Abstract
The present study was designed to estimate the prevalence of Salmonella contamination in Taiwanese broilers at slaughter and to identify risk factors associated with the presence of Salmonella in processed batches of broilers. Carcass rinse samples from 362 batches of broilers were collected from 45 chicken abattoirs in Taiwan between February 2013 and November 2014. Univariate analyses and multivariable logistic regression analyses were conducted to identify putative risk factors for contamination. Salmonella was detected in 32.6 % (95 % CI: 30.4–34.8) of individual broilers and 56.4 % (95 % CI: 51.1–61.5) of the sampled batches. The multivariable logistic regression model identified season (July to November) (OR = 1.95; 95 % CI: 1.2–3.2) as increasing the risk of infection. Abattoirs in the southern region (Taichung and Kaohsiung) (OR = 0.45; 95 % CI: 0.3−0.8); batches scalded for > 90 s (OR = 0.2; 95 % CI: 0.1−0.3) and batches of commercial white broilers (BR) (OR = 0.21; 95 % CI: 0.1−0.4) all had a decreased risk of contamination compared to abattoirs from the northern region, scalding < 90 s and Taiwan native chickens (TNC), respectively. This study highlights the influence of environmental conditions and poultry breed on the risk of Salmonella contamination of chickens during slaughter.
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