Prevalence of Salmonella spp. in broiler chicken meat
The aim of this study was to identify the serological types of Salmonella most frequently detected in broiler chicken meat from 22 retail stores in Warmian-Masurian Voivodeship. For the purposes of the study, 200 samples (wings, legs) were taken randomly from meat packed on trays and stored in chilling cabinets in retail stores. Salmonella in chicken meat was detected by a method recommended by the Veterinary Committee, and published in the Polish Standards (PN-EN ISO 6579:2003). Meat was
... 03). Meat was contaminated with Salmonella in 9 (40.9%) out of 22 retail stores where samples were taken. Salmonella was present in 13 (6.5%) out of 200 samples tested. The following serological types were found: S. Enteritidis (76.92%), S. Infantis (15.38%), S. Virchow (7.69%). The serotypes detected in broiler chicken meat were those that occur most frequently in human food poisoning outbreaks in Poland. It is important to monitor the presence of Salmonella in chicken carcasses in retail stores to understand the actual hazard level and to reduce the risk of salmonellosis in humans. In Poland, as well as in other countries, there are no effective methods for the decontamination of chicken carcasses contaminated with Salmonella. A comparison of our results with those from previous studies on the presence of Salmonella in retail stores shows that positive results can be expected from the improvement of hygiene standards in hatcheries, poultry processing plants, and retail stores.