Salmonella Contamination in a Commercial Poultry (Broiler) Processing Operation ,
نویسندگان
چکیده
منابع مشابه
Salmonella contamination in a poultry-processing plant.
Bacteriological examination of 1,427 samples from a poultry-processing plant over a 2-year period yielded 202 (14.2%) cultures positive for salmonellae. The results indicate that contamination is reduced by washing procedures within the plant but that recontamination of the carcasses occurred in at least two different stages of processing, i.e., during evisceration and chilling. There was evide...
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The small-scale mobile poultry-processing unit (MPPU) produced raw poultry products are of particular food safety concern due to exemption of USDA poultry products inspection act. Limited studies reported the microbial quality and safety of MPPU-processed poultry carcasses. This study evaluated the Salmonella and Campylobacter prevalence in broiler ceca and on MPPU-processed carcasses and effic...
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Introduction The Campylobacter spp. are reported as the most common gastrointestinal bacterial pathogen in humans. According to the European Food Safety Authority (EFSA) report the number of cases in EU in 2005 was 197 363 (EFSA 2006). Comparing to 2004 a 7.8 % increase was observed. Poultry meat products are considered to be a major source of campylobacteriosis (EFSA 2005). The final product c...
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A total of 60 neck skin swab samples were taken from 12 different broiler flocks after the chilling stage of processing at a commercial broiler slughtering facility in Mashhad. The presence of Salmonella was assessed by conventional culture method and confirmed by using poly O and poly H antiserum in serotyping. PCR amplification of invA gene as a specific method for detection of Salmonella w...
متن کاملContamination of broiler carcass skin during commercial processing procedures: an electron microscopic study.
Scanning and transmission electron microscopy were used in conjunction with normal microbiological cultural techniques to examine some aspects of contamination of broiler carcass skin by bacteria during processing. The autochthonous skin microflora of poultry, before processing, was mainly Micrococcus spp. which were located in accumulations of sebum-like substances on the surface of the stratu...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1974
ISSN: 0032-5791
DOI: 10.3382/ps.0530814