SALMONELLA SPP. IN SEVERAL TISSUES AND PIG CARCASSES AND IN SLAUGHTERHOUSES: PRELIMINARY RESULTS


Submitted: 8 February 2013
Accepted: 8 February 2013
Published: 19 December 2008
Abstract Views: 819
PDF: 1764
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

  • R. Mazzette Dipartimento di Biologia Animale, sez. Ispezione Alimenti, Sassari, .
  • F Piras Dipartimento di Biologia Animale, sez. Ispezione Alimenti, Sassari, .
  • R. Melillo Dipartimento di Biologia Animale, sez. Ispezione Alimenti, Sassari, .
  • D. Meloni Dipartimento di Biologia Animale, sez. Ispezione Alimenti, Sassari, .
  • G Busia Dipartimento di Biologia Animale, sez. Ispezione Alimenti, Sassari, .
  • A.M. Cosseddu Dipartimento di Biologia Animale, sez. Ispezione Alimenti, Sassari, .
The aim of the present study was to evaluate the sources of direct and cross-contamination by Salmonella spp. of swine meat at slaughterhouse. The study was carried out in 4 plants of Sardinia, where pigs of different origin (Regional, Nederland, Spain, France) were slaughtered. Two-hundred ninetyfour samples were examined for Salmonella spp.: samples of caecal material, tonsils and limphonodes, carcass and liver, from 67 pigs randomly selected, and 21 environmental samples were collected. A selection of strains were submitted to phenotypical identification (API ID32E) and serotyping (N.R.C. for Salmonellosis). Salmonella spp. was isolated from the 21,4% of samples, both from pigs and environmental samples. The highest prevalence was observed in limphonodes samples (37,3%), whereas the lowest on the carcasses (10,4%). Eight different serotypes were detected, the more common was S. Derby (67%), followed by S. Livingstone (8%) and S. Typhimurium (6,3%). The 8% of the strains were unknown serotype. Our preliminary results confirm the important role of pigs in the diffusion of Salmonella in the slaughterhouses. The recovering of unusual serotypes from liver surfaces and slaughterhouse environments, pointed out the importance of a better Good Slaughtering Practices application by the workers, in order to prevent the possibility of crosscontamination of raw meats.

1.
Mazzette R, Piras F, Melillo R, Meloni D, Busia G, Cosseddu A. SALMONELLA SPP. IN SEVERAL TISSUES AND PIG CARCASSES AND IN SLAUGHTERHOUSES: PRELIMINARY RESULTS. Ital J Food Safety [Internet]. 2008 Dec. 19 [cited 2024 Mar. 28];1(2):25-8. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2008.2.25

Downloads

Download data is not yet available.

Citations


Similar Articles

You may also start an advanced similarity search for this article.