Analysis of Salmonella Contamination in Poultry Meat at Various Retailing, Different Storage Temperatures and Carcass Cuts - A Literature Survey

Hafiz NidaUllah, A.K. Mohd Omar, Ahmad Rosma, Nurul Huda and Saima Sohni

Cross contamination is one of the major issue and a potential risk between hygienic and un-hygienic foodstuffs. Salmonella contamination in poultry meat is versatile in nature that via food chain is ultimately transmitted to humans. This review is set to analyze Salmonella contamination in poultry meat by doing literature survey and compare the prevalence of Salmonella among chicken carcasses, different cuts, impact of storage temperatures (fresh, chilled, freeze) and contamination frequencies at various retailing. Last ten years published articles were evaluated and accumulative averages were calculated for the corresponding parameters. As a result, highest burden of Salmonella distinguished among neck skins (40%), followed by carcass portions (39%) and whole chicken carcasses (36%). Giblets exhibited 14% prevalence of Salmonella contamination perceived by wings (15%), whole chicken leg portions (27%) and breasts (29%). Regarding storage temperature, highest number of carcasses were contaminated at ambient temperature (37%) followed by carcasses stored at freeze (35%) and chilled (34%) temperatures. At retailing points, highest contaminated carcasses observed at retailed market (48%), perceived by wet market (44%), super market (30%) and processing plant (24%). This review is an avenue for researchers about the unique aptitude of Salmonella in poultry meat at various storage temperatures, retailing points and different types of carcass cuts.

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