Salmonella and Campylobacter in Retail Packs of Raw Chicken

• Project start date: 1 January 2009
• Project status: Completed
• Project type: Food safety
• Discipline: Microbiology and food hygiene
• Principal researcher/s: Dr Robert Madden, Agri-Food and Biosciences Institute, Belfast
• Collaborator/s: Single supplier

Research objective

The primary objective of this study was to determine the prevalence of Salmonella spp. and Campylobacter spp. in retail packs of raw chicken sold throughout the Republic of Ireland. The study aimed to assess the current risks posed to consumers by these pathogens, benchmark their prevalence against global data, and evaluate the effectiveness of existing on-farm control measures. Additionally, the study sought to provide recommendations for poultry producers to further reduce the presence of these foodborne pathogens in raw chicken products.

Outputs

Research report

• Title: Survey to determine the presence of Salmonella and Campylobacter in retail packs of raw chicken purchased in the Republic of Ireland.
• Publication date: 31 January 2010
• Summary: This study investigated the prevalence of Salmonella spp. and Campylobacter spp. in 510 retail packs of raw chicken in the Republic of Ireland. The samples were analysed using ISO protocols, and the results were compared with international studies to evaluate their relative significance and assess current consumer risks.
• Findings:

  Salmonella prevalence

  • Present in 5.1% of samples.
  • Eight serovars identified, causing less than 7% of human salmonellosis cases in Ireland.
  • Indicates effective on-farm controls for limiting Salmonella in broilers.

  Campylobacter prevalence

  •   Overall prevalence was 84.3%.
  •   Initial ISO method detected 52.7%, with additional 31.6% identified through direct plating.
  •   67% of isolates were Campylobacter jejuni, 32% were Campylobacter coli, both common causes of human campylobacteriosis.Sample origin
  •   67% produced in the Republic of Ireland.
  •   25% produced in the United Kingdom.
• Recommendations:
  1. Poultry producers should introduce additional interventions to minimise Campylobacter exposure, similar to successful Salmonella controls.
  2. Continue and enhance on-farm controls to keep pathogen levels low in broilers.
  3. Increase consumer education on proper handling and cooking of raw chicken to reduce infection risks.
  4. Overall, the study found that while Salmonella is not a significant cause of salmonellosis in humans in Ireland, the high prevalence of Campylobacter spp. in retail chicken highlights the need for further interventions to protect consumers.

Other outputs

Madden, R. H., Moran, L., Scates, P. J., McBride, C. J., Kelly, C. Prevalence of Campylobacter and Salmonella in raw chicken on retail sale in the Republic of Ireland. Journal of Food Protection; 01/05/2011  

L. Moran, C. Kelly, M. Cormican, S. McGettrick, and R.H. Madden “Restoring the selectivity of Bolton broth during enrichment for Campylobacter spp. from raw chicken” Letters in Applied Microbiology 52, 614–618 a 2011