylobacter was absent in the final products. Adequate surface burning can avoid Campylobacter contamination of chicken sashimi in the processing plant by applying the external stripping method. |
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| Keywords: | Campylobacter chicken sashimi poultry processing surface burning |
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