Effects of Farming System and Season on Salmonella spp. And Campylobacter spp. Levels in Chilled Chicken Carcasses

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Abstract
This study assessed the effects of farming system and season on foodborne pathogen levels of chicken meat. Chicken carcasses from intensive, free-range, and dual-purpose poultry systems were analyzed for Salmonella and Campylobacter levels (CFU/g). A total of 233 samples from commercial chilled carcasses were collected and analyzed. The samplings were done on a seasonal basis from each farm. The results showed that seasonality (S), farming system (FS) and their interaction (FS × S) affected (p < 0.05) the levels of Salmonella spp. Increases were observed in dual-purpose and extensive farms during Autumn and Winter, whereas Salmonella levels did not differ (p > 0.05) between the seasons for the intensive farming system. Campylobacter spp. levels were only affected by S (p < 0.001), with higher levels being recorded in Summer. Intensive, high-input farming practices can help control Salmonella positivity rate, while warmer weather conditions tend to predispose the flocks to Campylobacter colonization. These findings indicate that production methods, seasonal variations and their interaction are important factors influencing the microbiological safety of chicken meat.
Funding Information
  • European Union (101000216)

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