Risks of Contamination of Broiler Meat with Salmonella spp.

Abstract

The aim of the proposed research was to monitor the epidemiological situation of the incidence of bacteria of the genus Salmonella spp. in some broiler farms, as well as in the carcasses of broiler chickens. The research was carried out under the project 20.8009.5107.12 Strengthening the "food-animal-production" chain by using new feed resources, and innovative sanitation methods and schemes. Based on the bacteriological results it was established that the parameters of the bacterial composition of the conditionally pathogenic and pathogenic microflora in broiler units are represented by bacteria of the following genera: Salmonella - 6%, E.coli (coliform bacteria) - 37%, Mycoplasma - 11%, Streptococcus - 22%, Staphylococcus -15%, Proteus - 6%, Fungals -3%. The number of confirmed samples with Salmonella pullorum gallinarum constituted 8.6% from the total number of examined samples. In the case of microbiological examinations of poultry carcasses the percentage of samples contaminated with pathogenic serotypes of Salmonella spp. varied according to the number of examined samples from 4% to 8%. The obtained results confirm that poultry products remain at risk of being contaminated with pathogenic serotypes of Salmonella spp. with the potential to subsequently be transmitted to humans.