Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

Dias, Mariane Rezende; Cavicchioli, Valéria Quintana; Camargo, Anderson Carlos; Lanna, Frederico Germano Piscitelli Alvarenga; Pinto, Paulo Sérgio de Arruda; Bersot, Luciano dos Santos; Nero, Luís Augusto

doi:10.1007/s13197-015-2126-3

Cited by 16 publications

(15 citation statements)

References 32 publications

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“…Poultry meat is an important food source for humans. On the other hand, poultry meat has been noted as important reservoir of some foodborne pathogen bacteria such as Salmonella spp., Listeria monocytogenes and some of other pathogen bacteria (EFSA 2015;Dias et al 2016). Many chemical decontaminants have been tested to eliminate those pathogens on poultry meat (Sohaib et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Despite all these efforts, Salmonella spp. and L. monocytogenes continue to remain as a significant public health problem in poultry meat industry (Dias et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Bacterial contamination of chicken carcasses during slaughter process is unavoidable (Dias et al 2016). Slaughter process of a chicken may take 3-4 h (the period from scalding tank to packaging), and bacterial contamination may occur at any time of the production process.…”

Section: Introductionmentioning

confidence: 99%

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Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat

2018

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The aim of this study was to investigate the efficacy of some decontaminant agents on the survival of Typhimurium and with different attachment periods to chicken drumstick with skin and skinless breast meat. For this purpose, Typhimurium and were given periods of 0.5 (30 s), 20 and 210 min to attach to the chicken drumstick and breast meat. At the end of the each attachment period, the meat samples were treated with lactic acid, (2 and 4%), cetylpyridinium chloride (0.5%) and acidified sodium chlorite (1200 ppm). In the drumstick sample treated with cetylpyridinium chloride, the reduction level of with 30 s attachment period was 3.2 log CFU/ml while the reduction level was found to be 2.2 log CFU/ml with 20 min attachment period. Decontamination with acidified sodium chlorite resulted in reduction of 1.8 log CFU/ml in Typhimurium attached to the chicken drumstick for 30 s while the reduction levels of Typhimurium with 20 and 210 min attachment periods were 1.2 and 1.3 log CFU/ml, respectively. The results indicated that some antimicrobial agents have more strong effect on and Typhimurium on the chicken meat parts in the first 30 s of attachment. However, there were no changes in the efficacy of the decontaminants on the survival of and Typhimurium on chicken meat when the attachment time of these bacteria were extended from 20 min to 210 min.

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Section: Introductionmentioning

confidence: 99%

“…Despite all these efforts, Salmonella spp. and L. monocytogenes continue to remain as a significant public health problem in poultry meat industry (Dias et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat

2018

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“…There are a series of slaughtering steps in the poultry slaughtering process. Potential transmission of Salmonella during chicken slaughtering steps may result in carcass contamination (Dias et al., ; Kim et al., ; Reiter, Fiorese, Moretto, Lopez, & Jordano, ). The objective of this study was to determine the occurrence and transmission of Salmonella at a series of steps in the slaughtering process of chicken.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sequential Transmission of Salmonella in the Slaughtering Process of Chicken in Korea

Lee

Youn

Jeong

et al. 2019

Journal of Food Science

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Salmonella is one of the most common foodborne pathogens worldwide. Salmonella infections in humans are mainly associated with consumption of poultry products contaminated with this foodborne pathogen. Therefore, strict sanitary measures are necessary to control Salmonella contamination during the slaughtering process of poultry. The objective of this study was to determine the occurrence and transmission of Salmonella at a series of steps in the slaughtering process of chicken. A total of 601 samples were collected from a series of slaughtering steps (10 sampling sites) of 26 chicken slaughterhouses throughout Korea. Salmonella was isolated from samples and its distribution was analyzed along the slaughtering process. Isolates from each sampling site were tested for susceptibility to 15 antibiotics by the broth microdilution method. They were also genotypically characterized by pulsed‐field gel electrophoresis (PFGE). Salmonela was isolated from 168 out of 601 samples. Sixteen serotypes were identified while six isolates were untypable. Salmonella enterica serovars Montevideo (n = 29) and Virchow (n = 27) were the most common serotypes out of 119 nonredundant isolates. Relatively high contamination rates of Salmonella were found in shackles (75.0%), feathers near plucking machine (68.5%), and feces from crates (44.0%). Twenty‐three antibiotic resistance patterns were recognized and 40 (33.6%) isolates were resistant to five or more antibiotics. The same serotypes of Salmonella were distributed along the slaughtering process of each Salmonella‐positive slaughterhouse. Most of those isolates belonging to the same serotype had identical or closely related PFGE profiles. They also shared common antibiotic resistance patterns. Overall findings of this study indicated that Salmonella were sequentially transmitted through the chicken slaughtering process. Practical Application This study provides useful information on the distribution and transmission of Salmonella serotypes through the chicken slaughtering process. Overall findings indicated the need for routine microbiological monitoring along the slaughtering process. This study also showed that on‐farm control of Salmonella is needed to obtain Salmonella‐free chicken carcasses.

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Gas-Phase Advanced Oxidation Process for Surface Disinfection of Foods and Food Contact Surfaces

Warriner

Wang

Hasani

2021

Innovative Food Processing Technologies

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Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

Cited by 16 publications

References 32 publications

Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat

Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meat

Sequential Transmission of Salmonella in the Slaughtering Process of Chicken in Korea

Gas-Phase Advanced Oxidation Process for Surface Disinfection of Foods and Food Contact Surfaces

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