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Abstract
1. This study was to identify the risk factors for Salmonella spp. contamination of Senegalese chicken carcases during slaughtering. One hundred and twenty traditional slaughterhouses were studied from January 2000 to December 2002 in and around Dakar. A questionnaire was answered by the slaughterers, and samples of breast skin were taken to assess the Salmonella status of chicken carcases.
2. Results showed that 43.3% of the batches were contaminated with Salmonella, indicating Salmonella Hadar and Salmonella Brancaster as the two main serovars.
3. Salmonella contamination of the carcases after slaughtering was related to contamination of the live birds. Feed withdrawal before slaughtering and thorough cleaning and disinfection procedures decreased the risk of contamination.
4. One individual worker for each slaughtering stage was also associated with a decreasing risk of contamination. Using scalding water for plucking the chicken carcases increased contamination risk.
5. These results will help slaughters to produce safer products for local consumers.
Acknowledgements
The authors are grateful to COTAVI for its assistance in the field. This work was supported by the French Embassy in Dakar (Senegal) and FNRAA. Thanks also go to Renaud Lancelot, Stéphanie Bougeard and Samir Messad for their help in data processing.