Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia
The prevalence of Salmonella in chicken and beef sold in retails outlets in Malaysia was determined by analysing 312 raw beef and chicken meat samples including their processed products. Samples purchased from supermarkets, butcher shops and wet market, which being classified into raw, minced and pr...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51686/ http://psasir.upm.edu.my/id/eprint/51686/1/%2858%29.pdf |
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| author | Abu Bakar, Shafini Radu, Son Mahyudin, Nor Ainy Rukayadi, Yaya Tuan Chilek, Tuan Zainazor |
| author_facet | Abu Bakar, Shafini Radu, Son Mahyudin, Nor Ainy Rukayadi, Yaya Tuan Chilek, Tuan Zainazor |
| author_sort | Abu Bakar, Shafini |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The prevalence of Salmonella in chicken and beef sold in retails outlets in Malaysia was determined by analysing 312 raw beef and chicken meat samples including their processed products. Samples purchased from supermarkets, butcher shops and wet market, which being classified into raw, minced and processed chicken and beef. A total of 86 (27.6%) samples were found positive for Salmonella spp., with chicken meat samples (40.4%) showed greater presence compared to beef (15.4%). Highest presence of Salmonella were detected from wet market samples (35.4%), followed by supermarket (26.9%) and butcher shop (21.3%). The prevalence of Salmonella were higher in unpacked chicken meat (84.8%), followed by unpacked beef (27.8%). Salmonella serovars were identified as S. Enteritidis, S. Hadar, S. Dublin, S. Anatum, S. Stanley, S. Gallinarum, S. Choleraesuis and S. Typhimurium. Detection of 8 Salmonella serovars showed possibilities of cross contamination in various sources either at slaughtering house, processing plant or until storage at retails level. Improper cooking method on meats and hygiene practices prior to consume should be avoided in order to ensure food safety before ingestion. |
| first_indexed | 2025-11-15T10:29:30Z |
| format | Article |
| id | upm-51686 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:29:30Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-516862017-04-27T09:55:04Z http://psasir.upm.edu.my/id/eprint/51686/ Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia Abu Bakar, Shafini Radu, Son Mahyudin, Nor Ainy Rukayadi, Yaya Tuan Chilek, Tuan Zainazor The prevalence of Salmonella in chicken and beef sold in retails outlets in Malaysia was determined by analysing 312 raw beef and chicken meat samples including their processed products. Samples purchased from supermarkets, butcher shops and wet market, which being classified into raw, minced and processed chicken and beef. A total of 86 (27.6%) samples were found positive for Salmonella spp., with chicken meat samples (40.4%) showed greater presence compared to beef (15.4%). Highest presence of Salmonella were detected from wet market samples (35.4%), followed by supermarket (26.9%) and butcher shop (21.3%). The prevalence of Salmonella were higher in unpacked chicken meat (84.8%), followed by unpacked beef (27.8%). Salmonella serovars were identified as S. Enteritidis, S. Hadar, S. Dublin, S. Anatum, S. Stanley, S. Gallinarum, S. Choleraesuis and S. Typhimurium. Detection of 8 Salmonella serovars showed possibilities of cross contamination in various sources either at slaughtering house, processing plant or until storage at retails level. Improper cooking method on meats and hygiene practices prior to consume should be avoided in order to ensure food safety before ingestion. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/51686/1/%2858%29.pdf Abu Bakar, Shafini and Radu, Son and Mahyudin, Nor Ainy and Rukayadi, Yaya and Tuan Chilek, Tuan Zainazor (2017) Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia. International Food Research Journal, 24 (1). pp. 437-449. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/24%20(01)%202017/(58).pdf |
| spellingShingle | Abu Bakar, Shafini Radu, Son Mahyudin, Nor Ainy Rukayadi, Yaya Tuan Chilek, Tuan Zainazor Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia |
| title | Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia |
| title_full | Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia |
| title_fullStr | Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia |
| title_full_unstemmed | Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia |
| title_short | Prevalence of Salmonella spp. in chicken and beef from retail outlets in Malaysia |
| title_sort | prevalence of salmonella spp. in chicken and beef from retail outlets in malaysia |
| url | http://psasir.upm.edu.my/id/eprint/51686/ http://psasir.upm.edu.my/id/eprint/51686/ http://psasir.upm.edu.my/id/eprint/51686/1/%2858%29.pdf |