Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses

International Journal of Food Microbiology
Ewa PacholewiczHeike Schmitt

Abstract

Whilst broilers are recognised as a reservoir of extended-spectrum-β-lactamase (ESBL)- and AmpC-β-lactamase (AmpC)-producing Escherichia coli, there is currently limited knowledge on the effect of slaughtering on its concentrations on poultry meat. The aim of this study was to establish the concentration of ESBL/AmpC producing E. coli on broiler chicken carcasses through processing. In addition the changes in ESBL/AmpC producing E. coli concentrations were compared with generic E. coli and Campylobacter. In two slaughterhouses, the surface of the whole carcasses was sampled after 5 processing steps: bleeding, scalding, defeathering, evisceration and chilling. In total, 17 batches were sampled in two different slaughterhouses during the summers of 2012 and 2013. ESBL/AmpC producing E. coli was enumerated on MacConkey agar with 1mg/l cefotaxime, and the ESBL/AmpC phenotypes and genotypes were characterised. The ESBL/AmpC producing E. coli concentrations varied significantly between the incoming batches in both slaughterhouses. The concentrations on broiler chicken carcasses were significantly reduced during processing. In Slaughterhouse 1, all subsequent processing steps reduced the concentrations except evisceration which led to...Continue Reading

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Citations

Nov 23, 2017·The Journal of Antimicrobial Chemotherapy·Alejandro Dorado-GarcíaDick J J Heederik
Dec 17, 2020·Frontiers in Veterinary Science·David Ortega-ParedesChristian Vinueza-Burgos
Jun 14, 2021·Food Microbiology·M MarmionA G M Scannell
Jun 29, 2021·EFSA Journal·UNKNOWN EFSA Panel on Biological Hazards (BIOHAZ)Luisa Peixe

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