Analysis of Salmonella Contamination in Poultry Meat at Various Retailing, Different Storage Temperatures and Carcass Cuts - A Literature Survey

Nidaullah, Hafιz; Omar, A.K. Mohd; Ahmad, Rosma; Huda, Nurul; Sohni, Saima

doi:10.3923/ijps.2016.111.120

Cited by 9 publications

(5 citation statements)

References 52 publications

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“…Overall, 64 (14.2%) of 450 chicken samples from retail outlets (cottage poultry processors and supermarkets) were positive for Salmonella spp., a prevalence at the lower end of the 12–85% range for isolation of the pathogen from retail outlets worldwide [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

“…A possible reason for the lower isolation rate with a decrease in temperature could be because low temperatures have been reported to have bacteriostatic potential thereby causing injury to the bacterial cell wall, limiting its proliferation in non-selective and selective media [ 58 ]. In a review of 18 studies done worldwide, Huda et al [ 57 ] reported that the highest contamination potential with Salmonella for chicken stored at room temperature was 37% with a lower and upper average of 24–29%. This is slightly higher than the 22.6% isolation rate detected in our un-chilled carcasses.…”

Section: Resultsmentioning

confidence: 99%

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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%

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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“…Bakteri seperti Escherichia coli memfermentasikan laktosa yang terkandung dalam agar sehingga terjadi perubahan warna merah netral pada agar dan warna koloni adalah merah muda. 12 Jenis bakteri Enterobacter dan Klebsiella sp. dapat tumbuh pada media SSA dengan morfologi koloni besar, berlendir, pucat, dan dapat berwarna bening hingga krem keputihan 13 .…”

Section: Pembahasanunclassified

PREVALENCE OF Salmonella sp. AND Shigella sp. BACTERIAL CONTAMINATION ON CHICKEN MEAT SOLD BY TRADITIONAL MARKET TRADERS IN DENPASAR CITY

Surya Putra,

Darwinata,

Putra Pinatih

et al. 2022

eum

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Salmonella sp. and Shigella sp. are bacterias that have become the most frequent cause of foodborne illness in developing countries. One of its contamination is chicken meat which is a daily staple food. The contamination occurs if the processing, storage, and distribution of chicken meat are improper. The aim of this study was to find the prevalence of contamination by Salmonella sp. and Shigella sp. on chicken meat sold by traditional market traders in Denpasar City. The type of research is cross-sectional research with descriptive observational. This study used the cluster sampling method. The total of samples is 24 samples and were taken from six traditional markets in each district of Denpasar City. Identification of Salmonella sp. and Shigella sp.Bacteria was done at the Integrated Biomedical Laboratory of Medical Faculty of Udayana with the culture method on Salmonella-Shigella agar media and Simmons Citrate culture. The total percentage contamination of Salmonella sp. was 58.33% (14/24), while Shigella sp. 20.83% (5/24). This bacterial contamination is caused by the lack of attention to hygiene in every chicken meat processing, storage, and distribution. The researcher suggests that further similar research be carried out using advanced identification methods to distinguish bacterial colonies in more detail and conduct a quantitative assessment of environmental contamination where chicken traders live.

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“…Masyarakat pada era ini, lebih mengutamakan mutu pada bahan pangan agar aman dikonsumi. Menurut Nidaullah et al (2016) penyebab pangan tidak aman dikonsumsi berupa faktor fisik, kimia, dan mikrobiologis. Faktor mikrobiologis yang paling berpengaruh terhadap mutu pangan dan apabila terkonsumsi dapat memicu terjadinya foodborne disease (Park et al, 2014).…”

Section: Pendahuluanunclassified

Keberadaan Escherichia coli dan Salmonella pada Daging Ayam Broiler yang Diberi Citrus limon dengan Variasi Suhu

Wulansari

Padwismari

Raningsih³

2021

Bio.jur.bio.dan.pemb.bio

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Analysis of Salmonella Contamination in Poultry Meat at Various Retailing, Different Storage Temperatures and Carcass Cuts - A Literature Survey

Cited by 9 publications

References 52 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

PREVALENCE OF Salmonella sp. AND Shigella sp. BACTERIAL CONTAMINATION ON CHICKEN MEAT SOLD BY TRADITIONAL MARKET TRADERS IN DENPASAR CITY

Keberadaan Escherichia coli dan Salmonella pada Daging Ayam Broiler yang Diberi Citrus limon dengan Variasi Suhu

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