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.

scholarly journals Prevalence and Serotype Diversity of Salmonella enterica in the Estonian Meat Production Chain in 2016–2020

Pathogens ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1622
Author(s):  
Kaisa Kuus ◽  
Toomas Kramarenko ◽  
Jelena Sõgel ◽  
Mihkel Mäesaar ◽  
Maria Fredriksson-Ahomaa ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Farm Animals ◽  
Meat Production ◽  
Public Concern ◽  
Production Chain ◽  
Farm Level ◽  
Human Salmonellosis ◽  
Salmonella Serotypes ◽  
Human Infections ◽  
Fattening Pigs

Background: Salmonella enterica represents a considerable public concern worldwide, with farm animals often recognised as an important reservoir. This study gives an overview of the prevalence and serotype diversity of Salmonella over a 5-year period in the meat production chain in Estonia. Data on human salmonellosis over the same period are provided. Methods: Salmonella surveillance data from 2016 to 2020 were analysed. Results: The prevalence of Salmonella at the farm level was 27.7%, 3.3% and 0.1% for fattening pigs, cattle and poultry, respectively. S. Derby was the most prevalent serotype at the farm level for fattening pigs and S. Dublin for cattle. The top three serotypes isolated at the slaughterhouse and meat cutting levels were S. Derby, monophasic S. Typhimurium and S. Typhimurium with proportions of 64.7%, 9.4% and 7.0%, respectively. These serotypes were the top five most common Salmonella serotypes responsible for human infections in Estonia. S. Enteritidis is the main cause (46.9%) of human salmonellosis cases in Estonia, but in recent years, Enteritidis has not been detected at the slaughterhouse or meat cutting level. Conclusion: In recent years, monophasic S. Typhimurium has become epidemiologically more important in Estonia, with the second-highest cause in human cases and third-highest among the most prevalent serotypes of Salmonella enterica in the meat 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.

The effects of straw-only feeding prior to transport and journey time on faecal pathogen excretion and hide contamination of finished cattle

2001 ◽  
Vol 2001 ◽  
pp. 84-84
Author(s):  
L. Heasman ◽  
S. D. Webster ◽  
M. L. Hutchison ◽  
M. H. Davies
Keyword(s):  
Meat Products ◽  
Interactive Effects ◽  
Meat Production ◽  
Production Chain ◽  
Journey Time ◽  
Feed Withdrawal ◽  
Food Borne ◽  
Food Borne Illness ◽  
Cattle Faeces ◽  
The Uk

Many cases of food-borne illness in the UK are related to the consumption of contaminated meat products. This has highlighted the importance of adopting hygienic procedures throughout the meat production chain, including the farm environment (Pennington, 2000). Many factors are known to affect the hygienic condition of finished cattle (Davies et al., 2000) and various husbandry practices may be used to improve cleanliness at slaughter. Feed withdrawal, for example, may be used to reduce faecal output and improve the visible cleanliness of hides. However, the extent to which this impacts upon microbiological contamination of the hide, and its effects on pathogen levels following transport to the abattoir remain to be determined. This study investigated the interactive effects of feeding a straw-only diet prior to transport and journey time on the microbiological status of cattle faeces and hides.

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

Hygiene and Safety in the Meat Processing Environment from Butcher Shops: Microbiological Contamination and Listeria monocytogenes

2016 ◽  
Vol 79 (4) ◽  
pp. 628-634 ◽  
Author(s):  
DANILO AUGUSTO LOPES da SILVA ◽  
MARIANE REZENDE DIAS ◽  
MARCUS VINÍCIUS COUTINHO COSSI ◽  
NATÁLIA PARMA AUGUSTO de CASTILHO ◽  
ANDERSON CARLOS CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Meat Production ◽  
Human Consumption ◽  
Quality And Safety ◽  
Meat Processing ◽  
Microbiological Contamination ◽  
Production Chain ◽  
Indicator Microorganisms ◽  
Butcher Shops

ABSTRACT The quality and safety of meat products can be estimated by assessing their contamination by hygiene indicator microorganisms and some foodborne pathogens, with Listeria monocytogenes as a major concern. To identify the main sources of microbiological contamination in the processing environment of three butcher shops, surface samples were obtained from the hands of employees, tables, knives, inside butcher displays, grinders, and meat tenderizers (24 samples per point). All samples were subjected to enumeration of hygiene indicator microorganisms and detection of L. monocytogenes, and the obtained isolates were characterized by their serogroups and virulence genes. The results demonstrated the absence of relevant differences in the levels of microbiological contamination among butcher shops; samples with counts higher than reference values indicated inefficiency in adopted hygiene procedures. A total of 87 samples were positive for Listeria spp. (60.4%): 22 from tables, 20 from grinders, 16 from knives, 13 from hands, 9 from meat tenderizers, and 7 from butcher shop displays. Thirty-one samples (21.5%) were positive for L. monocytogenes, indicating the presence of the pathogen in meat processing environments. Seventy-four L. monocytogenes isolates were identified, with 52 from serogroups 1/2c or 3c and 22 from serogroups 4b, 4d, 4a, or 4c. All 74 isolates were positive for hlyA, iap, plcA, actA, and internalins (inlA, inlB, inlC, and inlJ). The establishment of appropriate procedures to reduce microbial counts and control the spread of L. monocytogenes in the final steps of the meat production chain is of utmost importance, with obvious effects on the quality and safety of meat products for human consumption.

Attribution of humanSalmonellainfections to animal and food sources in Italy (2002–2010): adaptations of the Dutch and modified Hald source attribution models

2013 ◽  
Vol 142 (5) ◽  
pp. 1070-1082 ◽  
Author(s):  
L. MUGHINI-GRAS ◽  
F. BARRUCCI ◽  
J. H. SMID ◽  
C. GRAZIANI ◽  
I. LUZZI ◽  
...  
Keyword(s):  
Temporal Trend ◽  
Gallus Gallus ◽  
Food Sources ◽  
Source Attribution ◽  
Animal Reservoir ◽  
Production Chain ◽  
Sampling Points ◽  
Human Salmonellosis ◽  
Time Periods ◽  
Human Infections

SUMMARYThe Dutch and modified Hald source attribution models were adapted to ItalianSalmonelladata to attribute human infections caused by the top 30 serotypes between 2002 and 2010 to four putative sources (Gallus gallus, turkeys, pigs, ruminants), at the points of animal reservoir (farm), exposure (food), and both combined. Attribution estimates were thus compared between different models, time periods and sampling points. All models identified pigs as the main source of human salmonellosis in Italy, accounting for 43–60% of infections, followed byG. gallus(18–34%). Attributions to turkeys and ruminants were minor. An increasing temporal trend in attributions to pigs and a decreasing one in those toG. galluswas also observed. Although the outcomes of the two models applied at farm and food levels essentially agree, they can be refined once more information becomes available, providing valuable insights about potential targets along the production chain.

scholarly journals Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli

2015 ◽  
Vol 4 (5) ◽  
pp. 98 ◽  
Author(s):  
Eugène Niyonzima ◽  
Martin Patrick Ongol ◽  
Anasthase Kimonyo ◽  
Marianne Sindic
Keyword(s):  
Risk Factors ◽  
Pathogenic Bacteria ◽  
Control Measures ◽  
Meat Production ◽  
Cattle Farm ◽  
Faecal Excretion ◽  
Production Chain ◽  
Efficient Management ◽  
Processing Plants ◽  
Food Borne Infections

<em>Salmonella</em> and pathogenic <em>Escherichia coli</em> are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of <em>Salmonella</em> and pathogenic <em>E. coli</em> as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

scholarly journals A model for evaluating intervention strategies to control salmonella in the poultry meat production chain

2000 ◽  
Vol 124 (3) ◽  
pp. 365-373 ◽  
Author(s):  
M. J. NAUTA ◽  
A. W. VAN DE GIESSEN ◽  
A. M. HENKEN
Keyword(s):  
Control Strategies ◽  
Intervention Strategies ◽  
Control Measures ◽  
Poultry Meat ◽  
Effective Control ◽  
Meat Production ◽  
Policy Makers ◽  
Production Chain ◽  
Transmission Parameters ◽  
Salmonella Control

A model of the transmission of salmonella through the poultry meat production chain is developed, to predict the effects of intervention strategies for salmonella control. The model first describes the situation before intervention in terms of salmonella prevalences at flock level and some transmission parameters. After single control measures are translated into effects on these transmission parameters, the effects of sets of control measures (intervention strategies), can be calculated with the model. As research data are lacking, the model input parameters were derived from expert opinion. As an example, the effects of two intervention strategies proposed for the Dutch poultry industry are predicted. A sensitivity analysis is performed to indicate where the most effective control measures may be expected. Additionally, the reliability of the model predictions is studied by an uncertainty analysis. The use of the model as a tool for policy makers deciding about salmonella control strategies is discussed.

scholarly journals Outbreak of Salmonella enterica serotype Manhattan infection associated with meat products, France, 2005

2006 ◽  
Vol 11 (11) ◽  
pp. 9-10 ◽  
Author(s):  
H Noël ◽  
M Dominguez ◽  
F X Weill ◽  
A Brisabois ◽  
C Duchazeaubeneix ◽  
...  
Keyword(s):  
Food Safety ◽  
Salmonella Enterica ◽  
Meat Products ◽  
Control Measures ◽  
Salmonella Spp ◽  
Pork Products ◽  
Trace Back ◽  
Retail Outlets ◽  
Pork Sausages ◽  
Pork Samples

Between August 2005 and March 2006 in France, 69 cases of Salmonella enterica serotype Manhattan (Salmonella Manhattan) were reported, 51 (74%) of them from southeastern France. At the time of the alert (November 2005), 13 cases and 33 controls were interviewed. Cases were more likely than controls to have eaten pork sausages (OR=5.9, confidence interval CI [1.3; 26.9]) and beef (OR=9.3, CI [1.3; 68.6]). At the same time, 19 strains of Salmonella Manhattan isolated from meat products in southeastern France, reported to the French food safety agency (Afssa, Agence française de sécurité sanitaire des aliments) in September and November 2005, had an indistinguishable PFGE profile to the 7 human isolates of Salmonella Manhattan from the outbreak in southeastern France. Trace-back investigations revealed that pork samples came from one wholesaler whose pork products had tested positive for S. Manhattan during routine food testing in August 2005. This wholesaler supplied retail outlets in southeastern France. Additionally, a slaughterhouse supplying the wholesaler was inspected and widespread contamination with Salmonella spp. and S. Manhattan was found. Cooperation between the national agencies in charge of human health (Institut de veille sanitaire, InVS) and food safety (Afssa) allowed us to determine the most probable source of contamination and to take appropriate control measures.

scholarly journals THE CONTROL OF MICROBIAL CONTAMINATION OF WILD BOAR MEAT

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Jovan Mirčeta ◽  
Jelena Petrović
Keyword(s):  
Wild Boar ◽  
Microbial Contamination ◽  
Control Measures ◽  
Meat Production ◽  
Monitoring And Control ◽  
Production Chain ◽  
Game Meat ◽  
Hygiene Practices ◽  
Inadequate Knowledge ◽  
Wild Boar Meat

Game meat production differs significantly from production of domestic animals meat. Common measures applied in the control of zoonotic pathogens in farm breeding are not always applicable in hunting estates. Thus, the main objective of this study is to present the methods that should be introduced in the hunting estates to assure production of microbiologically safe wild boar meat. The measures that can be applied before hunting include the control of newly acquired animals, vaccination, control of the population density and sanitary shooting. The most important measures applied during hunting and carcase processing includes the applicaton of good hunting and good hygiene practices. Particular emphasis is laid on inadequate knowledge and skills of hunters in view of proper washing and handling of carcases, which can lead to substantial microbial contamination of wild boar meat. Reduction of microbial contamination of game meat can be achieved only by applying relevant control measures along the entire production chain – from monitoring of health status of game in the hunting estate to adequate carcase storage. Particular attention should be given to the training of all hunting participants and adequate monitoring and control during carcase processing procedures.

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