Volume: 56 Issue: 1
Year: 2025, Page: 129-135, Doi: https://doi.org/10.51966/jvas.2025.56.1.129-135
Received: Sept. 30, 2024 Accepted: Dec. 12, 2024 Published: March 31, 2025
Foodborne diseases are a major global concern and salmonellosis is one of the most frequently reported foodborne zoonoses. In this study, the occurrence of Salmonella in the broiler processing line was detected by conventional culture methods followed by confirmation by PCR against 16S rRNA gene. A total of 700 samples were analysed which included the samples from live broiler chicken at the unloading area, the carcass swabs from multiple stages of processing viz., scalding, defeathering, evisceration, final cutting and chilling and also the samples from the associated environments of processing unit. The study period was from January to August 2024. An overall occurrence of 4.63 per cent Salmonella spp. was detected from the processing line and all the isolates were confirmed by PCR against 16S rRNA gene. The major contamination points along the processing line were detected as defeathering, evisceration and final cutting and no Salmonella could be detected from broiler carcass after scalding and chilling. The data were analysed by chi-square test and there was no significant association (p> 0.05) between the occurrence of Salmonella spp. and the sources of samples.
Keywords: Scalding, defeathering, evisceration, Salmonella, polymerase chain reaction
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© 2025 Reema et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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J. Vet. Anim. Sci. 56 (1):129-135