Microbiological Evaluation of Poultry Product Packages from Grocery Stores in Nashville, Tennessee

Introduction: Our previous study indicated that there is a high chance of contamination and transfer of meat juice from packages to hands and food contact surfaces during shopping and handling of raw poultry products. Further evaluations into the microbiological contamination on the raw poultry packages are necessary for assessments of consumer exposure.

Purpose: This study investigated the extent of microbiological contaminations on the surfaces of raw poultry packages purchased from local grocery stores.

Methods: Packages of raw poultry products were purchased from thirty-five grocery stores in metropolitan area of Nashville, Tennessee. Three packages were purchased from each store including whole chicken, chicken breast, and ground turkey. Information on the brands and packaging types was recorded and package conditions were inspected to note any leaking of meat juices. Microbiological contaminations on the packages were evaluated.

Results: Of the 105 packages, 24 had aerobic plate count (APC) higher than 10⁶ CFU on the packages and 18 had coliform count (CF) and 8 had E. coli count (EC) higher than 10³ CFU on the packages. Campylobacter was found on 7 and pathogenic E. coli was found on 6 of the packages while no Salmonella was found. There was no significant difference on the bacteria counts among the product and package types. However, leaking packages had higher bacteria counts; the average APC, CF, and EC were 3.9 x 10⁶, 1.3 x 10³, and 4.2 x 10² CFU, respectively.  Of the 8 leaking packages, 5 had either Campylobacter or pathogenic E. coli and 2 had both found on the surfaces.      

Significance: Campylobacter and pathogenic E. coli are more often found on poultry packages than Salmonella. Leaking packages clearly increase the risk of cross-contamination.