{"id":78575,"date":"2023-02-14T10:56:50","date_gmt":"2023-02-14T10:56:50","guid":{"rendered":"https:\/\/www.christeyns.com\/?p=78575"},"modified":"2023-04-25T10:27:58","modified_gmt":"2023-04-25T10:27:58","slug":"faqs-on-cleaning-and-disinfection-in-the-poultry-industry","status":"publish","type":"post","link":"https:\/\/www.christeyns.com\/uk-en\/faqs-on-cleaning-and-disinfection-in-the-poultry-industry\/","title":{"rendered":"FAQs on cleaning and disinfection in the poultry industry"},"content":{"rendered":"

Guaranteeing perfect hygiene in the poultry industry is crucial, especially in slaughterhouses and poultry cutting rooms. To achieve this, it is important to apply control strategies for pathogenic microorganisms that guarantee that chicken meat is safe for the consumer, as well as to reduce the presence of microorganisms that reduce the useful life of the products.<\/p>\n

In this post, we collect the key questions about cleaning and disinfection processes in the poultry industry.<\/p>\n

In the cleaning and disinfection of areas in a poultry slaughterhouse: Is it better to use a single type of disinfectant, or to vary it according to the area or PCC?<\/strong>
\nThe appearance of resistance to disinfectants is more difficult than that observed in antibiotics.\u00a0However, it may be convenient to alternate biocidal active materials to avoid certain resistances or adaptation of microorganisms to residual doses of certain biocides.\u00a0There are elements of the slaughterhouse with greater dirt where it may be convenient to use biocidal active substances with greater residual action or that are less inhibited in the presence of dirt.\u00a0In other cases, what is interesting is to use disinfectants with low residual action and easy to rinse.<\/p>\n

\"Disinfection<\/p>\n

Both in the shed and in the slaughterhouse, how much drying time should be left between cleaning and disinfection?<\/strong>
\nThe drying time depends on the concentration of the disinfectant and the surface that has been wetted.\u00a0Ideally, when the disinfectant is applied, there should not be prior flooding, because if that is the case, what is being done is to dilute the disinfectant.\u00a0For example, on a treadmill, in one complete turn, practically all the water has already been expelled and the disinfectant could already be applied.<\/p>\n

Is it recommended to do a final rinse after disinfection?<\/strong>
\nThere are many areas in which it is not necessary to carry out this rinse, it depends on the type of industries and the conditions in which you are going to work.\u00a0The legislation says that you have to clarify those surfaces that are going to come into direct contact with food.\u00a0It is necessary to avoid the application of water in the high areas once the low areas have been disinfected and rinsed, since it can drip from there and the lower parts can be recontaminated.\u00a0Afterwards, special attention should be paid to drying.\u00a0The elimination of humidity prevents the proliferation of those pathogens that have survived the hygiene tasks.<\/p>\n

In the scalder, if we combine high temperatures with disinfectants, would the effect of the disinfectant be increased or inhibited?<\/strong>
\nThere are biocidal active substances such as amines that do not produce foam and can be perfectly used under these conditions.\u00a0The temperature is a favorable agent to achieve a greater optimization of the product.\u00a0It is desirable, since the power of the disinfectant is combined with the effect of temperature.\u00a0A treatment in a CIP at 80 \u00b0C with an amine is recommended.\u00a0In other types of products, such as peracetic acid-based disinfectants, it is not advisable to exceed 40 or 45 \u00b0C.\u00a0You have to think first of all about the type of active material used in scalders.\u00a0Not all are worth.\u00a0And you also have to take into account the type of scalder.\u00a0Special attention must be paid to those with diffusers in the lower part because organic matter is usually introduced into them and when steam is injected through the lower part, all these particles are put back into the environment.\u00a0These tubes must be cleaned very well and disinfected.\u00a0It should be noted that in the plates that give off heat there are usually not many scales.\u00a0In summary, you have to see how each scalder is doing and apply the most appropriate process according to their situation.<\/p>\n

On farms as in poultry industries, how could pipes be controlled as a source of contamination?<\/strong>
\nYou have to do a good cleaning and disinfection.\u00a0Almost as if it were a CIP.\u00a0An alkaline phase, another acid and a third for disinfection.\u00a0It can also be viewed with cameras inside to see if there is dirt and analyze the final rinse water.\u00a0Another recommended action is to carry out a biofilm control plan.<\/p>\n

Cleaning the eviscerator is very complicated due to its design.\u00a0Trying to perform a mechanical action is complex.\u00a0What mechanical action alternative exists?\u00a0Can you work with high pressure?<\/strong>
\nHigh pressure water should not be used to avoid spreading contamination.\u00a0A good rubbing of the facilities and tools that come into contact with the carcass is recommended.\u00a0The use of a more degreasing product and hot water is also indicated.\u00a0However, it is recommended to apply a manual operation with high frequency, even if it is not every day.<\/p>\n

\"Listeria<\/p>\n

Should frequent tests for\u00a0Listeria<\/em>\u00a0spp be carried out in slaughterhouses and cutting rooms?<\/strong>
\nYes. Frequent analyzes must be carried out since from these information is obtained on the microbial load that the birds present upon arrival from the farm.\u00a0With the information derived from the analyzes, it is possible to find out how the internal hygiene and production protocols are working, detect some type of persistence and prevent\u00a0Listeria<\/em>\u00a0spp. from reaching the next link in the chain.<\/p>\n

What are the most sought after pathogenic microorganisms in drains?
\nIn drains, the\u00a0most sought after pathogen is Listeria spp. They are a reservoir for Listeria<\/em>\u00a0spp.\u00a0The first rinse done in the room will go down the drain.\u00a0If it is not cleaned correctly, using pressurized water in cleaning and disinfection tasks can generate splashes and aerosols, and redisseminate pathogens on the surfaces of the facility.<\/p>\n

What is the main factor for the continued high incidence and spread of\u00a0Campylobacter<\/em>\u00a0spp in birds?<\/strong>
\nIn regulation 1495\/2017 it seems clear that vertical transmission is minimal.\u00a0During the first two weeks of the broiler it is very difficult to detect\u00a0Campylobacter<\/em>\u00a0spp.\u00a0The problem occurs in the third week of life because previously there is a maternal immunity that protects them.\u00a0This disappears in the third week and cases of\u00a0Campylobacter<\/em>\u00a0spp. appear. The origin may be on the surfaces because they have not been cleaned and disinfected well, or in the environment and in the vectors of the house and its surroundings.\u00a0Campylobacter<\/em>spp., once it enters the facilities, in four or five days it contaminates the entire batch of birds.\u00a0The dispersal speed within a flock is much higher than that of Salmonella spp., because it is a pathogen that is highly adapted to birds.<\/p>\n

How can Pseudomonas<\/em>\u00a0spp loads\u00a0on surfaces and environments be eliminated?\u00a0<\/strong>By applying a correct cleaning and disinfection protocol and with the indicated products, Pseudomonas<\/em>
\nspp . loads can be eliminated at the usual concentrations\u00a0.\u00a0In case they are inserted in a biofilm, it is necessary to rub on it, as long as the biofilm is incipient;\u00a0or apply a product, for example based on enzymes, if it is mature.\u00a0Subsequently, it is necessary to proceed to disinfection.<\/p>\n

To control\u00a0Salmonella<\/em>\u00a0in poultry slaughterhouses, are there other strategies to be carried out in the previous phases of the production chain?<\/strong>
\nThe presence of\u00a0Salmonella<\/em>\u00a0in poultry carcasses, quartered and processed products is a problem that must cover the entire production chain, since when positive counts are obtained in the slaughterhouse, the actions to be taken are limited.\u00a0Specific cleaning and disinfection strategies can be implemented, such as the use of products against biofilms, disinfection of surfaces by air, extreme hygiene in all elements (hooks, scalder, pluckers, erc), this will minimize and reduce the transfer, but does not guarantee its absence.\u00a0For this reason, the arrival ofSalmonella<\/em>\u00a0with live birds and cages, implementing biosecurity measures on farms and hatcheries, including in feed production: cleaning and disinfection, access control, pest control, avoiding vertical transmission, use of feed additives, water treatment , disinfection of living cages, etc.<\/p>\n

\"Biofilms-Poultry<\/p>\n

The removal of biofilms is part of the disinfection strategy.\u00a0What disinfectants and at what dose are the most appropriate, taking into account the material of the surfaces?\u00a0Can glutaraldehyde be used?<\/strong>
\nThe elimination of biofilms can be achieved using different products.\u00a0Enzymatic or chemical-based products can be used.\u00a0In any case, this process will be completed with a second disinfection phase in which products based on: peracetic acid, quaternary ammoniums, glutaraldehyde can be used, all of them products defended in BPR for the disinfection of surfaces.\u00a0A three-step process is recommended for the safe removal of biofilms, with a good pre-alkaline cleaning and treatment against biofilm removal.<\/p>\n

The usual recommended doses are: alkaline products are usually between 5-10% and the alkaline pH is above 12. Chlorine concentration eliminates proteins, has a biocide effect, at 1%.\u00a0In areas that are difficult to clean, it is recommended to carry out a biofilm detection test with the TBF 300 product. Chlorinated ones are used in plastics, as a bleaching effect.\u00a0For the rest of the surfaces they are not highly recommended due to their oxidizing power.<\/p>\n

For the reduction and elimination of biofilms, could natural compounds and terpenoids be an effective alternative or complement to synthetic disinfectants?<\/strong>
\nThere is research that indicates so.\u00a0There are natural compounds such as terpenoids, polyphenols, organic acids and essential oils, whose compounds inhibit the formation of biofilms.\u00a0But when the biofilm is already mature, it is necessary to apply mechanical energy, which breaks up the matrix, and appropriate products for its removal.<\/p>\n

Can communication between bacteria in a biofilm be blocked?<\/strong>
\nYes. There are some published articles that recognize that certain antagonist molecules of the autoinducers used by bacteria in quorum sensing can be used to neutralize such communication.\u00a0If we inhibit\u00a0quorum sensing,<\/em>\u00a0communication between bacteria is broken and we inhibit the formation of biofilms.\u00a0The problem is that quorum sensing is going to be different depending on the bacteria that nest in the biofilm, which makes it necessary to know the type of biofilm, type of autoinductors, as well as the type of molecules that can be antagonists to interfere with this communication.<\/p>\n

\"\"What is the use of bacteriophages and probiotics in disinfection on farms?<\/strong>
\nBacteriophages are very specific.\u00a0A cocktail of them would have to be used to achieve its effectiveness, although previously a phagogram should be available to see if it is sensitive or not.\u00a0However, they cannot be used repeatedly to prevent the bacterium from becoming resistant to that particular phage.\u00a0It is true that with the use of these, resistance or the appearance of properties that the bacteria did not have before can be generated.\u00a0They should be used as a last defense after other strategies.\u00a0We must try to eradicate these problems with other tools such as: biosecurity, cleaning, disinfection, applying additives to the animals so that they are not carriers of diseases.<\/p>\n

Regarding the use of lactic flora, it is true that there are some products that are used for disinfection based on this type of microorganism.\u00a0Probiotics are applied to surfaces to colonize and implement competitive exclusion.\u00a0They colonize the entire environment and displace pathogens that are in the environment.\u00a0First it is disinfected and then it is colonized with the desired microorganisms.<\/p>\n

What relevant information can we obtain from metagenomic analyzes in the poultry industry?<\/strong>
\nMetagenomics is a tool that in the near future will replace traditional microbiology;\u00a0it is the microbiology of the future.\u00a0The information that is obtained is very extensive, although it is necessary to know how to interpret it.\u00a0The main advantage of metagenomics is that it is capable of detecting all bacterial species present in an environmental sample.<\/p>\n

In the European Union, the disinfection of chicken carcasses with disinfectant products is not allowed, but could chlorine dioxide be used in chillers and refrigerated pre-chillers?<\/strong>
\nIn the EU, ClO2 could be used if it is at the dose in which the water is made drinkable.\u00a0If it is in concentrations higher than what is permitted by law, it is prohibited.<\/p>\n

To what extent is the training of operators in R&D tasks and food handlers important?<\/strong>
\nThe training of R&D operators is essential, they must know the importance of their work on the quality of the final product, know the products and protocols.\u00a0In addition, it is important that they receive information about critical points\u00a0in the<\/em>\u00a0facility, where biofilms can form and be niches for\u00a0Listeria<\/em>\u00a0.\u00a0In these areas, daily manual scrubbing will be important, as well as the use of specific protocols.<\/p>\n

For their part, food handlers must be aware of their influence on the prevention of cross-contamination and on their personal hygiene, since there are certain food poisonings that can be attributed, in many cases, to the handlers themselves, such as that caused by Staphylococcus aureus\u00a0.<\/em>\u00a0.<\/p>\n

\"\"<\/p>\n

To what extent is environmental disinfection important?<\/strong>
\nMore than environmental disinfection, one could speak of disinfection of surfaces and environments by air.\u00a0Since in the environment of a room if it remains closed for a while the number of microorganisms will be reduced, due to sedimentation processes.\u00a0The important thing with this type of disinfection is to reach elements of the installation that are not usually disinfected by the traditional spray system: hidden areas, elevated elements (eg evaporators).\u00a0These points can be niches for pathogenic microorganisms and biofilms, from there by condensation, air currents, etc., reaching elements in direct contact with food or the products that are made.<\/p>\n

For this type of disinfection, nebulizers with biocides formulated with quaternary ammoniums, tertiary amines, hydrogen peroxide, glutaraldehydes, etc. can be used.<\/p>\n

When the increase in environmental humidity is not desirable, for example, in feed silos, packaging rooms, etc., fumigant products with active materials such as glycolic acid can be used.\u00a0These are pre-dosed cans for determined volumes.<\/p>\n

\n

Authors<\/h2>\n
\n
\"Team<\/div>\n
\n

Team CHRISTEYNS<\/h3>\n

Company specialised in food safety based in Spain, Chile and Portugal. With more than 25 years of experience, it offers innovative and effective solutions to the specific hygiene problems of the food industries, as well as livestock farms, through a wide range of products, equipment and services designed for proper cleaning and disinfection. of the facilities.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Guaranteeing perfect hygiene in the poultry industry is crucial, especially in slaughterhouses and poultry cutting rooms. To achieve this, it is important to apply control strategies for pathogenic microorganisms that guarantee that chicken meat is safe for the consumer, as well as to reduce the presence of microorganisms that reduce the useful life of the […]<\/p>\n","protected":false},"author":5,"featured_media":78468,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[634,1576,1585,1577,1561],"tags":[],"class_list":["post-78575","post","type-post","status-publish","format-standard","hentry","category-blog-category-uk-en","category-food-processing-and-retail-uk-en","category-hygiene-in-general-uk-en","category-microbiology-uk-en","category-safety-uk-en"],"acf":[],"yoast_head":"\nFAQs on cleaning and disinfection in the poultry industry | Christeyns<\/title>\n<meta name=\"description\" content=\"Guaranteeing perfect hygiene in the poultry industry is crucial, especially in slaughterhouses and poultry cutting rooms. 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