+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Salmonella contamination risk points in broiler carcasses during slaughter line processing



Salmonella contamination risk points in broiler carcasses during slaughter line processing



Journal of Food Protection 77(12): 2031-2034



Salmonella is one of the foodborne pathogens most commonly associated with poultry products. The aim of this work was to identify and analyze key sampling points creating risk of Salmonella contamination in a chicken processing plant in Costa Rica and perform a salmonellosis risk analysis. Accordingly, the following examinations were performed: (i) qualitative testing (presence or absence of Salmonella), (ii) quantitative testing (Salmonella CFU counts), and (iii) salmonellosis risk analysis, assuming consumption of contaminated meat from the processing plant selected. Salmonella was isolated in 26% of the carcasses selected, indicating 60% positive in the flocks sampled. The highest Salmonella counts were observed after bleeding (6.1 log CFU per carcass), followed by a gradual decrease during the subsequent control steps. An increase in the percentage of contamination (10 to 40%) was observed during evisceration and spray washing (after evisceration), with Salmonella counts increasing from 3.9 to 5.1 log CFU per carcass. According to the prevalence of Salmonella -contaminated carcasses released to trade (20%), we estimated a risk of 272 cases of salmonellosis per year as a result of the consumption of contaminated chicken. Our study suggests that the processes of evisceration and spray washing represent a risk of Salmonella cross-contamination and/ or recontamination in broilers during slaughter line processing.

(PDF emailed within 0-6 h: $19.90)

Accession: 058805268

Download citation: RISBibTeXText

PMID: 25474047

DOI: 10.4315/0362-028X.JFP-14-052


Related references

Impact of the slaughter line contamination on the presence of Salmonella on broiler carcasses. Journal of Applied Microbiology 103(2): 333-341, 2007

Identification of risk factors for Campylobacter contamination levels on broiler carcasses during the slaughter process. International Journal of Food Microbiology 226: 26-32, 2016

Sources of salmonella on broiler carcasses during transportation and processing: modes of contamination and methods of control. Journal of Applied Microbiology 92(3): 424-432, 2002

Incidence of Salmonella on broiler carcasses and livers in a poultry slaughterhouse - impact of processing procedures on the contamination. Microbiologie, Aliments, Nutrition 12(1): 75-85, 1994

Effect of organic acids in drinking water during the last 2 weeks prior to slaughter on Salmonella shedding by slaughter pigs and contamination of carcasses. Zoonoses and Public Health 56(3): 129-136, 2008

Impact of Built-up-Litter and Commercial Antimicrobials on Salmonella and Campylobacter Contamination of Broiler Carcasses Processed at a Pilot Mobile Poultry-Processing Unit. Frontiers in Veterinary Science 4: 88, 2017

Contamination of carcasses with Salmonella during poultry slaughter. Journal of Food Protection 71(1): 146-152, 2008

Campylobacter contamination of broiler caeca and carcasses at the slaughterhouse and correlation with Salmonella contamination. Food Microbiology 28(5): 862-868, 2011

Effects of slaughter operations on the microbiological contamination of broiler carcasses in three abattoirs. Food Control 51: 37-42, 2015

Effect of logistic slaughter on Salmonella contamination on pig carcasses. Food Research International 55: 77-82, 2014

Occurrence of Salmonella spp in broiler carcasses from slaughter plants of Sao Paulo, Brazil. Ciencia Rural: 9, 2557-2560, 2008

Microbiological quality of broiler carcasses during slaughter processing. Acta Veterinaria Brno 81(1): 37-42, 2012

The impact of commercial processing procedures on the bacterial contamination and cross contamination of broiler carcasses. Journal of Food Protection 53(3): 202-204, 207, 1990

The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler Carcasses. Journal of Food Protection 53(3): 202-204, 2019

Effect of fecal contamination and cross-contamination on numbers of coliform, Escherichia coli, Campylobacter, and Salmonella on immersion-chilled broiler carcasses. Journal of Food Protection 68(7): 1340-1345, 2005