Isolation of Salmonella from Raw Chicken in Venezuela

Abstract

Forty-five samples of raw chicken carcasses obtained from three poultry processing plants were examined for presence of Salmonella by the whole carcass rinse and skin maceration methods. Sensitivity of the selenite cystine (SC), tetrathionate brilliant green (TBG) and Rappaport (RAP) enrichment broths at 37°C and 43°C was compared following preenrichment in nutrient broth incubated at 37°C for 24 h. The rinse method and skin maceration resulted in isolation of Salmonella from 41 and 22 of the 45 samples, respectively. RAP incubated at 43°C resulted in higher rates of isolation of Salmonella than TBG and SC incubated at the same temperature. Incubation at 37°C was less productive. The sensitivity and selectivity of bismuth sulfite agar (BSA) exceeded that obtained with desoxycholate citrate agar (DCA) and brilliant green agar (BGA). With the methods and media we compared, sampling by the whole carcass rinse method and enrichment in RAP (43°C) and plating on BSA provide optimal conditions for detection of Salmonella in raw chicken. Eleven serotypes were identified with Salmonella anatum showing the highest frequency of isolation.