Salmonella is a poultry-borne pathogen that causes illness throughout the world. Consequently, it is critical to control Salmonella during the process of converting broilers to poultry meat. Sanitization of a poultry processing facility, including processing equipment, is a crucial control measure that is utilized by poultry integrators. However, prevalence of Salmonella on equipment after sanitization and its potential risk to food safety has not been evaluated thoroughly. Therefore, the objective of this study was to evaluate the persistence of Salmonella on poultry processing equipment before and following cleaning and sanitization procedure. A total of 15 locations within 6 commercial processing plants were sampled at 3 time points: (A) after processing; (B) after cleaning; and (C) after sanitization, on 3 separate visits for a total of 135 samples per plant. Salmonella-positive isolates were recovered from samples using the United States Department of Agriculture MLG 4.09 conventional method. Presumptive Salmonella colonies were subjected to biochemical tests for confirmation. Salmonella isolates recovered after sanitization were serotyped and tested for the presence of specific virulence genes. A completely randomized design with a 6 × 3 × 15 factorial arrangement was utilized to analyze the results for Salmonella prevalence between processing plants. Means were separated using Fishers protected least significant difference when P ≤ 0.05. For Salmonella prevalence between processing plants, differences (P < 0.0001) were observed in the 6 plants tested where the maximum and minimum prevalence was 29.6 and 7.4%, respectively. As expected, there was a difference (P < 0.0001) in the recovery of Salmonella because of sampling time. Salmonella prevalence at time A (36%) was significantly higher, whereas there was no difference between time B (12%) and C (9%). There was a location effect (P < 0.0001) for the prevalence of Salmonella with the head puller, picker, cropper, and scalder having a significantly higher prevalence when compared with several other locations. At sampling time C, a trend toward a difference (P = 0.0899) was observed for Salmonella prevalence between the 6 plants, whereas significant differences were observed because of location (P = 0.0031). Five prominent Salmonella enterica serovars were identified, including Kentucky, Schwarzengrund, Enteritidis, Liverpool, and Typhimurium with S. Kentucky being the most prevalent. PCR analysis of 8 Salmonella virulence genes showed that the invA, sipB, spiA, sseC, and fimA were detected in all isolates, whereas genes carried on plasmids and/or fimbriae varied remarkably among all isolates. This study established Salmonella prevalence and persistence in poultry processing facilities after antimicrobial application through sanitization procedures which could result in contamination of poultry carcasses and food safety risks because of poultry meat.

中文翻译：

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完成消毒程序后，沙门氏菌在家禽加工设备上的流行率。

沙门氏菌是家禽传播的病原体，在世界范围内引起疾病。因此，在将肉鸡转变为家禽肉的过程中，控制沙门氏菌至关重要。家禽加工设施（包括加工设备）的消毒是家禽集成商采用的关键控制措施。但是，消毒后沙门氏菌在设备上的流行及其对食品安全的潜在风险尚未得到全面评估。因此，本研究的目的是评估沙门氏菌在清洁和消毒程序之前和之后在禽类加工设备上的持久性。在3个时间点对6个商业加工厂中的15个地点进行了采样：（二）清洗后；（C）消毒后，在3次单独访问中，每个植物总共135个样品。使用美国农业部MLG 4.09常规方法从样品中回收沙门氏菌阳性菌株。推测的沙门氏菌菌落经过生化测试以确认。对消毒后回收的沙门氏菌分离株进行血清分型，并测试特定毒力基因的存在。采用6×3×15析因排列的完全随机设计来分析加工厂之间沙门氏菌患病率的结果。当P≤0.05时，采用Fishers保护的最小显着差异进行均值分离。对于加工厂之间沙门氏菌的患病率，在测试的6家工厂中观察到差异（P <0.0001），最大和最小患病率分别为29.6％和7.4％。不出所料 由于采样时间的不同，沙门氏菌的回收率存在差异（P <0.0001）。时间A的沙门氏菌患病率（36％）显着更高，而时间B（12％）和时间C（9％）之间没有差异。与其他几个位置相比，沙门氏菌的患病率具有位置效应（P <0.0001），拔头机，采摘机，收割机和烫伤机的沙门氏菌患病率明显更高。在采样时间C，观察到6株植物之间沙门氏菌流行率有差异的趋势（P = 0.0899），而由于位置的不同，观察到了显着差异（P = 0.0031）。确定了五个突出的肠炎沙门氏菌血清型，包括肯塔基州，施瓦辛格伦德，肠炎沙门氏菌，利物浦和鼠伤寒，其中肯塔基州沙门氏菌最为普遍。对8种沙门氏菌毒力基因的PCR分析表明，在所有分离株中均检测到了invA，sipB，spiA，sseC和fimA，而质粒和/或菌毛携带的基因在所有分离株中均存在显着差异。这项研究通过消毒程序确定了抗菌剂应用后在禽肉加工设施中沙门氏菌的流行和持久性，这可能会导致禽肉的污染和禽肉的食品安全风险。