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ARS Home » Research » Publications at this Location » Publication #175940
Title: INCIDENCE OF SALMONELLA SPP. ON PROCESSED POULTRY

Author
item TAABODI, M - UMES
item Oscar, Thomas
item SCHWARZ, J - UMES
item PARVEEN, S - UMES

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: 3/5/2005
Publication Date: 7/1/2005
Citation: Taabodi, M., Oscar, T.P., Schwarz, J., Parveen, S. 2005. Incidence of Salmonella spp. on processed poultry. International Association of Food Protection. Abstract. P4-07. pp. 124.

Interpretive Summary:

Technical Abstract: Several investigators reported the incidence of Salmonella spp. in processed poultry and poultry products. However, little research has been conducted on the effect of the chilling process on the incidence of Salmonella spp. in chicken. The objective of this study was to determine the effect of the chilling process on the incidence of Salmonella spp. contamination. A total of 240 pre- and post-chill whole broiler carcasses were collected from a poultry processing plant during July through December, 2004. Water samples were collected at the entrance and exit of the chiller. Temperature, pH, total and free chlorine were measured in the water samples. Carcasses were pre-enriched overnight by the whole carcass enrichment method. Pre-enriched samples were screened for Salmonella spp. using the BAX-PCR system. Samples positive for Salmonella by the BAX-PCR system were confirmed by cultural methods and serology. Water samples were enriched overnight and analyzed by the above mentioned methods. Ninety two percent of pre-chill and 93% of post-chill carcass samples were positive for Salmonella spp. A greater incidence of Salmonella was observed in pre-chill than post-chill carcasses only in August. All water samples collected at the exit of the chiller were positive for Salmonella. No Salmonella was detected in water samples collected at the entrance of the chiller. There was no correlation between presence of Salmonella on post-chill carcasses and the levels of free and total chlorine in chiller water. These results indicate that the chilling process did not have a significant effect on the incidence of Salmonella spp.