Detection of chicken carcasses contaminated with Salmonella enterica serovar in the abattoir environment of Taiwan

Lin, Chih-Hsien; Huang, Jingfang; Sun, Yu-Fen; Adams, Peter J.; Lin, Jiunn-Horng; Robertson, Ian D.

doi:10.1016/j.ijfoodmicro.2020.108640

Cited by 14 publications

(10 citation statements)

References 35 publications

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“…contamination in meat. This finding was in a line with results from other studies demonstrating laughter equipment including tables, gloves, baskets as well as the slaughterhouse environment as the sources of cross-contamination for carcasses [ 15 , 52 , 63 – 66 ]. Additionally, we found an association between open or semi-closed slaughterhouses and a higher risk of Salmonella spp.…”

Section: Discussionsupporting

confidence: 92%

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

et al. 2022

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Slaughterhouses are a key source of bacterial contamination in poultry meat and products, which is a major health and economic concern for several public authorities. This study aimed to quantify the non-compliance of bacterial contamination on chicken meat sampled from slaughterhouses and identify risk factors associated with the contamination. A questionnaire survey of 569 chicken slaughterhouses was undertaken and 1,707 meat samples were collected to determine the level of bacterial contamination. The proportion of the non-compliance associated with aerobic plate count [APC] (24.6%), Staphylococcus aureus (6.3%), Enterococcus spp. (24.7%), coliforms (13.5%), Escherichia coli (33.3%), and Salmonella spp. (33.4%) based on the livestock authorities’ criteria was determined. Our results highlighted that the scalding process without scalding water temperature control or improper scalding increased the risk of APC (odds ratio, OR = 4.84, 95% CI: 2.72–8.61), S. aureus (OR = 2.68, 95% CI: 1.29–5.55), Enterococcus spp. (OR = 3.38, 95% CI: 2.01–5.69), coliforms (OR = 3.01, 95% CI: 1.47–6.15), and E. coli (OR = 2.69, 95% CI: 1.58–4.56) contamination on meat samples. Meat from eviscerated carcasses was more likely to be non-compliance due to contamination by E. coli (OR = 1.96, 95% CI: 1.14–3.38). Furthermore, open or semi-closed system slaughterhouses (OR = 1.79, 95% CI: 1.23–2.60) and lack of equipment for specific slaughtering areas (OR = 1.65, 95% CI: 1.04–2.61) increased the likelihood of Salmonella spp. occurrence. This is the first study of factors influencing the non-compliance of meat samples across Thailand. Authorities can use the study findings to enhance food safety strategies at the national level.

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Section: Discussionsupporting

confidence: 92%

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

et al. 2022

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“…The differences in the frequencies of isolation of Salmonella in the samples between and within the four processing plants, could be due in part, to the different management, production, and risk factors at these plants. These findings were not surprising because other studies have reported progressive increases in the frequency of contamination with Salmonella during processing [60,61].…”

Section: Discussionsupporting

confidence: 59%

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

et al. 2021

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This cross-sectional study determined the prevalence, characteristics, and risk factors for contamination of chicken with Salmonella at four operating broiler processing plants in Trinidad. Standard methods were used to isolate and characterize the Salmonella isolates. The overall prevalence of Salmonella at the four processing plants was 27.0% (107/396). The whole carcass enrichment (WCE) method yielded a statistically significantly (p = 0.0014) higher frequency of isolation (53.9%; 97/180) than the whole carcass rinse (35.0%; 63/180) and neck skin methods (42.2%; 38/90). S. enterica serotypes Enteritidis, Javiana, and Infantis were the predominant serotypes isolated accounting for 20.8%, 16.7% and 12.5%, respectively, of the serotyped isolates. Risk factors included the use of over 100 contract farmers (OR 4.4), pre-chiller (OR 2.3), addition of chlorine to chiller (OR 3.2), slaughtering sick broilers (OR 4.4), and flocks with >50% mortality. Multi-drug resistance was detected in 12.3% (14/114) of the isolates of Salmonella. Resistance was high to kanamycin (85.7%) and doxycycline (74.6%) but low to amoxicillin-clavulanic acid (2.4%) and sulphamethoxazole-trimethoprim (0.8%). The occurrence of resistant Salmonella in chickens processed at commercial broiler processing plants has implications for salmonellosis and therapeutic failure in consumers of improperly cooked contaminated chickens from these plants in the country.

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“…Although Salmonella enteritidis and Salmonella typhimurium are among the most prevalent serotypes, in recent years, other serovars (previously uncommon) have emerged. For example, Lin et al (2020) identified 156 Salmonella isolates, and among them, S. Albany (41.7%), S. Schwarzengrund (20.5%), S. Kentucky (12.8%), and S. Tennessee (5.1%) are the most commonly isolated serovars. S. Newport (56.8%) was the preponderant serovar in samples collected from 10 irrigation ponds in produce farms over a 2-year period ( Li et al, 2014 ); furthermore, S. Corvallis exhibits resistance to a wide range of antibiotics ( Ma et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of a Novel Salmonella Phage vB_SalP_TR2

et al. 2021

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Salmonella is a widely distributed foodborne pathogen. The use of Salmonella phages as biocontrol agents has recently gained significant interest. Because the Salmonella genus has high diversity, efforts are necessary to identify lytic Salmonella phages focusing on different serovars. Here, five Salmonella phages were isolated from soil samples, and vB_SalP_TR2 was selected as a novel phage with high lytic potential against the host Salmonella serovar Albany, as well as other tested serovars, including Corvallis, Newport, Kottbus, and Istanbul. Morphological analyses demonstrated that phage vB_SalP_TR2 belongs to the Podoviridae family, with an icosahedral head (62 ± 0.5 nm in diameter and 60 ± 1 nm in length) and a short tail (35 ± 1 nm in length). The latent period and burst size of phage vB_SalP_TR2 was 15 min and 211 PFU/cell, respectively. It contained a linear dsDNA of 71,453 bp, and G + C content was 40.64%. Among 96 putative open reading frames detected, only 35 gene products were found in database searches, with no virulence or antibiotic resistance genes being identified. As a biological control agent, phage vB_SalP_TR2 exhibited a high temperature and pH tolerance. In vitro, it lysed most S. Albany after 24 h at 37°C with multiplicities of infection of 0.0001, 0.001, 0.01, 0.1, 1, 10, and 100. In food matrices (milk and chicken meat), treatment with phage vB_SalP_TR2 also reduced the number of S. Albany compared with that in controls. These findings highlighted phage vB_SalP_TR2 as a potential antibacterial agent for the control of Salmonella in food samples.

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Detection of chicken carcasses contaminated with Salmonella enterica serovar in the abattoir environment of Taiwan

Cited by 14 publications

References 35 publications

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

Isolation and Characterization of a Novel Salmonella Phage vB_SalP_TR2

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