Microbiological Evaluation of Pork and Chicken By-Products in South Korea

Abstract

In this study, we aimed to evaluate the microbiological risk of pork and chicken by-products by enumerating indicator bacteria (total aerobic bacteria, coliforms, and Escherichia coli) and identifying pathogens such as Campylobacter and Salmonella. The antibiotic resistance of pathogenic isolates was determined, and molecular subtyping was performed using automated repetitive sequence-based PCR (rep-PCR). Pork and chicken by-products were collected from 10 processing plants. The mean numbers of total aerobic bacteria, coliforms, and E. coli from 95 pork by-product samples and 64 chicken by-product samples were 5.1, 3.6, and 2.4 log CFU/g and 4.5, 3.0, and 1.8 log CFU/g, respectively. The numbers of indicator bacteria in the gastrointestinal tract (small intestine, large intestine, and gizzard) were significantly higher than those in other organs. Salmonella and Campylobacter species were detected in 3 and 5 of 95 pork by-product samples and in 6 and 3 of 64 chicken by-product samples, respectively. Four of 9 Salmonella isolates examined were resistant to eight antibiotics, and each of these resistant strains produced an extended-spectrum β-lactamase. Most Campylobacter isolates were resistant to tetracycline (7 of 8 strains) and quinolones (7 of 8 strains). The similarity in rep-PCR patterns among Salmonella isolates was more closely associated with serotype than with the processing plant and type of meat. Conversely, the rep-PCR patterns of Campylobacter isolates were specific to the processing plant. Our findings could help agencies develop regulations for protection from foodborne bacterial infections arising from animal by-products.

Tetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation

“…Tetracycline is a broad-spectrum antibiotic that has been widely used since the 1940s (Chopra and Roberts, 2001). As a consequence of its use in animal husbandry, antibiotic-resistant pathogenic and commensal bacteria have been detected in various animal products including fermented foods derived from meat and milk (Devirgiliis et al., 2011; Li et al., 2016; Chon et al., 2016; Anisimova and Yarullina, 2018; Ed-Dra et al., 2018; Lüdin et al., 2018; Wu et al., 2018). Among these bacteria, CNS can be a reservoir of antibiotic-resistant bacteria (Malik et al., 2005; Even et al., 2010; Talon and Leroy, 2011).…”

Systematic Review and Meta-Analysis of Campylobacter Species Contamination in Poultry, Meat, and Processing Environments in South Korea

“…Figure 3. Forest plot of each food type for the prevalence of Campylobacter in South Korea: (A) chicken, (B) duck, (C) pork, and (D) beef[3,31,32,34,35,39,[41][42][43][46][47][48][49][50][52][53][54]57,59,60].…”