Risk Factors Associated with Salmonella Contamination of Chicken Carcases in Traditional Slaughterhouses in Morocco

Aim: The objective of this study was to identify the risk factors for Salmonella spp. contamination of Moroccan chicken carcases during slaughtering. Sixty four traditional slaughter houses were studied from October 2014 to June 2016 in Ouarzazate (Morocco).

Methodology: A questionnaire was submitted to the slaughterers and samples of breast skin were taken to assess the Salmonella spp. status of chicken carcases.

Results: 18.75% of the chicken batches were contaminated with Salmonella spp., with Salmonella Agona and Salmonella Kentucky as the two main serovars. Salmonella spp. contamination of the birds before slaughtering (OR = 12), long stay of birds in the slaughterhouse before slaughtering (OR = 9) and reusing of the scalding water for a long time (OR = 6) increased the risk of Salmonella contamination of carcasses. But, washing carcase after defeathering (OR = 7.67) and cleaning of the tools and cutting table after the previous evisceration (OR = 4.7) decreased this risk.

Conclusion: These Risk factors were mostly related to the hygienic status of the live birds and sanitary practices observed at traditional slaughterhouses. The training and sensitization of slaughterers and the implementation of preventive hygiene measures can reduce the risk of contamination.