@article{article_849053, title={Poultry Meat and Salmonellosis}, journal={Animal Health Production and Hygiene}, volume={2}, pages={174–182}, year={2013}, author={Sırıken, Belgin and Türk, Haldun}, keywords={Poultry,chicken meat,Salmonella}, abstract={Salmonellosis is a highly contagious and fatal disease of poultry and, caused death and negative effect on livestock production and productivity the health of animals. It is also the most common food-borne pathogen associated with diarrheal disease in humans. Food animals, especially poultry, are important direct and indirect sources of human Salmonella spp. infections. Poultry meat particularly chicken meat have long been recognized as an important Salmonella sources. Salmonella can enter the food chain at any point: crop, farm, livestock feed, food manufacturing, processing and retailing. As a consequence, chicken meat can be contaminated with different Salmonella serotypes. Contaminations in chicken meat can also occur at several stages include scalding, bleeding, defeathering, evisceration and cutting in the slaughter process. Presence of Salmonella spp. in fresh chicken meat can vary widely in Turkey and the world. Frequency usually ranges from 0.5 to 88.4%, depending on a range of factors including organism, farming and/or food production practices, and geographical factors. Therefore, these results indicated that chicken meat and other kind of poultry meat pose a potential risk to human health due to high contamination ratio of Salmonella spp. This problem is not only locally, but also exports of poultry and their by-products can become an international problem.}, number={1}, publisher={Aydin Adnan Menderes University}