Salmonella prevalence associated with chicken parts with and without skin from retail establishments in Atlanta metropolitan area, Georgia

Basit Öğe Kaydı
dc.contributor.authorGuran, Husnu Sahan
dc.contributor.authorMann, David
dc.contributor.authorAlali, Walid Q.
dc.date.accessioned2024-04-24T16:11:33Z
dc.date.available2024-04-24T16:11:33Z
dc.date.issued2017
dc.departmentDicle Üniversitesien_US
dc.description.abstractThe objective of this study was to determine Salmonella prevalence in chicken parts with and without skin collected from retail establishments in Atlanta metropolitan area (Georgia, USA). Retail packs (n = 525) of cut-up chicken parts (i.e., breasts and thighs with skin-on and skin-off, and drumsticks with skin-on) were collected from supermarket stores in five counties in Atlanta metropolitan area. The skin on and skin-off retail chicken packs by part type were paired by production company, plant numbers, and sell-by date. The skin from skin-on parts was removed and analyzed for presence of Salmonella; whereas the top layer of meat from skin-off parts was removed and analyzed for this pathogen. Additionally, Salmonella isolates were genotypically characterized. Salmonella prevalence in the skin of chicken breasts (44.7%) was significantly (P < 0.05) higher than in the meat (12.3%) of skin-off breast samples. Similarly, the prevalence was significantly (P < 0.05) higher in the skin of chicken thighs (40.9%) than that in the meat of skin-off thighs (22.8%). Salmonella prevalence in skin of drumsticks was 41%. Among the 117 isolates characterized, eight Salmonella serotypes were identified including Heidelberg (46.1%), Kentucky (26.4%), Typhimurium (11.10, Infantis (5.1%), Seftenberg (2.5%), and Thompson (0.8%). High clonality of Salmonella isolates within and between chicken part type was observed. Skin-on chicken part may act as a greater source of Salmonella transmission to consumers compared to skin-off chicken parts. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipUniversity of Georgia, Center for Food Safetyen_US
dc.description.sponsorshipThis study was partially supported by a grant from the University of Georgia, Center for Food Safety. We thank Brantley Smith and Yue Cui for their technical assistance.en_US
dc.identifier.doi10.1016/j.foodcont.2016.08.038
dc.identifier.endpage467en_US
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-84994092404
dc.identifier.scopusqualityQ1
dc.identifier.startpage462en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2016.08.038
dc.identifier.urihttps://hdl.handle.net/11468/15432
dc.identifier.volume73en_US
dc.identifier.wosWOS:000390965800043
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Control
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalmonellaen_US
dc.subjectSkinen_US
dc.subjectChicken Partsen_US
dc.subjectRetailen_US
dc.subjectFood Safetyen_US
dc.titleSalmonella prevalence associated with chicken parts with and without skin from retail establishments in Atlanta metropolitan area, Georgiaen_US
dc.titleSalmonella prevalence associated with chicken parts with and without skin from retail establishments in Atlanta metropolitan area, Georgia
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu