Study on Salmonella contamination in poultry lean meat and meat with skin in Tabriz slaughter houses

Abstract

Some microorganisms such as Salmonella, Listeria and Campylobacter cause foodborne diseases in human,
which some control and food safety measures are not able to prevent. However, it is necessary to devise new
systems for achieving this target. The purpose of this study was to determine Salmonella contamination through
cross contamination of meat in slaughtering premises. For this study, a total of 50 samples were taken from
slaughterhouses and transported to the laboratory of food hygiene where they were divided to 2 groups; the first
group consists of lean meat, while the other group consists of meat with skin. Each sample (25 g) was prepared
according to Standard methods of Institute of standards and Industrial Research of Iran. The McNemar test for
qualitative data was used to compare the two groups. According to the results obtained from the 2 groups; 17
samples from first group and 10 samples from second group (meat with skin) were positive. A comparison of
these two group showed a significant difference (p<0.05). The results show that the rate of cross contamination
with salmonellosis disease in slaughterhouses was high and it proves that they should be omitted by properly
skinning and cooking the contaminant.