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Sains Malaysiana 54(10)(2025): 2419-2429
http://doi.org/10.17576/jsm-2025-5410-07
Prevalence and Survival of Salmonella spp. in Raw Chicken: Risks in Online Delivery and Storage Systems
(Prevalens dan Kemandirian Salmonella spp. pada Ayam Mentah: Risiko dalam Sistem Penghantaran atas Talian dan Sistem Penyimpanan)
ALIA SYAFIEQAH ZULKIFLI1,2,3, SAHILAH ABD MUTALIB1,2, MUHAMAD FIRDAUS SYAHMI SAM-ON1,2 & NURUL AQILAH MOHD ZAINI1,2,*
1Department
of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia,
Received: 23 April 2025/Accepted: 31 July 2025
Abstract
Nontyphoidal Salmonella is one of the most
significant foodborne pathogens found mainly in poultry, with Salmonella
enterica subp. enterica serovar
Typhimurium is the most common cause of poultry-related outbreaks. This study
aimed to determine the prevalence of Salmonella spp. and S.
Typhimurium in raw chicken purchased from online stores and to evaluate the
shelf-life of raw chicken stored in frozen (-18 °C) and chilled (4 °C)
conditions. A total of twenty-seven (n=27) samples were purchased in three
consecutive months. Detection of Salmonella spp. and S.
Typhimurium were determined using standard ISO 6579-1:2017 and molecular
methods. Results show that all brands purchased online were contaminated with Salmonella spp. and S. Typhimurium, with Brand B exhibiting the highest prevalence
of Salmonella spp. (100%) and Brand A, showing the highest prevalence of S. Typhimurium (66.7%). Chicken wings showed significantly higher
contamination (p < 0.05) compared to breast and thigh parts. Shelf-life
analysis combined with predictive modelling showed that freezing is effective
in preserving raw chicken, with a daily inactivation rate of Total Viable Count
(TVC) (0.23%) and Salmonella spp. (0.45%), which is also predicted to be
safely stored up to 9 months in a freezer. Under chilled storage, the raw
chicken acceptance limit was 0.38 days (≤ log 5 cfu/g),
while the spoilage threshold was 4.2 days (≥ log 7 cfu/g).
The results of this study suggest that raw chicken purchased from online stores
is potentially contaminated with Salmonella spp. thus, safe handling and
delivery need to be practised to reduce the risk.
Keywords: Online stores; prevalence; Salmonella spp.; shelf-life; TVC
Abstrak
Salmonella bukan tifoid merupakan salah satu patogen bawaan makanan yang utama dan kebanyakannya dari ayam dengan Salmonella enterica subp. enterica serovar Typhimurium adalah yang paling kerap dikaitkan dengan wabak penyakit berkaitan ayam. Kajian ini bertujuan untuk menentukan prevalens Salmonella spp. dan S. Typhimurium pada ayam mentah yang dibeli secara atas talian dan menilai ujian jangka hayat ayam mentah yang disimpan pada suhu sejuk beku (-18 °C) dan sejuk (4 °C). Sebanyak dua puluh tujuh sampel (n=27) dibeli daripada tiga jenama yang berbeza dalam tempoh 3 bulan. Pengesanan Salmonella spp. dan S. Typhimurium dilakukan menggunakan piawai ISO
6579-1:2017 dan kaedah molekular.
Keputusan menunjukkan bahawa semua jenama tercemar dengan Salmonella spp. dan S. Typhimurium, dengan Jenama B menunjukkan prevalens tertinggi bagi Salmonella spp. (100%) dan Jenama A bagi S. Typhimurium (66.7%). Kadar pengasingan lebih tinggi secara signifikan (p < 0.05) pada bahagian kepak berbanding dada dan peha.
Keputusan ujian jangka hayat dan model ramalan menunjukkan bahawa suhu sejuk beku mampu menghalang pertumbuhan bakteria dengan kadar penyahaktifan sebanyak 0.23% bagi jumlah bilangan boleh hidup (TVC) dan
0.45% bagi Salmonella spp. serta menunjukkan jangka hayat ayam mentah selamat disimpan sehingga 9 bulan. Selain itu, model ramalan juga telah menentukan tahap penerimaan ayam mentah pada 0.38 hari (≤
log 5 cfu/g) dan tahap kerosakan pada hari ke 4.2 (≥ log 7 cfu/g) pada penyimpanan suhu sejuk. Kajian ini mendapati bahawa ayam mentah yang dibeli secara atas talian berpotensi dicemari dengan Salmonella spp., oleh itu protokol penyimpanan dan penghantaran ayam mentah yang betul perlu dipraktikkan.
Kata kunci: Kedai atas talian; prevalens; Salmonella spp.; TVC; ujian jangka hayat
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