The survey of Salmonella in poultry carcasses has shown conflicting results, depending on whether the samples were taken yet in the factory, immediately after the chiller or retail market, when they are subjected to refrigeration for several days. More sensitive techniques such as Polymerase Chain Reaction (PCR) can provide important data on the effect of cooling on the cells of the pathogen by comparing their results with those of conventional microbiological methods (CM). It was collected 130 chicken carcasses, wich 65 were obtained yet in the industry (post-chiller) and immediately analyzed and 65 carcasses packaged and stored at 5°C for 72 hours (simulating retail), and then research of the pathogen was performed by both techniques. Of the analyzed total (130 samples), PCR was able to detect 58 positive (44.6%) and CM, 50 (38.5%). Both techniques detected a higher number of samples positive for Salmonella on carcasses collected yet in the factory when compared to those of retail. The PCR detected 50.77% of positive industry samples and 38.46% of retail samples. CM for these values was 46.15% (factory) and 30.77% (retail). We conclude that the cooling of the carcasses for at 5°C for 72 hours can be a limiting factor in the detection of Salmonella when the pathogen research is done by conventional microbiological methods.
Salmonella; poultry; PCR; refrigeration
