Microbiological comparison of inner and outer surfaces of commercially processed broilers and the adhesion of bacteria to these tissues

A microbiological evaluation of broiler carcass cavities and outer surfaces was made using 36 carcasses from each of 3 sampling points in a commercial processing plant, viz. post‐evisceration, pre‐chill and post‐chill. The level of aerobic bacteria on broiler skin and the level within the carcass cavity did not differ significantly at each sampling point. Similarly, the number of carcass cavities and outer surfaces which were Salmonella‐positive did not differ significantly at each sampling point. Levels of Enterobacteriaceae were not different for the outer and inner surfaces of post‐evisceration carcasses, but levels from the carcass cavity were significantly higher from pre‐ and post‐chill broilers indicating a more effective washing of the surface than the cavity of the bird. Levels of aerobes and Enterobacteriaceae were slightly lower in the carcass cavity than on the surface of manually eviscerated controls, indicating that automatic eviscerators contribute only marginally to the contamination of the cavity. Progressive steps in processing were shown to result in improved microbiological quality of carcasses, except that cross‐contamination resulted in a significantly higher number of post‐chill Salmonella‐positive carcasses.