Salmonella prevalence at time A (36%) was significantly higher, whereas there was no difference between time B (12%) and C (9%). As expected, there was a difference ( P < 0.0001) in the recovery of Salmonella because of sampling time. 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. Means were separated using Fishers protected least significant difference when P ≤ 0.05. A completely randomized design with a 6 × 3 × 15 factorial arrangement was utilized to analyze the results for Salmonella prevalence between processing plants. Salmonella isolates recovered after sanitization were serotyped and tested for the presence of specific virulence genes. Presumptive Salmonella colonies were subjected to biochemical tests for confirmation. Salmonella-positive isolates were recovered from samples using the United States Department of Agriculture MLG 4.09 conventional method.

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. Therefore, the objective of this study was to evaluate the persistence of Salmonella on poultry processing equipment before and following cleaning and sanitization procedure. However, prevalence of Salmonella on equipment after sanitization and its potential risk to food safety has not been evaluated thoroughly.

Sanitization of a poultry processing facility, including processing equipment, is a crucial control measure that is utilized by poultry integrators. Consequently, it is critical to control Salmonella during the process of converting broilers to poultry meat. Salmonella is a poultry-borne pathogen that causes illness throughout the world.

Commercial poultry processing equipment