Occurrence of Selected Foodborne Pathogens on Poultry and Poultry Giblets from Small Retail Processing Operations in Trinidad

We conducted a study to determine quantitatively and qualitatively the presence of Campylobacterspp., Escherichia coli, staphylococci, total coliforms, total aerobic bacteria, and Salmonella on broiler carcasses from selected small retail processors in Trinidad. We used standard media and procedures for detection and quantification. All carcass and weep samples were positive for aerobic bacteria, E. coli, total coliforms, and staphylococci. Significant differences in the mean counts of aerobic bacteria were observed for samples of carcass (P 5 0.001), weep (P 5 0.038), and liver and heart (P 5 0.017). There was a significant difference (P , 0.05) in the prevalence of E. coli and Campylobacter for liver and heart samples and gizzard samples across various areas (health divisions) in Trinidad and for Campylobacter jejuni and Campylobacter coli for offal samples. The prevalence of Salmonella in carcass, drip, gizzard, and liver and heart samples was 7.3, 3.1, 2.1, and 1.0%, respectively, and three serotypes, Salmonella Kiambu (53.8%), Salmonella Kentucky (38.5%), and Salmonella Mbandaka (7.7%) were isolated. Of the six groups of microbes considered with respect to sale activity, the differences in the prevalence of Campylobacter in medium-activity sale shops (95.8%) and low-activity sale shops (83.3%) and the mean counts of staphylococci for medium-activity sale shops (5.5 6 0.9) and low-activity sale shops (5.1 6 0.8) were statistically significant (P , 0.05). Carcasses rinsed in a stagnant system had a significantly higher (P , 0.05) prevalence (92.3%) and mean count per milliliter (3.1 6 0.7) for Campylobacter compared with 77.8% and 2.7 6 0.7 for shops that rinsed with constantly running water. The frequency of rinse water change significantly (P 5 0.04) affected the prevalence of Salmonella on carcasses. It is recommended that a quality control system be introduced for these shops, particularly with respect to evisceration and rinsing practices. Broiler carcasses have been implicated as important carriers of human pathogens (10). The exterior surfaces of live broilers are laden with dust, dirt, and fecal matter; hence, some of the microorganisms from these sources will be found on the carcass postslaughter (7, 19). Additionally, during processing, the digestive tract may be damaged, with the contents leaking onto the internal or external surfaces of the carcass (30). Rinsing may further cause the spread of these organisms to the entire carcass surface as well as the cross-contamination of other carcasses. Russell and Walker (30) reported that early studies indicated an increase in aerobic bacterial populations on carcasses following