How Belgian Broiler Slaughterhouses Can Improve Their Ability to Control the Level of Campylobacter Carcass Contamination under Routine Processing ‐ Risk Factor Identification

Introduction: Decrease of Campylobacter contamination on broiler carcasses plays a significant role in the reduction of the public health risk of campylobacteriosis. Physical and chemical treatment of poultry can successfully lower the Campylobacter contamination although these interventions are not in the line with consumers’ preferences and acceptability as well as in some cases needs authorities’ authorization. As an alternative to physical or chemical treatments, improvement of technical aspects of the slaughter process might reduce Campylobacter counts on broiler carcasses.

Purpose: The aim of this study was to elucidate the slaughter process and batch characteristics associated with Campylobacter counts on carcasses during slaughter of Campylobacter-positive broiler batches in Belgian slaughterhouses.

Methods: Quantitative data describing Campylobacter carcass contamination was collected during the slaughter of 28 Campylobacter-positive broiler batches in six slaughterhouses. Additionally, batch and slaughterhouse specific information were collected and their association with Campylobacter counts after five processing steps (bleeding, plucking, evisceration, washing, chilling) was studied using multilevel mixed-effects negative binomial model.

Results: Reduction of Campylobacter colonization level and optimization of transport and holding time might result in a lower broiler carcass contamination across the slaughter line. Additionally, incorrect setting of plucking, evisceration and cloaca cutter machines, low scalding temperatures, dump based unloading system and electrical stunning were identified as risk factors associated with an increase of Campylobacter counts on broiler carcasses at selected processing steps.

Significance: These data revealed existing variations of the routine broiler slaughter practices and batch characteristics contributing to lower carcass contamination. Therefore based on the results obtained, practical and economical achievable modifications of the slaughter process can be applied in order to improve the slaughterhouse ability to control Campylobacter carcass contamination.