A study was conducted to evaluate the risk of Salmonella contamination and its survival at different stages in chill ready-to-eat poultry meat products chain. Samples (n = 181) were collected and examined for the presence of Salmonella species. The bacteria were initially identified against polyvalent antisera "O" and "H", followed by confirmation with 16 s rDNA. The single Salmonella, isolate from the tested food samples showed 99.8 % phylogenetic similarity with Salmonella enterica. It was further evaluated for antibiotic sensitivity pattern and found resistant to four antibiotics including ampicillin, chloramphenicol, tetracycline and nalidixic acid. Salmonella associated with ready-to-eat poultry meat products were found active at storage temperature ≥4 °C in a challenge study. It was revealed that shape and weight of the meat pieces have direct influence on the reduction of pathogens during microwave heating. The 30 and 60 s microwaving (with radiation power fixed at 900 W) was found ineffective for the elimination of target bacteria (10(6)-10(7) CFU/g) in meat pieces with weight ≥90 g. Salmonella enterica was able to survive in simulated gastric fluid. The storage temperature and microwaving were found critical point for the transfer of pathogens through ready-to-eat poultry meat products to consumer in chill ready-to-eat poultry meat chain.
Keywords: Enteric fever; Food safety; Foodborne pathogens; Microwaving; Poultry meat; Risk assessment; Salmonellosis.