Abstract
A total of 50 poultry meat products samples were collected from shops and supermarkets in Aswan province; 10 samples chicken luncheon; 10 samples chicken burger; 10 samples smoked turkey; 10 samples livers & gizzard and 10 samples sheeshtawook. Samples were investigated for the presence of salmonella by using bacteriological and biochemical tests. It was observed that 10% (1/10) of livers & gizzard and 20% (2/10) of sheeshtawook; 0 % (0/10) of chicken luncheon; 0 % (0/10) of chicken burger; 0 % (0/10) of smoked turkey were positive for salmonella. Salmonella contamination was found in livers & gizzard and in sheeshtawook while chicken luncheon, chicken burger and smoked turkey were free from salmonella. Some poultry meat products especially products which consists of raw meat material such as livers & gizzards or products which not subjected to sufficient cooking considered an important source for salmonella infection. Poultry meat products manufactured in food factories apply good hygiene practices are free from salmonella contamination. Strategies to reduce salmonella levels on raw poultry should be undertaken to improve the safety of poultry products and reduce the incidence of human salmonellosis from poultry consumption.
Highlights
Poultry meat products with salmonella and some factors such as production system, number of birds
Results of this study showed that incidence of presumptive salmonella in poultry meat products was 6%
It was observed that 10% (1/10) of livers & gizzard and 20% (2/10) of sheeshtawook; 0% (0/10) of chicken luncheon; 0% (0/10) of chicken burger; 0% (0/10) of smoked turkey were positive for presumptive salmonella
Summary
Poultry meat products with salmonella and some factors such as production system, number of birds. Fiftyone percent of children infected with salmonella, infected with the same serotypes isolated from meat samples, suggesting this pathogen is widespread in food and humans (Bodhidatta et al, 2013). In the last two decades, Salmonella enterica serotype Enteritidis has become one of the main agents causing food borne diseases worldwide. This agent is transmitted mainly by contaminated meat and poultry products (88%), suggesting strong relationships between cases of Salmonella related to human illness and Salmonella positive in meat and poultry products (Rios et al, 2009; Chen et al, 2008; Pang et al, 2007). Samples were collected in sterile polyethylene bags, put in ice tank under low temperature and transported to the laboratory for bacteriological examination
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