ReviewEscherichia coli and Enterobacteriaceae counts on poultry carcasses along the slaughterline: A systematic review and meta-analysis

- Scalding effectively reduced E. coli counts.
- Washing and chilling lead to a statistically significant decrease of E. coli counts.
- Enterobacteriaceae are statistically reduced by defeathering and washing.
- The choice of the carcass sampling methodology can have an impact on E. coli counts.

BackgroundThe slaughtering process consists of a highly coordinated system of different operations and is of critical importance for meat hygiene. The evaluation of the impact of different stages on bacterial counts is useful to monitor carcass contamination and to improve the hygiene of different stages. Escherichia coli and Enterobacteriaceae are considered an interesting target for microbiological analysis.ObjectivesThe aim of this review was to summarize literature data about the influence of slaughter stage on E. coli and Enterobacteriaceae counts along the poultry slaughterline.ResultsSystematic review of the available literature and the meta-analysis of the data collected revealed that scalding resulted in a significant reduction of E. coli counts. Washing and chilling were able to decrease E. coli counts in a statistically significant way; however, the observed reductions were of no practical importance. Enterobacteriaceae were reduced only by defeathering and washing but no practical significance was observed. None of the other stages of the slaughterline resulted in significant changes of indicator bacteria counts.Conclusions and implicationsInformation provided would be useful to suggest suitable ways for the implementation of processes hygiene in poultry slaughterhouses in particular GMP (Good Manufacturing Practices) and HACCP through the identification of suitable CCPs.