Salmonella SPP. ON BROILER CARCASSES BEFORE AND AFTER CHILLING AT SLAUGHTERHOUSE UNDER SANITARY INSPECTION
ABSTRACT. Simas V.S., dos Santos F.F., Pereira V.L. de A., de Aquino M.H.C., do Nascimento E.R., Abreu, D.L. da C., Gouvêa R. & Rodrigues D. dos P. [ Salmonella spp. on broiler carcasses before and after chilling at slaughterhouse under sanitary inspection]. Salmonella spp. em carcaças de frango antes e após a passagem pelo chiller em Matadouro Avícola sob Inspeção Sanitária. Revista Brasileira de Medicina Veterinária, 33(4):220-224, 2011. Programa de Pós-Graduação em Medicina Veteriná- ria - Higiene Veterinária e Processamento Tecnológico de Produtos de Origem Animal, Faculdade de Veterinária, Centro de Ciências Médicas, Universidade Federal Fluminense, Rua Vital Brazil Filho, 64, Vital Brazil, Niterói, 24230-340, RJ. Brasil. E-mail: email@example.com The objective of this study was to investigate Salmonella spp. at 240 broiler carcasses before entrance in chilling tank (n = 120) and at the output of chilling tanks (n = 120) at poultry processing plant under Sanitary Inspection, Minas Gerais. Salmonella spp. was isolated from 9.58% (23/240) of the samples, in which 15.83% (19/120) were collected before pre-chiller and 3.33% (4/120) after chilling. There was a significant reduction (p<0.05) of 78.95% of Salmonella spp. the carcasses studied after chilling. Odds Ratio was 5.45 (CI = 1.80 to 16.57), which indicates that the chance of bacteria to be present on carcasses before chilling was 5.45 times higher than that after this process. The main serotypes identified were Salmonella anatum (39.13%) and Salmonella schwarzengrund (26.09%) which underscores the emergence of these serotypes in poultry products.