Presence and level of Campylobacter, coliforms, Escherichia coli, and total aerobic bacteria recovered from broiler parts with and without skin

This study was undertaken to determine if broiler chicken parts without ski n are less contaminated with Campylobacter than those with skin. Samples we re taken in a commercial plant from defeathered carcasses before eviscerati on. Bacterial counts from rinse of aseptically removed meat samples were lo wer than those from stomached skin samples. No Campylobacter were recovered from meat collected from the breasts or thighs, and only 2 of 10 drumstick meat samples had detectable levels of Campylobacter. However, 9 of 10 brea st skin, 10 of 10 thigh skin, and 8 of 10 drumstick skin samples were posit ive for Campylobacter, with between 2 and 3 log(10) CFU/g of Campylobacter. Breasts, thighs, and drumsticks were removed from broiler carcasses follow ing evisceration before entering the chill tank. There was a significant di fference (50 to 90%) in the levels of Campylobacter on breasts, thighs, and drumsticks with and without skin. Similar trends were noted for coliform, Escherichia coli, and total aerobic bacterial counts from samples collected in the plant. Broiler part samples were also collected at retail outlets. These samples were either skin on and skinned in the laboratory or skin off at purchase. Aseptic removal of skin from broiler breasts, thighs, and dru msticks did not cause change in Campylobacter, coliform, E. coli, or total aerobic counts recovered from the skinned part. Likewise, parts purchased w ithout skin did not have different bacterial counts than paired parts purch ased with the skin on. Consumers should not expect to significantly lower t he number of bacteria present on a chicken breast, thigh, or drumstick by r emoving the skin.