Prevalence and risk factors susceptibility of Salmonella spp., Campylobacter spp. and Listeria spp. isolated from pork and poultry sausages, in Reunion Island, France

Abstract

Zoonoses are a public health burden in France. The most predominant pathogens incriminated in TIAC are Salmonella spp. Campylobacter spp., and Listeria spp. The population of Reunion Island eats a lot of pork and poultry meats. One of the local cooking characteristic is the sausage 100% poultry or 100% pig. Actually, no similar study has been conducted in Reunion Island. We aimed to determine the health risk related to the consumption of this kind of products, through a transversal analysis, by identification and quantification of bacteria in pork and poultry sausages. Meat characteristics and sale practices associated with these three bacteria in outlets of Reunion Island were identified by a binomial regression. The microbiological culture was carried out according to AFNOR methods. Two hundred and three pork or poultry sausages were sampled randomly from 67 local distributors in Reunion Island. Salmonella enterica was detected in 11.87% (95% confidence interval: [7.80-17.32]) of sample and in 26.87% (CI 95% [17.11-39.2]) of the outlets, with a most probable number count ranging from 6.00 bacteria per gram to 380 bacteria per gram. Salmonella serotypes isolated from pork or poultry sausage were S.