Salmonella detection in different types of packed raw poultry meat by culture elisa and pcr methods

Chicken meat is one of the most widely consumed nutrients worldwide. This study aimed to investigate the presence of Salmonella spp. in raw chicken meats by culture, ELISA, and PCR methods. A total of 200 raw chicken meat samples (80 whole chicken carcasses, 60 drumsticks, and 60 wings) were randomly collected from the butchers, supermarkets, and restaurants. The samples were analyzed by culture technique, ELISA, and PCR methods. Salmonella spp. was isolated from 34 of 200 (17 %) chicken meat samples, and 83 % were found negative. Salmonella spp. was isolated from the whole chicken carcass, drumstick, and wing samples as 15 %, 20 %, and 16.6 %, respectively. All samples were also investigated by ELISA and PCR at the same time. According to these results, Salmonella spp. was detected 13% and 16%, respectively. The high prevalence of Salmonella contamination of raw chicken meats may constitute a potential public health risk. To reduce contamination of Salmonella spp., it was stated that good manufacturing practices, good hygiene practices, and HACCP-based quality assurance systems should be applied