Salmonella spp. Prevalence in Raw Chicken Meat

Abstract

Salmonella spp., one of the main causes of foodborne diseases worldwide, poses a major threat about public
health and food safety with its high mortality rate. Salmonella infections, known as salmonellosis, one of the
most reported foodborne illnesses worldwide, are one of a leading cause of acute diarrheal disease and are
generally associated with the consumption of food products contaminated with Salmonella spp. Foods of animal
origin, especially chicken and poultry products, are the most common sources of contamination for Salmonella
spp. Investigating the prevalence of Salmonella spp. found in chicken and poultry products, which are frequently
consumed due to their high nutritional value and affordable price, is important because of food safety as well as
the serious economic losses caused by the treatment, prevention and control of the disease. In this study, the
prevalence of Salmonella spp. in 140 different raw chicken samples obtained from butchers and markets in
various districts of Ankara was investigated using TS EN ISO 6579 norms. Possible Salmonella spp. colonies
were observed in 68 of the 140 samples examined. 68 isolates identified after biochemical confirmation tests
were identified at the molecular level by 16S rRNA sequence analysis. As a result of molecular isolation, 4 out
of 68 isolates (5.8%) were identified as Salmonella enterica.