Abstract
Atotal of 252 poultry ‘sashimi’ (sliced raw chicken or edible organs) samples collected from restaurants and meat shops were examined for the presence of Salmonella. Salmonella was isolated from 31 (12.3%) of the samples. The dominant serotypes of Salmonella isolates were S. Infantis, S. Typhimurium and S. Hadar.
To clarify the point of Salmonella contamination in the preparation process, Salmonella was inoculated upon the surface of the eviscerated carcass, and ‘Sashimi’ was experimentally prepared from the carcass on 15 kinds of preparation procedures. The degree of Salmonella contamination in ‘Sashimi’ could be reduced to a minimum, when exclusive chopping board, knife and dishcloth were used in each preparation process (disjointing process, skinning process, slicing process), and additionally, hands were washed with tap water and wiped with disposable papertowels between each process.
