pH dependent C. jejuni thermal inactivation models and application to poultry scalding

Campylobacter jejuni related outbreaks and prevalence on retail poultry products pose threats to public health and cause financial burden worldwide. To resolve these problems, it is imperative to take a closer look at poultry processing practices and standards. Using available data (D-values) on the thermal inactivation of C. jejuni we develop a comprehensive inactivation model, taking into account the variation of strain-specific heat resistance, experimental method, and suspension pH. Utilizing our C. jejuni thermal inactivation model, we study the poultry scalding process. We present a mechanistic model of bacteria transfer and inactivation during a typical immersion scald in a high-speed industrial plant. Integration of our C. jejuni inactivation model into the scalding model culminates in validation against industrial processing data. In particular, we successfully predict bacteria concentrations in the scald water and link key factors such as scald water pH and temperature to cross-contamination and overall microbiological quality of carcasses. Furthermore, we demonstrate the applicability of our inactivation model for scalding operations at seven Canadian poultry plants. In addition to providing recommendations for best-practice and a review of scalding research, our work is intended to act as a modular foundation for further research in the interest of public health and financial well-being.