Epidemiological survey on the prevalence of Salmonella spp. in the Sardinian pig production chain, using real-time PCR screening method

  • Carlo Pala | carlopala@hotmail.it Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Tiziana Tedde Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Sara Salza Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Maria Teresa Uda Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Stefano Lollai Department Animal Health, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Vittoria Carboni Department Animal Health, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Antonio Fadda Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Edoardo Marongiu Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.
  • Sebastiano Virgilio Department of Food Hygiene, Institute for Experimental Veterinary Medicine of Sardinia, Sassari, Italy.

Abstract

The aim of this study was to evaluate the prevalence of Salmonella spp. in the Sardinian pig production chain in order to establish the incidence of monophasic serovariant of Salmonella Typhimurium on isolates with molecular methods (real-time PCR and multiplex PCR). Samples were collected in three EC slaughterhouses, four small slaughterhouses annexed to farmhouses, one meat distribution center, four meat cutting laboratories and four sausage processing plants. A total of 166 samples were collected and analyzed: 46 environmental samples, 48 finishing pigs, 16 piglets, 24 samples of non-processed meat, 28 meat preparations and 4 meat products. All samples were processed with an initial screening using the real-time PCR MicroSEQ® Salmonella spp detection Kit (Applied biosystems, life technologies) and with the TaqMan® Real-time PCR to confirm the kit results. Samples that tested positive for Salmonella spp were confirmed with cultural method using the standard ISO 6579. Positive samples were submitted to phenotypic identification. One colony from each positive sample was serotyped with multiplex PCR method. Salmonella spp was isolated in 7 on 166 samples (4.22 %). Among the positive samples, two came from finishing pigs, two belonged to the category meat preparations, two to meat products, one was an environmental sample. Multiplex PCR confirmed that the collected strains belonged to the species Salmonella Typhimurium (1), Salmonella derby (3) and monophasic serovariant of Salmonella Typhimurium (3).

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Published
2019-06-25
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Original Articles
Keywords:
Salmonella, monophasic serovariant of Salmonella Typhimurium, real-time PCR, pork meat
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How to Cite
Pala, C., Tedde, T., Salza, S., Uda, M. T., Lollai, S., Carboni, V., Fadda, A., Marongiu, E., & Virgilio, S. (2019). Epidemiological survey on the prevalence of Salmonella spp. in the Sardinian pig production chain, using real-time PCR screening method. Italian Journal of Food Safety, 8(2). https://doi.org/10.4081/ijfs.2019.7843