The prevalence and load of Salmonella, and key risk points of Salmonella contamination in a swine slaughterhouse in Jiangsu province, China

Zhou, Zihao; Jin, Xuanchen; Zheng, Huaiping; Li, Jingwen; Chen, Meng; Yin, Kequan; Xie, Xiaolei; Huang, Chuixiu; Lei, Tianyao; Sun, Xinyu; Xia, Zemiao; Zhou, Yuan; Pan, Zhiming; Jiao, Xinan

doi:10.1016/j.foodcont.2017.12.026

Cited by 22 publications

(23 citation statements)

References 23 publications

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“…The PFGE has been useful and accurate for tracking contamination sources, allowing the identification of Salmonella persistence, cross contamination, and distribution in swine production and pork processing [22,28,29,34,37]. Herein, the PFGE results demonstrate the possible role of the farm environment and feed supply in the dissemination of Salmonella spp.…”

Section: Resultsmentioning

confidence: 95%

Prevalence, Antimicrobial Resistance, and Diversity of Salmonella along the Pig Production Chain in Southern Brazil

et al. 2019

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Control of Salmonella spp. in food production chains is very important to ensure safe foods and minimize the risks of foodborne disease occurrence. This study aimed to identify the prevalence and main contamination sources of Salmonella spp. in a pig production chain in southern Brazil. Six lots of piglets produced at different farms were tracked until their slaughter, and samples were subjected to Salmonella spp. detection. The obtained isolates were serotyped, subjected to antimicrobial resistance testing, and pulsed field gel electrophoresis (PFGE). Salmonella spp. was detected in 160 (10.2%) samples, and not detected in pig carcasses after final washing or chilling. Among the 210 Salmonella spp. isolates, S. Typhimurium was the most prevalent (n = 101) and resistant to at least one antimicrobial. High resistance rates were detected against tetracycline (83.8%), chloramphenicol (54.3%), and trimethoprim-sulfamethoxazole (33.3%). The isolates that were non-susceptible to three or more classes of antimicrobials (n = 60) were considered multidrug-resistant (MDR), and isolates resistant to up to six of the tested antimicrobials were found. PFGE allowed the identification of genetic diversity and demonstrated that farm environment and feed supply may be sources for the dissemination of Salmonella spp. along the production chain. The results revealed the sources of Salmonella contamination in the pig production chain and highlighted the risks of antimicrobial resistance spread.

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Section: Resultsmentioning

confidence: 95%

Prevalence, Antimicrobial Resistance, and Diversity of Salmonella along the Pig Production Chain in Southern Brazil

et al. 2019

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“…Identification of risk factors [ 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 ];…”

Section: Methodsunclassified

“…Estimation of microorganism prevalence at meat chain steps [ 82 , 89 , 113 , 114 , 115 , 116 , 117 ];…”

Section: Methodsmentioning

confidence: 99%

“…Identification of risk factors ; • Evaluation of mitigation strategies along the meat chain [7,10,11,[91][92][93][94][95][96][97][98][99][100][101][102][103][104]; • Predictive modeling with modelling of microbial growth, inactivation and survival [105][106][107][108][109][110][111][112]; • Estimation of microorganism prevalence at meat chain steps [82,89,[113][114][115][116][117]; • Modeling of specific meat chain steps [118][119][120][121][122][123]; • Modeling of pathogen epidemiology and spreading during the meat chain [94,124,125]; • Expert analysis of sampling and mathematical methods [126][127][128]; • Qualitative or comparative risk assessment [129][130]…”

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confidence: 99%

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Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Hdaifeh

Khalid

Boué

et al. 2020

Foods

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Foodborne microbial diseases have a significant impact on public health, leading to millions of human illnesses each year worldwide. Pork is one of the most consumed meat in Europe but may also be a major source of pathogens introduced all along the farm-to-fork chain. Several quantitative microbial risk assessment (QMRA) have been developed to assess human health risks associated with pork consumption and to evaluate the efficiency of different risk reduction strategies. The present critical analysis aims to review pork QMRA. An exhaustive search was conducted following the preferred reporting items for systematic reviews and meta-analyses (PRISMA) methodology. It resulted in identification of a collection of 2489 papers including 42 on QMRA, after screening. Among them, a total of 29 studies focused on Salmonella spp. with clear concern on impacts at the slaughterhouse, modeling the spreading of contaminations and growth at critical stages along with potential reductions. Along with strict compliance with good hygiene practices, several potential risk mitigation pathways were highlighted for each slaughterhouse step. The slaughterhouse has a key role to play to ensure food safety of pork-based products but consideration of the whole farm-to-fork chain is necessary to enable better control of bacteria. This review provides an analysis of pork meat QMRA, to facilitate their reuse, and identify gaps to guide future research activities.

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“…This result may be related to utensils and equipment with the presence of the pathogen, which caused cross contamination. According to Zhou et al (2018) contaminated knives and gloves that come into contact with the surface of the carcass or the product, may result in an increased prevalence of Salmonella spp. The knives and hands of operators can increase the risk of contamination .…”

Section: Resultsmentioning

confidence: 99%

Salmonella spp. in liver processing in a pig slaughterhouse in the south of Brazil

Vivian

Gandra

Carvalho

et al. 2021

RSD

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The objective of the work was to evaluate the presence of Salmonella spp. during the slaughter and processing of swine giblets (Pork Liver) in a slaughterhouse in Rio Grande do Sul, identifying which stages have the highest occurrence of contamination. The research was carried out in a pig slaughterhouse in the state of Rio Grande do Sul. The collections were carried out on the surfaces of the carcasses, utensils, equipment, tables and gloves of the handlers during the slaughter process and collection of the final product. In the study carried out of a total of 72 samples from the analyzed carcasses, 18 presented the presence of Salmonella spp., Resulting in a frequency of 25% of samples with the presence of the bacterium and 75% with the absence of Salmonella spp. The results presented may be related to contamination of the raw material or cross contamination during the process, which occur in the slaughterhouse along the slaughter line. It is determined that the critical stages with prevalence of Salmonella spp. are the bleeding, before the scalding tank and in the evisceration. Scalding and buckling proved to be effective operations in reducing the bacteria in the carcasses. The level of contamination after evisceration is at risk of cross contamination. It is essential to hygienic sanitary care in the processing steps, maximizing the microbiological quality of the final product.

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The prevalence and load of Salmonella, and key risk points of Salmonella contamination in a swine slaughterhouse in Jiangsu province, China

Cited by 22 publications

References 23 publications

Prevalence, Antimicrobial Resistance, and Diversity of Salmonella along the Pig Production Chain in Southern Brazil

Prevalence, Antimicrobial Resistance, and Diversity of Salmonella along the Pig Production Chain in Southern Brazil

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

Salmonella spp. in liver processing in a pig slaughterhouse in the south of Brazil

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