شیوع آلودگی به سالمونلا و تعیین سروتیپ‌های آن در لاشه طیور کشتارگاه‌های صنعتی شهرستان بیرجند در سال 1391

Background and Aim: Salmonellosis is one of the most common digestive diseases in the world. Salmonellosis is caused by varieties of salmonella serotypes and there are concerns about the contamination of poultry and its products by this microorganism. Given that the carcasses of poultry, as a major source of infection with this microorganism, determine the frequency and the rate of this type of bacterial contamination, they are considered a criterion in the assessment of the health status of respective poultry farms and their potential health hazards to consumers. The present study aimed at determining prevalence of salmonella contamination of poultry carcasses in Birjand industrial slaughterhouses in 2012. Materials and Methods: Immediately after poultry slaughtering, 550 samples were randomly taken from different slaughterhouses. Salmonella spp were isolated from suspected positive cultures .Then, they were identified and confirmed by means of biochemical and serological tests. Results: Based on the results of bacteriological tests, out of a total of 250 samples taken from the poultry slaughtered before putting in boiling water, 8 cases (3.2%) were positive for Salmonella contamination. Serotyping results revealed that all isolates belonged to Salmonella infantis serotype. Among a total of 300 samples taken from the cases after being placed in boiling water, only one sample (0.3%) was positive for Salmonella infantis. Conclusion: The results indicate that there is a relatively low prevalence of salmonella contamination in the poultry farms in the South Khorasan. Furthermore, lack of diversity in salmonella isolates reveals good health control and low levels of microbial transmission into poultry farms of this area. The outbreak of Salmonella infantis is uniformly consistent with the global spread of this serotype. Differences in the frequency of positive samples before and after placing the carcasses in boiling water may reveal the role of boiling process in reducing salmonella contamination of slaughtered poultry.