Prevalence of Salmonella on Retail Broiler Chicken Meat Carcasses in Colombia
Abstract:A cross-sectional study was performed to estimate the prevalence of Salmonella on retail market chicken carcasses in Colombia. A total of 1,003 broiler chicken carcasses from 23 departments (one city per department) were collected via a stratified sampling method. Carcass rinses were tested for the presence of Salmonella by conventional culture methods. Salmonella strains were isolated from 27 % of the carcasses sampled. Logistic regression analysis was used to determine potential risk factors for Salmonella contamination associated with the chicken production system (conventional versus free-range), storage condition (chilled versus frozen), retail store type (supermarket, independent, and wet market), poultry company (integrated company versus nonintegrated company), and socioeconomic stratum. Chickens from a nonintegrated poultry company were associated with a significantly (P < 0.05) greater risk of Salmonella contamination (odds ratio, 2.0) than were chickens from an integrated company. Chilled chickens had a significantly (P < 0.05) higher risk of Salmonella contamination (odds ratio, 4.3) than did frozen chicken carcasses.
Document Type: Research Article
Affiliations: 1: CORPOICA—Corporación Colombiana de Investigación Agropecuaria, CBB—Centro de Biotecnología y Bioindustria, Km 14, Via Mosquera, Cundinamarca, Colombia 2: Instituto Colombiano Agropecuario, Carrera 41 No. 17-81, Bogotá DC, Colombia 3: U.S. Department of Agriculture, Agricultural Research Service, Food Animal Protection Research Laboratory, 2881 F&B Road, College Station, Texas 77845, USA 4: Center for Food Safety, University of Georgia, Griffin, Georgia 30223, USA. email@example.com 5: U.S. Department of Agriculture, National Institute of Food and Agriculture, Washington, D.C. 20250, USA 6: Food Safety and Zoonoses, World Health Organization, Geneva 27, Switzerland 7: Center for Food Safety, University of Georgia, Griffin, Georgia 30223, USA
Publication date: June 1, 2012
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