Occurrence of salmonellae in retail chicken carcasses and their products in Spain.
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.
Capita
Rosa
R
Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Campus Universitario de Vegazana, s/n., 24071 León, Spain.
Alvarez-Astorga
Maite
M
Alonso-Calleja
Carlos
C
Moreno
Benito
B
del Camino García-Fernández
María
M
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