Microbiological contamination of Turkey carcasses, pathogenic bacteria prevalence and food safety implications in Romania

Abstract

Microbiological contamination of turkey carcasses is a critical concern for food safety, significantly impacting public health. This study evaluates the prevalence of major pathogenic bacteria, including Escherichia coli, Salmonella spp., Campylobacter jejuni, Staphylococcus aureus, Listeria monocytogenes, and Yersinia enterocolitica, on turkey carcasses of the BUT 6 hybrid slaughtered in Romania. Microbiological analyses were conducted according to European and national standards, employing both qualitative and quantitative methodologies. The findings revealed significant contamination with Escherichia coli (24% in females, 20% in males) and Staphylococcus aureus (16% in females, 8% in males), as well as notable levels of Campylobacter jejuni (12% and 8%, respectively). Listeria monocytogenes was detected in 8% of female and 4% of male carcasses, while Salmonella spp. was absent from all samples analyzed. Statistical analysis confirmed notable differences in contamination between sexes, potentially influenced by physiological and behavioral factors. These results highlight the necessity of implementing stringent hygiene measures during slaughtering and handling processes. This study offers a robust foundation for improving food safety measures and enhancing the traceability of turkey meat products, with particular relevance to the Romanian poultry industry.