Prevalence of Salmonella in poultry processing environments in wet markets in Penang and Perlis, Malaysia

摘要

Aim: The aim of this study was to determine the prevalence of various Salmonella serotypes in chickens, carcass contactudsurfaces as well as environmental samples collected from wet markets and small scale processing plant.udMaterials and Methods: A total of 182 poultry and environmental samples were collected at random on separate occasionsudfrom wet markets and small scale processing plant, during the period of October 2014 to July 2015 in Penang and Perlis,udMalaysia. The samples were analyzed for the presence of Salmonella using ISO 6579:2002 conventional culture-basedudmethod. Presumptive Salmonella colonies were subjected to various biochemical tests (such as triple sugar iron and lysineudiron test), serologically confirmed using polyvalent O and H antisera and further serotyped at Public Health Laboratory,udMinistry of Health, Perak, Malaysia.udResults: Salmonella serotypes were isolated from 161 out of 182 samples (88.46%) with 100% prevalence in the wholeudchicken carcass and chicken cuts - as well as transport crate, cage, drum, knife, chopping board, display table, floor, benchudwash water, wash water, and drain water. Salmonella was isolated from 91.67%, 83.33%, and 66.67% of defeatheringudmachines, drain swabs, and apron, respectively. 17 serotypes were isolated in this study with Salmonella Albany (57/161),udSalmonella Corvallis (42/161), and Salmonella Brancaster (37/161) being the predominant serovars.udConclusion: The most carcass contact and environmental samples collected along the wet market chicken processing lineudwere consistently contaminated with Salmonella. This indicates that Salmonella has established itself in poultry processingudenvironments by colonizing the surfaces of the equipment and survives in these environments by establishing biofilms. Ourudresults highlight the need of implementing strict hygiene and sanitation standards to reduce the incidence of Salmonella. Theudprevalence of Salmonella in poultry can be reduced effectively by identifying and eliminating the sources and contaminationudsites during slaughter and processing of poultry.