A Food Safety Risk Assessment Of Salmonella In Chicken Meat In Hefei

As a cause of food-borne gastroenteritis, Salmonella ranks the first among foodborne microbial pathogens. Issues of food safety caused pose significant public health concern in China and abroad, food safety risk assessment of Salmonella in chicken meat in Anhui is in the initial stage. The main purpose of this study is to establish prevalence information of Salmonella on chicken meat in Hefei district, through sampling of commercial chicken meat from retail and different stages of chicken processing and then microbiological analysis of the collected samples. Based on the established data of prevalence, a food safety risk assessment of Salmonella on chicken meat is conducted. Then some of risk management measures on Salmonella contamination on chicken meat were recommended.(1).Survey on Salmonella contamination on whole chicken carcasses and chicken meat products from retail and processingWhole raw chickens and raw chicken meat products were collected from several alrge supermarkets and broiler slaughtering and processing plants in accordance with the national standard GB4789.2-2010. Samples were detected for Salmonella and total plat counts.20strains of Salmonella species were isolated, the prevalence of Salmonella in commercial raw whole chicken was22.7%respectively. Prevalence of Salmonella in raw and whole chicken carcasses at processing plants varies from8.3%to41.7%. The distribution prevalence of Salmonella contamination differs according to the type of chicken meat products. The highest level of prevalence was found on chicken wings. This was followed by chicken breast meat and chicken feet. In chicken processing plants, eviscerated-gutted process had the highest prevalence of Salmonella.(2). Food safety risk assessment of Salmonella on chicken meatBased on the survey data and the principles of microbiological risk assessment recommended by Codex Alimentarius Commission (CAC), a risk assessment of Salmonella on chicken meat was conducted. Prevalence and concentration of Salmonella in various stages of chicken meat production and processing were simulated using the@RISK software. The risk assessment suggested that cross-contamination in chicken processing and handling is the main pathway of Salmonella contamination on chicken meat, and evisceration presents the highest risk of Salmonella contamination on chicken meat. The risk assessment also indicated that prevalence and concentration of Salmonella nn chicken meat can be reduced by measures such as stopping feeding at optimized tin minimize feed contamination, maintaining the temperature of distribution, transportati storage of chicken meat in the range of2-4℃, optimizing the conditions, such as the temperature, duration and sodium hyperchlorite concentration during the carcass chill process and minimizing cross contamination in chicken processing and handling.(3) Optimization of post-mortem chicken carcass chilling processThe modeling data suggest that the analog monitoring device if combined four factors:the chill time, chill temperature, the concentration of sodium hypochlorite and pH will assist to reduce the overall extent of Salmonella contamination on chicken meat. The recommended parameters of these factors are:chilling time of25min、temperature at2℃、active chlorine concentration at80mg/kg.