Analysis for selected pathogens in water used during rinsing of broiler carcasses in small processing operations in Trinidad

The study was undertaken to quantitatively and/or qualitatively determine the level of selected bacterial pathogens in the water used during the rinsing stage at small retail broiler processing operations utilizing a stagnant rinsing system in Trinidad. Water samples (n=6) were collected weekly from thirteen “pluck shops”, across Trinidad, over a 6-week period. Standard media and procedures were used for isolation, detection and quantification of bacterial pathogens. A significant difference was noted for the prevalence (P=0.004) and mean counts (P=0.03) of Campylobacter spp. across counties. Total aerobic plate count ranged from log10 mean±SD, 4.0±1.3 in Caroni to 5.4±1.0 in St. Andrew/St. David and was significantly different (P=0.01). The differences in the prevalence of Campylobacter for tub-style plucking (83.3%) and drum plucking (58.3%) and mean counts for medium sale log10 mean±SD (2.6±0.8) and low sale shops (2.2±0.9), as well as for tub-style plucking (2.5±0.8) and drum plucking (1.8±0.9) were statistically significant (P<0.05). The prevalence of E. coli, the prevalence and mean count of staphylococci were significantly higher (P<0.05) in operations where tub-style plucking was used compared with drum plucking. Since the quality of the in-process rinse water would affect the quality of the final product, it is recommended that the use of running water or a high frequency of changing the rinse water be implemented in these shops.