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J Food Sci Technol (February 2016) 53(2):10841091 DOI 10.1007/s13197-015-2126-3
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Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts
Mariane Rezende Dias1 & Valria Quintana Cavicchioli1 & Anderson Carlos Camargo1 &
Frederico Germano Piscitelli Alvarenga Lanna1 & Paulo Srgio de Arruda Pinto1 &
Luciano dos Santos Bersot2 & Lus Augusto Nero1
Revised: 12 November 2015 /Accepted: 24 November 2015 /Published online: 17 December 2015 # Association of Food Scientists & Technologists (India) 2015
Abstract 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.
Keywords Salmonella spp . PFGE . Chicken . Contamination sources
Introduction
The Centers for Disease Control and Prevention (CDC) estimates that every year around 48 million North Americans are sick, 128 thousand are hospitalized, and 3000 die due to foodborne diseases (CDC 2014). In Brazil, the Ministry of Health reported 795 foodborne disease outbreaks in 2011, resulting in approximately 20,000 illnesses (Brasil 2013). Salmonellosis is highlighted as one of the most...