Prevalence and serotypes of Salmonella spp. on chickens sold at retail outlets in Trinidad

Abstract

BackgroundThis cross-sectional study determined the prevalence of Salmonella spp. and their serotypes on dressed chicken sold at retail outlets in Trinidad. The study also investigated the risk factors for contamination of dressed carcasses by Salmonella spp. at cottage poultry processor outlets where chickens are slaughtered and processed for sale.MethodsA total of 133 dressed, whole chickens and 87 chicken parts from 44 cottage poultry processors and 36 dressed, whole chickens and 194 chicken parts from 46 supermarket outlets were randomly collected throughout the country. Isolation and identification of Salmonella spp. were performed using standard bacteriological techniques. Serotyping was performed by a regional reference laboratory.ResultsThe prevalence of Salmonella spp. in chicken carcasses sampled from cottage poultry processors and supermarkets was 20.5% and 8.3% respectively (p <0.001). The frequency of isolation of Salmonella spp. at cottage poultry processors was 22.4%, 23.0%, 7.1%, and 10.0% for non-chilled whole chicken, non-chilled chicken parts, chilled whole chicken and chilled chicken parts respectively. Fresh, non-chilled chicken (22.6%) yielded a higher frequency of isolation of Salmonella spp. than chilled chickens (8.3%). For supermarket samples, the frequency of isolation of Salmonella spp. was 19.0%, 8.1%, 0.0% and 7.6% for chilled whole chickens, chill chicken parts, frozen whole chicken and frozen chicken parts respectively. The swab method of sampling yielded a statistically significantly (p = 0.029) higher frequency (3.2%) of Salmonella spp. than the rinse method (1.6%). The predominant serotypes isolated were Kentucky (30.9%) and Javiana (22.7%). Use of chilled water-bath to cool carcasses was the only risk factor significantly (p = 0.044) associated with isolation of Salmonella spp.ConclusionRaw chicken carcasses purchased from cottage poultry processors pose a significantly higher risk of contamination with Salmonella spp. than those sold at supermarkets.

Characterization of Salmonella enterica serovars recovered from meat products legally and illegally imported into the EU reveals the presence of multiresistant and AmpC-producing isolates

“…In contrast to this, the authors of a study conducted in Mexico observed a considerable decline of the S almonella population present on naturally contaminated pork during storage at − 15 °C [ 36 ]. In a recent study, a lower detection rate of salmonellae in frozen chicken carcasses was determined compared to chilled and non-chilled samples, though the difference was not statistically significant [ 37 ]. Due to different storage conditions and meat types used in individual studies, the comparability of the results is limited.…”

Prevalence of Salmonella enterica on poultry processing equipment after completion of sanitization procedures

“…Recovery of Salmonella from poultry transport equipment, the slaughterhouse, and the processing environment has been documented, but minimal information is available about its recovery from poultry processing equipment after antimicrobial application ( Simmons et al., 2003 ; Reiter et al., 2007 ; Lestari et al., 2009 ; Mezal et al., 2014 ; Khan et al., 2018 ). A study conducted in France recovered Campylobacter jejuni from the picker and eviscerator before cleaning and disinfection, and this pathogen persisted on the equipment and was recovered again after the disinfection procedure ( Peyrat et al., 2008 ).…”

Microbiological Quality of Foodstuffs Sold on Expiry Date at Retail in Portugal: A Preliminary Study

“…The presence of the foodborne pathogens such as Salmonella spp., L. monocytogenes or S. aureus at the retail level for fresh meat (pork and beef) and chicken has been previously reported, although with variable prevalence [20,30,31] mainly related to differences in the sanitation of retail butcher shops and the hygienic standards of food handlers. Regarding Salmonella spp., the most common cause of the human foodborne pathogen linked to poultry, prevalence values at the retail level ranged from 30% to 50% [27,32], although recent reports showed lower prevalence [28], indicating that the poultry industry apparently undertook effective measures for its control [33]. Despite the small sample size, foodborne pathogens were not detected.…”