Microbiological Analysis of Raw
Chicken Carcasses in Ontario Abattoirs
Introduction
During a review of the food safety system in Ontario, the Ministry of
Agriculture, Food and Rural Affairs (OMAFRA) recognised the need to update
its standards to keep pace with changes in science, technology, national
and international standards, consumer lifestyle and industry practices.
It was determined that a first step was to conduct baseline studies in
meat products processed at provincially-licensed abattoirs to determine
the prevalence of microbiological and chemical hazards associated with
raw meats.
Objective
The objectives of the microbial baseline study for raw chickens carcasses
were to
- determine the prevalence of specific pathogens and levels of indicator
organisms and/or pathogens in the targeted population of chicken broilers
and roasters;
- provide data to allow the meat inspection program to target and prioritize
its resources to those areas, processes or products which warrant the
most urgent intervention activities. In particular, the Food Inspection
Branch (FIB) wished to examine the impact of processing volume, season
and geographic area.
- provide data to serve as a baseline against which to measure the
impact of intervention programs such as HACCP or regulations.
Expected Benefits
Results from this baseline were intended to establish a clear picture
of the range and distribution of a variety of pathogenic bacteria to determine
which organisms present the greatest risk. Indicator organisms were also
included in the studies to provide an assessment of the extent of faecal
contamination and/or poor hygienic practices. In addition, previous microbial
baseline studies of pork and beef conducted by the Food Inspection Branch
have shown that microbial prevalence varies based on season and geographic
area. Therefore, the branch was interested in examining whether the same
was true in poultry.
Summary of Research
- Small plants had a significantly lower incidence of E. coli, Listeria
monocytogenes and Salmonella spp. than large plants, but a significantly
higher incidence of Campylobacter spp.
- The incidence of Campylobacter spp. was significantly higher in the
hot and dry seasons (summer and fall) than in the cold and wet seasons.
For all other pathogens, season did not have a significant impact on
incidence.
- The southwest region of Ontario had a significantly higher incidence
of Listeria monocytogenes and Salmonella spp. than the northeast and
central regions. The southwest also had significantly higher E.coli
counts. These differences may be related to plant size, as more large
plants exist in the southwest region.
- Soft scalding resulted in significantly lower incidences of E. coli,
L. monocytogenes and Salmonella spp., but had no significant impact
on incidence of Campylobacter spp.
- Manual evisceration resulted in significantly lower incidences of
E.coli, L. monocytogenes and Salmonella spp., but significantly higher
incidences of Campylobacter spp. This may explain some of the difference
between large and small plants in the incidence of these pathogens,
since small plants are the only plants that use manual evisceration
methods.
For inquiries about this study contact:
Abdullahi Mahdi
Food Safety Science Unit
Food Inspection Branch
Tel: 519-826-3855
Fax: 519-826-4375
Toll Free: 1-888-466-2372 extension 63855
Email: abdullahi.mahdi@ontario.ca
