Cross-contamination and recontamination by Salmonella in foods: A review

Carrasco, Elena; Morales-Rueda, Andrés; Garcı́a-Gimeno, Rosa Marı́a

doi:10.1016/j.foodres.2011.11.004

Cited by 352 publications

(220 citation statements)

References 160 publications

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“…In a baseline study conducted in the markets of Kigali, the levels of hygiene indicator bacteria (namely, the total mesophilic bacteria and Escherichia coli counts) in the retailed meat, were found to lie outside the European microbiological standards acceptable range (Niyonzima et al, 2013). This would suggest the possible contamination of retailed meat by bacterial pathogens such as Salmonella, that are generally associated with poor hygienic practices in meat processing units (Carrasco et al, 2012;Rhoades et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

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Meat constitutes one of the major vehicles for human foodborne infections. This study aimed to assess the retail conditions and to determine the microbiological quality and safety of meat retailed within the establishments of Kigali (Rwanda). A questionnaire survey was carried out in 150 retail outlets to characterise meat retail conditions. Additionally, 270 retail meat samples were analysed for the enumeration of hygiene indicator bacteria (total mesophilic bacteria and Escherichia coli) and for the qualitative detection of Salmonella, using conventional culture methods. The results revealed that beef was the predominant meat sold within the retail premises of Kigali city, while meat from non-bovine animal species was mainly sold in large establishments. Salmonella was detected in 19.6% of all the retailed meat samples evaluated, whereas the mean loads for total mesophilic bacteria and E. coli were 7.3 and 3.5 log cfu/g, respectively. Three factors, namely the temperature conditions of the meat under retail, the cleanability of the used meat cutting boards, and the training of personnel in hygienic meat handling practices, were found to be significantly (p ≤ 0.05) associated with the risk of Salmonella occurrence in the retailed meat. The findings from this study highlight the need for improvements in hygienic meat handling practices, particularly, in small and medium meat retail establishments in Kigali.

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Section: Introductionmentioning

confidence: 99%

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Niyonzima

Ongol

Brostaux

et al. 2017

Trop Anim Health Prod

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“…This is due to the formation of biofilms, a well-known bacterial mode of survival that protects bacteria from stressful environmental conditions, such as drying and cleaning procedures (CARRASCO et al, 2012). Cross-contamination associated with raw and processed food through contact surfaces is considered a potentially dangerous event, and some authors have reported the presence of Salmonella on stainless steel surfaces (WANG et al, 2015).…”

Section: Cross Contamination and Prevalence In Fishmentioning

confidence: 99%

Salmonella spp. in the fish production chain: a review

et al. 2018

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Salmonella spp is a pathogen responsible for severe foodborne infections, can be introduced into the fish production chain through inadequate handling or hygiene or contact with contaminated water, and is not a biological contaminant originally reported in fish. Fish microbiological safety is a concern for consumers, industries and regulatory agencies worldwide, since fish, an important food category in the international trade and often exported to several countries, can act as a vehicle for Salmonella transmission throughout the production chain. In addition, concerns regarding the misuse of antibiotics in aquaculture are also an issue, as a result of the increased isolation of resistant and multiresistant Salmonella serovars. In this review, we examined aspects associated with the microbiological risks of the presence of Salmonella spp. in fish and their implication in the aquaculture production chain. In addition, incidence and antimicrobial resistance data are presented, as well as strategies for Salmonella prevention and control in fish.

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“…The most common bacteria involved in food contamination are Salmonella spp., Campylobacter spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Clostridium botulinum, Clostridium perfrigens, and Bacillus cereus [4][5][6][7].…”

Section: Bacterial Contaminationmentioning

confidence: 99%

A review of the presence of some food contaminants on the territory of the Republic of Serbia

Danilović¹,

Potić²,

Stamenković³

et al. 2017

Adv Techol

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Food contamination is one of the major problems in food distribution. Microorganisms and their metabolites are the most common food contaminants. This review consolidates the reported food contamination cases in the Republic of Serbia. Mycotoxins were stated as the most common contaminants in various foods. Among them mycotoxins like zearalenone, aflatoxins, fumonisins, and deoxynivalenol were the most frequently detected. Also, the contamination caused by the presence of various microorganisms like L. monocytogenes, E. coli, Salmonella spp. and S. aureus was reported in high frequency. The microbial contamination was usually detected in meat and dairy products. Although heavy metals were detected in some products, in most cases their concentrations were in accordance with the legislation. A higher level of Pb and Hg was stated only in a few samples of tea, milk and fish. The constant analysis, control and prevention are needed at all levels of the production in order to compile the safety requirements and international legislation.

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Cross-contamination and recontamination by Salmonella in foods: A review

Cited by 352 publications

References 160 publications

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Meat retail conditions within the establishments of Kigali city (Rwanda): bacteriological quality and risk factors for Salmonella occurrence

Salmonella spp. in the fish production chain: a review

A review of the presence of some food contaminants on the territory of the Republic of Serbia

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