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Prendergast, DM,Duggan, SJ,Fanning, S,Cormican, M,Gonzales-Barron, U,Butler, F,Duffy, G
2008
October
Journal Of Applied Microbiology
Prevalence and numbers of Salmonella spp. and Enterobacteriaceae on pork cuts in abattoirs in the Republic of Ireland
Published
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Optional Fields
abattoir cutting room environment Enterobacteriaceae pork Salmonella PIG CARCASSES RISK-FACTORS CONTAMINATION SLAUGHTER BEEF IDENTIFICATION TYPHIMURIUM INFECTION CATTLE SHEEP
105
1209
1219
Aims: This study aimed to determine the numbers and types of Salmonella spp. and Enterobacteriaceae on pork cuts in the meat cutting room environment of four commercial pork abattoirs in the Republic of Ireland.Methods and Results: Pork oysters (M. gluteus medius; n = 720) and swabs (n = 56) from equipment and surfaces were screened for Salmonella spp. using a DNA-based PCR method and confirmed by culture. Salmonella numbers were assessed using a three-tube most probable number (MPN) technique. Salmonella spp. was detected on 24/720 (3.3%) pork cuts (range of < 0.03-0.36 MPN g(-1)) and in 7/56 (12.5%) environmental swabs (range of < 0.03-1.10 MPN cm(-2)). There was significant variation in the prevalence of Salmonella on pork between different abattoirs and days of sampling (range of 0-31.7%). The predominant serotype was Salmonella serotype Typhimurium followed by Salmonella serotype Derby.Conclusions: Overall prevalence data conceal the key finding that there was considerable variation in the incidence of Salmonella on different days. A direct association between Salmonella contamination of pork cuts and equipment/surfaces was observed.Significance and Impact of the Study: Prevalence and numbers of Salmonella were low; however, results clearly demonstrate the potential for cross-contamination from equipment and meat contact surfaces in the cutting room environment.
DOI 10.1111/j.1365-2672.2008.03854.x
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