Risk factors associated with<i>Salmonella enterica</i>subsp.<i>enterica</i>contamination of chicken carcases in Senegal

Cardinale, Éric; Tall, F.; Cissé, M.F.; Guèye, E.F.; Salvat, Gilles; Mead, G. C.

doi:10.1080/00071660500098467

Cited by 11 publications

(5 citation statements)

References 25 publications

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“…coli contamination. Our findings were in agreement with other studies that revealed an increase in bacterial contamination on chicken carcasses following the scalding process due to the differences in the scalding temperature, the amount of freshwater added during the scalding process, and the immersion time [ 51 , 52 ]. The findings in this study are also supported by results from several studies [ 53 – 58 ] that indicate the role of proper scalding process in significantly reduced bacterial contamination.…”

Section: Discussionsupporting

confidence: 93%

“…This finding clearly showed that temperature control during the scalding process significantly reduced bacterial contamination in chicken carcasses. The temperature observed in this study was in agreement with a previous report in Thailand that revealed the temperature of scalding water with the range of 62–66°C [ 59 ], while reports from other countries showed the temperature range between 50–70°C [ 51 , 52 , 56 ].…”

Section: Discussionsupporting

confidence: 92%

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Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

et al. 2022

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Slaughterhouses are a key source of bacterial contamination in poultry meat and products, which is a major health and economic concern for several public authorities. This study aimed to quantify the non-compliance of bacterial contamination on chicken meat sampled from slaughterhouses and identify risk factors associated with the contamination. A questionnaire survey of 569 chicken slaughterhouses was undertaken and 1,707 meat samples were collected to determine the level of bacterial contamination. The proportion of the non-compliance associated with aerobic plate count [APC] (24.6%), Staphylococcus aureus (6.3%), Enterococcus spp. (24.7%), coliforms (13.5%), Escherichia coli (33.3%), and Salmonella spp. (33.4%) based on the livestock authorities’ criteria was determined. Our results highlighted that the scalding process without scalding water temperature control or improper scalding increased the risk of APC (odds ratio, OR = 4.84, 95% CI: 2.72–8.61), S. aureus (OR = 2.68, 95% CI: 1.29–5.55), Enterococcus spp. (OR = 3.38, 95% CI: 2.01–5.69), coliforms (OR = 3.01, 95% CI: 1.47–6.15), and E. coli (OR = 2.69, 95% CI: 1.58–4.56) contamination on meat samples. Meat from eviscerated carcasses was more likely to be non-compliance due to contamination by E. coli (OR = 1.96, 95% CI: 1.14–3.38). Furthermore, open or semi-closed system slaughterhouses (OR = 1.79, 95% CI: 1.23–2.60) and lack of equipment for specific slaughtering areas (OR = 1.65, 95% CI: 1.04–2.61) increased the likelihood of Salmonella spp. occurrence. This is the first study of factors influencing the non-compliance of meat samples across Thailand. Authorities can use the study findings to enhance food safety strategies at the national level.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

et al. 2022

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“…A high prevalence of the bacteria in live birds increases the risk of contamination of chicken carcasses. [13][14][15] Specific risk factors for Salmonella prevalence in poultry flocks have been studied in production systems in high-income countries, but information on risk factors in traditional or emerging African production systems is scarce. 16 The risk of Salmonella contamination can be high in intensive poultry production, particularly if biosecurity is poor.…”

Section: Introductionmentioning

confidence: 99%

Food Safety, Health Management, and Biosecurity Characteristics of Poultry Farms in Arusha City, Northern Tanzania, Along a Gradient of Intensification

Sindiyo

Maganga

Thomas

et al. 2018

EAHRJ

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Background: With the growth, urbanisation, and changing consumption patterns of Tanzania's human population, new livestock production systems are emerging. Intensification of poultry production may result in opportunities and threats for food safety, such as improved awareness of biosecurity or increasing prevalence of foodborne pathogens including nontyphoidal Salmonella or Campylobacter spp. We conducted a semiquantitative analysis of poultry production systems in northern Tanzania, with emphasis on biosecurity, health management practices, and prevalence of foodborne pathogens, to gain insight into potential associations between intensification and food safety. Methods: Interviews were conducted with managers of 40 poultry farms, with equal representation of 4 production systems (extensive, semi-intensive, or intensive production with indigenous chickens, and broiler farming). Per farm, up to 10 birds (total, 386) were tested for cloacal shedding of nontyphoidal Salmonella, with a subset of farms tested for Campylobacter. Data were analysed using univariate statistics, and results were discussed during feedback workshops with participating farmers and extension officers. Results: Clear differences existed between farm types with regard to implementation of biosecurity and health management practices and use of extension services. By contrast, prevalence of foodborne pathogens (6 of 40 farms or 15% for nontyphoidal Salmonella and 13 of 26 farms or 50% for Campylobacter spp.) was not farm-type specific, indicating that it is driven by other factors. Across farming systems, knowledge and awareness of the presence of antimicrobials in poultry feed and the need to abide by post-treatment withdrawal times were limited, as was access to impartial professional advice regarding treatment. Conclusion: Different control measures may be needed to protect poultry health compared to public health, and improvements in information provision may be needed for both.

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“…We found that the prevalence of Salmonella in fresh broiler meat at slaughter was 50%. High prevalence rates have also been reported in Belgium 46.6% (Daube et al, 2002), in Thailand (66%) (Molla and Mesfin, 2003), in Senegal 43.3% (Cardinale et al, 2005) and in Algeria 70% (Djeffal et al, 2010). In European countries, a recent study showed a lower prevalence rate of Salmonella contamination of chicken carcasses (EFSA, 2015) associated with successful EU Salmonella control programmes for reducing the prevalence of the bacteria in poultry populations, particularly in laying hens.…”

Section: Prevalence Of Salmonellamentioning

confidence: 94%

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

Guergueb

Aoun²,

Bennoun

et al. 2020

Vet. stn. (Online)

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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.

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Risk factors associated withSalmonella entericasubsp.entericacontamination of chicken carcases in Senegal

Cited by 11 publications

References 25 publications

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand

Food Safety, Health Management, and Biosecurity Characteristics of Poultry Farms in Arusha City, Northern Tanzania, Along a Gradient of Intensification

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

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