Estimation of most probable number of Salmonella in minced pork samples

Borowsky, Luciane; Schmidt, Verônica; Cardoso, Marisa Ribeiro de Itapema

doi:10.1590/s1517-83822007000300030

Cited by 12 publications

(8 citation statements)

References 13 publications

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“…The experimental quantitative protocol (direct XLT4 plating) applied in this study proved to have a low sensitivity, since only 21.7% of all samples that were positive by the standard Salmonella qualitative protocol (presence/absence) were detected with the quantitative method. Other authors have developed and evaluated other methodologies to quantify Salmonella in samples, such as spiral plate count, hydrophobic membrane filtration, most probable number, and real-time-PCR, reporting sensitivities ranging from 38.8 to 100% (1,6,8,15,24).…”

Section: Resultsmentioning

confidence: 99%

Salmonella Contamination Risk Points in Broiler Carcasses during Slaughter Line Processing

Rivera-Pérez

Barquero-Calvo

Zamora-Sanabria

2014

Journal of Food Protection

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Salmonella is one of the foodborne pathogens most commonly associated with poultry products. The aim of this work was to identify and analyze key sampling points creating risk of Salmonella contamination in a chicken processing plant in Costa Rica and perform a salmonellosis risk analysis. Accordingly, the following examinations were performed: (i) qualitative testing (presence or absence of Salmonella), (ii) quantitative testing (Salmonella CFU counts), and (iii) salmonellosis risk analysis, assuming consumption of contaminated meat from the processing plant selected. Salmonella was isolated in 26% of the carcasses selected, indicating 60% positive in the flocks sampled. The highest Salmonella counts were observed after bleeding (6.1 log CFU per carcass), followed by a gradual decrease during the subsequent control steps. An increase in the percentage of contamination (10 to 40%) was observed during evisceration and spray washing (after evisceration), with Salmonella counts increasing from 3.9 to 5.1 log CFU per carcass. According to the prevalence of Salmonella -contaminated carcasses released to trade (20%), we estimated a risk of 272 cases of salmonellosis per year as a result of the consumption of contaminated chicken. Our study suggests that the processes of evisceration and spray washing represent a risk of Salmonella cross-contamination and/ or recontamination in broilers during slaughter line processing.

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Section: Resultsmentioning

confidence: 99%

Salmonella Contamination Risk Points in Broiler Carcasses during Slaughter Line Processing

Rivera-Pérez

Barquero-Calvo

Zamora-Sanabria

2014

Journal of Food Protection

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“…However, PCR-based methods are limited to qualitative determination. Borowsky, Schmidt, and Cardoso (2007) stated that the quantification of microorganisms present in the food samples is important to assess the risk to consumers. Therefore, the most probable number (MPN) method which estimates the number of microorganism based on the probability is incorporated for the quantification of the PCR products (Mantynen, Niemela, Kaijalainen, Pirhonen, & Lindstrom, 1997).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous detection of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in sliced fruits using multiplex PCR

et al. 2011

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a b s t r a c tThis study aimed to determine the prevalence and quantity of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in sliced fruits from hawker stalls and hypermarkets in Malaysia. Analysis was carried out using the most probable number (MPN) e multiplex polymerase chain reaction (PCR) method. The prevalence of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in 210 samples of sliced fruits examined were 23.3%, 7.6% and 3.8%, respectively with estimated quantity varying from 0 to 19 MPN/g. This study urged the authority to look into the biosafety of sliced fruits in Malaysia.

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“…Microbiological quantification of SE86 was carried out using the most probable number (MPN) method (Borowsky et al , 2007). …”

Section: Methodsmentioning

confidence: 99%

“…It has been reported that a well characterised pathogenic S. Enteritidis strain (SE86) was involved in many foodborne outbreaks in the State of Rio Grande do Sul (RS), the southernmost state in Brazil (Geimba et al , 2004; Moura et al , 2001; Oelschlaeger, 2010). In addition, SE86 has been reported to undergo acid adaptation, as characterised by: increased acid and thermal resistance (Araya et al , 2010) higher survival rates in simulated gastric fluid (Bernardeau et al , 2008), and better intestinal colonisation in mice (Borowsky et al 2007; Malheiros et al , 2009; Perez et al , 2010). …”

Section: Introductionmentioning

confidence: 99%

Antagonistic activity of Lactobacillus acidophilus LA10 against Salmonella enterica serovar Enteritidis SE86 in mice

Scapin

Grando

Rossi

et al. 2013

Braz. J. Microbiol.

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Salmonella enterica serovar Enteritidis is one of the main pathogens responsible for foodborne illness in Brazil. Probiotic bacteria can play a role in defense and recovery from enteropathogenic infections. In this study, the ability of Lactobacillus acidophilus LA10 to colonise and exert antagonistic effects in the gastrointestinal tract was tested before and during experimental infection in conventional mice contaminated with S. Enteritidis (SE86). A dose of 0.1 mL containing 108 viable cells of SE86 and L. acidophilus LA10 was orally administered by gavage to mice. The experiment was divided into groups. As a negative control, Group 1 was administered only sterile saline solution. As a positive control, Group 2 was administered only SE86. Group 3 was first administered SE86, and after 10 days, treated with L. acidophilus LA10. Group 4 was first administered L. acidophilus LA10, and after 10 days, challenged with SE86. The results demonstrated that a significant number of SE86 cells were able to colonize the gastrointestinal tract of mice, specifically in the colon and ileum. L. acidophilus LA10 demonstrated an antagonistic effect against SE86, with better results observed for Group 3 over Group 4. Thus, L. acidophilus LA10 shows potential antagonistic effects against S. Enteritidis SE86, especially if administered after infection.

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Estimation of most probable number of Salmonella in minced pork samples

Cited by 12 publications

References 13 publications

Salmonella Contamination Risk Points in Broiler Carcasses during Slaughter Line Processing

Salmonella Contamination Risk Points in Broiler Carcasses during Slaughter Line Processing

Simultaneous detection of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in sliced fruits using multiplex PCR

Antagonistic activity of Lactobacillus acidophilus LA10 against Salmonella enterica serovar Enteritidis SE86 in mice

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