A state-transition simulation model for the spread of Salmonella in the pork supply chain

Gaag, M.A. van der; Vos, Fred; Saatkamp, H.W.; Boven, Michiel van; Beek, P. van; Huirne, R.B.M.

doi:10.1016/s0377-2217(03)00141-3

Cited by 62 publications

(53 citation statements)

References 17 publications

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“…Corroborating other research work [12,20] current analysis shows that when water is maintained at a constant temperature of 61 xC (which failed to occur in the scald tanks of poultry abattoirs), scalding decreases the number of microorganisms and pathogens such as Salmonella and may thus be considered a critical control point (CCP).…”

Section: Microorganisms Indicating Faecal Contaminationmentioning

confidence: 60%

“…may be isolated from the machinery, waste water and the workers' hands until the next stop and/or until the end of the day when the series machinery is cleaned and disinfected. In this case contamination and crosscontamination are unavoidable during all working hours [12,20].…”

Section: Microorganisms Indicating Faecal Contaminationmentioning

confidence: 99%

“…Swine and poultry are the most common Salmonella reservoirs among different animal species [3][4][5][6][7][8][9][10][11][12], and it has been shown that only a few colonyforming units (c.f.u.) are necessary for infection in predisposed subjects [7].…”

Section: Introductionmentioning

confidence: 99%

“…Recent research [12][13][14] has confirmed that the slaughter of these animals produces a high probability of carcass contamination by potential pathogenic microorganisms, such as Salmonella spp., and that there is no possibility for the total elimination of health risks in the process.…”

Section: Introductionmentioning

confidence: 99%

“…Past investigations [12,[15][16][17] have shown that the consequences of Salmonella in water may be very serious. Several studies [1,[18][19][20][21][22][23] have actually indicated a strong link between the presence of Salmonella spp., and enterococci with faecal coliform bacteria density over 1r10 3 c.f.u./100 ml.…”

Section: Introductionmentioning

confidence: 99%

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Potential microbiological contamination of effluents in poultry and swine abattoirs

et al. 2006

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SUMMARYHealth risks in the effluents of seven swine abattoirs and of seven poultry abattoirs were evaluated with regard to environment degradation and to dissemination of pathogenic microorganisms during the rainy and dry seasons. Supply-water samples from affluents and effluents of the treatment systems at different sites within the abattoir processing system were analysed. Similarly, water samples from the three recipient sites (emission point, 100 m upstream, 100 m downstream) were also analysed. Temperature, free residual chlorine (FRC), total coliform bacteria, Escherichia coli, enterococci, identification and serotyping of salmonellae were assessed. Scalding is the most significant stage in the slaughtering chain (P<0 . 05) when temperature is taken into account. Temperatures at effluents and at the sampled sites in the water bodies accorded to state and federal legislation standards. Supply waters did not meet the standards for FRC and microbial count standards according to the Ministry of Health and within limits imposed by the Industrial and Sanitary Inspection Regulations for Animal Products. Feather plucking and evisceration in poultry slaughter and the cleansing of carcasses and facilities in poultry and swine slaughtering had the highest contamination impact. The three loci at the water bodies were above the microbiological standards for classes II and III sites, in conformity with Law 8468 of the state of Sa˜o Paulo, Brazil and Conama. Salmonella was found at several sites during slaughter, at both types of abattoirs, including in the effluent treatment system. This showed that these sites were the dissemination sources of the microorganism.

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Section: Microorganisms Indicating Faecal Contaminationmentioning

confidence: 60%

Section: Microorganisms Indicating Faecal Contaminationmentioning

confidence: 99%