The Occurrence of Salmonella in the Lymph Glands of Normal Hogs1

Rubin, Harvey L.; Scherago, M.; Weaver, Ralph H.

doi:10.1093/oxfordjournals.aje.a118806

Cited by 8 publications

(3 citation statements)

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“…Investigation of the genus Salmonella species in meat and meat products first came into prominence after the isolation of the "hog cholera bacillus" by Salmon and Smith (15). In more recent years Hormaeche and Salsamendi (13) reported 47.9% incidence in the lymph glands of normal hogs (46 lots), Ruben et al (14) reported 40% from the mesenteric glands of hogs (40 lots), and Cherry et al (3) reported 6.0% incidence in hog carcasses from 170 lots sampled (Table 1).…”

mentioning

confidence: 98%

Incidence of Salmonellae in Meat and Meat Products

Weissman¹,

Carpenter²

1969

Applied Microbiology

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Standard enrichment, plating, and biochemical techniques were used to assess the incidence of Salmonella species on beef and pork carcasses and processed meat products. The incidence of Salmonella in pork carcasses was 56% and in beef carcasses, 74%. These figures are about the same as previously reported for pork but much higher than previously reported for beef carcasses; however, they represent only three to five abattoirs in Georgia and do not necessarily represent contamination levels throughout the country. Examination of carcasses by area did not indicate greater incidence of Salmonella in any one area. Two areas suggested for representative sampling are the cervical and anal areas of the carcass. Of the sausage samples examined, 38% of the fresh pork sausage, 9% of the smoked pork sausage, and 1 sample (souse) of 16 samples of miscellaneous sausage products were contaminated. Examination of subsamples indicated that Salmonella, when present in sausage products, could be found in any section of the entire sample.

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mentioning

confidence: 98%

Incidence of Salmonellae in Meat and Meat Products

Weissman¹,

Carpenter²

1969

Applied Microbiology

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“…Although the different samples used in these prevalence surveys prohibit quantitative comparison of the European and U.S. data, and between eras, the key point is that the results from all these recent studies compare favorably with the data published on mesenteric lymph nodes or fecal samples respectively in studies conducted before 1960 (Table 1). Hormaeche andSalsamende (1936) 1942 United States Ab-MLN 40 Rubin et al (1942Rubin et al ( ) 1951 England Ab-fecal 0.67 Smith and Buxton (1951) 1954-1956 England Ab-various 25 McDonagh andSmith (1958) 1954 United States Farm-rectal swabs Ab-rectal swabs 27 78 Galton et al (1954b) 1959 Northern Ireland Farm-rectal swabs 9 Newell et al (1959Newell et al ( ) 1959 England Ab-MLN 12 Smith (1959) Ab indicates abattoir sampling; Farm indicates sampling on farm. MLN, mesenteric lymph nodes.…”

Section: Historic Studies Of Salmonella In Pigs and Porkmentioning

confidence: 99%

Intensive Swine Production and Pork Safety

Davies

2011

Foodborne Pathogens and Disease

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Major structural changes in livestock production in developed countries, particularly intensive confinement production and increases in herd and flock sizes, have raised several societal concerns about the future directions and implications of livestock food production, including the safety of meat products. This review of the major parasitic and bacterial foodborne pathogens associated with pork production indicates that pork safety in the United States has improved demonstrably over recent decades. Most notably, changes in swine production methods have been associated with virtual elimination of risk of the foodborne parasites Taenia solium, Trichinella spiralis, and Toxoplasma gondii from pigs reared on modern intensive farms. This represents a substantial public health achievement that has gone largely unheralded. Regulatory changes have led to demonstrably lower prevalence of Salmonella on pork carcasses, but control of bacterial foodborne pathogens on farms remains a significant challenge. Available evidence does not support the hypothesis that intensive pork production has increased risk for the major bacterial foodborne pathogens that are common commensals of the pig (Salmonella, Campylobacter, Listeria, and Yersinia enterocolitica), or that pigs produced in alternative systems are at reduced risk of colonization with these organisms. However, pigs raised in outdoor systems inherently confront higher risks of exposure to foodborne parasites, particularly T. gondii.

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“…Salmonella species were first isolated from pork in 1885 by Salmon and Smith. Since that time other investigators have isolated Salmonella from swine carcasses (Ruben et al, 1942;Galton et al, 1954;McDonagh and Smith, 1958;Newell et al, 1959;Weissman and Carpenter, 1969;Carpenter et al, 1973;Childers et al, 1973). Galton et al (1954) and Shotts et al (1961) determined that Salmonella species are a part of the normal gut microflora of swine; therefore, these organisms may spread through a herd via mud and manure inherent in livestock holding pens.…”

Section: Introductionmentioning

confidence: 99%

Update: Prevalence of Salmonella in Pork Sausage

Silas

Carpenter

Reagan

1984

Journal of Animal Science

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One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmonellae in fresh pork sausage; however, these results indicate no variation in prevalence since 1969.

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The Occurrence of Salmonella in the Lymph Glands of Normal Hogs1

Cited by 8 publications

References 0 publications

Incidence of Salmonellae in Meat and Meat Products

Incidence of Salmonellae in Meat and Meat Products

Intensive Swine Production and Pork Safety

Update: Prevalence of Salmonella in Pork Sausage

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