THE PROCESSING AREA AS A SOURCE OF SALMONELLA CONTAMINATION OF POULTRY MEAT | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 46, Issue 3, July 1998, Pages 231-239 PDF (3.22 M) | ||
| DOI: 10.21608/vmjg.1998.377280 | ||
| Authors | ||
| S.M. SAAD* 1; Kh.M. ABD EL-MONEM2 | ||
| 1Dept. of Food Control, Fac. Vet. Med. Moshtohor, Zagazig Univ., Santa, Qalyoulis, Meypt | ||
| 2Dept. of Food Hygiene, Animal Health Research Institute, Dokki, Giza | ||
| Abstract | ||
| A total of eight hundred samples from incoming broiler flocks, (100 each of chilled chickens, frozen chickens, liver, gizzard, bile, scald water, feathers and cecum content) were collected and examined for incidence and seovars of salmonella. Level of salmonella incidence ranged from 4% in frozen chicken to 38% in cecum content. The incoming flocks were tested for salmonella antibodies by ELISA Positive cases of salmonella were detected in 5% of birds. Hundred swab samples of each salughter house equipments were collected and examined for presence of Salmonella. The obtained results revealed that salmonella level ranged from 2% in scalding tank 33% in evisceration / spoon. Enurmeration of salmonella (mpn / log 10g) by LICNR indicated that the level of false positive ranged from 79% in cum Content to 99% in frozen chicken. Effect of Chlorination in the processing plant at high Concentration on the incidence of salmonella was Sudied . Incidence rates of salmonella reduction were 65% and 75% in chilled and frozen chicken respectively. | ||
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