Sampling Methods for Detection of <i>Salmonella</i> in Raw Chicken Carcasses

D'aoust, J.-Y.; Stotland, P.; Boville, A.

doi:10.1111/j.1365-2621.1982.tb05002.x

Cited by 19 publications

(10 citation statements)

References 17 publications

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“…The higher Salmonella prevalence and levels found at PB might be a result of the type of sample collected (carcass rinsate). However, results of previous studies indicate that both rinse and excision sampling methods generate similar and comparable results (12,13,49,51).…”

Section: Discussionsupporting

confidence: 50%

Qualitative and Quantitative Determination and Resistance Patterns of Salmonella from Poultry Carcasses

Yamatogi

Oliveira

Possebon

et al. 2016

Journal of Food Protection

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Poultry products are important in the transmission of zoonotic pathogens, mainly Salmonella. This genus causes millions of foodborne diseases worldwide every year. Cross-contamination by food sources in human cases of salmonellosis and the increase in resistant strains have become important issues. A qualitative and quantitative Salmonella detection method was utilized in a poultry slaughterhouse in São Paulo State, Brazil. We collected 33 samples from different batches of carcasses. Each sample was analyzed at three process points: postbleeding, postdefeathering, and postchilling. A fourth point, retail simulation, was added to simulate retail market storage at 5°C for 72 h. The qualitative methods revealed 100% (33 samples) contamination at postbleeding, 39% (13 samples) contamination at postdefeathering, 58% (19 samples) contamination at postchilling, and 30% (10 samples) contamination at the retail simulation. The quantitative results, determined by the most-probable-number (MPN) technique, ranged from <0.03 to >2,400 MPN/g. We identified 23 Salmonella serovars; the most prevalent were Mbandaka, Senftenberg, and Enteritidis. Resistance to nalidixic acid was significantly more common (P < 0.05) than resistance to other antimicrobial agents. Five multidrug-resistant strains were identified. This study contributes important epidemiological data and demonstrates the need to improve sanitary conditions in slaughterhouses.

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Section: Discussionsupporting

confidence: 50%

Qualitative and Quantitative Determination and Resistance Patterns of Salmonella from Poultry Carcasses

Yamatogi

Oliveira

Possebon

et al. 2016

Journal of Food Protection

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“…Each of these analytical units has its advantages and disadvantages, and literature reports conflicting results from studies aimed at evaluating the performance of these different analytical units. [8][9][10] As for sample collection, control programs stipulate that samples have to be obtained on the factory premises soon after pre-chilling. [6][7][8][9][10][11] Nevertheless,Fletcher 5 showed that this is the least recommended moment to collect samples, indicating that it might be the least sensitive place to detect the pathogen since carcasses have just been refrigerated immersed in chlorine solution (CS) under constant stirring.…”

Section: Introductionmentioning

confidence: 99%

“…[8][9][10] As for sample collection, control programs stipulate that samples have to be obtained on the factory premises soon after pre-chilling. [6][7][8][9][10][11] Nevertheless,Fletcher 5 showed that this is the least recommended moment to collect samples, indicating that it might be the least sensitive place to detect the pathogen since carcasses have just been refrigerated immersed in chlorine solution (CS) under constant stirring. Other treatments performed during slaughter, such as successive rinsing of the whole carcass with CS, use of antimicrobial substances, or presence of residual CS in the samples, may all hamper Salmonella detection at this stage.…”

Section: Introductionmentioning

confidence: 99%

Salmonella spp. in poultry carcass: evaluation of sample preparation methods and effect of storage under refrigeration on pathogen recovery

Yamatogi

Padovani

Galvão

et al. 2012

Microbiol Res (Pavia)

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The aim of the present study was to evaluate the use of different analytical units and the influence of storage under refrigeration on the detection of Salmonella sp. in naturally contaminated poultry carcasses. One hundred and thirty samples were collected during the production process soon after chilling (postchiller phase). Fifty-five samples were analyzed in up to 2 h after collection and 65 samples were analyzed after 72 h of storage. Pathogen screening was based on three different analytical units and a comparison was made between them. Carcasses were initially rinsed with 400 mL of diluent, and three different analytical units were incubated: total rinsing volume (TRV), a single 30 mL aliquot of the rinsing volume, and 25 g of skin from different areas of the carcass. Of all samples analyzed, 60% were positive for Salmonella sp. From the samples collected at the post-chiller phase, 57% were positive for the pathogen and 52.31% of these were detected by TRV; a better statistical performance (P<0.05) when compared to the other analytical units. Of the refrigerated samples, 63% were contaminated, but there were no significant differences between analytical units (P>0.05). There were no significant differences between the number of positive samples from the post-chiller phase and after 72 h of refrigeration. It was also seen that the use of different analytical units (one for the post-chiller phase and another for the refrigerated samples) in samples coming from the same production lot may give different results.

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“…These levels correspond to those reported for non‐kosher chickens. D’Aoust et al. (1982) reported that chickens contain on average 1.8 cells of Salmonella per 100 g of skin.…”

Section: Discussionmentioning

confidence: 99%

PERSISTENCE OF SALMONELLA SEROTYPES ON CHICKEN SKIN AFTER EXPOSURE TO KOSHER SALT AND RINSING*

Oscar¹

2008

Journal of Food Safety

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A series of experiments was undertaken to determine whether kosher salt reduces persistence of Salmonella serotypes that might cross‐contaminate chicken skin on the conveyor belt between the soaking and salting stations in a kosher processing line. The line was simulated in the laboratory because Salmonella could not be inoculated onto chickens in a commercial plant. Prevalence of Salmonella Typhimurium (0.5 log10 cfu) was reduced (P < 0.0001) from 93 to 21% by kosher salt followed by rinsing as compared with 48% for rinsing alone; results were similar for Salmonella Kentucky and for 12 and 24C. Salmonella Hadar was less persistent than the other serotypes. The beneficial effect of kosher salt on reducing persistence of Salmonella was not observed when initial pathogen levels were greater than 2.5 log10 cfu and when kosher salt was applied without rinsing. These results suggest that the application of kosher salt followed by rinsing is an important pathogen reduction step in the kosher processing of chickens. PRACTICAL APPLICATIONS Jewish dietary laws have been in existence for thousands of years but have received little attention from the scientific community for their potential beneficial effects for improving the quality and safety of poultry products. Practices employed during the kosher processing of poultry may be amendable to non‐kosher processing of poultry. Results of this study suggest that application of dry kosher salt might reduce attachment of Salmonella during processing and facilitate their removal by carcass washing. Further studies are needed to validate these results in a commercial plant and to evaluate other types of salt for their effects on Salmonella persistence and the potential application of the process to non‐kosher poultry.

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Sampling Methods for Detection of Salmonella in Raw Chicken Carcasses

Cited by 19 publications

References 17 publications

Qualitative and Quantitative Determination and Resistance Patterns of Salmonella from Poultry Carcasses

Qualitative and Quantitative Determination and Resistance Patterns of Salmonella from Poultry Carcasses

Salmonella spp. in poultry carcass: evaluation of sample preparation methods and effect of storage under refrigeration on pathogen recovery

PERSISTENCE OF SALMONELLA SEROTYPES ON CHICKEN SKIN AFTER EXPOSURE TO KOSHER SALT AND RINSING*

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