Reduction of Campylobacter on broiler carcasses using slurry ice

Reduction of Campylobacter on broiler meat is crucial for decreasing the number of campylobacteriosis cases. A module (IceGun®) that sprays slurry ice on carcasses has been developed to enhance the chilling capacity in poultry slaughterhouses and may, in addition, help reduce the bacterial load. The present study investigated how slurry ice (IceGun®) affects the Campylobacter load on broiler carcasses. Neck skin pool samples from IceGun® treated (n = 840) and control carcasses (n = 840) were sampled in a poultry slaughterhouse under industrial working conditions from September 2022 to January 2023 and assessed for reduction of Campylobacter quantitatively and qualitatively. Campylobacter counts were significantly lower using the IceGun® by 0.44 log₁₀ CFU/g (CI: 0.31–0.56). The number of Campylobacter-positive samples was significantly lower for the IceGun® treated carcasses than the control carcasses when the cut-off was set at 100 CFU/g, but not at 1000 CFU/g. The present study demonstrated that the IceGun® reduces the Campylobacter contamination level on poultry neck skin, but further modifications of the IceGun® are desirable to achieve a greater reduction of Campylobacter to lower infection risk to the consumer.