Pulsed Electric Field Effects to Reduce the Level of Campylobacter Spp. In Scalder and Chiller Water During Broiler Chicken Processing (Report‪)‬

INTRODUCTION Campylobacter is the most common bacterial cause of human gastro-intestinal infections, and it has been estimated that approximately 2.5 million cases of foodborne campylobacteriosis occur annually, leading to approximate 124 deaths (Smith et al., 1999). Generally, campylobacters have been known to cause diseases in humans since the early 1900's and the chicken has long been associated with the presence of Campylobacter spp. that can cause human enteric illnesses (Deming et al., 1987; Altekruse et al., 1999). The most common vehicles of Campylobacter transmission in chicken products are upon the feathers of chickens arriving at the processing plants or upon the carcasses that become cross-contaminated with intestinal contents during processing (Oosterom et al., 1983; Lillard, 1989; USDA-FSIS, 2004). Cross-contamination can occur at many points in the field or during processing where fecal matter or digestive tract can be contacted to chickens or its carcasses.