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Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts

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Abstract

Due to the importance of Salmonella spp. in poultry products, this study aimed to track its main contamination routes since slaughtering reception to processing of chicken end cuts. Samples from different steps of slaughtering and processing (n = 277) were collected from two chicken slaughterhouses (Sl1 and Sl2) located in Minas Gerais state, Brazil, and subjected to Salmonella spp. detection. The obtained isolates were subjected to serological identification and tested by PCR for specific Salmonella spp. genes (ompC and sifB). Also, Salmonella spp. isolates were subjected to XbaI macrorestriction and pulsed-field gel electrophoresis (PFGE). Sixty-eight samples were positive for Salmonella spp. and 172 isolates were obtained. Sl1 and Sl2 presented similar frequencies of Salmonella spp. positive samples during reception, slaughtering and processing (p > 0.05), except for higher frequencies in Sl1 for chicken carcasses after de-feathering and evisceration (p < 0.05). PFGE allowed the identification of cross contamination and persistence of Salmonella spp. strains in Sl1. The results highlighted the relevance of the initial steps of chicken slaughtering for Salmonella spp. contamination, and the pre-chilling of carcasses as an important controlling tool. In addition, the presence of Salmonella spp. in chicken end cuts samples represents a public health concern.

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Acknowledgments

The authors are thankful to Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo a Pesquisa e Inovação do Estado de Minas Gerais (FAPEMIG) for supporting this study.

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Authors and Affiliations

  1. Departamento de Veterinária, Universidade Federal de Viçosa, Campus UFV, Viçosa, MG, 36570-900, Brazil

    Mariane Rezende Dias, Valéria Quintana Cavicchioli, Anderson Carlos Camargo, Frederico Germano Piscitelli Alvarenga Lanna, Paulo Sérgio de Arruda Pinto & Luís Augusto Nero

  2. Universidade Federal do Paraná, Campus Palotina, R. Pioneiro, 2153, Palotina, PR, 85950-000, Brazil

    Luciano dos Santos Bersot

Authors
  1. Mariane Rezende Dias
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  2. Valéria Quintana Cavicchioli
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  3. Anderson Carlos Camargo
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  4. Frederico Germano Piscitelli Alvarenga Lanna
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  5. Paulo Sérgio de Arruda Pinto
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  6. Luciano dos Santos Bersot
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  7. Luís Augusto Nero
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Corresponding author

Correspondence to Luís Augusto Nero.

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Highlights

• Detection of Salmonella during chicken slaughtering and processing • Initial slaughter steps as contamination sources, and the pre-chilling as control.

• Salmonella spp. tracking by PFGE and identification of contamination routes

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Dias, M.R., Cavicchioli, V.Q., Camargo, A.C. et al. Molecular tracking of Salmonella spp. in chicken meat chain: from slaughterhouse reception to end cuts. J Food Sci Technol 53, 1084–1091 (2016). https://doi.org/10.1007/s13197-015-2126-3

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  • DOI: https://doi.org/10.1007/s13197-015-2126-3

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