The aim of this study was to investigate the occurrence of Salmonella enterica and its most important serovars Salmonella Infantis, Salmonella Enteritidis, Salmonella Typhimurium, and Campylobacter spp. in the broiler meat production chain. Altogether 110 pooled samples were analysed; environment, cloaca, body surface at the farm, then carcass, offal, and packed meat from the slaughterhouse. The combination of redox potential measurement and realtime PCR was used for the detection of the microbes.
At the farm, the first Salmonella positive result came from the water system, then it appeared in most of the samples. In contrast to the absence of Salmonella on the birds’ body surface before transportation, by the end of the processing it had reached 100%, with the only identifiable serovar being S. Infantis (65%). All packed meat samples showed positivity, from which 70% was S. Infantis.
Campylobacter appeared at the farm on the 3rd week and remained significant during the breeding. After the slaughtering process, the contamination was 100% in the carcass, offal, and packaged meat samples.
Our results demonstrated the success of the Salmonella control program, by the low prevalence of S. Typhimurium and Enteritidis.