Browsing by Author "Alwis, U.S."

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    Evaluation of Salmonella Cross Contamination at Retail Chicken Meat Outlets in Kandy Area
    (Uva Wellassa University of Srilanka, 2011) Alwis, U.S.; Mudannayake, D.C.; Jayasena, D.K.D.D.; Ubeyarathna, J.K.H.
    Salmonellosis is among the most frequently reported food bothe disease worldwide. While numerous potential vehicles of transmission exist, commercial chicken meat has been identified as one of the most important food vehicle for Salmonella (Abd El-Malek et al, 2011). The risk in different countries varies according to the control measures and the practices implemented along the food chain from primary production to final preparation of the meat for consumption (FAO/WHO, 2010). The prevalence of Salmonella contamination in poultry meat obtained at retail grocery stores is a better indicator of the public health risk. Transportation, handling, storage, additional processing and re-packaging of raw poultry meat products often occur, after the products leave the processing plant or after the animal is slaughtered at retail shop itself. Each of these steps may provide a new opportunity for bacterial contamination or growth. Salmonella in retail chicken meat outlets could be attributed to lack of proper cold chains, inadequate power supply and low level of hygiene in retail outlets. Therefore, the current study aimed at evaluating the Salmonella cross contamination at retail chicken meat outlets in Kandy area. Furthermore this study focused on making recommendations to improve quality assurance to mitigate the risk to consumers by identifying the risk factors associated with Salmonella cross contamination in retail chicken meat outlets.