Salmonella from Farm to Table: Isolation, Characterization, and Antimicrobial Resistance of Salmonella from Commercial Broiler Supply Chain and Its Environment
Table 1
Samples collected from different commercial broiler supply chain.
No.
Types of samples collected
Hatchery
29
1
Swabs from egg setting room (10 swabs from different areas and pooled to one/hatchery)
3
2
Swabs from incubator/setter (3 swabs from different areas of each incubator and 50% of the incubator present in each hatchery were sampled and pooled)
3
3
Swabs from air tunnels and fans of incubators/setter (3 swabs from different areas of each incubator and 50% of the incubator present in each hatchery were sampled and pooled)
3
4
Swabs from hatchers (3 swabs from different areas of each hatcher and samples were pooled)
3
5
Swabs from hatchers egg tray (ten trays/hatcher and one swab/tray from different areas and samples were pooled)
3
6
Meconium swabs (ten trays/hatcher and one swab/tray from different areas and samples were pooled)
3
7
Yolk sac swab of dead chicks (ten dead chicks and samples were pooled)
3
8
Hand swabs from hatchery workers (two swabs from two workers)
5
9
Boot socks from hatchery floor
3
Commercial broiler farm (CBF)—three samplings—day 1, days 18-20, and days 35-42
99
1
25 ml water from water tank/shed (25 ml in 25 ml 2x BPW)
15
2
25 ml water from 30 different nipples/shed/(25 ml in 25 ml 2x BPW) and pooled
15
3
25 g feed sample from 10 different feed bags/shed and pooled
15
4
25 g feed sample from 30 different feeders/shed and pooled
15
5
Faecal swabs (30 swabs/shed pooled)
15
6
Internal (inside the shed) environment samples using sterile boot socks/one pair/shed
15
7
External (outside the shed) environment samples using sterile boot socks/farm
9
Retail meat shops (RMS)
54
1
Swabs from surface of cutting/chopping board (100 cm2). Swabs were immersed in sterile BPW
