Prevalence of Salmonella and Campylobacter in Broilers at Retail Outlets and Processing Plants in Taiwan

• Main Authors: Kuo Nai Wei, 郭乃維
• Other Authors: Hsiang-Jung Tsai, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/59491772424229032669

碩士 === 國立臺灣大學 === 獸醫學研究所 === 90 === To better understand the contamination rates of Salmonella and Campylobacter on broiler carcasses at slaughterhouses, eight slaughterhouses were chosen for study between April 2001 and March 2002. A previous study, showed that the prevalence rate of Salmonella and Campylobacter in chicken flocks in Taiwan was 10.2% and 7.2%, respectively, so at a 95 % confidence level and ±10% accuracy, 35 broiler carcasses were sampled in each slaughterhouse. The efficiency of the chlorine treatment of the cooling tank was evaluated by comparing the contamination rates before and after the cooling process. Nine traditional markets and nine supermarkets were chosen in Taipei, Shinchu, and Mauli County in October 2001 in this study. One native chicken carcass and one broiler carcass per market were sampled. The results showed that the contamination rate of Salmonella at motor-driven slaughterhouse before chlorine treatment and after chlorine treatment was 5.36% and 1.60%; that of Campylobacter was 27.14% before chlorine treatment and 6.79% after chlorine treatment. Disc diffusion antimicrobial susceptibility test results show that the Salmonella were resistant to nalidixic acid, streptomycin, ampicillin, tetracycline, SXT, cephalexin, but were more sensitive to ofloxacin, ciprofloxacin, polymyxin B, florfenicol, colisitin. The Camppylobacter were resistant to streptomycin, tetracycline, SXT, nalidixic acid, ampicillin, cephalexin, chloramphenicol. The contamination rate of Salmonella at traditional markets was 11.1 % in broiler carcasses and 5.56% in native chicken carcasses; that of Campylobacter was 11.1% in broiler chicken carcasses and 1.85% in native chicken carcasses. The contamination rate of Salmonella at supermarkets was 1.85% in broiler chicken carcasses and 1.85% in native chicken carcasses; that of Campylobacter was 18.5% in broiler chicken carcasses and 1.95% in native chicken carcasses. The contamination rate of Salmonella and Campylobacter between traditional market and supermarket has no significant differences (p>0.05). The contamination rate of Salmonella and Campylobacter between broiler carcasses and native chicken carcasses has no significant differences (p >0.05). The distribution of the serotypes of the 50 Salmonella isolates in descending order was S. schwarzengrund (70%)、S. duesseldorf (24%)、S. hadar (4%)、S. typhimurium (2%) ； whereas 67.3% of the Campylobacter isolates was C. jejuni and 32.7% of the isolates was C. coli. We found that chlorine treatment (>30 ppm, >30 minutes) of the cooling tank significantly reduced the contamination rates of Salmonella and Campylobacter on broiler carcasses (p＜0.05).