Serotype diversity and slaughterhouse-level risk factors related to Salmonella contamination on poultry carcasses in Algiers

Abstract

Introduction: In Algeria, the latest studies on Salmonella demonstrated warning contamination rates in farms and slaughterhouses. This pathogen can contaminate poultry meat and put humans at risk especially that such product is nowadays widely consumed.
 Methodology: a cross-sectional study was conducted in Algiers to evaluate prevalence, determine serotypes and quantify risk for Salmonella contamination in broiler chickens and turkeys at the post-chill stage of slaughter process.
 Results: batch prevalence was 63.1% for chickens and 34.9% for turkeys. Eleven serotypes were isolated from chickens and five from turkeys. The most predominant at both sample and batch levels was S. Kentucky either in chicken (65.1%) or in turkey carcasses (63.2%). Univariate analysis screened 3 variables for chickens and 5 variables for turkeys. Final multivariate regression models provided one potential risk factor for Salmonella contamination in each poultry species. Presence of less than 6 broilers simultaneously in the traditional scalding tank of small scale slaughterhouses had a significantly reduced contamination risk (OR = 0.31; p < 0.05). Slaughtering turkeys in sites processing only this specie than in mixed poultry slaughterhouses increased significantly the contamination probability (OR = 4.44; p < 0.05).
 Conclusions: Our study indicates a high prevalence of Salmonella-contaminated poultry carcass with wide diversity of serotypes. Moreover, two potential risk factors identified for the first time in Algeria are found to be associated with the lack in hygienic management on production sites. A real threat for consumers exists highlighting the imperative need for improved safety throughout the local poultry meat supply chain.

Characterization of Salmonella Isolates Recovered from Stages of the Processing Lines at Four Broiler Processing Plants in Trinidad and Tobago

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Occurrence, virulence, and resistance genes in Salmonella enterica isolated from an integrated poultry company in Jordan

“…Salmonella enterica serovars are often associated with foodborne illnesses worldwide ( Nayak et al, 2004 ). Furthermore, according to Mezali et al (2019) , Salmonella enterica is considered the second most prevalent foodborne pathogen worldwide, causing human salmonellosis. Among the 582 million cases of salmonellosis caused by various foodborne enteric illnesses, 93.8 million cases were caused by non-typhoidal Salmonella ( NTS ) ( Majowicz et al, 2010 ).…”

Influence of dry and wet beef maturation on the microbiological quality and safety

“…As an alternative, dry-aged beef has become more popular, in which the meat pieces, boneless or not, are subjected to refrigeration without packaging (Lautenschlaeger, 2012). This can results in superficial dehydration of the piece which negatively impacts the multiplication and viability of microorganisms with pathogenic and spoilage potential (Dashdorj, Tripathi, Cho, Kim, & Hwang, 2016 (Koutsoumanis & Sofos, 2004;Van Ba et al, 2018;Mezali, Mebkhout, Nouichi, Boudjellaba, & Hamdi, 2019). Such microorganisms can prove pathogenic and pose a risk to the consumer if processed incorrectly, or even be the source of infection in the case of crosscontamination.…”