Abstract
The transmission of Foodborne Diseases (FBD) by bacteria constitute a public health problem in the world. This study aimed to identify the presence of Campylobacter spp., Salmonella spp. and E. coli in broiler chickens’ carcasses of Botucatu, SP, Brazil, by means of microbiological and molecular methods. Sixty samples of chilled chickens’ carcasses of different brands were randomly collected from supermarkets and meat houses located in both peripheral and central area of the city, from January 2015 to January 2016. Later, Campylobacter, Salmonella and E. coli was isolated from poultry carcasses by conventional microbiological methods, and confirmed by biochemical and PCR tests. The prevalence was 38.3% of Campylobacter, Salmonella , 13.3%, and E. coli , 60%.
Highlights
Chicken meat production has expanded significantly in recent years, with Brazil being the second largest producer and the largest exporter worldwide
The present study demonstrates bacterial prevalence of three major pathogens on chicken carcasses from some supermarkets and retail stores located at peripheral and central areas of the city of Botucatu, SP, Brazil
For the genus Campylobacter spp., it depends on the number of microorganisms originally present in the carcass, hygienic conditions of slaughterhouses, storage time in shelf and proper conservation (Carvalho and Costa, 1996; Modolo et al, 2005)
Summary
Chicken meat production has expanded significantly in recent years, with Brazil being the second largest producer and the largest exporter worldwide. Poultry consumption has increased globally since considered the cheapest animal protein source. Global poultry consumption has increased considerably since considered as the most economical among animal protein sources. Estimations indicate that over 60% of animal protein consumed comes from chicken meat. The contamination of food by pathogens, among them bacteria of the Enterobacteriaceae family, as Salmonella spp. and E. coli, and the Campylobacteriaceae family, such as Campylobacter spp., may cause infection or intoxication in humans. These microorganisms commonly dwell in gastrointestinal tract of animals and humans (Fitch et al, 2005; Nzouankeu et al, 2010). Its prevalence has increased exponentially by the massive consumption of poultry and eggs (Wilhelm et al, 2011; Williams et al, 2012)
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