Testing the effectiveness of 6% domestic vinegar on the reduction of Campylobacter species in chicken meat production.

BACKGROUND The strategy for controlling campylobacteriosis includes implementing a Hazard Analysis and Critical Control Point (HACCP) system and preventing cross-contamination of chicken meat in slaughterhouses and production facilities. For this reason, this study began with the assumption that mechanical cleaning of work surfaces in slaughterhouses can improve the effectiveness of even less effective disinfectants. Therefore, the aim of this study was to examine the effectiveness of applying the same sanitation procedure and measures to reduce Campylobacter spp., in facilities with and without HACCP for the purpose of testing the potential of 6% domestic vinegar, which is known to have mild antiseptic properties, is used in the household and is not harmful to the environment. RESULTS The study includes a total of 200 samples, 100 surface swabs and 100 hand swabs of workers from two slaughterhouses. Isolation of Campylobacter species was performed according to ISO 10272-2:2017 and identification (real-time polymerase chain reaction). The impact of sanitation on the reduction of Campylobacter jejuni and C. coli was analyzed (ISO 6887-2:2017). Campylobacter jejuni and C. coli were isolated from work surfaces. Sanitation measures reduced the number of Campylobacter species colonies on surfaces (facility B), before sanitation (average ~1741 ± 902 CFU cm-2), and after sanitation (average ~994 ± 535 CFU cm-2). After sanitation, the number of positive swabs did not decrease, but a decrease in the number of Campylobacter spp. colonies was found (average ~747 ± 965 CFU cm-2 or 42.9%). CONCLUSION After sanitizing all work surfaces using the same sanitizing procedure including acetic acid, there was a reduction in the number of Campylobacter spp., which indicates the effectiveness of the sanitizing procedure, but that sanitation must be done more frequently. © 2025 Society of Chemical Industry.