Poultry Meat and Salmonellosis

Öz

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.

Anahtar Kelimeler

• Poultry,chicken meat,Salmonella

Kanatlı Etleri ve Salmonellozis

Öz

Salmonellozis kanatlıların oldukça bulaşıcı ve ölümcül bir hastalığı olup, kanatlılarda ölüme, hayvansal üretim ve verim üzerine olumsuz etkilere sahiptir. Etken aynı zamanda insanlarda diyare ile ilişkili en yaygın gıda kaynaklı patojenlerden birisidir. Çiftlik hayvanları ve özellikle kanatlılar insanlar için direk ve endirekt olarak en önemli Salmonella enfeksiyon kaynağını oluştururlar. Nitekim kanatlı ve özellikle tavuk eti en önemli Salmonella kaynağı olarak uzun zamandan beri bilinmektedir. Salmonella etkeni gıda zincirine ürün, çiftlik, canlı hayvansal yemler, gıda imalatı, işletme ve parekente satışı aşamaları gibi her hangi bir noktasından girebilir. Sonuç olarak, kanatlı eti farklı Salmonella serotipleri ile kontamine olabilir. Etlerin etken ile kontaminasyonu kesimhanede haşlama, kan akıtma, tüy yolumu ve su ile soğutma gibi değişik aşamalarda da gerçekleşebilir. Tavuk etlerinde Salmonella spp. varlığı organizma, çiftlik ve/veya gıda üretim aşamaları ve coğrafi koşullar gibi değişik faktörlere bağlı olarak Türkiye ve dünya genelinde %0,5 ila %88,4 gibi geniş varyasyon göstermektedir. Dolayısıyla tavuk ve diğer kanatlı etinin Salmonella spp. ile yüksek oranda kontamine olması nedeniyle potansiyel halk sağlığı riski oluşturabilmektedir. Ayrıca, kanatlı etlerinin Salmonella ile kontaminasyonu, sadece yerel bir halk sağlığı problemi değil, kanatlı et ve kanatlı yan ürünlerinin ihracatıyla uluslararası bir problem haline gelebilmektedir. Anahtar kelimeler: Kanatlı, tavuk eti, Salmonella

Anahtar Kelimeler

• Poultry,chicken meat,Salmonella

Kaynakça

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