Salmonella in Raw Meat and By-Products from Pork and Beef

Abstract

After campylobacteriosis, salmonellosis is the second main cause of human bacterial enteritis in Germany. Salmonella is known to colonize the gastrointestinal tract of animals without producing any clinical signs. Therefore, carcasses can become contaminated with Salmonella at the time of slaughter. During an 11-month period, a total of 4,170 raw meat samples and by-products from beef and pork, obtained from seven different slaughterhouses in Southern Germany, were screened by the VIDAS system for Salmonella in this study. Positive results were confirmed by isolation of the pathogen on selective agars. The overall percentage of Salmonella-positive samples was 1.4% by the VIDAS system and 0.7% by culture confirmation. Salmonella was detected in 1.8% of pork samples by the VIDAS system and in 1.1% of samples by culture. In beef samples the presence of Salmonella was verified in 0.6% of samples by the VIDAS system and in 0.1% by culture on selective agars. The highest contamination rates were found in porcine and bovine tongue samples. Salmonella was detected in porcine samples throughout the year, except in samples collected in July, and a slight increase was observed in the colder months. The VIDAS system was shown to be an efficient screening method for the detection of Salmonella, with the advantage of a reduced analysis time.

Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

“…The occurrence of false positive results may depend on the specificity of the antibody, which may present cross-reactions with correlated antigens. However, a recent report on the use of VIDAS ® for screening raw meat and by-products from pork and beef showed that the number of positive samples detected was two-fold higher than that by culture method (Meyer, Thiel, Ullrich, & Stolle, 2010).…”

Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review

“…in food products, including beef, chicken, pork and their by products, seafood, eggs, dairy products, fresh produce, chocolate, breakfast cereals, snacks and almonds, peanut butter, infant formula, and pet treats (Beuchat & Mann, 2010;Guan, Chen, & Hoover, 2005;Jin et al, 2008;Mahmoud, 2009Mahmoud, , 2010aMahmoud, , 2010bMahmoud, Vaidya, Corvalan, & Linton, 2008;Meyer, Thiel, Ullrich, & Stolle, 2010;Patel et al, 2010;Podolak, Enache, Stone, Black, & Elliott, 2010). The wide variety of products shows that Salmonella is able to grow and survive in a large range of conditions even low moisture and thermal processing.…”

“…In April 2008 an outbreak related with Salmonella enterica serotype Saintpaul generated more than 1400 sick cases thorough the United States and Canada; the source was contaminated tomato, serrano and jalapeño peppers imported from Mexico (Klontz, Klontz, Mody, & Hoekstra, 2010). In other countries such as Germany, The Netherlands, Denmark, Finland and Sweden, Salmonella has also been either the main confirmed or suspected etiologic agent related with food-borne diseases (Meyer et al, 2010;Zhao, Zhao, & Doyle, 2010). Therefore, effective Salmonella inactivation in foods using any food processing technology is an urgent need to warrant consumers' safety.…”

Salmonella in food surveillance: PCR, immunoassays, and other rapid detection and quantification methods

“…Evaluation of the VIDAS kit indicated that sensitivity of the assay could be reduced by the presence of competing microflora such as Citrobacter in the food matrices (Keith, 1997). On the other hand, a recent report on the use of VIDAS for screening raw meat and by-products from pork and beef showed that the number of positive samples detected was two-fold higher than that by culture method (Meyer, Thiel, Ullrich, & Stolle, 2010).…”