TITLE

Prevalence and Quantitative Detection of Salmonella in Retail Raw Chicken in Shaanxi, China

AUTHOR(S)
JIAQI WANG; HAIYUN WU; MIAO SONG; FENGQIN LI; JIANGHUI ZHU; MEILI XI; XIN WANG; XIAODONG XIA; JIANGHONG MENG; BAOWEI YANG; SHENGHUI CUI
PUB. DATE
November 2013
SOURCE
Journal of Food Protection;Nov2013, Vol. 76 Issue 11, p1958
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Quantitative Salmonella concentrations and prevalence of Salmonella in raw chicken at the retail level in Shaanxi province, China, was determined in this study. Two hundred forty samples were collected in Yangling and the surrounding cities, in Shaanxi Province, China, for data collection over 12 successive months from April 2011 to March 2012. During the whole surveillance year, the overall Salmonella contamination rate of retail raw chicken was identified as 43.3%, the most-probable-number (MPN) values ranged from 0.0036 to 0.8596 MPN per g, and the average value was 0.1655 MPN per g, except in 11 of the samples, which had MPN values of more than 11 MPN per g. In April 2011, the highest prevalence rate, which was 80.0%, was observed, and the corresponding MPN value was 0.8596 MPN per g. Observed in November 2011, the lowest prevalence rate and the corresponding MPN value were 5.0% and 0.0036 MPN per g, respectively. Prevalence of Salmonella in chicken collected from the supermarket (49.2%) was higher but not significantly different from that in the wet markets (37.5%), although the MPN value of samples in the wet market (0.1912 MPN per g) was higher than that in the supermarket (0.1396 MPN per g). Prevalence of Salmonella was the highest in the frozen chicken (53.3%) compared with chilled chicken (45.0%) and freshly slaughtered chicken (37.5%); however, the MPN value of the freshly slaughtered chicken (0.1912 MPN per g) was higher than those of either frozen chicken (0.1804 MPN per g) or the chilled chicken (0.0988 MPN per g).
ACCESSION #
91926388

 

Related Articles

  • Utjecaj vrste masti u hrani za piliće na oksidativnu stabilnost lipida smrznutog pilećeg mesa tijekom skladiÅ¡tenja. Bašić, Meho; Cvrk, Ramzija; Sadadinović, Jasminka; Božić, Aleksandar; Čorbo, Selma; Pucarević, Mira // MESO;Jul2010, Vol. 12 Issue 4, p231 

    No abstract available.

  • Tyson Foods Takes Natural Approach to Sell Chicken. Reyes, Sonia // Brandweek;6/12/2006, Vol. 47 Issue 24, p14 

    The article reports on the plan of Tyson Foods to launch an advertising campaign to educate consumers on the superior quality of frozen chicken products offered by the company in the U.S. The firm believes that the products will appeal to consumers seeking healthier, higher-quality meats and...

  • THE SPEEDY GOURMET. Roberts, Amy // Parenting;Nov2007, Vol. 21 Issue 10, p187 

    The article evaluates several frozen meals including Hibachi House Chicken With Broccoli from Hibachi House, Mongolian Beef from Contessa Premium Foods, and Shrimp & Penne Alla Vodka from Blue Horizon Organic.

  • Bacteriological Profile of Raw, Frozen Chicken Nuggets. Eglezos, Sofroni; Dykes, Gary A.; Bixing Huang; Fegan, Narelle; Stuttard, Ed // Journal of Food Protection;Mar2008, Vol. 71 Issue 3, p613 

    The bacteriological profile of raw, frozen chicken nuggets manufactured at a chicken processing facility in Queensland, Australia, was determined. Chicken nuggets are manufactured by grinding poultry, adding premixes to incorporate spices, forming the meat to the desired size and shape, applying...

  • An Improved Pre-culture Procedure for the Detection of Salmonella in Frozen Chicken Meat by Duplex Polymerase Chain Reaction. Wei-Tang Chen; Shu-Jean Tsai; Shih, Daniel Yang-Chih; Yueh-Jong Chung Wang; Chu-Ying Lou Chyr // Journal of Food & Drug Analysis;Oct2008, Vol. 16 Issue 5, p83 

    An improved 18-hour pre-culture procedure coupling with duplex polymerase chain read ion (PCR) method capable of detecting Salmonella in frozen chicken meat is herein reported. Two pairs of primers (TS5/TS11 and S18/S19) were used for the PCR method. Positive PCR results were obtained after the...

  • Validation of a Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin for Extrapolation to a Previous History of Frozen Storage. OSCAR, T. P. // Journal of Food Protection;Jun2013, Vol. 76 Issue 6, p1035 

    The U.S. Department of Agriculture's tertiary Pathogen Modeling Program (PMP) model for survival and growth of Salmonella enterica ser. Typhimurium definitive type 104 (DT104) on chicken skin stored for 0 to 8 h at 5 to 50°C was evaluated for its ability to predict survival and growth of the...

  • Survival of Salmonella in Processed Chicken Products during Frozen Storage. DOMINGUEZ, SILVIA A.; SCHAFFNER, DONALD W. // Journal of Food Protection;Oct2009, Vol. 72 Issue 10, p2088 

    Frozen chicken products have been identified recently as a cause of salmonellosis. At least eight salmonellosis outbreaks from 1998 to 2008 have implicated undercooked frozen chicken nuggets, strips, and entrees as infection vehicles. Thus, the presence of Salmonella in frozen products may pose...

  • Salmonella enterica Serotypes Isolated from Imported Frozen Chicken Meat in the Canary Islands. Hernandez, T.; Sierra, A.; Rodriguez-Alvarez, C.; Torres, A.; Arevalo, M. P.; Calvo, M.; Arias, A. // Journal of Food Protection;Dec2005, Vol. 68 Issue 12, p2702 

    To determine the prevalence of Salmonella enterica serotypes in imported frozen chicken meat, 406 samples (whole chicken, legs, and breast meat) were analyzed for Salmonella according to ISO6579 rules, serotypes were assigned, and phage typing was conducted for Salmonella serotypes Enteritidis,...

  • NEW PRODUCTS.  // National Provisioner;Jul2014, Vol. 228 Issue 7, p20 

    The article offers brief information on several seafood and meat products including the Phillips To Go line of frozen encrusted fish, a heat-and-meal food from Phillips Foods, the D'Artagnan organic, air-chilled chicken line from D'Artagnan LLC, and the frozen chicken burgers Kayem Foods' al...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics