Assessment of Methods to Control and Reducing the Indicator Pathogenic Bacteria Contamination in Poultry Carcasses during the Slaughter Process

Articles in Press

Document Type : Short Article

Authors

• Amir Shafiee Dastgherdy
• Hamdollah Moshtaghi
• Mojtaba Bonyadian

Department of Food Hygiene and Quality Control, Faculty of Vet.Med, Shahrekord University, Shahrekord, Iran

10.22067/ifstrj.2025.92779.1453

Abstract

Introduction
Microbial safety and quality of raw animal products, particularly chicken meat, are among the critical concerns in the food production and distribution chain. Chicken meat holds a significant place in the dietary patterns of many populations due to its high nutritional value, easy accessibility, and affordable price. However, the presence of pathogenic microorganisms like Salmonella spp. and Campylobacter spp. in chicken carcasses is a major cause of foodborne illnesses, affecting millions of people worldwide annually. According to the World Health Organization (WHO), Campylobacter jejuni and Salmonella enterica are among the leading bacterial agents responsible for human gastroenteritis, with contaminated poultry products being their primary source. Slaughterhouses represent critical control points within the protein supply chain, playing a pivotal role in either the dissemination or mitigation of microbial contamination. Therefore, the adoption of innovative technologies for effective microbial load reduction at early processing stages is essential for enhancing food safety and reducing reliance on chemical preservatives in later distribution stages.
In recent years, there has been increased interest in applying non-chemical and non-thermal methods to control microbial contamination. Techniques such as the application of ice powder for thermal shock, ozone as a potent disinfectant and oxidizing agent, lactic acid as a natural organic acid, and pulsed electric fields (PEF) as an emerging non-thermal technology have gained prominence. These approaches effectively reduce pathogenic microbial loads without compromising the physical or sensory qualities of meat products. They are particularly promising in lowering resistant microbial populations and extending the shelf life of meat products.
Considering the limitations of conventional thermal or chemical methods in preserving product quality and meeting the growing consumer demand for safer and more naturally processed products, the present study aimed to evaluate and compare the efficacy of four non-chemical methods such as ice powder, ozone, lactic acid, and pulsed electric fields in reducing the total microbial count, Salmonella, and Campylobacter contamination on chicken carcasses.
 Material and Methods
This experimental study was conducted on 150 samples collected from a total of 450 broiler chicken carcasses at an industrial poultry slaughterhouse in Najafabad County, Esfahan Province, Iran. To assess microbial control methods and improve hygienic conditions in the slaughtering process, treatments included immersion in water containing ice powder at 0 and 10 °C, lactic acid at concentrations of 0.5% and 1%, ozonated water at 1 and 2 ppm, pulsed electric fields applied at 60 volts with frequencies of 100 and 200 MHz, and combinations of these four methods at the specified concentrations. Treatment durations were set at 5 and 10 min for all groups. Following treatment, samples were taken from the carcass surfaces, and total microbial counts, Salmonella, and Campylobacter populations were enumerated according to Iranian National Standard methods. Data were statistically analyzed using one-way ANOVA and means were compared by Tukey’s test at a 95% confidence level.
Results and Discussion
The results of this study demonstrated that most examined treatments significantly reduced the microbial contamination of chicken carcasses compared to the control (P<0.05). Among the treatments, lactic acid and the combined method particularly at their highest tested levels, exhibited the greatest effectiveness in reducing total microbial counts and Campylobacter populations, highlighting the synergistic potential of combined interventions for improved pathogen control. The use of ice powder showed the least effect in reducing the microbial contamination of poultry carcasses. However, as observed, the combined method successfully reduced the total bacterial count, Campylobacter and Salmonella by 97%, 91% and 95%, respectively, compared to the control. The findings of this study revealed that the examined treatments led to a significant reduction in the total bacterial count and Campylobacter at 5 and 10 minutes (P<0.05). However, increasing the treatment duration from 5 to 10 minutes did not result in a further significant reduction of these bacteria (P>0.05). Nevertheless, a 5-minute treatment already reduced more than half of the Salmonella population, and extending the treatment time to 10 minutes resulted in an even greater reduction in Salmonella (P<0.05). This finding aligns with Carvalho et al. (2022), who reported that the antibacterial activity of organic acids against meat pathogens increases up to a saturation point, beyond which extended exposure yields minimal additional efficacy.
Conclusion
The findings of this study indicate that the application of treatments such as lactic acid, pulsed electric field, ozonated water, and ice powder can significantly reduce the microbial load of poultry carcasses within a short period. These interventions offer promising alternatives to conventional thermal treatments or the use of harsh chemical preservatives. Moreover, the results highlight the critical importance of precise control over parameters such as treatment time, concentration, and intensity, which significantly influence the overall antimicrobial efficacy. In summary, the present study not only confirms the practical applicability of these methods for enhancing the microbial safety of poultry meat but also demonstrates that the strategic combination of physical and chemical technologies with optimized exposure times can effectively control microbial contamination in slaughterhouses and meat processing operations without compromising product quality.
Funding Sources
This work was financially supported by the Faculty of Veterinary Medicine, Shahrekord University.

Keywords

• Campylobacter
• Lactic acid
• Microbial safety
• Ozone
• Salmonella

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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