Macroscopic, histological, and microbiological characterization of broiler tibiotarsal joints

To begin to develop a safe and efficient system for broiler condemnation the tibiotarsal joints of 180 carcasses from a commercial slaughterhouse were graded visually from 0 to 5 based on their size and color. Microbiological counts and histological scored were compared with this visual assessment. Avian reovirus (12.7%), Escherichia coli (28.3%), Staphylococcus aureus (18.3%), and Streptococcus spp. (12.7%) but not Mycoplasma spp. was cultured from the joints evaluated. Except for group 5, the bacterial and viral numbers were within the acceptable thresholds for food safety. The control group bacterial count was not statistically different from the other grades. The observed histological lesions were not correlated with the presence of bacteria suggesting a sterile inflammatory process which does not present a risk to public health.