Post-harvest Salmonella spp. prevalence in turkey carcasses in processing plant in the northeast part of Poland

Abstract

Turkeys carcasses at selected point after slaughter on dressing line in poultry were sampled and analyzed for Salmonella. These slaughter turkeys came from the northeast part of Poland. The examinations were carried out in each month of 2009. Three hundred turkeys were selected at random from a commercial slaughter line, immediately after completing the cooling process. The percentage of these 300 turkeys from which Salmonella spp. were isolated was relatively high (8.3%; Salmonella positive results were observed in 25 cases). The lowest Salmonella spp. rate (1.3 %) for slaughter birds was found in the fourth quarter, and the highest contamination rate at 18.6% was found, in the third quarter. The serological types of Salmonella spp. isolated from the whole turkey carcasses were S.

Serotype diversity and slaughterhouse-level risk factors related to Salmonella contamination on poultry carcasses in Algiers

“…Similarly to our result, the two serotypes were reported together in previous national studies at different levels of poultry meat supply chain: in different production broiler farms [49], in chicken slaughterhouses [21] and in raw poultry meat retail outlets [23]. Worldwide, S. Enteritidis commonly associated with poultry has been found prevalent particularly in broiler [35,50,51] whereas S. Typhimurium commonly related to a wide species range has been isolated either from broiler [38] or the whole turkey carcasses [39]. In this study, S. Heidelberg was more recovered from turkey than from chicken carcasses (14.0% versus 3.1%).…”

“…Our finding is closer to the results recorded in Senegal: 43.3% [27], Brazil: 42% [28], Greece: 37% [29], and Turkey: 36.6% [30] than the high contamination rates reported in Italy: 69% [31] and in the USA: 59.5% [32] or the low contamination rates observed worldwide and ranged between 2.1% and 25% [15,[33][34][35][36][37][38]. However, no national published data was found on Salmonella contamination in turkeys during slaughter process unlike in other countries where the percentage of positive samples varied from 1% to 100% [31,33,[39][40][41][42][43]. High contamination rates observed in this study could be explained by a combination of several production process-linked factors including nonefficiency of NTS monitoring programs in hatcheries and breedings despite of drastic sanitary policy focusing particularly on five Salmonella serotypes [44], poor hygiene conditions during transportation of commercial poultry flocks, from harvesting on farms until unloading at processing sites, and also lack of hygiene measures at slaughterhouses leading to crosscontamination.…”

“…In Algeria, this serotype was isolated throughout the chicken meat supply chain [21,22,49] and reported once time in ground turkey meat [23]. Elsewhere in the world, S. Hadar was isolated from broiler carcasses [27,28,35] and in hatcheries [56] but often associated with turkeys [33,39,51]. Since the distribution of Salmonella serotypes varies geographically and over time, further research must be undertaken all over Algeria to provide a larger view of serotypes existing at different stages of the meat supply chain especially in the turkey production.…”

The Prevalence of Salmonella spp. in Two Arctic Fox (Alopex lagopus) Farms in Poland

“…Enteritidis, and S . Agona were isolated from chicken and turkey carcasses in north-eastern Poland [ 12 , 28 ]. In 2014 and 2016, S .…”