Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses

Scalding has been found to lower the levels of Campylobacter on broiler car casses. However, the numbers recovered from whole-carcass rinse samples inc rease following defeathering. This study was undertaken to examine the effe ct of a second scald applied after defeathering on microbial levels recover ed from carcass rinses. Four treatments were evaluated: 1) immersion at 60 C for 28 s 30 min after defeathering, 2) immersion at 60 C for 28 s immedia tely after defeathering, 3) spray at 73 C for 20 s 30 min after defeatherin g, and 4) spray at 71 C for 20 s immediately after defeathering. As reporte d earlier, a significant increase in Campylobacter counts per mt whole carc ass rinse was noted after carcasses were defeathered However, when applied 30 min after defeathering, neither the immersion nor the spray second scald treatments lowered the Campylobacter counts. Likewise, neither treatment h ad any affect on Escherichia coli or coliform bacteria counts, even though total counts were slightly reduced by the treatments. When the second scald treatment immediately followed defeathering, the same trends were observed . Campylobacter counts after the second scald remained at the postpick leve ls, as did counts for E. coli and coliform bacteria, but total plate counts were slightly reduced. Overall, it would appear that a postscald treatment gentle enough not to alter the carcass appearance or meat quality would no t effectively lower Campylobacter, E. coli, or coliform bacteria counts.