Research Note: Incidence, Number, and Serotypes of Salmonella on Frozen Broiler Chickens at Retail

Izat, A. L.; Kopek, J. M.; McGINNIS, J. D.

doi:10.3382/ps.0701438

Cited by 25 publications

(14 citation statements)

References 7 publications

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“…Forster & Mead (1976) verificaram que salmonelas em carne de frango são destruídas mais rapidamente em temperaturas entre -2 e -5ºC. Entretanto, a presença de Salmonella em amostras de carcaças de frango congeladas obtidas no comércio varejista da Inglaterra, em três estudos realizados por Watson & Brown (1975) foi de 24,4%, 13,0% e 14,8%; em Portugal, Bernardo & Machado (1989) mostraram 60,5% de positividade; nos Estados Unidos, Izat et al (1991) obtiveram uma variação de 17 a 50% em três marcas comerciais analisadas; no comércio varejista da Índia foi de 9,2% (Sharma 1992); e no Reino Unido o percentual encontrado foi de 80% (Roberts 1982).…”

Section: Introdução Introdução Introdução Introdução Introduçãounclassified

Salmonella em carcaças de frango congeladas

Santos¹,

Berchieri²,

Fernandes

et al. 2000

Pesq. Vet. Bras.

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total de 150 carcaças de frango congeladas, de quatro marcas comerciais, foram analisadas para pesquisa de Salmonella. Foram examinadas 43 carcaças de cada uma das marcas A, B, D e 21 da marca C. Observou-se um percentual de 32,0% de contaminação. Foram identificados 11 sorotipos: S. Agona, S. Anatum, S. Enteritidis, S. Hadar, S. Havana, S. Mbandaka, S. Montevideo, S. Ouakam, S. Poona, S. Schwarzengrund e S. I 4, 5, 12: -. O antibiograma das cepas mostrou 100% de resistência à ampicilina, 75,0% à cefalotina, 52,1% à cefoxitina, 22,9% à tobramicina, 6,2% à polimixina B e à tetraciclina, 4,2% à gentamicina e 2,1% à netilmicina, ao aztreonam e à amicacina. Todas as cepas apresentaram sensibilidade total ao cloranfenicol e ao sulfazotrim.

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Section: Introdução Introdução Introdução Introdução Introduçãounclassified

Salmonella em carcaças de frango congeladas

Santos¹,

Berchieri²,

Fernandes

et al. 2000

Pesq. Vet. Bras.

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“…num ber o f Salmonella that are present (9). In addition, this information is from a time period before current production and processing practices were implemented by the poultry industry that have significantly reduced the prevalence and, probably, the num ber o f Salmonella bacteria on chickens exiting the processing plant and purchased by consumers at retail stores.…”

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confidence: 98%

Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation

Oscar

2013

Journal of Food Protection

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The current study was undertaken to acquire data on contamination of chicken parts with Salmonella at retail and to acquire data on cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation. Whole raw chickens (n = 31) were obtained from local retail stores and cut into two wings, two breasts without skin or bones, two thighs, and two drumsticks. Data for cross-contamination were obtained by cutting up a sterile, cooked chicken breast with the same board and knife used to cut up the raw chicken. The board, knife, and latex gloves used by the food handler were not rinsed or washed before cutting up the sterile, cooked chicken breast, thus providing a worst-case scenario for cross-contamination. Standard curves for the concentration of Salmonella bacteria in 400 ml of buffered peptone water after 6 h of incubation of chicken parts as a function of the initial log number of Salmonella bacteria inoculated onto chicken parts were developed and used to enumerate Salmonella bacteria. Standard curves were not affected by the type of chicken part but did differ (P < 0.05) among the five isolates of Salmonella examined. Consequently, Salmonella bacteria were enumerated on naturally contaminated chicken parts using a standard curve developed with the serotype of Salmonella that was isolated from the original sample. The prevalence of contamination was 3 % (4 of 132), whereas the incidence of cross-contamination was 1.8 % (1 of 57). The positive chicken parts were a thigh from chicken 4, which contained 3 CFU of Salmonella enterica serotype Kentucky, and both wings, one thigh, and one cooked breast portion from chicken 15, which all contained 1 CFU of serotype 8,20:-:z(6). These results indicated that the poultry industry is providing consumers in the studied area with chicken that has a low prevalence and low number of Salmonella bacteria at retail and that has a low incidence and low level of cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation under a worst-case scenario.

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“…There were no significant differences due to rinse (1, 2, 3, or 4) in MPN salmonellae per milliliter recovered from the carcass rinse fluid. However, in several of the rinses the MPN level of salmonellae recovered was .23/mL, which is not an unrealistic value for commercially reared and processed broilers at retail (Izat et al, 1991a). In both of these cases the MPN of salmonellae recovered from the consecutive rinses was low (.23/mL).…”

Section: Resultsmentioning

confidence: 89%

Research Note: Use of Consecutive Carcass Rinses and a Most Probable Number Procedure to Estimate Salmonellae Contamination of Inoculated Broilers

Izat¹,

Yamaguchi²,

Kaniawati³

et al. 1991

Poultry Science

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Two similar trials were conducted to evaluate the accuracy of the whole carcass rinse technique in combination with a most probable number (MPN) procedure for estimating the number of salmonellae on postchill broilers. Birds were reared in litter-floored pens and inoculated with Salmonella typhimurium (10(8) cfu/mL) on Days 2, 7, and 14. In each of the two trials six carcasses were consecutively rinsed four times. Each carcass was rinsed with 100 mL of sterile water in sterile plastic bags using an automated shaking device. Salmonellae were enumerated using a three-tube MPN procedure in selenite cystine broth. There were no statistical differences in log10 MPN salmonellae per milliliter of recovered rinse fluid due to trial or consecutive rinse. In several cases salmonellae were not recovered in the initial rinse but were recovered from consecutive rinses of the same carcass. A large amount of variation in MPN levels of salmonellae among individual carcasses occurred within each consecutive rinse. The data suggested that only a percentage of the total salmonellae present on a postchill carcass were recovered with each consecutive rinse, and the organisms were firmly attached prior to processing.

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Research Note: Incidence, Number, and Serotypes of Salmonella on Frozen Broiler Chickens at Retail

Cited by 25 publications

References 7 publications

Salmonella em carcaças de frango congeladas

Salmonella em carcaças de frango congeladas

Initial Contamination of Chicken Parts with Salmonella at Retail and Cross-Contamination of Cooked Chicken with Salmonella from Raw Chicken during Meal Preparation

Research Note: Use of Consecutive Carcass Rinses and a Most Probable Number Procedure to Estimate Salmonellae Contamination of Inoculated Broilers

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