Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

作者：Dias Mariane Rezende; Cavicchioli Valeria Quintana; Camargo Anderson Carlos; Piscitelli Alvarenga Lanna Frederico Germano; de Arruda Pinto Paulo Sergio; Bersot Luciano dos Santos; Nero Luis Augusto^*

来源：Journal of Food Science and Technology-Mysore, 2016, 53(2): 1084-1091.

DOI：10.1007/s13197-015-2126-3

• Salmonella spp
• PFGE
• Chicken
• Contamination sources

Due to the importance of Salmonella spp. in poultry products, this study aimed to track its main contamination routes since slaughtering reception to processing of chicken end cuts. Samples from different steps of slaughtering and processing (n = 277) were collected from two chicken slaughterhouses (Sl1 and Sl2) located in Minas Gerais state, Brazil, and subjected to Salmonella spp. detection. The obtained isolates were subjected to serological identification and tested by PCR for specific Salmonella spp. genes (ompC and sifB). Also, Salmonella spp. isolates were subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Sixty-eight samples were positive for Salmonella spp. and 172 isolates were obtained. Sl1 and Sl2 presented similar frequencies of Salmonella spp. positive samples during reception, slaughtering and processing (p > 0.05), except for higher frequencies in Sl1 for chicken carcasses after de-feathering and evisceration (p < 0.05). PFGE allowed the identification of cross contamination and persistence of Salmonella spp. strains in Sl1. The results highlighted the relevance of the initial steps of chicken slaughtering for Salmonella spp. contamination, and the pre-chilling of carcasses as an important controlling tool. In addition, the presence of Salmonella spp. in chicken end cuts samples represents a public health concern.

• 出版日期2016-2