Prevalence, Concentrations, and Antibiotic Sensitivities of Serovars in Poultry from Retail Establishments in Seattle, Washington

Abstract

Poultry have been identified as one of the major sources of salmonellosis, with estimates ranging from 10 to 22% of total cases. Despite several advances in the industry and new performance standards, the incidence of salmonellosis in the population has not declined over the last 15 years. Salmonella is pervasive in a wide variety of foods, and thus, estimating its burden resulting from specific food categories has been challenging and plagued with uncertainty due to critical data gaps. The objective of this study was to conduct a year-long market survey (1,322 samples) to help bridge the data gaps on the contamination rates and levels of Salmonella on raw poultry by product type (i.e., breast, thighs, drums, wings, and split breast) and production method (conventional versus organic). The isolates recovered were serotyped and tested for antibiotic sensitivities. A PCR method was utilized for initial screening of samples after an overnight enrichment in tryptic soy broth. Three-tube most-probable-number (MPN) assays and anti-Salmonella immunomagnetic separation methods were utilized to determine the levels of Salmonella and aid with the recovery of Salmonella species, respectively. Eleven percent of the samples were positive for Salmonella. Significant differences in percent positive rates by product type included up to a 4-fold difference in percent positive rates between establishments, ranging from 7 to 31%. Of the samples positive for Salmonella species, 94% had <30 MPN/100 g. Production methods identified as organic or as not using antibiotics had significantly higher rates of recovery of Salmonella. On the other hand, all of the Salmonella isolates that were resistant to two or more antibiotics originated from conventional processing establishments where antibiotics were utilized. In addition, a significant proportion of isolates from conventionally processed products were serotypes clinically relevant to humans.

Antibiotic Resistance Pattern and Biofilm Formation Ability of Clinically Isolates of Salmonella enterica Serotype typhimurium

“…In this study, along with aminoglycoside resistance, resistance to tetracyclines is somewhat common. The incidence of tetracyclines resistance among Salmonella is variable with respect to the country of isolation and can be prevented by the correct use of prescribed antibiotics and good hygiene and infection control (20). The results of the present study are similar to the findings by Mazengia et al…”

“…(2014) (20), which showed that tetracycline resistance was observed most frequently in 106 Salmonella isolates from various raw poultry samples obtained from retail markets of Seattle, WA.…”

Kuzey Irak’ta Üreti̇len Tavuk Etleri̇nde Salmonella İzolasyonu

“…Moreover, it was found that Salmonella was present in 17.6% of 1300 retail chicken meat parts (breast, wing, and thigh samples with skin-on and skin-off) in a report (FDA), 2012). Salmonella prevalence in some chicken organ parts was in range of 12 -9.9% in another study (Mazengia et al, 2014).…”

Sustainability of livestock production systems : a comparing conventional and organic livestock husbandry

“…Three of the Salmonella studies did not provide significance levels, two did not provide a significance level but said in words that no significant difference existed, two showed no significant difference (p>0.05), and three showed a significant difference between organic and conventional. Sapkota et al (2014) found a significantly higher (p=0.03) poultry house prevalence on organic farms than on conventional farms and Mazengia et al (2014) a significantly higher (p=0.0394) sample prevalence in organic than in conventional raw chicken in supermarkets. In contrast, Alali et al (2010) found significantly higher fecal (p<0.0001) and feed (p=0.007) sample prevalence on conventional broiler farms compared to organic farms.…”

“…Explanations for higher microbiological prevalence at farm and processing level in the organic system included the older slaughter age of organic broilers, due to the use of a slow growing breed, outdoor access in organic farming, farm management, and differences in contamination levels of the feed, the contamination level of parent flocks or hatcheries, and the susceptibility of the breed. Explanations for the differences at retail level included next to explanations related to farm level, the size of the slaughterhouse, test methodology and nature of the sample , the production region ) and handling of carcasses and meat during slaughter and processing (Miranda et al, 2008c;Mazengia et al, 2014). Given these last concerns, it is difficult to use the conclusions from studies focusing only at retail level to deduce conclusions about microbiological contamination levels at farm level.…”