Turkeys carcasses at selected point after slaughter on dressing line in poultry were sampled and analyzed for Salmonella. These slaughter turkeys came from the northeast part of Poland. The examinations were carried out in each month of 2009. Three hundred turkeys were selected at random from a commercial slaughter line, immediately after completing the cooling process. The percentage of these ...

A total of 100 chicken samples (breast and thigh), 50 fresh carcass samples, 25 local frozen samples and 25 imported frozen samples were analyzed and the antibiotic residues were estimated by using Four Plate Test (FPT). Results revealed that 90 %, 88 % and 72 % of fresh, local frozen and imported frozen samples were positive for residues of different antibiotics, respectively. Samples were pos...

The scientific work analyzes the effectiveness of Photoditazine photosensitizer for sanation poultry products, namely broiler chicken carcasses and eggs to reduce bacterial contamination final product. quality products processed with was assessed from point view veterinary sanitary expertise microbiology. Specific quantitative identification microflora carried out during treatment photosensitiz...

Introduction On May 14, 2010, FSIS published a Federal Register notice (FSIS, 2010a) that detailed revised performance standards for Salmonella species on young chicken (broiler) carcasses measured at post-chill. Public comments on the notice asserted that FSIS did not present evidence that reductions of Salmonella incidence on young chicken carcasses at post-chill would offer public health ben...

Campylobacter is frequently recovered from broiler carcasses. Carcass rinsing is a commonly used procedure for isolating Campylobacter from poultry. A viscous fluid, or weep, exudes from broiler carcasses that have been packaged. This fluid can contain bacteria that were attached to the carcass and represents a potential means of detecting Campylobacter-contaminated carcasses through cultural a...

Incidents of foodborne illness associated with consuming undercooked or raw chicken are often linked to 2 causative pathogens: Campylobacter spp. or Salmonella spp. Numerous studies have shown that contamination of carcasses results when pathogens are transferred from the intestinal tract or fecal material on feet and feathers to the dressed carcass. Ultraviolet spectral imaging to detect surfa...

Mapping the number and distribution of Salmonella on poultry carcasses will help guide better design of processing procedures to reduce or eliminate this human pathogen from poultry. A selective plating media with multiple antibiotics (xylose-lysine agar medium [XL] containing N-(2-hydroxyethyl)piperazine-N'-(2-ethanesulfonic acid) and the antibiotics chloramphenicol, ampicillin, tetracycline, ...

Background: According to numerous reports, the contamination rates of C. jejuni (C. jejuni) and Campylobacter coli coli) in animal sources, food products, human clinical specimens were high Iran. Objectives: This study aimed estimate prevalence rate these bacterial species Fars province, south Methods: A total 370 poultry carcasses randomly collected from five slaughterhouses January 2019 June ...

To assess post-evisceration contamination of broiler carcasses, 300 samples were randomly selected during routine slaughter in the winter of 2004. The samples originated from 50 chicken carcasses, taken directly after evisceration, as well as 25 samples from ready-to-sell packages of fresh intestines (mala) and livers. The samples were taken in batches over a period of 4 weeks to allow randomis...

Microbiological contamination in commercial poultry production has caused concerns for human health because of both the presence of pathogenic microorganisms and the increase in antimicrobial resistance in bacterial strains that can cause treatment failure of human infections. The aim of our study was to analyze the profile of antimicrobial resistance and virulence factors of E. coli isolates f...