The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the target internal temperature of < 4.4 oC in a faster rate than the 0% salt control, reducing the chilling time by 11% and 39 % for 3% NaCl/-1.8oC and 4% NaCl/-2.41oC solutions, respectively. There was no significant difference in breast fillet pH, regardless of chilling treatment (P < 0.05). However, the breast fillets from sub-zero saline solutions showed higher R-value and longer sarcomere length than those of control fillets (P < 0.05). Breast fillets excised from carcasses in 4% NaCl/2.41oC were significantly tenderized more than the control fillets, with an intermediate tenderness observed for the fillets from 3% NaCl/-1.8oC (P< 0.05). Before chilling, broiler carcasses contained mesophilic aerobic bacteria (MAB), Escherichia coli(E. coli), and total coliforms for 3.81, 0.78, and 1.86 log colony forming unit (CFU)/g, respectively. After chilling, the populations of E. coliand total coliforms were significantly reduced on the carcasses in 3% NaCl/-1.8oC and 4% NaCl/-2.41oCcompared to the control fillets (P< 0.05). There was no significant difference for MAB populations, regardless of treatment. Based on these results, chilling of broiler carcasses in 4% NaCl/-2.4 °C solution seems to be the best choice to improve chilling efficiency, meat tenderness, and microbial reduction compared to the control (0% NaCl/0.5ºC) and 3% NaCl/-1.8oCsolutions.

Clostridium perfringens entérotoxinogène figure parmi les principales causes de toxi-infection alimentaire dans le monde. L’utilisation d’une approche par culture bactérienne classique pour isoler C. perfringens entérotoxinogène dans la viande de volailles est courante. Cependant, cette méthode d’isolement de ce microorganisme s’appuie sur le phénotype d’une double hémolyse attribuable, alors que peu des souches entérotoxinogènes de C. perfringens n’en produisent. Cet aspect complique ainsi l’étude des réservoirs de cet important pathogène. Les objectifs de cette étude étaient de valider la capacité d’une sonde marquée à la digoxigénine à détecter le gène cpe codant pour l’entérotoxine de C. perfringens et de valider l’utilisation d'une approche d'isolement combinée à l'hybridation sur colonie pour détecter C. perfringens entérotoxinogène. Des échantillons de liquides de rinçage de carcasses de poulets de chair ont été utilisés pour la réalisation de la présente étude. L’ADN et colonies lysées de souches entérotoxingènes de C. perfringens, et des échantillons de liquides de rinçage de carcasses de poulets de chair ont été soumis à la méthode d'hybridation sur colonie afin d'identifier la présence du gène cpe de C. perfringens. Les résultats de cette étude ont montré que la sonde d’ADN synthétisée est spécifique et sensible, permettant ainsi la détection du gène cpe de C. perfringens à partir de séquences d’ADN et de colonies lysées d’une souche contrôle de C. perfringens positifs au gène cpe, mais aussi à partir de colonies isolées des échantillons de liquides de rinçage de carcasses de poulets de chair contaminés artificiellement par C. perfringens entérotoxinogène. Notre étude suggère que cette méthode d’isolement combinée à l’hybridation sur colonie permet de récupérer C. perfringens entérotoxinogène à partir d’échantillons de liquides de rinçage de carcasses de poulets de chair. / Enterotoxigenic Clostridium perfringens is one of the main causes of foodborne illness worldwide. The use of a conventional bacterial culture approach to isolate enterotoxigenic C. perfringens from poultry meat is common. However, this method relies on the phenotype of attributable double hemolysis, whereas few enterotoxigenic strains of C. perfringens produce it. This aspect complicates the study of the reservoirs of this important pathogen. The objectives of this study were to validate the ability of a digoxigenin-labeled probe to detect the cpe gene encoding C. perfringens enterotoxin and to validate the use of an isolation approach combined with hybridization on colony to detect enterotoxigenic C. perfringens. DNA and pure colonies of enterotoxigenic strains of C. perfringens, and samples of broiler carcass rinses were subjected to the colony hybridization method to identify the presence of the cpe gene encoding the C. perfringens enterotoxin. The results of the present study revealed that the synthesized DNA probe is sensitive, thus allowing the detection of the cpe gene of C. perfringens from DNA sequences and from lysed colonies of a control strain of C. perfringens positive for the cpe gene. The probe also hybridized to the DNA of lyzed colonies isolated from carcass rinsates artificially contaminated with cpe-positive C. perfringens. Our study suggests that this isolation method combined with colony hybridization allows the recovery of enterotoxigenic C. perfringens from broiler carcass rinse fluid samples.