Evaluation of Three Sampling Methods for the Microbiological Analysis of Broiler Carcasses after Immersion Chilling

Giombelli, Audecir; Cavani, Ricardo; Glória, Maria Beatriz Abreu

doi:10.4315/0362-028x.jfp-13-004

Cited by 6 publications

(4 citation statements)

References 14 publications

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“…The differences may be accounted for by many factors including high prevalence of Salmonella spp. in live broilers at slaughter, hygienic practices during slaughter at the wet markets [ 10 , 55 ] and sensitivity of the laboratory techniques used in the isolation of the organism [ 56 ].…”

Section: Resultsmentioning

confidence: 99%

Prevalence and serotypes of Salmonella spp. on chickens sold at retail outlets in Trinidad

et al. 2018

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BackgroundThis cross-sectional study determined the prevalence of Salmonella spp. and their serotypes on dressed chicken sold at retail outlets in Trinidad. The study also investigated the risk factors for contamination of dressed carcasses by Salmonella spp. at cottage poultry processor outlets where chickens are slaughtered and processed for sale.MethodsA total of 133 dressed, whole chickens and 87 chicken parts from 44 cottage poultry processors and 36 dressed, whole chickens and 194 chicken parts from 46 supermarket outlets were randomly collected throughout the country. Isolation and identification of Salmonella spp. were performed using standard bacteriological techniques. Serotyping was performed by a regional reference laboratory.ResultsThe prevalence of Salmonella spp. in chicken carcasses sampled from cottage poultry processors and supermarkets was 20.5% and 8.3% respectively (p <0.001). The frequency of isolation of Salmonella spp. at cottage poultry processors was 22.4%, 23.0%, 7.1%, and 10.0% for non-chilled whole chicken, non-chilled chicken parts, chilled whole chicken and chilled chicken parts respectively. Fresh, non-chilled chicken (22.6%) yielded a higher frequency of isolation of Salmonella spp. than chilled chickens (8.3%). For supermarket samples, the frequency of isolation of Salmonella spp. was 19.0%, 8.1%, 0.0% and 7.6% for chilled whole chickens, chill chicken parts, frozen whole chicken and frozen chicken parts respectively. The swab method of sampling yielded a statistically significantly (p = 0.029) higher frequency (3.2%) of Salmonella spp. than the rinse method (1.6%). The predominant serotypes isolated were Kentucky (30.9%) and Javiana (22.7%). Use of chilled water-bath to cool carcasses was the only risk factor significantly (p = 0.044) associated with isolation of Salmonella spp.ConclusionRaw chicken carcasses purchased from cottage poultry processors pose a significantly higher risk of contamination with Salmonella spp. than those sold at supermarkets.

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Section: Resultsmentioning

confidence: 99%

Prevalence and serotypes of Salmonella spp. on chickens sold at retail outlets in Trinidad

et al. 2018

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“…However, the challenges associated with WCE method, particularly the considerably larger incubator space requirement compared with the use of WCR and NS methods, cannot be disregarded thereby making it an impractical method for routine surveillance testing but applicable as a research tool. It has been reported that the types of samples and the methods of enrichment affect their sensitivities to detect Salmonella in chickens [ 76 , 77 ].…”

Section: Discussionmentioning

confidence: 99%

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

et al. 2021

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This cross-sectional study determined the prevalence, characteristics, and risk factors for contamination of chicken with Salmonella at four operating broiler processing plants in Trinidad. Standard methods were used to isolate and characterize the Salmonella isolates. The overall prevalence of Salmonella at the four processing plants was 27.0% (107/396). The whole carcass enrichment (WCE) method yielded a statistically significantly (p = 0.0014) higher frequency of isolation (53.9%; 97/180) than the whole carcass rinse (35.0%; 63/180) and neck skin methods (42.2%; 38/90). S. enterica serotypes Enteritidis, Javiana, and Infantis were the predominant serotypes isolated accounting for 20.8%, 16.7% and 12.5%, respectively, of the serotyped isolates. Risk factors included the use of over 100 contract farmers (OR 4.4), pre-chiller (OR 2.3), addition of chlorine to chiller (OR 3.2), slaughtering sick broilers (OR 4.4), and flocks with >50% mortality. Multi-drug resistance was detected in 12.3% (14/114) of the isolates of Salmonella. Resistance was high to kanamycin (85.7%) and doxycycline (74.6%) but low to amoxicillin-clavulanic acid (2.4%) and sulphamethoxazole-trimethoprim (0.8%). The occurrence of resistant Salmonella in chickens processed at commercial broiler processing plants has implications for salmonellosis and therapeutic failure in consumers of improperly cooked contaminated chickens from these plants in the country.

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“…H ow ever, W C R takes tim e and space and requires carcasses to be rem oved from the shackle line. N eck or other skin excision with or w ithout underlying m uscle is som etim es used to sam ple broiler carcasses (11,13). Stom aching o f excised skin is considered to be an effective m ethod for rem oval o f firm ly attached bacterial cells (11).…”

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confidence: 99%

Sampling by Sponge Wipe or Skin Excision for Recovery of Inoculated Salmonella and Campylobacter from Defeathered Broiler Carcasses

Berrang

Cox

Oakley

2014

Journal of Food Protection

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Broilers may carry Salmonella and Campylobacter on inner and outer surfaces upon arrival at the slaughter plant, and carcasses can be further contaminated during commercial processing. A sensitive, nondestructive, repeatable sampling method would be useful to test carcasses for levels of bacteria before and after specific processing steps to measure either contamination or efficacy of intervention techniques. Blending of excised skin is accepted as an effective sampling method but requires damage to the carcass; this makes repeated measurements on the same carcass difficult. Herein we compare sponge sampling to skin excision to recover inoculated Salmonella and Campylobacter from broiler carcasses. In each of three replications, broiler carcass breast skin was inoculated with approximately 6.0 log antimicrobial-resistant Salmonella and Campylobacter, allowed to dry for 60 s, and sampled by either sponge, skin excision, or sponge followed by skin excision. Antimicrobial-resistant Salmonella and Campylobacter were enumerated from all samples. Skin excision allowed recovery of 0.1 to 0.2 log more inoculated bacteria than did sponge sampling. When excision was used on the same skin previously sampled by sponging, the combination of both methods did not significantly improve recovery compared with sponging alone. Skin excision is slightly more sensitive than sponge sampling; however, for repeated nondestructive sampling of broiler carcasses during processing, sponge sampling may be preferable to recover Salmonella and Campylobacter within 60 s of a contamination event.

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Evaluation of Three Sampling Methods for the Microbiological Analysis of Broiler Carcasses after Immersion Chilling

Cited by 6 publications

References 14 publications

Prevalence and serotypes of Salmonella spp. on chickens sold at retail outlets in Trinidad

Prevalence and serotypes of Salmonella spp. on chickens sold at retail outlets in Trinidad

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

Sampling by Sponge Wipe or Skin Excision for Recovery of Inoculated Salmonella and Campylobacter from Defeathered Broiler Carcasses

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