Salmonella cross-contamination in swine abattoirs in Portugal: Carcasses, meat and meat handlers

Gomes-Neves, Eduarda; Antunes, Patrı́cia; Tavares, Alcina; Themudo, Patrícia; Cardoso, Margarida Fonseca; Gärtner, Fátima; Costa, José Manuel Correia da; Peixe, Luı́sa

doi:10.1016/j.ijfoodmicro.2012.04.015

Cited by 58 publications

(49 citation statements)

References 24 publications

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“…(Gomes-Neves et al, 2012). The washing of slaughtering tools and equipments is normally done, but there is lack of disinfection culture amongst the operators and butchers.…”

Section: Discussionmentioning

confidence: 99%

Potential risk factors associated with carcass contamination in slaughterhouse operations and hygiene in Oyo state, Nigeria

Fasanmi¹,

Makinde²,

Popoola³

et al. 2018

Int. J. Livest. Prod.

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Avoiding meat contamination at slaughterhouses is crucial for food safety; consumers' awareness and concern for the type of food they eat has attracted global attention and redirected research interests towards food safety. The practical hygiene in the slaughterhouse operations play key role in the safety and wholesomeness of meat. A cross sectional survey was carried out on 60 slaughterhouses in Ibadan, Oyo and Ogbomosho, in Oyo State, South Western Nigeria. A well-structured pre-tested checklist was administered and scored; data collected were subjected to descriptive statistics and ttest to separate significant differences between abattoirs and slaughter slabs. This study revealed that for the 50 items scored, only four [environmental cleanliness (66.7%), washing of slaughtering tools and equipments (60%), access to facility to wash hands and shoes (71.7%), and appropriateness of slaughterhouse location (58.3%)] were partially observed. The remaining 46 are non-existent or poorly implemented. However, only 9 out of the 23 items of the practical hygiene and level of cleanliness compared between the surveyed abattoirs and slaughter slabs, showed significant (p < 0.05) differences. These are garbage disposal (p<0.001), washing of slaughtering tools and equipments (p<0.001), disinfection of the slaughterhouse (p<0.014), disinfection of premises (p<0.001), and disinfection of infrastructure and equipments (p<0.002). Others are, availability of sufficient and clean water (p<0.001), good hygiene (p<0.033) and also, hands washing after slaughtering (p<0.001) and hands disinfection (p<0.001). The surveyed abattoirs performed better than slaughter slabs in hygiene and level of cleanliness. But nevertheless all evidences of unhygienic practices and predisposing risk factors across the surveyed slaughter locations would serve as critical points for the distribution of contaminated meat to the public, and also serve as medium for occupational disease acquisition. Hence the issue of food safety is called to question. There is the need for workers training on operational hygiene and occupational zoonoses.

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“…(Gomes-Neves et al, 2012). The washing of slaughtering tools and equipments is normally done, but there is lack of disinfection culture amongst the operators and butchers.…”

Section: Discussionmentioning

confidence: 99%

Potential risk factors associated with carcass contamination in slaughterhouse operations and hygiene in Oyo state, Nigeria

Fasanmi¹,

Makinde²,

Popoola³

et al. 2018

Int. J. Livest. Prod.

View full text Add to dashboard Cite

show abstract

“…Perpetuation of pathogens in the environment may exacerbate the risk of salmonellosis as well from direct exposure through occupational practices (LeJeune & Kersting, 2010;Saeed & Hamid, 2010). Furthermore, the risk of pathogenesis in the population has been attributed to cross-contamination between meat handlers and carcasses in processing plants around the world (Gomes-Neves et al, 2012;Wamalwa, Castiello, Ombui, & Gathuma, 2012). Knowledge of the occurrence and distribution of these pathogens along the food supply chain of animal origin is needed in order to devise cost-effective strategies to mitigate associated risks.…”

Section: Introductionmentioning

confidence: 99%

Cytolethal Distending Toxin in Salmonella and Campylobacter spp. Isolated from Food Animals and Gastroenteritis Cases in Qatar

Peters¹,

Chang²,

Duhamel³

et al. 2017

GJHS

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Background: Campylobacter and Salmonella are two of the major foodborne pathogens that contribute to the burden of disease. The cytolethal distending toxin (CDT) has been identified as one of the virulence factors that may contribute to pathogenesis and gastroenteritis. The CDT is a trimeric subunit toxin produced by gram-negative bacteria that initiates cell-cycle arrest and causes affected cells to die by apoptosis. This study investigated the occurrence of CDT among Salmonella and Campylobacter spp. isolates recovered from animals along the food supply chain and from gastroenteritis cases in Qatar.Methods: Samples were screened for the presence of the two pathogens using a combination of bacterial enrichment and molecular detection and positive samples were examined for the presence of CDT using a polymerase chain reaction (PCR) approach.Results: C. jejuni and C. coli occurred at similar rates among non-human sources, whereas C. jejuni occurred at a higher rate compared to C. coli in human cases. Both cdtB and cdtC were detected at a higher rate among C. jejuni than C. coli recovered from human cases. Only cdtB was detected in Salmonella spp. isolates from animals and at a much lower rate. Conclusions:The presence of CDT in isolates recovered from gastroenteritis cases suggests a role in the pathogenesis of the condition. Furthermore, the detection of CDT among food animal isolates along the food supply chain highlights the potential zoonotic risk.

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“…The results of several Salmonella surveys, carried out in pig slaughtering and processing plants, have shown that fresh pig meat and pork products thereof can be considered an important vehicle for the transmission of Salmonella to humans [3][4][5][6]. The application of misused and prolonged antibiotic treatments in farm animals with therapeutic and prophylactic purposes can lead to the development of antimicrobial-resistant commensals and/or zoonotic foodborne bacterial pathogens, including Salmonella [7].…”

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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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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Salmonella cross-contamination in swine abattoirs in Portugal: Carcasses, meat and meat handlers

Cited by 58 publications

References 24 publications

Potential risk factors associated with carcass contamination in slaughterhouse operations and hygiene in Oyo state, Nigeria

Potential risk factors associated with carcass contamination in slaughterhouse operations and hygiene in Oyo state, Nigeria

Cytolethal Distending Toxin in Salmonella and Campylobacter spp. Isolated from Food Animals and Gastroenteritis Cases in Qatar

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

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