Prevalence of Salmonella in a Poultry Slaughterhouse

Abstract

The prevalence of Salmonella on surfaces, water, and broiler chicken (carcasses, parts, viscera, and spoils) taken from a poultry slaughterhouse located in the south of Brazil was studied. The automated mini-VIDAS system (a variation of the basic enzyme-linked immunosorbent assay) was used to screen for the presence of this microorganism in 615 samples, and the traditional culture method was used in 470 samples. We detected Salmonella in the following sampling points by the VIDAS Salmonella test: transport cages (16.7%), boxes (10%), scalding water (16.7%), chilled water (6.7%), carcass before evisceration (6.7%), carcass after chilling (3.3%), fresh breast (3.3%), fresh leg (10%), frozen wing (13.3%), frozen leg (13.3%), intestines (6.7%), skin of breast and leg (10%), and skin of neck (6.7%). Nevertheless, with the traditional culture method we only detected salmonellae in the following sampling points: scalding water (10%), fresh leg (6.7%), frozen wing (10%), skin of breast and leg (20%), and skin of neck (10%). Finally, 5.4% (33 of 615) of the samples analyzed by the VIDAS Salmonella system were positive, whereas the positive percentage with the traditional method was 2.6% (12 of 470). The results showed that transport cages, scalding water, frozen wing, frozen leg, and skin of breast and leg were the sampling points that demonstrated the greatest prevalence.

Prevalence of Salmonella spp. on broiler chicken carcasses and risk factors at the slaughterhouse in France in 2008

“…The scientific report of EFSA, showed a prevalence of Salmonella on broiler chicken carcasses ranging from 4.9 to 100% among European Countries in 2008 (EFSA, 2010). Moreover epidemiological data in Brazil (Reiter, Fiorese, Moretto, Lóppez, & Jordano, 2007) and Canada (Arsenault, Letellier, Quessy, Normand, & Boulianne, 2007) reported a Salmonella prevalence of 10% and 21,2% respectively. "…”

Strategies to control Salmonella in the broiler production chain

“…The proportion of broiler chicken slaughter houses producing Salmonella-positive broiler carcasses has increased gradually from 2000 to 2005 in the US (from 9 to 25%) (Altekruse et al, 2005). Contamination of broiler carcasses in the slaughterhouse and at retail also is high in the EU, in Asia and in South America (Kim et al, 2007;Reiter et al, 2007;Rasschaert et al, 2008;EFSA, 2007a). While ambitious monitoring and control programs have been implemented in the EU and some other countries in order to reduce S. enteritidis infections in eggs, relatively few efforts have been made to control Salmonella infections in broiler meat.…”

Chicken gizzards: A study of the prevalence of Salmonella spp.

“…Também são observadas alta prevalência de Salmonella spp. em carcaças de frango resfriadas e congeladas, com resultados de 12 até 59% de positividade (SANTOS et al, 2000;FUZIHARA et al, 2000;CARVALHO;CORTEZ, 2005;REITER et al, 2007;RIBEIRO et al, 2007;CHEN et al, 2010;BORSOI et al, 2010).…”