Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Bunčić, S.; Sofos, John N.

doi:10.1016/j.foodres.2011.10.018

Cited by 130 publications

(96 citation statements)

References 190 publications

(252 reference statements)

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“…On the other hand, contrary to what would be expected, a relatively high frequency isolation rate of Salmonella was observed in the detritus from the hair removal equipment. As described by various authors [1,16], carcass contamination during the hair removal process can occur, especially through the squeezing of feces from the anus, followed by bacterial proliferation in the detritus and subsequent contamination of carcasses. Regarding this issue, significant improvement of the processing technology at this level should be encouraged and implemented.…”

Section: Discussionmentioning

confidence: 99%

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Occurrence and antimicrobial susceptibility of Salmonella isolates recovered from the pig slaughter process in Romania

Morar

Sala

Imre

2015

J Infect Dev Ctries

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Introduction: Reported human salmonellosis cases have increased in Romania. Antibiotic susceptibility testing of Salmonella strains isolated from pork and chicken meat indicate a worrying multidrug resistance pattern. This study aimed to investigate the occurrence of Salmonella and to evaluate the antibiotic resistance of Salmonella strains in a pig slaughterhouse-processing complex, which receives animals from 30% of the large industrialized swine farms in Romania. Methodology: A total of 108 samples, including pork (n = 47), packaged pork products (n = 44), scald water sludge (n = 8), and detritus from the hair removal machine of the slaughterhouse (n = 9) were examined for the presence of Salmonella through standard methods. The antibiotic susceptibility of the isolated strains to 17 antibiotics was tested using the Vitek 2 system. Results: Twenty-six (24.1%) samples were found to be Salmonella positive; this included 25.5% of meat samples and 15.9% of packaged products, as well as samples from two different points of the slaughter (41.2%). Resistance was observed against tetracycline (61.5%), ampicillin (50%), piperacillin (50%), trimethoprim-sulfamethoxazole (34.6%), amoxicillin/clavulanic acid (26.9%), nitrofurantion (23.1%), cefazolin (15.4%), piperacillin/tazobactam (7.7%), imipenem (3.8%), ciprofloxacin (3.8%), and norfloxacin (3.8%). No resistance towards cefoxitin, cefotaxime, ceftazidime, cefepime, amikacin, and gentamicin was found. Conclusions: Our study demonstrated the occurrence of multidrug-resistant Salmonella strains in the investigated pork production complex and highlighted it as a potential source of human infections. The results demonstrate the seriousness of antibiotic resistance of Salmonella in Romania, while providing a useful insight for the treatment of human salmonellosis by specialists.

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Section: Discussionmentioning

confidence: 99%

“…Human salmonellosis outbreaks are related to the consumption of contaminated foodstuffs of animal origin, and the disease is characterized by acute gastroenteritis, fever, abdominal pain, and nausea [1,2].…”

Section: Introductionmentioning

confidence: 99%

Occurrence and antimicrobial susceptibility of Salmonella isolates recovered from the pig slaughter process in Romania

Morar

Sala

Imre

2015

J Infect Dev Ctries

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“…Sua eficiência na eliminação de microrganismos patogênicos foi discutida, comprovada [11] e já é adotada há muitos anos nos Estados Unidos [14], podendo ser implantada nos frigoríficos com o intuito de colaborar com os programas de APPCC's [4]. Estas conclusões prevalecem sobre a generalização realizada em um estudo [5], afirmando que as tecnologias que eram empregadas no abate em 2008 não garantiam produtos livres de Campylobacter sp., resultando em produtos finais contaminados.…”

Section: Resultsunclassified

Ocurrence of Campylobacter spp. in chilled chicken carcasses slaughtered in the west region of Santa Catarina, Brazil

Bortoli

Dalmina

et al. 2017

Acta Scientiae. Vet.

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Background:The thermophilic bacteria of the genus Campylobacter are important agents of alimentary gastroenteritis, called campylobacteriosis. These microorganisms multiply in temperatures ranging from 25ºC to 46ºC, however, low temperatures are incompatible with their multiplication. For this reason, the seasons of the year may interfere with the level of contamination by Campylobacter sp. The main sources of transmission are contaminated meat and giblets from poultry during poorly conducted slaughter operations. The disease may present itself with a different range of forms of disease: from mild signs of gastrointestinal infection to more severe cases, such as the Guillain-Barré syndrome. Material, Methods & Results: Due to the great importance of western Santa Catarina to the poultry industry, it was necessary to verify the occurrence of the pathogen in cold carcasses of broilers slaughtered in this region, and its variation through the seasons of the year. From January 2013 to February 2015 broiler carcasses were collected weekly, after the water cooling process, in slaughterhouses under Federal Inspection of the three largest microregions of western Santa Catarina in terms of number of broilers slaughtered, totaling 808 samples. The assessment of thermophilic Campylobacter was performed according to the methodology recommended by ISO 10272-1: 2006. Of the 808 samples analyzed, the frequency of isolation of thermophilic Campylobacter was 1.82% (8/440) in microregion 1, 4.95% (10/202) in microregion 2 and 13.86% (23/166) in the microregion 3, totaling 5.07% of positive samples (41/808). Comparing the microregions, it was verified that there was no significant difference (P > 0.05) between the isolation frequencies of microregions 1 and 2. However, there was a significant difference (P < 0.05) between the isolation rates of Microregion 3 in relation to microregions 1 and 2. Microregion 1 presented the lowest percentage of Campylobacter thermophilic isolates. Discussion: Although the rates found are lower than expected when compared to those already published, consumption of these products may provide risks to consumers, mainly through cross-contamination of foods that will be consumed raw, requiring greater controls in the entire poultry industry in order to ensure a safe product for the consumer. Analyzing each season of the year individually (winter and summer), 5.88% (14/238) of the samples processed during summer (October to March) were positive for the assessed microorganism and in 4,74% (27/570) of the samples analyzed in the winter (April to September), the presence of thermophilic Campylobacter was detected. Nevertheless, there was no significant difference (P > 0.05) between the seasons. However, it is evident the need for a longer study to evaluate the actual influence of the seasons (winter and summer) on the isolation rate of thermophilic Campylobacter in broiler carcasses shortly after the cooling process. Even though the study demonstrated low levels of thermophilic Campylobacter isolati...

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“…O princípio fundamental para o controle da contaminação durante o abate é baseado em processos sanitários e de higiene, de forma que a escolha das tecnologias e operações individuais dos processos seja abordada com o objetivo principal de minimizar a carga microbiana no produto final (Buncic;Sofos, 2012). Outro cuidado que se deve ter é com o preparo do alimento para o consumo: de acordo com Bucher et al (2008), devem-se evitar alimentos crus e malpassados, sendo suficiente o cozimento a 71ºC para a inativação da Salmonella.…”

Section: Palavras-chaveunclassified

Impacto da salmonelose na suinocultura e suas implicações em saúde pública

et al. 2016

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RESUMO: O objetivo deste trabalho foi mostrar a presença da Salmonella na cadeia de produção de suínos e o risco em potencial para a saúde pública. As bactérias do gênero Salmonella são importantes agentes causadores de doenças transmitidas por alimentos (DTAs) em humanos. Estima-se que cerca de 10% do total de casos de salmonelose sejam veiculados por produtos de origem suína. A transmissão ao homem pode ocorrer pelo contato direto com animais, tanto nas granjas quanto nos frigoríficos, mas principalmente devido à ingestão de alimentos contaminados. A infecção de lotes suínos pode ocorrer em qualquer fase zootécnica e o principal ciclo de infecção é fecal-oral, podendo a bactéria se alojar nos linfonodos e ser excretada quando o animal for submetido a um fator estressante, como o transporte e/ou o reagrupamento. O uso inadequado de antimicrobianos também gera cepas multirresistentes. Os equipamentos e utensílios, de uma forma geral, estão relacionados à contaminação cruzada, agindo como veículos de propagação do micro-organismo dentro da indústria. Para garantir a segurança alimentar do consumidor, conclui-se que cuidados como limpeza, desinfecção e biossegurança devem se iniciar na granja de criação, com a utilização correta de antibióticos, passando pelo transporte evitando a superlotação e com medidas higiênico-sanitárias rigorosas durante o abate desses animais.

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Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Cited by 130 publications

References 190 publications

Occurrence and antimicrobial susceptibility of Salmonella isolates recovered from the pig slaughter process in Romania

Occurrence and antimicrobial susceptibility of Salmonella isolates recovered from the pig slaughter process in Romania

Ocurrence of Campylobacter spp. in chilled chicken carcasses slaughtered in the west region of Santa Catarina, Brazil

Impacto da salmonelose na suinocultura e suas implicações em saúde pública

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