Fate of Salmonella spp. on broiler carcasses before and after cutting and/or deboning

Burfoot, D.; Archer, Julie; Horvath, E.; Hooper, Greg; Allen, V. M.; Hutchison, M. L.; Harrison, Dawn

doi:10.2903/sp.efsa.2010.en-45

Cited by 2 publications

(1 citation statement)

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“…Such result profile was not replicated in the quantitative analysis, indicating possible low contamination, typical of crosscontamination in the chiller, as mentioned by Straver et al (2007). The results found are similar to those of Burfoot et al (2010), highlighting that several factors from the pre-slaughter monitoring and during the processing interfere in the frequency of Salmonella spp. isolation throughout the production chain, and it may affect the status reversion or the contamination level.…”

Section: Resultsmentioning

confidence: 76%

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Machado

Pereira

Aquino

et al. 2020

Braz. J. Poult. Sci.

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The present study investigated the frequency, level of contamination and serotyping of Salmonella strains isolated from broiler flocks in different processing sites and the fulfillment of a Performance Objective (PO) in frozen chicken breasts, as a risk assessment to measure the efficacy of prevention and control programs applied to reduce the risk of Salmonella spp. in raw poultry meat that contribute to reach food safety and public health goals. From 1,800 samples of cloacal swabs, carcasses before and after immersion chilling and frozen breasts derived from 20 broiler flocks slaughtered at two processing plants located in the mid-west and southern regions of Brazil, 278 samples were positive for Salmonella spp. by polymerase chain reaction (PCR) automated BAX System (DUPONT QUALICOM, USA), and 118 were enumerated by miniaturized most probable number technique. 122 Salmonella spp. strains were serotyped at the National Reference Laboratory of Cholera and Enteric Diseases of Oswaldo Cruz Institute Foundation (FIOCRUZ), showing a dominance of Salmonella Minnesota in every processing steps of the slaughterhouse located in the Brazilian mid-west region. Only 1 lot failed to reach the expected result for the Performance Objective (PO), using a maximum of 10% positivity acceptance for Salmonella spp. in frozen chicken breasts. Qualitative and quantitative results combined may be considered an effective tool to evaluate the effect of prevention and control programs for Salmonella spp. on the safety of the final product.

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Section: Resultsmentioning

confidence: 76%

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Machado

Pereira

Aquino

et al. 2020

Braz. J. Poult. Sci.

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Minimization of Salmonella Contamination on Raw Poultry

Cox

Cason²,

Richardson³

2011

Annu. Rev. Food Sci. Technol.

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Many reviews have discussed Salmonella in poultry and suggested best practices to minimize this organism on raw poultry meat. Despite years of research and conscientious control efforts by industry and regulatory agencies, human salmonellosis rates have declined only modestly and Salmonella is still found on raw poultry. Expert committees have repeatedly emphasized the importance of controlling risk, but information about Salmonella in poultry is often limited to prevalence, with inadequate information about testing methods or strains of Salmonella that are detected by these methods and no information about any impact on the degree of risk. This review examines some assumptions behind the discussion of Salmonella in poultry: the relationships between sampling and cultural methodology, prevalence and numbers of cells, and the implications of serotype and subtype issues. Minimizing Salmonella contamination of poultry is not likely to reduce human salmonellosis acquired from exposure to contaminated chicken until these issues are confronted more systematically.

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Fate of Salmonella spp. on broiler carcasses before and after cutting and/or deboning

Cited by 2 publications

References 0 publications

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Qualitative and Quantitative Analysis of Salmonella spp. in Broilers Technological Processing and Determination of a Performance Objective (PO) for Frozen Chicken Breast

Minimization of Salmonella Contamination on Raw Poultry

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