Salmonella Contamination Risk Points in Broiler Carcasses during Slaughter Line Processing

Abstract

Salmonella is one of the foodborne pathogens most commonly associated with poultry products. The aim of this work was to identify and analyze key sampling points creating risk of Salmonella contamination in a chicken processing plant in Costa Rica and perform a salmonellosis risk analysis. Accordingly, the following examinations were performed: (i) qualitative testing (presence or absence of Salmonella), (ii) quantitative testing (Salmonella CFU counts), and (iii) salmonellosis risk analysis, assuming consumption of contaminated meat from the processing plant selected. Salmonella was isolated in 26% of the carcasses selected, indicating 60% positive in the flocks sampled. The highest Salmonella counts were observed after bleeding (6.1 log CFU per carcass), followed by a gradual decrease during the subsequent control steps. An increase in the percentage of contamination (10 to 40%) was observed during evisceration and spray washing (after evisceration), with Salmonella counts increasing from 3.9 to 5.1 log CFU per carcass. According to the prevalence of Salmonella -contaminated carcasses released to trade (20%), we estimated a risk of 272 cases of salmonellosis per year as a result of the consumption of contaminated chicken. Our study suggests that the processes of evisceration and spray washing represent a risk of Salmonella cross-contamination and/ or recontamination in broilers during slaughter line processing.

Detection and quantification of Salmonella spp. in poultry slaughterhouses of southern Brazil

“…Previous studies have shown that transport cages can potentially act as a source of broiler exposure to Salmonella as they are transported into the food processing plants [21]. The prevalence in the carcasses is much higher to that in similar studies conducted in Colombia [22], Costa Rica [23], Canada [24], and the European Union [1]. Although, according to Ramirez-Hernandez et al [22], variability among facilities and regions is significant even in countries with high Salmonella prevalence.…”

“…Carcasses after initial washing presented the highest contamination, followed by carcasses before scalding and carcasses after evisceration. Previous studies suggest that the processes of evisceration and spray washing represent a risk of Salmonella cross-contamination or recontamination in broilers during slaughtering processing [23].…”

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

“…in carcasses due to cross contamination throughout the various stages ofprocessing at wet markets. Rivera-Perez et al [ 49 ] also investigated the risk points during broiler carcass processing and reported that Salmonella contamination increased from 10% to 40% during evisceration and subsequent spray washing.…”

Change in scalding fluids by time in poultry slaughterhouse and its effect on microbiological quality of carcasses

“…Salmonella spp. prevalence were reported relatively lower at different sampling points of the poultry slaughterhouse such as carcass 7.52%, IOBW 8.52% by Hue et al (), carcass 10%, IOBW 10% by Rivera‐Perez, Barquero‐Calvo, and Zamora‐Sanabria (), and 13% carcass after chilling by Mikolajczyk and Radkowski () whereas reported higher in other studies such as 100% in carcass by Abu‐Ruwaida et al (), 80% in carcass by Geornaras et al (), and 57.14% carcass after chilling by Clouser et al (). Sarlin et al () reported different prevalence levels on each of four different days at the same plant and concluded that the carcasses of different flocks slaughtered on the same day may have different prevalence levels but the first flock slaughtered on the same day cross‐contaminate the later flocks.…”