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Original article

Salmonella, Campylobacter and Escherichia coli in raw chicken meat, chicken products and cooked chicken in retail markets in Kandy, Sri Lanka

Authors:

G. D. B. N. Kulasooriya ,

University of Peradeniya, Peradeniya, 20400, LK
About G. D. B. N.
Department of Veterinary Public Health & Pharmacology, Faculty of Veterinary Medicine and Animal Science
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M. K. U. T. Amarasiri,

University of Peradeniya, Peradeniya, 20400, LK
About M. K. U. T.
Department of Veterinary Public Health & Pharmacology, Faculty of Veterinary Medicine and Animal Science
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A. M. H. Abeykoon,

University of Peradeniya, Peradeniya, 20400, LK
About A. M. H.
Department of Veterinary Public Health & Pharmacology, Faculty of Veterinary Medicine and Animal Science
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R. S. Kalupahana

University of Peradeniya, Peradeniya, 20400, LK
About R. S.
Department of Veterinary Public Health & Pharmacology, Faculty of Veterinary Medicine and Animal Science
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Abstract

Salmonella, Campylobacter and Escherichia coli (E. coli) are common foodborne zoonotic bacteria with a significant risk of transmission through poultry and related products. Chicken is the most commonly available and consumed meat type in Sri Lanka, hence this study aimed to identify the occurrence of those microorganisms in retail chicken products that may be posing a direct risk to consumers. A total of 124 chicken samples of chilled or frozen raw meat, sausages, meat balls, and cooked chicken curries were purchased from retail outlets in Kandy municipality area. The presence of above organisms and the antimicrobial resistance profiles of E. coli isolates were tested utilizing standard methods. All types of samples except chicken curries were contaminated with Salmonella, Campylobacter and E. coli to different extents. Frequencies of contamination of sausages and meat balls with Salmonella and Campylobacter were lower than the contamination with E. coli. A higher proportion of loose sausages were positive for E. coli compared to packaged sausages. Antimicrobial susceptibility patterns of E. coli isolates indicated that all were resistant to ampicillin, tetracycline and streptomycin but susceptible to gentamicin, imipenem and amikacin. The study reinforces the importance of adequate cooking of chicken meat and meat products.
How to Cite: Kulasooriya, G.D.B.N., Amarasiri, M.K.U.T., Abeykoon, A.M.H. and Kalupahana, R.S., 2019. Salmonella, Campylobacter and Escherichia coli in raw chicken meat, chicken products and cooked chicken in retail markets in Kandy, Sri Lanka. Sri Lanka Veterinary Journal, 66(1), pp.19–26. DOI: http://doi.org/10.4038/slvj.v66i1.33
Published on 15 Sep 2019.
Peer Reviewed

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