The Occurrence of Salmonella in Broiler Meat Prior to Enter the Market at One Food Business Operator in Serbia

The occurrence of Salmonella spp. in broiler meat remains a critical public health concern and a major challenge for the food industry. This study systematically examined the occurrence and serovar distribution of Salmonella in fresh broiler meat on the Serbian market over a five-year period (2020–2024). A total of 400 samples, including broiler carcasses (n=100), fillets (n=100), leg quarters (n=100), and wings (n=100), were collected from a food business operator’s warehouse and analyzed using the VIDAS UP Salmonella (SPT) automated screening method and standard ISO 6579-1:2017/A1:2020 protocols.The results revealed an overall Salmonella spp. prevalence of 10% (40/400). Among the positive isolates, S. Infantis was identified as the predominant serovar, accounting for 82.5% of cases (n=33), while S. Enteritidis was detected in 17.5% (n=7). Distribution analysis across different meat categories showed that broiler wings had the highest contamination rate (15%), followed by whole carcasses (11%), leg quarters (9%), and fillets (5%). The lower frequency observed in fillets indicates that the removal of the skin serves as a critical factor in significantly reducing the overall microbial load.Furthermore, seasonal trends indicated a rise in Salmonella occurrences during warmer months, emphasizing the need for enhanced control strategies during summer. These findings underscore the importance of comprehensive facility preparation from veterinary-sanitary and construction-technical perspectives as a prerequisite for effective laboratory monitoring. The results highlight thatwhile current hygiene measures are in place, the high occurrence of S. Infantis necessitates more stringent biosecurity and systematic surveillance throughout the broiler meat production chain to mitigate risks to consumer health.