Risk Assessment Regarding the Contamination of Poultry Meat with Salmonella in a High-Capacity Slaughterhouse
Abstract
The frequency of salmonellosis in Europe remains high, being considered the second most common foodborne disease. Salmonella spp., was most commonly detected in poultry meat mainly in fresh turkey meat (3.5%) and fresh chickens (2.2%). The study aims to identify the level of contamination of poultry meat with Salmonella spp. and performing a risk assessment. The samples were collected from a large capacity slaughterhouse on two slaughter lines, from two groups of poultry. An antemortem and postmortem examination was conducted and the samples collected from the neck of poultry carcasses were analyzed using the VIDAS® bioMérieux automatic test using analytical technique. The results of the antemortem inspection indicated negative results. The postmortem examination on group I and group II indicated different types of lesions. The surveillance of contamination of poultry meat with germs of the genus Salmonella spp. highlighted 397 compliant samples in group I, out of a total of 403 samples and 6 non-compliant samples. Salmonella infantis was identified in these non-compliant samples following laboratory examination. The lesions associated with Salmonella infection are not specific and therefore there is no direct correlation between the results of laboratory examination and lesions.
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