National Microbiological Baseline Study in Broiler Chicken
December 2012 – December 2013
The main objective of this baseline study was to provide national and current baseline estimates on the prevalence and concentration of Campylobacter and Salmonella in broiler chicken caeca and chicken meat. This information is intended to be used to develop pathogen reduction programs and to serve as benchmarks against which the industry could measure the effectiveness of their HACCP programs and/or intervention measures over time. Such information may also be used to support future risk assessment studies.
Specifically, the study was designed to:
- Establish baseline prevalence and concentration of Salmonella and Campylobacter in caeca of broiler chicken flocks raised on farms across Canada.
- Establish baseline prevalence and concentration of generic E. coli, Salmonella and Campylobacter on broiler chicken carcasses and carcass parts processed in federally-registered establishments.
- Provide estimates on the concentration of Salmonella and Campylobacter in weep fluids of bulk packs containing whole chicken carcasses prior to distribution to hotels, restaurants, and institutions (HRI).
- Establish baseline prevalence and concentration of Salmonella and Campylobacter on raw chicken meat products available on the Canadian retail marketplace.
- Compare new baseline prevalence and concentration data of Salmonella and generic E. coli on broiler chicken carcasses with previous baseline data collected during the 1997-98 study.
- Evaluate the geographical and seasonal distribution of Salmonella and Campylobacter in broiler chicken flocks grown on farms across Canada.
- Compare Salmonella and Campylobacter phenotypes and genotypes encountered at the farm, abattoir, and retail level to compare them to those causing illness in humans.
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