African Journal of Biotechnology
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Article Number - 7DC624A42571


Vol.13(1), pp. 181-184 , January 2014
DOI: 10.5897/AJB11.3500
ISSN: 1684-5315



Full Length Research Paper

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



Javadi Afshin
  • Javadi Afshin
  • Department of Food Hygiene,Tabriz Branch, Islamic Azad University, Tabriz, Iran
  • Google Scholar
Safarmashaei Saeid
  • Safarmashaei Saeid
  • Young Researchers Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran
  • Google Scholar
Ghadimi Reza
  • Ghadimi Reza
  • Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
  • Google Scholar







 Accepted: 19 December 2011  Published: 01 January 2014

Copyright © 2014 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


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.

 

Key words: Salmonella, poultry meat, skin, infection.

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APA (2014). Study on Salmonella contamination in poultry lean meat and meat with skin in Tabriz slaughter houses. African Journal of Biotechnology , 13(1), 181-184.
Chicago Javadi Afshin, Safarmashaei Saeid and Ghadimi Reza. "Study on Salmonella contamination in poultry lean meat and meat with skin in Tabriz slaughter houses." African Journal of Biotechnology 13, no. 1 (2014): 181-184.
MLA Javadi Afshin, Safarmashaei Saeid and Ghadimi Reza. "Study on Salmonella contamination in poultry lean meat and meat with skin in Tabriz slaughter houses." African Journal of Biotechnology 13.1 (2014): 181-184.
   
DOI 10.5897/AJB11.3500
URL http://academicjournals.org/journal/AJB/article-abstract/7DC624A42571

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