Detection of Campylobacter spp. and Hygiene Indicators along the Poultry Slaughter Line

Campylobacter spp., a leading cause of foodborne disease, is closely associated with poultry meat. The slaughter line process involves numerous steps, which can contribute to cross-contamination with microorganisms. Our study aimed to assess the hygiene of the poultry slaughter process by determining levels of Campylobacter spp. and other relevant bacterial indicators of fecal contamination. Research was conducted in a medium-capacity poultry slaughter facility where most steps are automated. Sampling included broilers from two farms. Neck skin samples were collected for Campylobacter spp. analysis after both the defeathering and cooling processes. Additionally, swab samples for microbiological examination were taken from surfaces of both the defeathering machine and a meat-cutting table. Standard ISO methods were followed for quantitative microbiological analysis. The findings of Campylobacter spp. in neck skin and on surfaces that contact the carcasses were confirmed by PCR. Our findings reveal a strong correlation between the Campylobacter spp. counts on the neck skin and the levels of this pathogen detected on the tested surfaces. Furthermore, the aerobic bacteria count on the surfaces corresponds to both the Enterobacteriaceae count and the Escherichia coli count. A high degree of contamination with Campylobacter spp. (mean count in neck skin after cooling >3 log10 CFU/cm2) and fecal contaminants (Enterobacteriaceae and E. coli) was detected in the examined poultry slaughterhouse. Therefore, the rules of good hygiene practice and hazard analysis and critical control point (HACCP) principles need to be reinforced in the facility with the aim of improving slaughter hygiene and product safety. The food business operator should review their food safety system, implement stricter hygiene measures in the facility, check the suppliers (farms and carriers) and apply good hygiene practices and biosecurity measures.