title: Occurrence of salmonellae in retail chicken carcasses and their products in Spain.
abstract: This study examined the incidence of Salmonella in Spanish poultry products. Samples included chicken carcasses, chicken parts (wings, legs and giblets-livers and hearts) and processed chicken products (red sausages, white sausages and hamburgers). The average detection rate was 49%, with the highest (55%) in chicken carcasses (skin) and the lowest (20%) in hamburgers. The chicken carcasses purchased in supermarkets were more contaminated (75%) than those from poulterers shops (25%). Salmonella Enteritidis, S. Poona, S. Paratyphi B and S. Worthington were isolated in 34.3%, 11.4%, 2.8% and 1.4% of the samples, respectively. One (1.4%) red sausage sample harboured two serotypes (S. Enteritidis and S. Worthington). This fact emphasizes the usefulness of subtyping several Salmonella isolates from the same sample in epidemiological studies.
authors.affiliation: Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Campus Universitario de Vegazana, s/n., 24071 León, Spain.
authors.forename: Rosa
authors.initials: R
authors.lastname: Capita
authors.forename: Maite
authors.initials: M
authors.lastname: Alvarez-Astorga
authors.forename: Carlos
authors.initials: C
authors.lastname: Alonso-Calleja
authors.forename: Benito
authors.initials: B
authors.lastname: Moreno
authors.forename: María
authors.initials: M
authors.lastname: del Camino García-Fernández
mesh_terms: D000818:Animals; D002645:Chickens / Q000382:microbiology*; D005506:Food Contamination; D005516:Food Microbiology; D015994:Incidence; D011202:Poultry Products / Q000382:microbiology*; D012475:Salmonella / Q000145:classification* / Q000302:isolation & purification*; D012478:Salmonella Food Poisoning / Q000453:epidemiology; D012703:Serotyping; D013030:Spain / Q000453:epidemiology