Investigation of Salmonella and Campylobacter presence in commercially pack chickens

Salmonella and Campylobacter species are the most common important foodborne pathogens all over the world and can be transmitted to humans through chicken meat. These two bacteria found in the intestinal flora of poultry cause gastroenteritis by infecting humans with the contamination of meat during the slaughter and packaging process. This study was carried out to investigate the presence of these two bacterial agents in different commercially sold chicken products and to monitor the variation of bacterial load depending on storage conditions. All chicken and thigh samples of 8 national brands (Group I) sold in the market and 8 local brands (Group II) sold in Gaziantep were taken. Based on the packaging dates, samples were taken on the 1st, 8th and 15th days. After pre-enrichment and homogenization of the samples, they were inoculated on CHROMagar Campylobacter chromogenic agar medium, xsilose lysine deoxicholate agar, sheep blood agar, eosine methylene blue agar. Identification of overgrown bacteria was done by conventional methods and Vitek2 bacteria identification system. In Group I, Campylobacter was detected in 4 (50%) and Salmonella in 2 (25%) of 8 different brands. On a sample basis, Campylobacter was isolated in 17 (35.4%) of 48 samples, and 9 of them were thermophilic Campylobacter. Salmonella was detected in 3 (6.3%) of the samples. In Group II, Campylobacter was detected in all 8 different brands (100%) and Salmonella was detected in 3 (37.5%) of them. On a sample basis, Campylobacter was detected in 22 (45.8%) of 48 samples. It was determined that 15 of them (68.9%) were in the thermophilic Campylobacter group. Salmonella was detected in 7 (14.6%) of the samples. There was growth of Campylobacter and/or Salmonella in all brands included in the study. There was no statistical difference between the two groups in terms of detection of Salmonella and Campylobacter. It was determined that the bacterial load increased over time in the samples kept in refrigerator conditions. In order to eliminate these pathogens in chicken meat, all production processes should be followed, cross-contamination prevention and personnel hygiene are thought to be important in terms of protection from infections caused by these factors.