Occurrence of Salmonellae in Raw Broilers and Their Products in Thailand

1994 ◽  
Vol 57 (9) ◽  
pp. 808-810 ◽  
Author(s):  
JAOWAPA JERNGKLINCHAN ◽  
CHAILAI KOOWATANANUKUL ◽  
KRIENGSAG DAENGPROM ◽  
KRIENGSAG SAITANU
Keyword(s):  
Salmonella Enteritidis ◽  
Chicken Meat ◽  
Poultry Products ◽  
Rough Strain ◽  
Processing Plants ◽  
Salmonella Hadar ◽  
Poultry Processing ◽  
Common Serotypes ◽  
Paratyphi B ◽  
Meat Samples

A study was conducted to determine the presence of salmonellae in raw chicken meat, giblets (liver, heart, gizzard) and cooked chicken products (meatballs and sausages) in Bangkok. A total of 1,135 samples, collected from nine open markets, nine supermarkets and four poultry processing plants, were examined. Salmonellae were isolated from 467 (66%) of 705 chicken meat samples, 190 (86%) of 221 samples of giblets and 21 (10%) of 209 cooked products. Out of 678 tested isolates, 46 serotypes and one rough strain were found. The five most common serotypes isolated from chicken meat were Salmonella blockley, Salmonella virchow, Salmonella enteritidis, Salmonella hadar and Salmonella paratyphi B; these accounted for 14, 12, 12, 9 and 9%, respectively, of the strains isolated in this study. The major isolates from giblets were S. virchow, Salmonella Kentucky, S. enteritidis, Salmonella agona and S. blockley (15, 13, 12, 12 and 11%, respectively). Salmonella derby (33%) was the serotype most often isolated from the cooked poultry products.

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

Foods ◽  
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.

β-Resorcylic Acid, a Phytophenolic Compound, Reduces Campylobacter jejuni in Postharvest Poultry

2017 ◽  
Vol 80 (8) ◽  
pp. 1243-1251 ◽  
Author(s):  
B. R. Wagle ◽  
K. Arsi ◽  
A. Upadhyay ◽  
S. Shrestha ◽  
K. Venkitanarayanan ◽  
...  
Keyword(s):  
Breast Meat ◽  
Stress Response Genes ◽  
Poultry Products ◽  
Significant Difference ◽  
High Prevalence ◽  
Regulated Expression ◽  
Chicken Skin ◽  
Wild Strains ◽  
Poultry Processing ◽  
Meat Samples

ABSTRACTHuman Campylobacter infections, a leading foodborne illness globally, has been linked with the high prevalence of this bacterium on raw retail chicken products. Reduction of Campylobacter counts on poultry products would greatly reduce the risk of subsequent infections in humans. To this end, this study investigated the potential of the phytophenolic compound β-resorcylic acid (BR) to reduce Campylobacter counts on postharvest poultry (chicken skin or meat). Four trials in total, two each on thigh skin or breast meat, were conducted in which chicken skin or meat samples (2 ± 0.1 g; 10 samples per treatment) were inoculated with 50 μL (∼106 CFU per sample) of a cocktail of four wild strains of C. jejuni. After 30 min of attachment, inoculated samples were dipped in a 0, 0.5, 1, or 2% BR solution for 30 s immediately followed by vigorously vortexing the samples in Butterfield's phosphate diluent and plating the supernatant for Campylobacter enumeration. In addition, the effect of BR on the color of skin and meat samples was studied. Moreover, the change in the expression of survival and virulence genes of C. jejuni exposed to BR was evaluated. Data were analyzed by the PROC MIXED procedure of SAS (P < 0.05; SAS Institute Inc., Cary, NC). All BR treatments significantly reduced Campylobacter populations on both chicken or meat samples by 1 to 3 log CFU/g compared with non–BR-treated washed controls. No significant difference in the lightness, redness, and yellowness of skin and meat samples was observed on exposure to BR wash (P > 0.05). Real-time PCR results revealed that BR treatment down-regulated expression of select genes coding for motility (motA, motB) and attachment (cadF, ciaB) in the majority of C. jejuni strains. Stress response genes (sodB, katA) were upregulated in C. jejuni S-8 (P < 0.05). Overall, our results suggest that BR could be effectively used as antimicrobial dip treatment during poultry processing for reducing Campylobacter on chicken carcasses.

scholarly journals Salmonella Enteritidis in chicken carcasses and giblets in Southern Chile

2009 ◽  
Vol 4 (02) ◽  
pp. 107-109 ◽  
Author(s):  
Jorge Ulloa ◽  
Mario Gonzalez ◽  
Carlos Hernandez ◽  
Maria Paz Villanueva ◽  
Heriberto Fernandez
Keyword(s):  
Salmonella Enteritidis ◽  
Low Frequency ◽  
Chicken Meat ◽  
Southern Chile ◽  
Salmonella Infection ◽  
Salmonella Spp ◽  
Isolation Frequency ◽  
Poultry Products ◽  
Raw Poultry

Background: Gastroenteritis caused by Salmonella spp. is mainly related to the consumption of undercooked chicken meat or raw poultry products. The objective of this study was to assess the occurrence of Salmonella spp. in chicken carcasses and giblets commercialized in Southern Chile (Valdivia city). Methodology: A total of 560 samples were collected from four supermarkets and one poultry products dealer, during two periods (autumn-winter and spring-summer periods), and analysed for Salmonella using standard bacteriological procedures. Results: Five out of 280 analyzed carcasses (1.8%) and one out of 280 (0.4%) chicken giblets were Salmonella positive. The isolation frequency of Salmonella spp. considering the total samples analyzed was 1.1%. Salmonella Enteritidis was the only serotype isolated. No significant differences (P > 0.05) in the isolation rates between the autumn-winter and spring-summer periods were found. Conclusion: Salmonella Enteritidis was isolated in low frequency from chicken carcasses and giblets commercialized in Southern Chile (Valdivia city); however, in spite of the low frequency of contaminated samples, this kind of food could be a potential vehicle of Salmonella infection to humans.

scholarly journals The survey of expression levels of virulent genes in Salmonella strains isolated in retail meats in Hanoi

2018 ◽  
Vol 40 (1) ◽  
pp. 62-68
Author(s):  
Nguyen Thi Hoai Thu ◽  
Nguyen Thanh Viet ◽  
Nghiem Ngoc Minh ◽  
Vo Thi Bich Thuy
Keyword(s):  
Gene Expression ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Food Poisoning ◽  
Retail Markets ◽  
Expression Levels ◽  
Complex Process ◽  
Retail Meats ◽  
Salmonella Hadar ◽  
Meat Samples

Salmonella is one of the major causes of food poisoning worldwide, especially in developing countries. The virulence of Salmonella is a complex process involving between their virulence factors and the host defenses. The purpose of this study was to detect virulent genes and to assess the level of expression of these genes in five Salmonella strains (including Enteritidis, Albany, Typhimurium, Hadar, and Derby), which were isolated from meat samples at the retail markets in Hanoi. As a result, Salmonella Enteritidis and Salmonella Typhimurium were 100% positive with seven virulent genes, e.g., spiA, spvB, sitC, sifA, sipB, pagC, and invA genes. Salmonella Hadar and Salmonella Derby positive with six genes, except spvB, whereas Salmonella Albany was positive with only the pagC gene. The comparision of the expression levels of these seven virulent genes and the 16S rRNA control gene showed a significantly difference among Salmonella strains (P<0.05). The result of gene expression of seven virulent genes indicate that Salmonella Hadar has the highest gene expression, followed by Salmonella Enteritidis, Salmonella Derby, Salmonella Typhimurium and finally Salmonella Albany. The results of molecular biology analysis will provide additional data on the expression of virulent genes in Salmonella strains isolated from retail meats in Hanoi. 

scholarly journals Specific detection of viable Salmonella Enteritidis by phage amplification combined with qPCR (PAA-qPCR) in spiked chicken meat samples

Food Control ◽  
2019 ◽  
Vol 99 ◽  
pp. 79-83 ◽  
Author(s):  
Alejandro Garrido-Maestu ◽  
Pablo Fuciños ◽  
Sarah Azinheiro ◽  
Carla Carvalho ◽  
Joana Carvalho ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Chicken Meat ◽  
Specific Detection ◽  
Meat Samples

Prevalence of Salmonella Isolates and Antimicrobial Resistance in Poultry Meat from South Korea

2014 ◽  
Vol 77 (9) ◽  
pp. 1579-1582 ◽  
Author(s):  
RAN-HEE YOON ◽  
SE-YEOUN CHA ◽  
BAI WEI ◽  
JAE-HEE ROH ◽  
HYE-SUK SEO ◽  
...  
Keyword(s):  
South Korea ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Antibiotics Resistance ◽  
Shopping Malls ◽  
Internet Shopping ◽  
Traditional Markets ◽  
Meat Samples

Contamination of Salmonella was assessed in duck and chicken meat collected from supermarkets, traditional markets, internet shopping malls, and wholesale markets in Jeonlado, South Korea, in 2013. Salmonella contamination was found in 51.3% of duck meat samples and 3.7% of chicken meat samples. Salmonella contamination of duck meat samples differed by meat type, i.e., 69.8% of samples of whole ducks and 33.9% of samples of duck pieces. Six serotypes were identified from 64 Salmonella isolates in duck meat: Salmonella Typhimurium (37.5%), Salmonella Enteritidis (21.8%), Salmonella Stanley (3.1%), Salmonella Regent (1.6%), Salmonella Winterthur (3.1%), and Salmonella Westhampton (1.6%). All isolates were resistant to one or more antibiotics. Resistance to sulfisoxazole was most common (93.8% of isolates), followed by resistance to nalidixic acid (59.4%), ceftazidime (26.6%), and ampicillin (26.6%). To our knowledge, this study is the first to report Salmonella contamination in duck meat from Korea. Duck meat should be considered an important source of foodborne pathogens.

scholarly journals Prevalence of Salmonella spp. in broiler chicken meat

2016 ◽  
Vol 72 (8) ◽  
pp. 516-519 ◽  
Author(s):  
Mieczysław Radkowski ◽  
Barbara Zdrodowska
Keyword(s):  
Broiler Chicken ◽  
Food Poisoning ◽  
Chicken Meat ◽  
Retail Stores ◽  
Salmonella Spp ◽  
Human Food ◽  
Processing Plants ◽  
Poultry Processing ◽  
Hazard Level ◽  
Positive Results

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.

scholarly journals Detection of Multidrug Resistance Salmonella spp. from Chicken Meat by Multiplex PCR and VITEK 2 system

2021 ◽  
Vol 15 (7) ◽  
pp. 1945-1949
Author(s):  
Khanzad Khudhur Jarjees ◽  
Khanda Omar Khudhur ◽  
Suzan Sabah Yahia Al-Safar
Keyword(s):  
Salmonella Enteritidis ◽  
Antimicrobial Agents ◽  
Gastrointestinal Disease ◽  
Health Hazard ◽  
Chicken Meat ◽  
Automated System ◽  
Salmonella Spp ◽  
Potential Health ◽  
Vitek 2 ◽  
Meat Samples

Salmonellae are highly pathogenic foodborne bacteria able to cause infection even at low doses. Infection by Salmonella from contaminated foods leads to gastrointestinal disease known as salmonellosis. Raw chicken can be a source of human infection if the meat products are not properly handled, stored or cooked. The aim of the present study was to investigate the prevalence of Salmonella Enteritidis and Salmonella Typhymurium serovars in retail raw chicken meat from retail market in Erbil, as well as, to assess their antimicrobial resistance. A total of 100 raw retail chicken meat samples were collected and plating on Xylose Lysine Deoxycholate and Salmonella-Shigella agar media. In addition, the typical black colonies were identified and stored for further analysis. In addition, Salmonella spp. isolates recovered from the samples were identified and tested for antibiotics susceptibility by using VITEK 2 automated system. The multiplex polymerase chain reaction was employed to detect Salmonella Enteritidis and Salmonella Typhymurium in the meat samples. Out of 100 raw chicken meat analysed samples, 5 (5%) were positive for Salmonella Typhimurium, while none of the samples were contaminated with Salmonella Enteritidis. The resistance levels of the isolates against 12 different antimicrobial agent were tested: all the strains were suscebtible to Imipenem, Meropenem, and Ciprofloxacin. However, the resistance rates in the bacterial isolates were 20% each for Amikacin, Gentamicin, and Tobramycin, also 40% and 30% resistance for Minocycline, and Trimethoprim/Sulfamethoxazole. All isolates of the Salmonella Typhymurium were multiresistant to three or more antimicrobial agents. Preventive measure such as proper temperature control as well as proper handling of raw chicken meat in the market place are crucial to the minimization of any potential health hazard by this foodborne pathogen.

scholarly journals Polymerase chain reaction (PCR) for the detection of Salmonella in artificially inoculated chicken meat

2001 ◽  
Vol 43 (5) ◽  
pp. 247-250 ◽  
Author(s):  
Luciana Ruschel dos SANTOS ◽  
Vladimir Pinheiro do NASCIMENTO ◽  
Sílvia Dias de OLIVEIRA ◽  
Maristela Lovato FLORES ◽  
Alexandre Pontes PONTES ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Thermal Treatment ◽  
Dna Extraction ◽  
Salmonella Enteritidis ◽  
Chicken Meat ◽  
Chain Reaction ◽  
Initial Dilution ◽  
Time Period ◽  
Polymerase Chain ◽  
Meat Samples

The aim of this study was to develop a polymerase chain reaction (PCR) protocol for the detection of Salmonella in artificially contaminated chicken meat. Tests were performed with different dilutions of Salmonella Typhimurium or Salmonella Enteritidis cells (10-7, 10-8 or 10-9 CFU/mL) inoculated in chicken meat samples, in order to establish the limits of detection, incubation times (0, 6, 8 and 24 hours of pre-enrichment in PBW 1%) and three DNA extraction protocols (phenol-chloroform, thermal treatment and thermal treatment and Sephaglass). The assay was able to detect until 10-9 CFU/mL of initial dilution of Salmonella cells inoculated in chicken meat, which allows detection of Salmonella within 48 hours, including 24 hours of pre-enrichment and using the phenol-chloroform DNA extraction protocol. As the results are obtained in a shorter time period than that of microbiological culture, this procedure will be useful in the methodology for detection of Salmonella in chicken.

scholarly journals Factors Influencing Energy Consumption and Costs in Broiler Processing Plants in The South

1978 ◽  
Vol 10 (2) ◽  
pp. 63-68 ◽  
Author(s):  
Harold B. Jones ◽  
Steve R. Lee
Keyword(s):  
Energy Use ◽  
The United States ◽  
Processing Plant ◽  
Poultry Products ◽  
Factors Influencing ◽  
Plant Operations ◽  
Processing Plants ◽  
Poultry Processing ◽  
Processed Products ◽  
Over Time

In the United States. 146.5 trillion Btu's of energy were used in the production and marketing of poultry products in 1974, at a cost of $550 million [4, p. 261. Processing plant operations accounted for about $130 million or 24 percent of these costs. Because of increased mechanization and higher sanitation standards, the poultry processing industry has become more energy intensive over time. Expanding volume and increased emphasis on further processed products also have contributed to greater energy use.

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