| 要約: | Poultry bio-mapping helps identify microbial contamination and process optimization opportunities such as sanitary dressing procedures, equipment adjustments, cross-contamination controls, and chemical intervention applications in commercial poultry processing operations. This study focuses on the development of a preliminary microbiological baseline of microbial indicators, including total viable counts (TVC), Enterobacteriaceae (EB), and the quantification and detection of pathogens such as <i>Salmonella</i> and <i>Campylobacter</i> spp. in four commercial broiler processing facilities in Honduras. Whole chicken and wing rinses were collected from four poultry processing plants at different locations: live receiving, rehanger, post-evisceration, post-chiller, and wings. The MicroSnap<sup>®</sup> system was used for the enumeration of microbial indicators, the BAX<sup>®</sup>-System-SalQuant<sup>®</sup> was used for the quantification of <i>Salmonella</i>, and the BAX<sup>®</sup>-System-CampyQuant™ was used for <i>Campylobacter</i> spp. Negative samples after enumeration were tested with BAX<sup>®</sup>-System <i>Salmonella</i> and BAX<sup>®</sup>-System <i>Campylobacter</i> for prevalence analysis, respectively. The TVC and EB counts were continuously reduced from the live receiving to the post-chiller location, presenting a statistically significant increase (<i>p</i> < 0.01) at the wings location. The <i>Salmonella</i> counts were significantly different between stages (<i>p</i> < 0.01). The prevalence of <i>Salmonella</i> was highest in the live receiving stage, with 92.50%, while that at the post-chiller stage was the lowest, at 15.38%. <i>Campylobacter</i> spp. counts were lower than that at the other stages at wings 1.61 Log CFU/sample; however, <i>Campylobacter</i> spp.’s prevalence was higher than 62.5% in all stages. Microbial bio-mapping using novel technologies suitable for mobile applications was conducted in this study to establish statistical process control parameters for microorganisms. A nationwide microbial baseline for commercial broiler processing facilities in Honduras was developed. In-country data serve as a benchmark for continuous improvement at each facility evaluated and can assist regulatory officers in the development of risk-based performance standards aimed at reducing the risk of exposure to consumers.
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