Prevalence of Salmonella in chicken meat and its slaughtering place from local markets in Orathanadu, Thanjavur district, Tamil Nadu

Abstract

The surveillance of non-typhoidal Salmonella serovars was done to evaluate the hygienic quality of chicken meat and slaughtering places in local markets of Orathanadu, Tamil Nadu during February 2017. A total of five chicken slaughtering places/meat shops are present in the study area, from which 15 chicken meat samples and five water samples (used for washing of chicken, knife, wooden table and hands) from slaughtering places were collected and processed for isolation of Salmonella. A prevalence of 33.3% (5/15) and 60% (3/5) Salmonella was observed from chicken meat and water samples, respectively. This study indicates the prevalence of Salmonella in raw chicken meat and water used for processing of carcass, instruments and hands due to poor hygienic practices followed during slaughtering and cleaning process. Eventhough Indian cooking system kills pathogenic and/or zoonotic microorganisms, adoption of hygienic practices need to be stressed to the persons involved in slaughtering of poultry to produce clean meat and educating the public to demand for clean and safe foods of animal origin from the commercial markets.