title: A baseline survey of the microbiological quality of chicken portions and carcasses at retail in two Australian states (2005 to 2006).
abstract: Raw poultry products were purchased from the retail market place in two Australian states, New South Wales (n = 549) and South Australia (n = 310). The products sampled on a proportional volume basis were chicken portions with the skin off or skin on, in bulk or tray packs, and whole carcasses. They were collected from butcher shops, supermarkets, and specialty stores from urban areas during the winter (2005) and summer (2006) months. The samples were analyzed to determine the prevalence and concentration of Escherichia coli, Salmonella, and Campylobacter spp. in addition to total viable counts. Salmonella was found in 47.7 and 35.5% of retail chicken samples (35.3 and 21.9% were the less virulent Salmonella Sofia), at mean counts of -1.42 and -1.6 log MPN/cm2 in New South Wales and South Australia, respectively. Campylobacter was found in 87.8 and 93.2% of samples at mean counts of 0.87 and 0.78 log CFU/cm2, respectively. In both states in both seasons, the mean total viable count was 5 log CFU/cm2. On whole birds, E. coli was detected in all winter samples and on 92.9 and 85.7% of summer samples in New South Wales and South Australia, respectively; the log of the geometric mean per square centimeter was 0.5 in winter and slightly lower in summer. On chicken portions, E. coli was detected in around 90% of winter samples in both states, and in summer on 75.1 and 59.6% of samples in New South Wales and South Australia, respectively. The log of the geometric mean CFU per square centimeter for E. coli was 0.75 and 0.91 in winter, and 0.66 and 0.5 in summer in New South Wales and South Australia, respectively.
authors.affiliation: South Australian Research and Development Institute, Food Safety Research, 33 Flemington Street, Glenside, South Australia 5065, Australia. pointon.andrew@saugov.sa.gov.au
authors.forename: A
authors.initials: A
authors.lastname: Pointon
authors.forename: M
authors.initials: M
authors.lastname: Sexton
authors.forename: P
authors.initials: P
authors.lastname: Dowsett
authors.forename: T
authors.initials: T
authors.lastname: Saputra
authors.forename: A
authors.initials: A
authors.lastname: Kiermeier
authors.forename: M
authors.initials: M
authors.lastname: Lorimer
authors.forename: G
authors.initials: G
authors.lastname: Holds
authors.forename: G
authors.initials: G
authors.lastname: Arnold
authors.forename: D
authors.initials: D
authors.lastname: Davos
authors.forename: B
authors.initials: B
authors.lastname: Combs
authors.forename: S
authors.initials: S
authors.lastname: Fabiansson
authors.forename: G
authors.initials: G
authors.lastname: Raven
authors.forename: H
authors.initials: H
authors.lastname: McKenzie
authors.forename: A
authors.initials: A
authors.lastname: Chapman
authors.forename: J
authors.initials: J
authors.lastname: Sumner
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002645:Chickens / Q000382:microbiology; D015169:Colony Count, Microbial; D003132:Commerce; D003257:Consumer Product Safety; D004926:Escherichia coli / Q000302:isolation & purification*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000382:microbiology* / Q000592:standards; D009517:New South Wales; D011786:Quality Control; D012475:Salmonella / Q000302:isolation & purification*; D012621:Seasons; D012867:Skin / Q000382:microbiology; D013021:South Australia