Title : Canadian HACCP Certifying Agency - HACCP Updates

: Admin | : 2018-07-28

July 28 2018

Canadian HACCP Certifying Agency (CHCA) envisages the food safety matters in food plants and the priority goes to meat and meat products producing plants in Ontario. Food animals including avian species naturally carry pathogens in their intestinal tract that may be transferred on to raw meat products during slaughter and processing. The prevalence and concentration of Campylobacter and Salmonellain broiler chicken and chicken meat produced in Canada has always attracted the attention CFIA as it matters to the safety of consumers. 

For the purpose, in a study conducted by CFIA, the reported prevalence of Campylobacter on fresh abattoir and retail chicken products was estimated by combining the results of both qualitative and quantitative tests. A pooled caeca sample was collected from a set of 20 individual birds of the same lot or truck load at slaughter to estimate the prevalence of these foodborne pathogens in flocks and farms. The results of this study show that the prevalence of Campylobacter and Salmonella in broiler chicken lots raised on Canadian farms vary widely over seasons and provinces.

The national prevalence of Salmonella in broiler chicken lots was 25.6% (CI: 24.3% – 26.9%). The lots raised in eastern provinces were colonized more frequently with Salmonella with Ontario demonstrated the highest prevalence with 34.3% (CI: 31.4% – 37.2%). The national prevalence of Campylobacter in broiler chicken lots was 24.1% (CI: 22.8% – 25.4%), but the geographical distribution of positive lots increased gradually towards the west with British Columbia showing the highest prevalence at 41.3% (CI: 37.7% – 44.9%).

The prevalence of Salmonella on whole carcasses and parts processed in federally-registered establishments were significantly different at 16.9% (CI: 15.1% – 18.7%) and 29.6% (CI: 27.4% – 31.7%), respectively. Similarly, the prevalence of Campylobacter was significantly lower on whole carcasses at 27.4% (CI: 25.2% – 29.6%), compared to parts at 39.0% (CI: 36.7% – 41.4%). When analyzed separately, the prevalence of both pathogens in skinless and boneless (SLBL) breasts was not significantly different from the prevalence observed on skin-on and bone-in (SOBI) thighs.

This national MBS in broiler chicken provides current baseline estimates on the prevalence and concentration of Campylobacter and Salmonella at various stages along the broiler chicken meat supply chain. This information will be used as a science-based foundation by governments, industry and other stakeholders to inform the development of a risk management strategy for the control of Campylobacter and Salmonella in chicken produced in Canada. To achieve further reduction at processing or retail, a future strategy should consider the implementation of new interventions or mitigation measures along the supply chain from primary production to retail levels.

Keeping the meat and meat products safe is the safety of human lives and so is the safety of such a business. For a complete report on the matter, do connect to the 

National Microbiological Baseline Study in Broiler Chicken
December 2012 – December 2013 
Executive summary National Microbiological Baseline Study in Broiler Chicken December 2012 – December 2013 Executive summary