Microbiological contamination of poultry carcases and portions in South Australia

A survey was undertaken of the microbiological quality of poultry meats (whole birds and boned portions) at the processor level in South Australia. On whole chilled birds sampled post-primary chill, the mean log Aerobic Plate Count (APC) was log 2.9/cm(2), and prevalence of E. coli varied 85-100% with the log mean count on positive samples 1.56/cm(2). For skinless chicken breasts processed at boning rooms integrated with slaughter plants, the mean log APC was log 2.8/cm(2) While prevalence of E. coli varied 67.5-100% with the log mean count on positive samples 0.5/cm(2). For skinless chicken; breasts processedat independent boning rooms the mean log APC was log 3.5/cm(2) and prevalence of E. coli varied 20-100% with log mean count on positive samples 0.5/cm(2). Whole turkeys had a mean log APC of 3.3/cm(2) with prevalence of E. coli at 100% and log mean count on positive samples 0.4/cm(2). The mean log APC of skinless turkey breasts was 2.8/cm(2) and prevalence of E. coli 65% with the log mean count on positive samples -0.16/cm(2).