Characterization of Enterocccus faecalis Isolates from the Pork Meat Production Chain and Comparison with Human Clinical Isolates

2013 ◽  
Vol 33 (2) ◽  
pp. 190-196 ◽  
Author(s):  
Ka Hee Kwon ◽  
Sun Young Hwang ◽  
So Hyun Kim ◽  
Bo Youn Moon ◽  
Bong Kyun Park ◽  
...  
Keyword(s):  
Clinical Isolates ◽  
Meat Production ◽  
Pork Meat ◽  
Production Chain

Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium

2009 ◽  
Vol 72 (11) ◽  
pp. 2252-2263 ◽  
Author(s):  
L. DELHALLE ◽  
C. SAEGERMAN ◽  
W. MESSENS ◽  
F. FARNIR ◽  
N. KORSAK ◽  
...  
Keyword(s):  
Risk Model ◽  
Microbiological Quality ◽  
Assessment Tools ◽  
Quantitative Risk Assessment ◽  
Meat Production ◽  
Human Consumption ◽  
Pork Meat ◽  
Production Chain ◽  
Human Salmonellosis

The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities.

scholarly journals Identification of risk factors for Salmonella spp. in pigs and control measures during management and transport of animals

2015 ◽  
Vol 31 (4) ◽  
pp. 457-466
Author(s):  
B. Vidic ◽  
S. Savic ◽  
N. Prica
Keyword(s):  
Meat Products ◽  
Control Measures ◽  
Meat Production ◽  
Common Source ◽  
Pork Meat ◽  
Salmonella Spp ◽  
Production Chain ◽  
Meat Juice ◽  
Human Salmonellosis ◽  
Human Infections

Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food chain at any point such as the livestock feed, via the on-farm production site, at the slaughterhouse or packing plant, as well as during manufacturing, processing and retailing of food, or through catering and food preparation at home. The understanding of epidemiology of Salmonella sp. at all stages of production chain is of crucial importance. The production of ?Salmonella free pigs? would reduce the risk for the occurrence of human infections Also, production of ?Salmonella free pigs? is difficult to achieve due to a number of practical and financial reasons. However, serological status of particular pig farm can be determined based on the analysis of blood- or meat juice samples taken from slaughtered pigs. This procedure enables the identification of Salmonella free farms?. The basic actions for preventing salmonellosis in humans should involve the following: preventing the entrance of Salmonella to the farm, reducing the number of infected animals and preventing the spread of the infection. The best way to prevent the disease is to keep the infection away from the farm. In order to successfully resolve the problem of human salmonellosis associated with infected pork meat or meat products, control measures need to be simultaneously implemented at all levels of meat production chain.

0552 - Tracing microbial contamination sources in the meat production chain

2018 ◽  
Author(s):  
Benjamin Zwirzitz ◽  
Stefanie Urimare Wetzels ◽  
Beate Pinior ◽  
Evelyne Mann
Keyword(s):  
Microbial Contamination ◽  
Meat Production ◽  
Production Chain ◽  
Contamination Sources

scholarly journals Phenotypic and molecular characterization of Acinetobacter baumannii clinical isolates in Saudi Arabia

2020 ◽  
Vol 13 (2) ◽  
pp. 327
Author(s):  
R Bawazeer ◽  
M Algoribi ◽  
T Abujamel ◽  
L Okdah ◽  
M Alzayer ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Acinetobacter Baumannii ◽  
Molecular Characterization ◽  
Clinical Isolates
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