The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment

Gill, C.O.; Bryant, J

doi:10.1006/fmic.1993.1039

Cited by 65 publications

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“…Conforme Gill & Bryant (1993) todas as carcaças suínas que passam pelas depiladeiras são contaminadas com microrganismos fecais, dentre eles Salmonella sp. A higiene da máquina de depilar é laboriosa e constitui um fator de grande importância na freqüência de Salmonella sp em carcaças suínas (Biemuller et al 1973, Thorberg & Engvall 2001.…”

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“…Os fatores de risco da Salmonella sp em suínos têm sido intensivamente investigados, com relação ao rebanho, ao transporte, aos matadouros e ao comércio (Gill & Bryant 1993, Berends et al 1996, Schlosser et al 2000. Diferentes estudos têm demonstrado a incidência de Salmonella sp em suínos abatidos através da análise das fezes e das carcaças (Oosterom et al 1985, Hald et al 1999, Kasbohrer et al 2000.…”

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Isolamento de Salmonella sp e Staphylococcus aureus no processo do abate suíno como subsídio ao sistema de Análise de Perigos e Pontos Críticos de Controle - APPCC

et al. 2004

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O presente estudo foi realizado para avaliar a presença de Salmonella sp e o número de Staphylococcus aureus na superfície de carcaças suínas e caracterizar os perigos microbiológicos em diferentes etapas do abate e pontos críticos de controle (PCCs), através da quantificação de riscos (odds ratio). Um total de 120 esfregaços superficiais de carcaça suína foi coletado em um matadouro-frigorífico, após o escaldamento/depilação (ponto A), antes da evisceração (B), após evisceração e serragem da carcaça (C) e após 24 horas de refrigeração (D). Salmonella sp foi encontrada com uma freqüência média de 11,7% (14) nas carcaças, enquanto o número de S. aureus variou entre 1,2 e 1,5 log UFC/cm² em 11,7% das carcaças amostradas, sem evidenciar diferença estatística entre os pontos A, B, C e D. Pode-se concluir que os riscos de contaminação por Salmonella sp e S. aureus foram os mesmos nas etapas do abate de suínos consideradas neste estudo.

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Section: Introdução Introdução Introdução Introdução Introduçãounclassified

Isolamento de Salmonella sp e Staphylococcus aureus no processo do abate suíno como subsídio ao sistema de Análise de Perigos e Pontos Críticos de Controle - APPCC

et al. 2004

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“…On the other hand, contrary to what would be expected, a relatively high frequency isolation rate of Salmonella was observed in the detritus from the hair removal equipment. As described by various authors [1,16], carcass contamination during the hair removal process can occur, especially through the squeezing of feces from the anus, followed by bacterial proliferation in the detritus and subsequent contamination of carcasses. Regarding this issue, significant improvement of the processing technology at this level should be encouraged and implemented.…”

Section: Discussionmentioning

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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“…Bacterial populations, including Salmonella, present on the pig carcass are reduced considerably by scalding and singeing, but the carcass is likely to be recontaminated during the dehairing and polishing operations [43][44][45]. Yu et al [41] also found that ' dirty ' polishing equipment contributes to the total level of carcass contamination.…”

Section: Discussionmentioning

confidence: 99%

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

Hald

Wingstrand²,

Swanenburg³

et al. 2003

Epidemiol. Infect.

101

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SUMMARYThis study was part of an international research project entitled SALINPORK (FAIR CT-950400) initiated in 1996. The objectives were to investigate the occurrence of Salmonella in pig slaughterhouses and to identify risk factors associated with the contamination of pig carcasses. Data was collected from 12 slaughterhouses in five European countries. Isolates were characterized by serotyping, phage typing and antimicrobial susceptibility. In one country, no Salmonella was found. Salmonella was isolated from 5 . 3% of 3485 samples of pork and from 13 . 8% of 3573 environmental samples from the seven slaughterhouses in the four remaining countries. The statistical analyses (multi-level logistic regression) indicated that the prevalence was significantly higher during the warmer months and that the environmental contamination increased during the day of slaughter. The polishing (OR 3 . 74, 95% CI 1 . 43-9 . 78) and pluck removal (OR 3 . 63, 95 % CI 1 . 66-7 . 96) processes were found to contribute significantly to the total carcass contamination, the latter especially if the scalding water also was contaminated. To reduce carcass contamination, it is recommended to ensure sufficiently high temperatures of scalding water (62 xC) and appropriate cleaning and disinfection of the polishing equipment at least once a day in order to reduce the level of carcass contamination and consequently the prevalence of Salmonella in pork.

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The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment

Cited by 65 publications

References 0 publications

Isolamento de Salmonella sp e Staphylococcus aureus no processo do abate suíno como subsídio ao sistema de Análise de Perigos e Pontos Críticos de Controle - APPCC

Isolamento de Salmonella sp e Staphylococcus aureus no processo do abate suíno como subsídio ao sistema de Análise de Perigos e Pontos Críticos de Controle - APPCC

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

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

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