@article{MAKHILLJAVA20161554629,
    title = {Determination of Risk Factors and Prevalence of Salmonella in Slaughtered Small Ruminants
and Abattoir Environment in an Export Abattoir, Modjo, Ethiopia},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {15},
    number = {5},
    pages = {24-32},
    year = {2016},
    issn = {1680-5593},
    doi = {javaa.2016.24.32},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2016.24.32},
    author = {Akafete and},
    keywords = {Slaughtered sheep and goats,Salmonella,Prevalence,Modjo,Ethiopia},
    abstract = {A survey study was conducted on 142 and 60
apparently healthy slaughtered sheep and goats,
respectively, at an export abattoir, Modjo, Ethiopia from
October 2007 to April 2008. The objectives were to
determine prevalence of Salmonella in slaughtered sheep
and goats and abattoir environment investigate the
potential risk factors and Salmonella contamination rates
of carcasses. A total of 1,240 samples consisting of skin
swabs, eviscerator&#146s hand swabs, eviscerating knife
swabs, mesenteric lymph nodes, cecal contents, carcass
swabs and water samples were collected. The samples
were examined for the presence of Salmonella following
standard techniques and procedures outlined by the
International Organization for Standardization. From the
total of 202 animals examined for Salmonella, 18 (8.9%)
were positive, of which 11 (7.7%) were sheep and 7
(11.7%) were goats. In a total of 1,240 different samples,
Salmonella was isolated in 89 (7.2%) samples of which
25 (12.4%) were carcass swabs, 11 (5.5%) mesenteric
lymph nodes, 8 (4.0%) cecal contents, 10 (5.0%) skin
swabs, 18 (8.9%) eviscerator&#146s hand swabs, 15 (7.4%)
eviscerating knife swabs and 2 (7.1%) water samples.
Salmonellae were detected in all test samples obtained
from sheep and goats. Although, no statistically
significant results were observed except with eviscerating
knife swab which was found to be significantly associated
with carcass contamination. Sheep and goat carcasses that
were eviscerated using Salmonella positive knives were
4.175 times more likely to be contaminated with
Salmonella compared to those that were eviscerated with
Salmonella negative knives. Therefore, proper
sterilization of knives at 82°C should be implemented at
abattoirs to reduce contamination of the meat and other
edible offals during slaughtering operations.}
    }