ArticlePloS one2022
Bacterial contamination of chicken meat in slaughterhouses and the associated risk factors: A nationwide study in Thailand.
Article in PloS one, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Post-slaughter poultry meat preservation for sustainable food systems: Mechanisms, microbial safety, shelf-life extension, and emerging preservation strategies.Poultry science · 2026Review
- Prevalence and Antimicrobial Resistance ofVeterinary sciences · 2026Article
- Whole-Genome Sequence Analysis of Colistin-Resistant,Antibiotics (Basel, Switzerland) · 2026Article
- Article
- Analysis of the main causes of chicken carcass condemnation in slaughterhouses in Mato Grosso, Brazil.Brazilian journal of veterinary medicine · 2026Article
- Application of essential oils as antibacterial substances in minced meat in Al-Najaf city, Iraq.Open veterinary journal · 2026Article
- Integrating Statistical and Machine-Learning Approaches forMicroorganisms · 2025Article
- Emergence of Multidrug-Resistant and Biofilm-ProducingMicroorganisms · 2025Article
- Virulence factor genes analysis of extended spectrum β-Lactamase producing Escherichia coli isolated from broiler chickens in Indonesia.The Journal of veterinary medical science · 2025Article
- A proof-of-concept study using a graphene oxide-bovine serum albumin nanocomposite-based electrochemical aptasensor platform forThe veterinary quarterly · 2025Article
- Molecular Evidence of ClonalFoods (Basel, Switzerland) · 2025Article
- Explore the Contamination of Antibiotic Resistance Genes (ARGs) and Antibiotic-Resistant Bacteria (ARB) of the Processing Lines at Typical Broiler Slaughterhouse in China.Foods (Basel, Switzerland) · 2025Article
- Single-cell RNA sequencing of the spleen reveals differences in Salmonella typhimurium infection mechanisms between different chicken breeds.Poultry science · 2025Article
- Contamination and antimicrobial resistance testing ofOpen veterinary journal · 2025Article
- A first study of meat-borne enterococci from butcher shops: prevalence, virulence characteristics, antibiotic resistance and clonal relationship.Veterinary research communications · 2024Article
- Assessment of Health Values, Beliefs, Norms, and Behavior towards Consumption Intention of 3D-Bioprinted Meat.Foods (Basel, Switzerland) · 2024Article
- Genomic tailoring of autogenous poultry vaccines to reduce Campylobacter from farm to fork.NPJ vaccines · 2024Article
- A South African Perspective on the Microbiological and Chemical Quality of Meat: Plausible Public Health Implications.Microorganisms · 2023Review
- Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry.Foods (Basel, Switzerland) · 2023Article
- Small Contaminations on Broiler Carcasses Are More a Quality Matter than a Food Safety Issue.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Slaughterhouses are a key source of bacterial contamination in poultry meat and products, which is a major health and economic concern for several public authorities. This study aimed to quantify the non-compliance of bacterial contamination on chicken meat sampled from slaughterhouses and identify risk factors associated with the contamination. A questionnaire survey of 569 chicken slaughterhouses was undertaken and 1,707 meat samples were collected to determine the level of bacterial contamination. The proportion of the non-compliance associated with aerobic plate count [APC] (24.6%), Staphylococcus aureus (6.3%), Enterococcus spp. (24.7%), coliforms (13.5%), Escherichia coli (33.3%), and Salmonella spp. (33.4%) based on the livestock authorities' criteria was determined. Our results highlighted that the scalding process without scalding water temperature control or improper scalding increased the risk of APC (odds ratio, OR = 4.84, 95% CI: 2.72-8.61), S. aureus (OR = 2.68, 95% CI: 1.29-5.55), Enterococcus spp. (OR = 3.38, 95% CI: 2.01-5.69), coliforms (OR = 3.01, 95% CI: 1.47-6.15), and E. coli (OR = 2.69, 95% CI: 1.58-4.56) contamination on meat samples. Meat from eviscerated carcasses was more likely to be non-compliance due to contamination by E. coli (OR = 1.96, 95% CI: 1.14-3.38). Furthermore, open or semi-closed system slaughterhouses (OR = 1.79, 95% CI: 1.23-2.60) and lack of equipment for specific slaughtering areas (OR = 1.65, 95% CI: 1.04-2.61) increased the likelihood of Salmonella spp. occurrence. This is the first study of factors influencing the non-compliance of meat samples across Thailand. Authorities can use the study findings to enhance food safety strategies at the national level.
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