Prevalence and Cross-contamination of Campylobacter jejuni via Processing Equipment during Chicken Products Supply Chain, and Efficiency of Antibacterial Substances against this Pathogen in Raw Chicken Products

學生姓名: 陳家耀
指導教授: 蕭心怡
學　　號: 10832001
學期: 108下
摘　　要: During the past two decades, consumers are highly demanding on the processed products with high nutritional value due to their busy lifestyles. Poultry products (white meats) are among other products that has gained a higher percentage in the market as they are the main sources of protein yet cheaper in price compared to the red meats. However, poor handling during the processing of these products often leads to the cross-contamination with pathogenic bacteria eventually give rise in the transmission of Campylobacter spp.. Currently, some efforts such as sampling inspections have been made to ensure the safety of these products. However, these inspections are always carried out only during the farming and slaughtering stages, and very limited during the distribution stage. Towards this, we aimed to study the prevalence and cross-contamination of Campylobacter jejuni via processing equipment during chicken products supply chain. In addition, we also investigated the efficiency of nisin, pediocin, EDTA and spice extracts (garlic, onion, ginger) to limit the growth of Campylobacter jejuni in poultry products. We also performed onsite visiting and sampling at their slaughterhouses and retail processing outlets to examine the prevalence. In this study, three scenarios are developed to estimate the transfer rate of C. jejuni with consideration of their cross-contamination through processing equipment (gloves, knife and cutting board) and rinsing water. The antimicrobial efficacy was evaluated from the spice juice with different concentrations (10%, 25%, 50%, 75% and 100%). The results showed that there is a considerable degree of cross- contamination during the processing of chicken. The transfer rates of C. jejuni between chicken meat and equipment or rinsing water are highly variable, by which knife was the significant source of cross-contamination. Moreover, the spice juice had a certain antibacterial ability on C. jejuni, and garlic has shown the greatest effect among all spices studied. Whereas, individually used of food-grade EDTA chelating agent shown better antibacterial effect against C. jejuni than any of the combined groups of bacteriocins. This study is expected to provide the scientific basis for risk management strategies during processing in order to increase consumer confidence from the perspective of the food safety