Risk factors associated with Salmonella enterica subsp. enterica contamination of chicken carcases in Senegal

• Published in: British poultry science Vol. 46; no. 3; pp. 293 - 299
• Main Authors: Cardinale, E., Tall, F., Cissé, M., Guèye, E.F., Salvat, G., Mead, G.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis Group 01.06.2005
• Subjects: Abattoirs - standards; Animals; Chickens - microbiology; Food Microbiology; Meat - microbiology; Risk Factors; Salmonella enterica - isolation & purification; Senegal; Senegal
• ISSN: 0007-1668; 1466-1799
• DOI: 10.1080/00071660500098467

1. The objective of this study was to identify the risk factors for Salmonella spp. contamination of Senegalese chicken carcases during slaughtering. One hundred and twenty traditional slaughterhouses were studied from January 2000 to December 2002 in and around Dakar. A questionnaire was administered to the slaughterers and samples of breast skin were taken to assess the Salmonella spp. status of chicken carcases. 2. Results showed that 43·3% of the chicken batches were contaminated with Salmonella spp., with Salmonella Hadar and Salmonella Brancaster as the two main serovars. 3. Salmonella spp. contamination of the live birds before slaughtering was related to contamination of the carcases after slaughtering. Feed withdrawal before slaughtering and thorough cleaning and disinfection procedures decreased the risk of Salmonella contamination. One individual worker for each slaughtering stage was also associated with a decreased risk of Salmonella contamination. Using scalding water for plucking increased the risk of contamination. 4. These results will help slaughterers to produce safer products for local consumers.