Prevalence of Salmonella Serogroups in Chicken Meat


Abstract: The purpose of this study was to investigate the prevalence of Salmonella serogroups in chicken meat. A total of 315 skins from the wing part of chicken carcasses were collected from 8 chicken carcass retailers. Salmonella isolation was performed as described in the Bacteriological Analytical Manual of the Food and Drug Administration, Center for Food Safety and Applied Nutrition. Salmonella enterica subsp. enterica Serovar Enteritidis (Salmonella Enteritidis) in Serogroup D was isolated from 27 out of 315 (8.57%) chicken carcass skins from the wing parts. Four out of 45 (8.88%), 3 out of 50 (6.00%), 12 out of 57 (21.05%), 3 out of 9 (33.33%), 2 out of 6 (33.33%) and 3 out of 60 (5.00%) skins from the wing parts of the chicken carcasses from producers A, B, C, D, E and F, respectively, were found to harbor motile salmonellae in Serogroup D. Salmonella Enteritidis was not isolated from producers G and H, while 30 (78.94%) nontypable salmonellae not belonging to serogroups A, B, C or D were isolated from 38 samples from producer H.

Keywords: Prevalence, Salmonella, chicken meat

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