Salmonella Risk Assessment in Poultry Meat from Farm to Consumer in Korea

Abstract

This study predicted Salmonella outbreak risk from eating cooked poultry in various methods. The incidence of Salmonella in poultry meat and the environment from farm to home for consumption was investigated. To develop the predictive models, Salmonella growth data were collected at 4–25 °C during storage and fitted with the Baranyi model. The effects of cooking on cell counts in poultry meat were investigated. Temperature, duration, and consumption patterns were all searched. A simulation in @Risk was run using these data to estimate the probability of foodborne Salmonella disease. In farm, Salmonella was detected from only fecal samples (8.5%; 56/660). In slaughterhouses, Salmonella was detected from feces 16.0% (38/237) for chicken and 19.5% (82/420) for duck) and from carcasses of each step (scalding, defeathering, and chilling) by cross contamination. In chicken (n = 270) and duck (n = 205), Salmonella was detected in 5 chicken (1.9%) and 16 duck meat samples (7.8%). Salmonella contamination levels were initially estimated to be −3.1 Log CFU/g and −2.5 Log CFU/g, respectively. With R2 values between 0.862 and 0.924, the predictive models were suitable for describing the fate of Salmonella in poultry meat with of 0.862 and 0.924. The Salmonella was not detected when poultry meat cooks completely. However, if poultry meat contaminated with Salmonella were cooked incompletely, Salmonella remained on the food surface. The risk of foodborne Salmonella disease from poultry consumption after cooking was 3.0 × 10−10/person/day and 8.8 × 10−11/person/day in South Korea, indicating a low risk.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

“…Contamination might occur at the production, processing, or distribution stage, including on the farm, during transport, in slaughterhouses or processing facilities, and in retail outlets or at home [33][34][35]. Improper handling and storage of meat products can also increase the risk of contamination [36].…”

Salmonella Species Threats in Duck Meat in Egypt: Prevalence and Correlation Between Antimicrobial Resistance and Biofilm Production

“…In our study, the incidence of Salmonella spp in one hundred seventy duck meat collected from different retail markets (major supermarkets and retail shops) distributed in different areas in Mansoura city, Egypt were =10 (5.8%) Salmonella strains. Previous studied reported 1.9% (5/270) Salmonella strains in poultry samples [45]. Other reports observed a high prevalence of Salmonella strains in commercial markets by 54.7% [46], while in broiler farms nearly 19.2% of samples were reported positive for Salmonella [47].…”

Multireceptor phage cocktail against Salmonella enterica to circumvent phage resistance

“…This matrix was selected to simulate: (1) the contamination of chicken skin in final chicken carcasses and cuts, and (2) the recommended use of phages at the last stage of processing to minimize recontamination (Carter et al 2012 , Moye et al 2018 ). Salmonella is highly prevalent on chicken skin due to its tight attachment and the inaccessibility of chemical disinfectants with concentrations ranging from 2.5 to 3.1 log 10 CFU/g (Guran et al 2017 , Rimet et al 2019 , Oh et al 2023 ). In this study, the chicken skin was inoculated to a final concentration of 4 log 10 CFU/cm 2 (2.5–3.5 log 10 CFU/g) to mimic naturally contaminated chicken skin and testing conditions of commercially available phage products (Sukumaran et al.…”