Effect of organic matter and pH on the resistance of <i>Salmonella</i> Typhimurium and <i>Salmonella</i> Derby in scalding water from pig slaughter

Inagaki, Hiroki; Sereno, Mallú Jagnow; Pegoraro, Kadigia; Waz, Mykaella Zanatta; Soares, Vanessa Mendonça; Pereira, Juliano Gonçalves; Bersot, Luciano dos Santos

doi:10.1111/jfs.12504

Cited by 4 publications

(2 citation statements)

References 25 publications

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“…This serotype has been described in pork production, where pork meat is the route of transmission in some human outbreaks [104]. It has also been frequently reported in pig slaughter, surviving in first minute during the scalding process [105].…”

Section: Salmonella Enterica Reported Serotypesmentioning

confidence: 91%

Antimicrobial Resistance of Non-Typhoid Salmonella in Meat and Meat Products

Rincón-Gamboa

Poutou-Piñales

Carrascal

2021

Foods

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Salmonella enterica serovars are associated with numerous annual deaths worldwide and are responsible for a large number of foodborne diseases. Within this frame of reference, knowledge of antimicrobial susceptibility represents the fundamental approach of most Salmonella treatments. Therefore, scientific publications of antimicrobial susceptibilities and resistance must be precise, with interpretations adjusted to a particular standard. Hence, the three objectives in this study were: (i) to describe the frequency of antimicrobial-resistant isolates of Non-Typhoidal Salmonella (NTS) isolated from beef, pork, chicken meat, and other meat products; (ii) to describe the distribution of serovars and their multi-resistance to antibiotics for clinical use (veterinary and human) between 1996 and 2019; and (iii) to propose additional considerations that could improve the use and usefulness of the published results. Our results determined that the predominant isolates came from poultry. Enteritidis and Typhimurium were the most reported serovars by MIC (with both having the highest resistance to TET) while the lowest resistance was to CIP and CRO for Enteritidis and Typhimurium, respectively. The multi-resistance pattern AMP AMC CEP GEN KAN STR TET was the most frequently observed pattern by MIC in Montevideo and Seftenberg, while, for disc diffusion, the pattern AMP STR TET was the most frequent in the Bredeney serotype. In conclusion, researchers should carry out homogeneous sampling procedures, identify the types of the samples, use standard identification methods, and employ appropriate standards for antimicrobial susceptibility interpretation. Additionally, there is also a need for all WHO members to comply with the WHA 73.5 resolution. Our final recommendation is for all producers to reduce antibiotic prophylactic use.

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Section: Salmonella Enterica Reported Serotypesmentioning

confidence: 91%

Antimicrobial Resistance of Non-Typhoid Salmonella in Meat and Meat Products

Rincón-Gamboa

Poutou-Piñales

Carrascal

2021

Foods

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“…However, the alkalinization of the scalding water can contribute to the elimination of Salmonella sp. (Inagaki et al, 2018), which made irrelevant the accumulation of organic matter in the water at 62°C in the present study. Therefore, scalding can reduce bacteria in the carcasses (Buncic & Sofos, 2012) if these are clean when entering the slaughter line.…”

Section: Resultsmentioning

confidence: 77%

Salmonella enterica and enterobacteria in pig carcasses processed on different slaughter days

Rizzotto,

Montes,

Kich

et al. 2022

Pesq. agropec. bras.

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The objective of this work was to evaluate the contamination by Salmonella sp. and enterobacteria in pig carcasses from the first and last batches slaughtered in a same week, at different stages of the slaughtering line. Samples were collected from the first and last batches slaughtered on Monday and Friday of each week, respectively, during five weeks, totaling ten batches. From each batch, ten carcasses were collected in eight stages of the slaughter line: bleeding, scalding, singeing/evisceration, inspection, spinal cord removal, final washing, blast chilling, and after cooling. A total of 800 samples were analyzed for Salmonella sp. and enterobacteria quantification. The last batch of the week showed twice the chances of the pig carcasses being contaminated with Salmonella sp. and, consequently, a greater amount of enterobacteria (1.00 log10 CFU per square centimeter) than the first batch (0.88 log10 CFC per square centimeter). A higher count of enterobacteria was also observed in the stages of bleeding (2.37 log10 CFU per square centimeter) and scalding (2.36 log10 CFU per square centimeter). The last batches slaughtered in the week show a greater contamination than the first ones, and there is a greater contamination of carcasses by Salmonella sp. and enterobacteria in the initial stages of pig slaughter, i.e., at bleeding and scalding.

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