Routes for salmonella contamination of poultry meat: epidemiological study from hatchery to slaughterhouse

Abstract

Data were collected on the prevalence of salmonella at different stages during the life cycle of 18 broiler flocks on different farms as well as during slaughter in different poultry slaughterhouses. For the isolation of salmonella, the highest sensitivity (93.9%) was obtained by enrichment in the semi-solid agar Diasalm. The 'overshoe method' utilizing several pairs of overshoes provided the highest sensitivity for determining the salmonella status of the broilers during rearing. A clear decrease of the relative importance of the first production stages was demonstrated for the salmonella contamination of the end product, whereas horizontal transmission of salmonella to broilers during rearing and to broiler carcasses in the slaughterhouse was shown to be the main determinative factor. Ten of the 18 flocks received a salmonella positive status with the highest shedding occurring during the first 2 weeks of rearing. The shedding of the animals was significantly negatively influenced by the use of subtherapeutic or therapeutic doses of antibiotics. The intake of portable material in the broiler house was identified as the most important risk factor for horizontal transmission. Significant associations were found between the contamination level of a flock and hygiene of the broiler house, feed and water in the broiler house and both animal and non-animal material sampled in the environment. No correlation was found between contamination during the rearing period and contamination found after slaughtering. The presence of faecal material in the transport crates and predominantly the identity of the slaughterhouse seemed to be the determining factors for carcass quality. Improved hygiene management during transport of broilers and in some slaughterhouses could significantly reduce the risk of salmonella contamination of poultry meat.

Prévalence de la contamination parSalmonellades élevages de poulet de chair au Maroc

“…Les élevages de poulet de chair où la densité est en dessous de 25 sujets par mètre carré ont un taux de contamination plus faible que celui des élevages de densité supérieure à 25 sujets par mètre carré. Ces résultats sont en accord avec la littérature qui rapporte que la forte densité dans un élevage de poulets est un facteur favorisant la contamination par les salmonelles (Heyndrickx et al, 2002).…”

The effect of temperature on food poisoning: a time-series analysis of salmonellosis in ten European countries

“…5-37 xC [7]. Thus, in the absence of other controls, ambient (outdoor) temperature might be expected to influence the reproduction of salmonellas at various points along the food chain from farm to fork [8]. Cooking destroys salmonellas.…”

Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of poultry

“…The slaughter of Salmonella-positive poultry flocks/batches may result in the contamination not only of carcases but also of the slaughter line (Corry et al, 2002;Olsen et al, 2003). Salmonella can spread through faecal contamination and the slaughterhouse equipment can remain contaminated with Salmonella even after cleaning and disinfection (Heyndrickx et al, 2002;Rasschaert et al, 2007Rasschaert et al, , 2008. Slaughterhouse technology can influence greatly direct and indirect cross-contamination between slaughtered birds, and variability in slaughterhouse equipment contributes to differences in the final microbial load of the carcase (EFSA, 2012b).…”