Determination of the presence and antimicrobial resistance of species in broiler carcasses at different stages of slaughter line.

In this study, to investigate spp. contamination post-scalding and de-feathering, post-evisceration, post-chilling, and packaged products, which are the most essential contamination stages of broiler slaughter, a total of 108 samples were taken from three different broiler slaughterhouses at different times. Isolates obtained by cultural methods in 104 of 108 samples were analyzed by mPCR method to identify pathogen spp. , , and mixed contamination of both species were detected in 51 samples. Of the 51 isolates, 27 (52.9%) were , 16 (31.4%) were , and 8 (15.7%) were mixed contamination of and , while was not detected. and contamination was 59.2% post-scalding and de-feathering, 43.4% post-evisceration, 44.4% and 48.1% post-chilling and in packaged products, respectively. All strains were found to be 100% resistant to cefoperazone and penicillin and sensitive to tetracycline. strains were 100% resistant to cefoperazone, penicillin, and cloxacillin and susceptible to tetracycline and erythromycin. In the study, it was determined that spp. caused a very intense contamination (85.18%-100%) and also contamination rates of identified pathogen strains ( and ) were very high (59.2% and 43.4%) in broiler slaughtering stages. Considering that each step in broiler slaughter could contaminate the next stage, developing a safe slaughter and minimizing the risk toward the final product, it was concluded that critical control points could not be well managed in broiler slaughterhouses, and broiler meat may pose a significant risk to public health.