Submitted to: Poultry Science Association
Publication Type: Abstract only
Publication Acceptance Date: 3/31/2009
Publication Date: 7/20/2009
Citation: Berrang, M.E., Bailey, J.S., Cray, P.J. 2009. Prevalence, serotype and antimicrobial resistance of salmonellae isolated from commercially processed broiler carcasses. Poultry Science Association. 88(Suppl. 1):235. P.74. Interpretive Summary:
Technical Abstract: This study was undertaken to determine the prevalence, serotype and antimicrobial resistance profiles of Salmonella on broiler carcasses collected from commercial processing plants. Twenty US commercial processing plants representing eight integrators in thirteen states were included in the survey. In each of four replications, ten carcasses from one flock were collected at re-hang and ten more at post-chill; each carcass was sampled by whole carcass rinse. Salmonella were isolated from carcass rinses using standard cultural techniques, serotype was determined and the resistance to 15 antimicrobials was measured. Overall, Salmonella was detected on 72 % of carcasses at re-hang (ranging from 35 to 97 %) and 20 % post-chill (ranging from 2.5 to 60 %). In every instance, a significant (p < 0.05) decrease in Salmonella prevalence was noted between re-hang and post chill which can be attributed to processing interventions. The four most common serotypes accounting for 64 % of all Salmonella isolates were: Kentucky, Heidelberg, Typhimurium and Typhimurium var 5-; most isolates of Kentucky (52 %), Heidelberg (79 %) and Typhimurium (54%) were susceptible to all antimicrobial drugs tested. However, only 15 % of the Typhimurium var 5- isolates were pan-susceptible; more than half of the isolates of this serotype were resistant to 3 or more drugs. No isolate of any serotype exhibited resistance to amikacin, ceftriaxone, ciprofloxacin or the combination of trimethoprim/sulfamethoxozole. These data demonstrate that although processing lessens carcass contamination with Salmonella, antimicrobial resistant isolates may still be present.