The Occurrence of Salmonella in Retail Meat Products1

Cherry, William B.; Scherago, M.; Weaver, Ralph H.

doi:10.1093/oxfordjournals.aje.a118856

Cited by 11 publications

(5 citation statements)

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“…Many workers have been concerned about the incidence of Salmonella on giblets during processing and in retail markets (Cherry et al, 1943;Galton et al, 1955;Morris and Ayres, 1960;Wilson et al, 1961;and Woodburn, 1964). Sadler et al (1956,1966) described the groups of bacteria (and frequency of their occurrence) in the inner portions of turkey livers as well as the relative prevalence of bacteria in "passed" and "condemned" livers.…”

Section: Kinds Of Bacteria On Poultry Carcassesmentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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Section: Kinds Of Bacteria On Poultry Carcassesmentioning

confidence: 99%

A Review of Microbiological Aspects of Poultry Processing

Brune

Cunningham

1971

World's Poultry Science Journal

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“…The occurrence of salmonellae in processed poultry has been established by Galton and others (14), and surveys conducted by members of the Communicable Disease Center, Public Health Service (15), have shown the association of S. infantis with processed poultry. How¬ ever, the occurrence of salmonellae in other meats is low (4, 16,17), and in cured meats practically nonexistent. In a recent survey con¬ ducted at the Sanitary Engineering Center, none of 314 cured or prepared meat products yielded salmonellae (18).…”

Section: Discussionmentioning

confidence: 99%

Salmonella infantis Isolated from Ham in Food Poisoning Incident

Angelotti¹,

Bailey²,

Foter³

et al. 1961

Public Health Reports (1896-1970)

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“…There are relatively few studies that have directly compared the prevalence of bacterial foodborne pathogens in pigs reared under intensive conditions with pigs reared under alternative conditions. The enormous diversity of facilities and management practices that exists among Silas et al (1984) considered the values of Cherry et al (1943) to be underestimates due to inferior isolation methods available for Salmonella at that time. b Both whole muscle pork and sausage products (prevalence range 7.3% to 12.5% across product types).…”

Section: Salmonella In Pigs Produced In Alternative Versus Intensive mentioning

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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The Occurrence of Salmonella in Retail Meat Products1

Cited by 11 publications

References 0 publications

A Review of Microbiological Aspects of Poultry Processing

A Review of Microbiological Aspects of Poultry Processing

Salmonella infantis Isolated from Ham in Food Poisoning Incident

Intensive Swine Production and Pork Safety

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