M.A. Thesis:

estigation of Salmonella species in chickens slaughtered in Tehran slaughterhouse by PCR method

Abstract This was done in a cross-sectional descriptive manner to investigate the presence of Salmonella in the poultry slaughterhouse in Tehran. Based on the history obtained from the studied flocks, the average breeding period of slaughtered chickens was 45 days and their average weight was 2.5 kg. Meat farms in the city of Tehran that were transferred to the slaughterhouse Random sampling in summer A collection of 40 samples from 5 flocks of slaughtered broiler chickens referred to the industrial slaughterhouse from a chiller water one chiller two chillers three-scale chillers and in the vicinity The ice was transferred to the microbiology laboratory of Islamic Azad University, Sabzevar branch, then the samples were cultured by PCR and evaluated for the presence of Salmonella. Investigation of the presence of Salmonella in poultry slaughterhouse in Tehran by PCR method Contamination of poultry meat with foodborne pathogens can pose a serious risk, especially in cases such as improper handling, inadequate cooking or storage in adverse health conditions. As they are sent to the slaughterhouse, it usually has a high microbial load on the surface of the skin and gastrointestinal tract, especially in terms of pathogenic microorganisms such as Salmonella and Campylobacter for humans. Gives importance to processing conditions in the slaughterhouse. The research was conducted on 40 cultivated chickens with a total tonnage of more than 80. Overall, the results show that 20% of the tested herds were infected with Salmonella enteritidis and 10% were infected with Salmonella typhimurium and no cases of Salmonella gallinarum and other Salmonella species were reported. The presence of birds with dirty skin and contaminated with fecal compounds during processing in the slaughterhouse can lead to an increase in microbial carcinogenicity of carcasses in the round scaling stage. Insufficient water flow and accumulation of contamination in it. On the other hand, the reason for not separating the pathogenic bacteria evaluated in scalder water can be due to high water temperature, so a solution to reduce this problem is to use multi-stage scaling in which poultry inside several scaling tanks are inserted to eventually reduce the surface microbial load of the poultry. Also, by constantly replacing the scalder water with fresh water and using chlorinated compounds, the microbial load of Salmonella carcass surface can be reduced before a logarithmic cycle. Keywords: Poultry carcass, Salmonella, Slaughterhouse, Tehran

Keywords: Keywords: Poultry carcass, Salmonella, Slaughterhouse, Tehran