Prevalence of Salmonella spp. in broiler chicken meat

The aim of this study was to identify the serological types of Salmonella most frequently detected in broiler chicken meat from 22 retail stores in Warmian-Masurian Voivodeship. For the purposes of the study, 200 samples (wings, legs) were taken randomly from meat packed on trays and stored in chilling cabinets in retail stores. Salmonella in chicken meat was detected by a method recommended by the Veterinary Committee, and published in the Polish Standards (PN-EN ISO 6579:2003). Meat was contaminated with Salmonella in 9 (40.9%) out of 22 retail stores where samples were taken. Salmonella was present in 13 (6.5%) out of 200 samples tested. The following serological types were found: S. Enteritidis (76.92%), S. Infantis (15.38%), S. Virchow (7.69%). The serotypes detected in broiler chicken meat were those that occur most frequently in human food poisoning outbreaks in Poland. It is important to monitor the presence of Salmonella in chicken carcasses in retail stores to understand the actual hazard level and to reduce the risk of salmonellosis in humans. In Poland, as well as in other countries, there are no effective methods for the decontamination of chicken carcasses contaminated with Salmonella. A comparison of our results with those from previous studies on the presence of Salmonella in retail stores shows that positive results can be expected from the improvement of hygiene standards in hatcheries, poultry processing plants, and retail stores.

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Genotypic Characterization of Antimicrobial Resistant Salmonella spp. Strains from Three Poultry Processing Plants in Colombia

Foods ◽

10.3390/foods10030491 ◽

2021 ◽

Vol 10 (3) ◽

pp. 491

Author(s):

Alejandra Ramirez-Hernandez ◽

Ana K. Carrascal-Camacho ◽

Andrea Varón-García ◽

Mindy M. Brashears ◽

Marcos X. Sanchez-Plata

Keyword(s):

Antimicrobial Resistance ◽

Salmonella Spp ◽

Microbial Profile ◽

Antimicrobial Resistance Genes ◽

Processing Plants ◽

Poultry Processing ◽

Paratyphi B ◽

And Control ◽

Sequence Types

The poultry industry in Colombia has implemented several changes and measures in chicken processing to improve sanitary operations and control pathogens’ prevalence. However, there is no official in-plant microbial profile reference data currently available throughout the processing value chains. Hence, this research aimed to study the microbial profiles and the antimicrobial resistance of Salmonella isolates in three plants. In total, 300 samples were collected in seven processing sites. Prevalence of Salmonella spp. and levels of Enterobacteriaceae were assessed. Additionally, whole-genome sequencing was conducted to characterize the isolated strains genotypically. Overall, the prevalence of Salmonella spp. in each establishment was 77%, 58% and 80% for plant A, B, and C. The mean levels of Enterobacteriaceae in the chicken rinsates were 5.03, 5.74, and 6.41 log CFU/mL for plant A, B, and C. Significant reductions were identified in the counts of post-chilling rinsate samples; however, increased levels were found in chicken parts. There were six distinct Salmonella spp. clusters with the predominant sequence types ST32 and ST28. The serotypes Infantis (54%) and Paratyphi B (25%) were the most commonly identified within the processing plants with a high abundance of antimicrobial resistance genes.

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Interaction of Salmonella with E. coli and Proteus spp. in Biofilm Formation

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1230411 ◽

2021 ◽

pp. 30-45

Author(s):

S. U. Pathiranage ◽

D. N. N. Madushanka ◽

K. V. D. M. Hasintha ◽

H. C. Nadishani ◽

G. C. P. Fernando ◽

...

Keyword(s):

Biofilm Formation ◽

Broiler Chicken ◽

Chicken Meat ◽

Salmonella Spp ◽

E Coli ◽

Time Points ◽

Dual Cultures ◽

Microtitre Plate Assay ◽

Biofilm Development ◽

Numerous Time

Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming ability of these organisms were studied. Place and Duration of Study: The study was conducted at the Laboratory of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, from 2019 December to 2020 May. Methodology: This study investigated the biofilm-forming ability of Salmonella as a mono species and its interaction with E. coli and Proteus in the process of biofilm formation. Microorganisms used for this study were isolated from broiler chicken meat. Biofilm was quantified using a microtitre plate assay. The interaction effects were tested at the temperature of 280C in different time durations (up to 120 hours). Results: Salmonella 1 and Proteus monocultures showed significantly higher biofilm-forming ability than Salmonella 3 isolate at all tested time points. At 120 hr, additionally to the salmonella 1 and Proteus isolates E. coli also formed significantly higher biofilms than Salmonella 3. However, Salmonella 3 was the lowest biofilm former as mono biofilm at all tested time durations. Salmonella 1 interaction with Salmonella 3 isolates formed less biofilms than Salmonella 1 mono biofilm at 48hr and 72hr correspondingly. Salmonella 1 and its interactions with Salmonella 3, Proteus, E. coli showed similar biofilm-forming abilities without significant differences at all other tested time points. Specifically, Salmonella 3 interaction with Salmonella 1 as dual biofilm showed higher biofilm-forming ability than Salmonella 3 mono biofilm at all tested time points. Tested isolates and their interaction achieved the highest biofilm formation at numerous time points. In fact, at 48hr, Salmonella 3 isolates and its interaction of Proteus, E. coli, and Salmonella 1 interaction with Proteus attained their highest biofilm formation abilities. The highest biofilm formation was achieved by Salmonella 1 isolate as mono biofilm and Salmonella 1 interaction with E. coli as dual biofilm at 72hr. Biofilm-forming trend of respective isolates and interactions showed numerous patterns at tested time durations. Specifically, E. coli rapidly enhanced its biofilm-forming ability as monoculture from 24 hr to 120 hr. Proteus, Salmonella 3 as monocultures, Salmonella 3 interaction with Proteus and E. coli as dual cultures showed progressive biofilm development from 24 hr to 48 hr. Salmonella 1 monoculture and its interaction with Salmonella 3, E. coli as dual biofilm improved their biofilm-forming ability from 24 hr to 72 hr. Similar to Salmonella 3 interaction with Proteus, Salmonella 1 interaction with Proteus also increased its biofilm-forming ability from 24 hr to 48 hr. Conclusions: This study concluded that there is a variation among isolates and their combinations in forming the biofilms, where there is an enhancement of biofilm in dual-species over the mono-species in some interaction, and there is a reduction in biofilm formation by dual-species with some combinations. Further, this concluded that Salmonella is interacting with other commonly found bacteria such as Proteus and E. coli in biofilm formation.

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Antimicrobial Activity of Commercial Concrete Sealant Against Salmonella Spp: A Model for Poultry Processing Plants

International Journal of Poultry Science ◽

10.3923/ijps.2009.939.945 ◽

2009 ◽

Vol 8 (10) ◽

pp. 939-945 ◽

Cited By ~ 2

Author(s):

D.M. Paiva ◽

M. Singh ◽

K.S. Macklin ◽

S.B. Price ◽

J.B. Hess ◽

...

Keyword(s):

Antimicrobial Activity ◽

Salmonella Spp ◽

Processing Plants ◽

Poultry Processing

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Kajian Cemaran Salmonella spp pada Daging Ayam Broiler di Pasar Tradisional dan Modern Kota Bandar Lampung

PETERPAN (Jurnal Peternakan Terapan) ◽

10.25181/peterpan.v3i1.1922 ◽

2021 ◽

pp. 1-4

Author(s):

Z Zairiful ◽

Y Sukaryana ◽

K Maghfiroh

Keyword(s):

Broiler Chicken ◽

Chicken Meat ◽

Personal Hygiene ◽

Pathogenic Microorganisms ◽

Salmonella Spp ◽

Food Ingredient ◽

Traditional Markets ◽

Chicken Carcass ◽

Sterile Plastic ◽

Meat Samples

Food can be a carrier for pathogenic agents that can disease in consumers (foodborne disease). Chicken meat is one of the products from livestock which has a high consumption rate, because besides being easy to obtain, the growth of chickens is fast, and the price is also more affordable compared to large livestock types. Chicken meat is an excellent medium for microbial growth and makes it a perishable food ingredient. Foodborne illness is a disease caused by pathogenic microorganisms that contaminate food, such as Salmonella spp, Staphylococcus aureus, and Escherichia coli (E.coli). Salmonella spp infection can cause salmonellosis which irritates the digestive tract and many of them result in death. This study aims to assess the presence and number of pathogenic microorganisms Salmonella spp in broiler chicken sold in traditional and modern markets in Bandar Lampung. The research was conducted by purposive sampling of 30 chicken meat samples. Broiler chicken carcass samples were taken as whole and then stored in sterile plastic, labeled and put into a cool box filled with ice. The variables observed in this study were the presence and number of Salmonella bacteria. The data obtained were analyzed descriptively. The results of Salmonella spp examination on chicken meat samples in traditional markets in Bandar Lampung City showed a positive in 1 (one) sample or 6.7%, while in modern markets Salmonella was not found. The presence of Salmonella in chicken meat is thought to be due to contamination from the water used during the process of slaughtering and preparing the carcass, contamination from the carcass slaughtering and selling environment which does not apply good sanitary hygiene and poor personal hygiene of the traders. The conclusion obtained is that the number of Salmonella spp in chicken meat in traditional markets is not in accordance with SNI 7388 of 2009 concerning the Maximum Limit of Microbial Contamination (BMCM) in fresh meat.

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Biofilm-producing ability and tolerance to industrial sanitizers in Salmonella spp. isolated from Brazilian poultry processing plants

LWT ◽

10.1016/j.lwt.2015.12.021 ◽

2016 ◽

Vol 68 ◽

pp. 85-90 ◽

Cited By ~ 11

Author(s):

Rosangela Estel Ziech ◽

Ana Paula Perin ◽

Camila Lampugnani ◽

Mallu Jagnow Sereno ◽

Cibeli Viana ◽

...

Keyword(s):

Salmonella Spp ◽

Processing Plants ◽

Poultry Processing

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Significance of Sample Weight and Enrichment Ratio on the Isolation of Naturally Occurring Campylobacter spp. in Commercial Retail Broiler Meat

Journal of Food Protection ◽

10.4315/0362-028x-73.7.1339 ◽

2010 ◽

Vol 73 (7) ◽

pp. 1339-1343 ◽

Cited By ~ 7

Author(s):

OMAR A. OYARZABAL ◽

LIN LIU

Keyword(s):

Broiler Chicken ◽

Chicken Meat ◽

Practical Approach ◽

Enrichment Ratio ◽

Linear Extrapolation ◽

Sample Weight ◽

Broiler Meat ◽

Naturally Occurring ◽

Positive Results ◽

Campylobacter Spp

The goal of these experiments was to evaluate the efficacy of different meat to broth ratios for the isolation of Campylobacter spp. from retail broiler chicken meat. The evaluation included 25 g of meat enriched in 100 ml of Bolton broth (1:4 ratio, subsample A), 50 g in 200 ml (1:4, subsample B), 100 g in 300 ml (1:3, subsample C), and 150 g in 300 ml (1:2, subsample D). For 29 samples, another subsample (E) was evaluated at a 1:9 ratio. The results from 110 samples revealed no differences (P > 0.05) among subsamples (A through D) for the detection of Campylobacter-positive samples. By adding the results from subsamples A and B, the number of Campylobacter-positive samples was higher (P < 0.05) than that found based on results of subsamples A or B alone. However, the addition of the results from subsamples C and D increased the number of positive samples detected by only three. Subsamples C and D were the most contaminated, and contamination for subsamples A and B depended more on the original contamination of the meat than on the enrichment ratio. The mixing of the meat resulted in detection of more Campylobacter-positive samples than were found when the samples were not mixed before the subsamples were collected. No differences were found in the number of positive samples detected among subsamples A, B, C, or D based on product type. These results suggest that the linear extrapolation of positive results may not be appropriate for predicting the presence of Campylobacter spp. and that a 1:4 enrichment ratio with 25 g of meat is the most practical approach for the isolation of Campylobacter spp. from retail broiler meat.

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Prevalence and Antibiotic Resistance Profile of Salmonella spp. in Broiler Carcasses From Dominant Poultry Production Areas in Bhutan

10.21203/rs.3.rs-764457/v1 ◽

2021 ◽

Author(s):

Kinley Penjor Penjor ◽

Monu Gurung Gurung ◽

Kamrul Islam Islam ◽

Ricardo J. Soares Magalhaes Magalhaes

Keyword(s):

Multidrug Resistance ◽

Antibiotic Susceptibility ◽

Broiler Chicken ◽

Chicken Meat ◽

Surveillance Program ◽

Poultry Production ◽

Salmonella Spp ◽

Broiler Meat ◽

Commercial Broiler ◽

Production Areas

Abstract Background Salmonella is an important zoonotic pathogen and its infections are considered among the most commonly and widely distributed food-borne illness reported worldwide. Poultry products have been identified as important sources of Salmonella infection to humans. While there have been reports of high prevalence of Salmonella and multidrug resistance in imported chicken meat in Bhutan, the safety of nationally produced broiler meat with regards to Salmonella contamination is not known. In the absence of national surveillance of Salmonella in food animals in Bhutan, this study assessed the prevalence of Salmonella and its serotypes in broiler chicken carcass in the dominant poultry production areas of the country and determine its antibiotic susceptibility patterns. Methods A cross-sectional study was conducted in January to April 2016 in all five major commercial broiler meat producers and suppliers in Bhutan located in the Samphelling and Darla gewogs. Following a systematic random sampling method, 36 broiler carcasses were sampled from each of the five broiler commercial farms producing the total sample size of 180 samples. Salmonella was isolated and identified following the International Organization for Standardization methods (ISO 6579:2002). All Salmonella isolates were subjected to antibiotic susceptibility testing (AST) following the procedures of the Clinical and Laboratory Standards Institute (CLSI) method. Results The overall prevalence of Salmonella in broiler chicken meat samples was 12.78% (95% CI, 10.98–14.58). The prevalence of Salmonella spp. was higher in farms of the Samphelling gewog compared to Darla gewog [14.81% (95% CI, 8.2.7–21.5) vs 9.72% (95% CI, 2.9–16.6) respectively]. Among 23 Salmonella isolates, the most prevalent serovar was S. typhi (73.9%). The Salmonella isolates showed high sensitivity to gentamicin (73.9% of isolates) followed by streptomycin (56.5%) and ampicillin (47.8%). The highest proportion of resistance was noted to tetracycline (95.6%), trimethoprim (86.9%), amoxicillin (65.2%), and ampicillin (47.8%). Among 23 Salmonella isolates, 60.87% (n = 14) were considered multidrug resistant and 7 patterns of multidrug resistance were discovered. Conclusion The estimates of Salmonella prevalence and multidrug resistance in nationally produced commercial broiler chicken carcasses from the two main broiler meat producing areas in Bhutan, raises significant public health concerns highlighting the need for an integrated national Salmonella surveillance program across the poultry market chain.

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Salmonella spp. on Chicken Carcasses in Processing Plants in Poland

Journal of Food Protection ◽

10.4315/0362-028x-65.9.1475 ◽

2002 ◽

Vol 65 (9) ◽

pp. 1475-1479 ◽

Cited By ~ 23

Author(s):

ANITA MIKOŁAJCZYK ◽

MIECZYSŁAW RADKOWSKI

Keyword(s):

Salmonella Typhimurium ◽

Salmonella Enteritidis ◽

Skin Surface ◽

Body Cavity ◽

Contamination Rate ◽

Salmonella Spp ◽

Continuous Cooling ◽

Serological Type ◽

Processing Plants ◽

Positive Results

Chickens at selected points in the slaughter process and after slaughter on the dressing line in poultry plants were sampled and analyzed for Salmonella. These chickens came from the northeast part of Poland. The examinations were carried out in quarters I, II, III, and IV of 1999. All the birds were determined to be healthy by a veterinary inspection. Swab samples were taken from the cloaca after stunning and from the skin surface and body cavity of the whole bird after evisceration, after rinsing at the final rinse station but before chilling in the spin-chiller, and after cooling in the continuous cooling plant at the end of the production day. In 1999, 400 whole chickens were examined. The percentage of these 400 chickens from which Salmonella spp. were isolated was relatively high (23.75%; Salmonella-positive results were observed in 95 cases). Salmonella spp. were found after stunning in 6% of the chickens (6 of 100 samples), after evisceration in 24% (24 of 100), before cooling in 52% (52 of 100), and after cooling in 13% (13 of 100). These results show that Salmonella spp. were found more often at some processing points than at others. The lowest Salmonella spp. contamination rate (6%) for slaughter birds was found after stunning, and the highest contamination rate was found before chilling (52%). The serological types of Salmonella spp. isolated from whole chickens were Salmonella Enteritidis, Salmonella Typhimurium, Salmonella Saintpaul, Salmonella Agona, and Salmonella Infantis. The results of these investigations indicate that Salmonella Enteritidis is the dominant serological type in infections of slaughter chickens, as it is in many countries.

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