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Prendergast, DM,Duggan, SJ,Gonzales-Barron, U,Fanning, S,Butler, F,Cormican, M,Duffy, G
2009
May
International Journal Of Food Microbiology
Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork
Published
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Optional Fields
Salmonella Pork Retail Quantification Identification Enterobacteriaceae REPUBLIC-OF-IRELAND ENTEROBACTERIACEAE PRODUCTS BEEF CONTAMINATION CARCASSES ABATTOIRS SURVIVAL BACTERIA EFFICACY
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Salmonella is a common contaminant of raw pork and represents a public health risk. Both qualitative and quantitative data on Salmonella in pork at retail are required for assessment of consumer exposure to the pathogen. Pork samples (n=500) were collected at random from butchers' shops and supermarkets in the Republic of Ireland between January and November, 2007 and examined for prevalence and numbers of Salmonella using a PCR screen followed by cultural examination of positive samples. Salmonella numbers were assessed using a three tube most probable number (MPN) technique. Any Salmonella recovered were characterised by serotype, phage type and antibiogram, and subtyped by pulsed-field gel electrophoresis (PFGE). Enterobacteriaceae were also enumerated to see if there was a correlation between the Salmonella status of the pork and hygiene levels at retail outlets. Salmonella spp. were detected on 13/500 (2.6%) pork cuts at numbers between <0.03 and 2.10 MPN/g. The mean Enterobacteriaceae counts was 3.12 log(10) CFU/g (range -0.26-6.52 log(10) CFU/g). Salmonella Typhimurium was the most common serotype and the majority of isolates were multi antibiotic resistant. PFGE analysis showed evidence of persistence of some strains. with an S. Typhimurium U310 recovered from a pork abattoir being identical (100%) to a strain found a year later in a sample from a retail outlet. There was also evidence of cross contamination of Salmonella isolates between samples. There was a direct association between Salmonella contamination of pork and Enterobacteriaceae numbers, which indicates the need for good hygiene practices at retail for control of this pathogen. (C) 2009 Published by Elsevier B.V.
DOI 10.1016/j.ijfoodmicro.2009.03.003
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