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    Control of Campylobacter jejuni and Campylobacter coli by established and novel disinfectants in poultry processing facilities

    Access Status
    Fulltext not available
    Authors
    Sarjit, A.
    Dykes, Gary
    Date
    2015
    Type
    Book Chapter
    
    Metadata
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    Citation
    Sarjit, A. and Dykes, G. 2015. Control of Campylobacter jejuni and Campylobacter coli by established and novel disinfectants in poultry processing facilities, in Bertucci, B.A. (ed), Campylobacter Infections: Epidemiology, Clinical Management and Prevention, pp. 129-147. New York: Nova Science Publishers.
    Source Title
    Campylobacter Infections: Epidemiology, Clinical Management and Prevention
    ISBN
    9781634638586
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/12956
    Collection
    • Curtin Research Publications
    Abstract

    Poultry meat contaminated with Campylobacter jejuni and Campylobacter coli is a major cause of campylobacteriosis worldwide. These Campylobacter species are commensal organisms in the intestinal tract of live poultry and can cross contaminate carcasses during slaughter and processing. A range of chemical disinfectants are used to reduce or eliminate Campylobacter on poultry and in the processing environment. Organic acids, inorganic phosphates and chlorine-based disinfectants are commonly used for this purpose with varying efficiency depending on the approach taken. Temperature, pH and the concentration of the disinfectants are important parameters in determining their effectiveness and it is also essential that they do not change the organoleptic properties of the meat. Specific compounds used include lactic acid, citric acid, sodium hypochlorite, acidified sodium chlorite, benzalkonium chloride and trisodium phosphate and many of these are of potential human health concern. Novel, potentially less toxic and more environmentally friendly compounds are continually being sought to address this issue. The mode of action, effectiveness and applicability of established and novel disinfectants for the control of Campylobacter in poultry processing facilities are critically reviewed.

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