Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka

Gayani Weerasooriya; H.M.T Dulakshi; P.S de Alwis; Sandun Bandara; K.R.P.S Premarathne; Nayanajith Dissanayake; N. Liyanagunawardena; M.I Wijemuni; M.A.R Priyantha

doi:10.20944/preprints202404.1264.v1

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preprints.org > public health and healthcare > public health and health services > doi: 10.20944/preprints202404.1264.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka

^* ,

Nayanajith Dissanayake

N. Liyanagunawardena

M.I Wijemuni

M.A.R Priyantha

Version 1 : Received: 18 April 2024 / Approved: 18 April 2024 / Online: 18 April 2024 (13:39:13 CEST)

How to cite: Weerasooriya, G.; Dulakshi, H.; de Alwis, P.; Bandara, S.; Premarathne, K.; Dissanayake, N.; Liyanagunawardena, N.; Wijemuni, M.; Priyantha, M. Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka. Preprints 2024, 2024041264. https://doi.org/10.20944/preprints202404.1264.v1 Weerasooriya, G.; Dulakshi, H.; de Alwis, P.; Bandara, S.; Premarathne, K.; Dissanayake, N.; Liyanagunawardena, N.; Wijemuni, M.; Priyantha, M. Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka. Preprints 2024, 2024041264. https://doi.org/10.20944/preprints202404.1264.v1

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MDPI and ACS Style

Weerasooriya, G.; Dulakshi, H.; de Alwis, P.; Bandara, S.; Premarathne, K.; Dissanayake, N.; Liyanagunawardena, N.; Wijemuni, M.; Priyantha, M. Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka. Preprints 2024, 2024041264. https://doi.org/10.20944/preprints202404.1264.v1

APA Style

Weerasooriya, G., Dulakshi, H., de Alwis, P., Bandara, S., Premarathne, K., Dissanayake, N., Liyanagunawardena, N., Wijemuni, M., & Priyantha, M. (2024). Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka. Preprints. https://doi.org/10.20944/preprints202404.1264.v1

Chicago/Turabian Style

Weerasooriya, G., M.I Wijemuni and M.A.R Priyantha. 2024 "Persistence of Salmonella and Campylobacter in Chicken Meat under the Different Chlorination Techniques in Poultry Processing Plants in Sri Lanka" Preprints. https://doi.org/10.20944/preprints202404.1264.v1

Abstract

The persistence of Salmonella and Campylobacter in chicken meat is a considerable public health risk and a future challenge. This study aimed to determine the prevalence of Salmonella and Campyl-obacter in poultry processing lines where different chlorination techniques were used. The sam-ples were collected from four types of processing plants considering the chlorine concentration used in the chill tank, which ranged from 2 ppm to 50 ppm. Salmonella and Campylobacter were isolated from carcass washings, neck skin, and, caecal samples. Subsequently, an antimicrobial susceptibility test was performed for the isolates. The results revealed the overall prevalence of Salmonella and Campylobacter was 78.25%, and 64% respectively. Positive percentages of Salmonella and Campylobacter were high in carcasses compared to neck skin and caeca. Carcass Campylobacter counts at higher chlorine concentrations ranging from 20 – 50 ppm was significantly low (p

Keywords

Campylobacter; Salmonella; chlorine; chicken meat; MDR

Subject

Public Health and Healthcare, Public Health and Health Services

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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