Impact of hygienic slaughter practices on Salmonella contamination of broiler carcasses in Biskra, Algeria

Abstract

Poultry meat is the primary meat consumed in Algeria, surpassing sheep and beef in the 1980s. However, this product is often at risk of being contaminated by Salmonella. Salmonellosis is a foodborne disease with tens of millions of human cases estimated to occur worldwide, and resulting in more than a hundred thousand deaths per year. According to the World Health Organization, salmonellosis in humans is generally contracted through the consumption of contaminated food of animal origin, including poultry. The main objective of this study was to investigate the risk factors associated with Salmonella contamination of broiler carcasses at the slaughterhouse. Sixty fresh chicken carcasses from six slaughterhouses were subjected to bacteriological analysis in accordance with AFNOR (French Standardization Association) standards. Statistical analyses showed an impact of the hygienic quality of the slaughter process on the likelihood of Salmonella contamination of poultry meat. A correlation (r=0.84) was found between hygienic slaughter practices and Salmonella contamination of chicken carcasses. The average level of TAMB (total aerobic mesophilic bacteria) was high in carcasses positive for Salmonella (t-test = 0.019). Not washing live bird transport crates was associated with an increasing risk of Salmonella contamination carcasses (odds ratio/OR = 28). The mean level of TAMB was higher in the presence of the following risk factors: old and small slaughterhouse, not washing live bird transport crates, manual bleeding, scalding type (soaking), non-renewal of scalding water, no disinfectant in water, no ventilation drying, no sanitary facilities. The identification of risk factors responsible for bacterial contamination of broiler meat is essential to determine the most effective methods of prevention.