Identification of presence salmonella spp. in chicken carcasses and chicken meat samples with conventional culturel technique in afyon province

7SUMMARYIdentification of Presence Salmonella spp. in Chicken Carcasses and ChickenMeat Samples with Conventional Culturel Technique in Afyon ProvinceIn this study, the incidence of Salmonella spp. was investigated from 200 broiler cutsthat 50 samples of the broiler, 50 samples of the chicken wing, 50 samples of chickenbreast meat, 50 samples of the chicken leg obtained from retail market inAfyonkarahisar Province. The presence of Salmonella spp.in the broiler various cutswas determined by conventional culturel technique. The Salmonella spp. wasisolated and identificated by ISO 6579 refences method.In this study, 13 (6,5 %) Salmonella strains were isolated from 200 broilercuts. Salmonella serotypes which isolated from broiler samples, 50 chicken wing, 50chicken leg, 50 chicken breast meat, 50 whole broiler carcasses as 5 (10 %), 4 (8 %),3 (6 %) and 1 (2 %), respectively.This contamination level can be explained by poor hygiene of personel,equipment, and operating place. As result of study, finally it?s suggested thatdevelopıng an HACCP program for the products is likely to be very useful ineleminating the Salmonella spp.Key Words: Salmonella spp., chicken meat, Broiler, ISO 6579, conventionalculturel technique.PDF created with pdfFactory trial version www.pdffactory.com