Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures

Karabasil, Nedjeljko; Teodorović, Vlado; Dimitrijević, Mirjana; Pavlićević, Nataša; Kureljušić, Jasna; Djuric, Spomenka; Soco, Ivan; Savic-Radovanovic, Radoslava

doi:10.2298/avb1306655k

Cited by 7 publications

(6 citation statements)

References 13 publications

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“…Salmonella species are highly resistant microorganisms, able to survive longer periods in foods where its multiplication for some reason is not possible [25]. The optimum pH values for the growth of most Salmonella species ranged from 6.5-7.5, but they can grow in the range of 4.5-9.0.…”

Section: Discussionmentioning

confidence: 99%

Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

Baltić

Mišić

et al. 2015

Acta Veterinaria

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The aim of this study was to investigate the infl uence of marination, on the growth of Salmonella spp. in contaminated broiler breast fi llets during storage. In the conducted study, broiler breast fi llets were inoculated with a cocktail of different Salmonella strains and afterwards marinated in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate. The total count of Salmonella spp. was examined on the 0, 3 rd , 6 th and 9 th day of storage. Broiler breast fi llets salted in 6% solution of table salt were used as the control. Proximate composition and salt content, pH value and a w value, were determined as the meat quality parameters and parameters which can affect environmental conditions for bacterial growth, as well. Compared to initial contamination, Salmonella spp. count in marinated and salted fi llets did not change signifi cantly (p<0.001) until the 3 rd and 6 th day of storage, respectively, but it increased signifi cantly on the 9 th day of storage. Marination of broiler breast fi llets in different solutions of table salt, sodium tripolyphosphate and/or sodium citrate had a signifi cant infl uence(p<0.05; p<0.01) on pH and a w value, moisture, ash and salt content in marinated broiler meat, but there was no signifi cant infl uence (p>0.05) on protein and fat content in broiler meat. According to the results obtained it can be concluded that marination of broiler breast fi llets in solutions containing table salt, sodium trpolyphosphate and/or citrate, in some way, can prolongate the lag phase of Salmonella spp. growth, where sodium citrate is more effective than sodium tripolyphosphate.

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Section: Discussionmentioning

confidence: 99%

Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

Baltić

Mišić

et al. 2015

Acta Veterinaria

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“…Scuderi with colleagues (2000) reported that every year from various sources collected in Italy about 10,000 of salmonella isolates are registered, with over 70% of human infections caused by serovars of S. Typhimuruim, S. Enteritidis and S. Infantis [29]. Prevalence of salmonella in fresh meat is directly related to the fi ndings in animals and, of course, depends on further technological processing in slaughterhouses [30,31].…”

Section: Discussionmentioning

confidence: 99%

Antibiotic Resistance and Molecular Studies on Salmonella Enterica Subspecies Enterica Serovar Infantis Isolated in Human Cases and Broiler Carcasses

et al. 2014

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During the year 2012 a study was conducted on the hygiene of the production of broiler carcasses at three abattoirs in the Republic of Serbia. A total of 150 samples of broiler neck skin were examined and 17 salmonella isolates were recorded. Isolates were, by using the corresponding monovalent and polyvalent sera, determined according to type as Salmonella enterica subspecies enterica serovar Infantis (S. Infantis 6, 7, r, 1, 5). In the case of the disease in humans, 5 Salmonella samples of identical serovars were isolated. After that, 22 samples were tested for antibiotic resistance by the disk diffusion test. Isolates showed resistance to ampicillin and nalidixic acid (95.5%), tetracycline (91%), cefotaxime/clavulanic acid (68.2%), but not to ciprofl oxacin, gentamicin, and trimethoprim/sulfamethoxazole. The degree of genetic similarity of isolates from diseased humans and broiler carcasses was determined at a molecular level. Cluster analysis revealed the presence of 7 profi les, while all isolates have 92% genetic similarity. Although there are differences in the antimicrobial resistance of isolates originating from diseased humans and neck skin of tested broilers, can not be excluded an epidemiological link, because in the dominant genotype SINFXB0001, established in 8 isolates from diseased humans (3 isolates), and the neck skin of broilers (5 isolates), a genetic similarity of 100% was recorded. Based on these results, the presence of S. Infantis on broiler carcasses can be considered a hazard to human health.

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“…This can be attributed to low temperature and decreased water activity due to the air flow in the cooling room. Unlike minced meat, which contains fat and can protect Salmonella from low temperatures, skin surface dries quickly, which is not favorable for Salmonella [19]. Salmonella was found in five samples of the ileal content in our investigation.…”

Section: Discussionmentioning

confidence: 57%

Prevalence of Salmonella enterica in slaughtered pigs in Serbia: Serotyping, PFGE-genotyping and antimicrobial resistance

Kureljušić¹,

Dmitrić²,

Vidanović³

et al. 2017

J Infect Dev Ctries

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Introduction: The aim of this study was to determine the prevalence of Salmonella along the slaughter line and to identify possible critical control points in one slaughterhouse facility located in the city of Belgrade. Methodology: In total, 700 samples were tested: two swabs from both sides of carcass were taken from each of 100 pigs. In this way, 200 pig skin swab samples were taken after stunning, 200 after processing and 200 after chilling. Additional 100 samples of ileal contents were also taken from the same pigs to obtain a collection of 270 isolates. All samples were analyzed using standard culture methods and serotyping. PFGE was performed for 27 isolates. Determination of antimicrobial resistance was performed by E-test. Results: In total, 47 (23.5%) swab samples were positive for the presence of Salmonella after stunning. After processing, Salmonella was isolated in two swab samples (1%), whereas all samples which were collected after chilling were negative for Salmonella. The sampling of ileal contents was positive for five Salmonella isolates (5%). The most frequently isolated serotypes were S. Derby (90.74%), S. Infantis (5.56%) and S. Typhimurium (3.7%). All tested isolates were resistant to tetracycline. Resistance was recorded to nalidixic acid (23.3%), ciprofloxacin (20%), ampicillin (10%) and chloramphenicol (14.4%), as well. The PFGE results indicated that isolates had a high genetic similarity. Conclusions: The investigation has confirmed that bacteriological examinations of carcass swabs, as well as ileal content, could be used to assess the carriage of salmonellae in pigs at the time of slaughter.

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Behavior of Salmonella Typhimurium in pork minced meat and pork skin at different storage temperatures

Cited by 7 publications

References 13 publications

Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

Influence Of Marination On Salmonella Spp. Growth In Broiler Breast Fillets

Antibiotic Resistance and Molecular Studies on Salmonella Enterica Subspecies Enterica Serovar Infantis Isolated in Human Cases and Broiler Carcasses

Prevalence of Salmonella enterica in slaughtered pigs in Serbia: Serotyping, PFGE-genotyping and antimicrobial resistance

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