Impact of hygienic slaughter practices on Salmonella contamination of broiler carcasses in Biskra, Algeria

Abstract

Poultry meat is the primary meat consumed in Algeria, surpassing sheep and beef in the 1980s. However, this product is often at risk of being contaminated by Salmonella. Salmonellosis is a foodborne disease with tens of millions of human cases estimated to occur worldwide, and resulting in more than a hundred thousand deaths per year. According to the World Health Organization, salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin, including poultry. The main objective of this study was to investigate the risk factors associated with Salmonella contamination of broiler carcasses at the slaughterhouse. Sixty fresh chicken carcasses from six slaughterhouses were subjected to bacteriological analysis in accordance with AFNOR (French Standardization Association) standards. Statistical analyses showed an impact of the hygienic quality of the slaughter process on the likelihood of Salmonella contamination of poultry meat. A correlation (r=0.84) was found between hygienic slaughter practices and Salmonella contamination of chicken carcasses. The average level of TAMB (total aerobic mesophilic bacteria) was high in carcasses positive for Salmonella (t-test = 0.019). Not washing live bird transport crates was associated with an increasing risk of Salmonella contamination carcasses (odds ratio/OR = 28). The mean level of TAMB was higher in the presence of the following risk factors: old and small slaughterhouse, not washing live bird transport crates, manual bleeding, scalding type (soaking), non-renewal of scalding water, no disinfectant in water, no ventilation drying, no sanitary facilities. The identification of risk factors responsible for bacterial contamination of broiler meat is essential to determine the most effective methods of prevention.

Role played by the environment in the emergence and spread of antimicrobial resistance (AMR) through the food chain

“…Procedures such as cleaning and disinfection with hot water, steam or biocides that minimise the survival of surface contamination and dissemination of bacteria to other batches of animals slaughtered on the same day, to workers or the environment during slaughter are important. Use of multi‐stage counter‐current or hot scald tanks, carcass singeing (for pigs), efficient air handling systems, physical or spatial separation of operations and lines, suitable personal protective equipment (PPE) and hot water decontamination for knives, gauntlets, etc., suitable designed water sprays for equipment and carcases at strategic points along the line, well‐adjusted cutting and evisceration equipment, heat treatment of recycled water and air/blast chilling are examples of important considerations (Althaus et al., 2017; Guergueb et al., 2020). Steam plus ultrasound decontamination or rapid surface chilling can also be used to reduce bacterial counts on carcases (Burfoot et al., 2016; Kure et al., 2020).…”

Risk factors for chloramphenicol resistance in Escherichia coli isolated from poultry meat in Biskra (Algeria)

“…Antimicrobial resistance was higher in Escherichia coli isolated from retail poultry meat than those from ground beef or pork (Sheikh et al, 2012). According to the FAO statistics, poultry has became the most widely consumed meat worldwide (Guergueb et al, 2020). An increase in demand has put the farmer under continuous pressure to produce poultry in the shortest period of time with maximum output (Muaz et al, 2018).…”

Procjena zootehničke i sanitarne učinkovitosti tovnih pilića u polusušnim uvjetima

“…Since 1960, overall chicken production has considerably grown more than that of any other type of meat in both developed and developing countries (Fouepe et al, 2017;Guergueb et al, 2021). In developing countries, eggs and chicken are considered an important source of animal protein (Guergueb et al, 2020;Naushad et al, 2021;Amroun et al, 2023). Most regions have experienced strong development in the production and consumption of poultry, which can be explained in part by changing dietary habits, health concerns, and the price of poultry products (Ammari et al, 2022).…”

“…In Algeria, the sector is expanding rapidly, particularly following national economic policies aiming to develop this sector (Mimoune et al, 2023). In this country as elsewhere, the industrialisation of poultry farming aimed at increasing animal production is an excellent example of an artificial environment that is sometimes accompanied by a lack of mastery in breeding (Brugère-Picoux and Guergueb et al, 2020). Faced with the known constraints in the field of breeding hens, despite the capacity of breeding centres and the sector's adjustment policies, the zootechnical results obtained in Algeria remain weak (Fouepe et al, 2017).…”