Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork

Prendergast, Deirdre M.; Duggan, Sharon; Gonzales-Barrón, Úrsula; Fanning, Séamus; Butler, Francis; Cormican, Martin; Duffy, Geraldine

doi:10.1016/j.ijfoodmicro.2009.03.003

Cited by 55 publications

(35 citation statements)

References 17 publications

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“…There were 31 Salmonella strains isolated from the clinical samples, with S. Derby, S. Typhimurium, S. Enteritidis, and S. Agona being the primary isolates. These results are consistent with those of other reports [21,22]. Additionally, Gormley et al [23] reported that poultry meats were the most frequently implicated food vehicle that resulted in foodborne outbreaks, followed by miscellaneous foods and red meats, which explains the high detection rate of Salmonella in chicken in our study.…”

Section: Discussionsupporting

confidence: 93%

A loop-mediated isothermal amplification method targets the HisJ gene for the detection of foodborne Salmonella

Zhang

Pan

Geng

et al. 2012

Eur Food Res Technol

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Section: Discussionsupporting

confidence: 93%

A loop-mediated isothermal amplification method targets the HisJ gene for the detection of foodborne Salmonella

Zhang

Pan

Geng

et al. 2012

Eur Food Res Technol

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“…Interestingly, no isolate of the phage type DT104, which started to dominate in human infections caused by the serotype Typhimurium in the 1990's, was obtained in this study. However, the phage types described in this study are not considered rare and were detected also in other studies dealing with Salmonella isolates from retail meat Prendergast et al 2009). …”

Section: Discussionsupporting

confidence: 57%

“…Although the majority of the serotypes were typical of pigs -Typhimurium, 4,[5],12:i:-, and Agona (Prendergast et al 2009), one sample was positive for two different strains with one of them being of a monophasic serotype 9,12:l,v.-first described in Israel (Sechter & Cahan 1984), which was also detected in poultry meat and is very rare in this Czech J. Food Sci., 35, 2017(2): 106-112 doi: 10.17221/260/2016 country and in the European Union.…”

Section: Discussionmentioning

confidence: 99%

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014

Myšková¹,

Karpíšková²

2017

Czech J. Food Sci.

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Myšková P., Karpíšková R. (2017) The EN ISO 6579/2002 guideline was used for the detection of Salmonella in retail poultry and pork meat in the Czech Republic in 2013 and 2014. The laboratory confirmed isolates were further typed (slide agglutination, phage typing, resistance to antimicrobial agents, PCR for the detection of selected genes encoding plasmid mediated quinolone resistance). Out of 176 poultry and 223 pork meat samples, 24 (13.6%) and 6 (2.7%) were positive for the detection of Salmonella spp., respectively. In Salmonella isolates from poultry, 14 serotypes were differentiated with S. indiana, S. enteritidis and S. 6,7:-:1,5 being the most common serotypes. S. typhimurium and its monophasic variant S. 4, [5],12:i:-were predominant in pork meat. The overall resistance to one antimicrobial agent at least was high in both groups of isolates -50% (poultry) and 71.4% (pork). No Salmonella isolate was confirmed to carry any of the selected PMQR genes. The study showed a higher prevalence of Salmonella in poultry, but pork meat also poses a risk to consumers.

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“…S. Typhimurium is the most frequently isolated serotype in humans in Europe and pigs are an important reservoir of this particular serotype (Boyen et al, 2008;EFSA, 2014). Three studies conducted on Irish raw pork samples showed that S. Typhimurium accounted for almost all of the isolated serotypes (Jordan et al, 2006;Prendergast et al, 2008;Prendergast et al, 2009). Other studies conducted in Italy (Busani et al, 2005), United Kingdom (Little et al, 2008) and Portugal (Gomes-Noves et al, 2012), also showed that it was the most frequent serotype obtained from pork meat samples and it was also predominant in processed meats which frequently involved pork.…”

Section: Resultsmentioning

confidence: 99%

Incidence and antimicrobial susceptibility of Salmonella, Listeria, and Campylobacter spp. in raw “souvlaki” marketed in Thessaloniki (Northern Greece)

Soultos

Iossifidou

Psomas

et al. 2018

J Hellenic Vet Med Soc

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ABSTRACT. Souvlaki is a popular Greek meat product consisting of small chunks or cubes of pork threaded on a small wooden or metal skewer. In the present study, 105 samples of raw pork souvlaki obtained from retail shops in Thessaloniki (Northern Greece) were screened for the incidence of Salmonella, Listeria, and Campylobacter and their susceptibility to various antimicrobial agents; serotyping of the isolates was also performed. Of the samples tested, 1.9% were positive for Salmonella and yielded 3 serovars (S. SaintPaul, S. Fyris and S. Typhimurium); 31.4% proved positive for Listeria spp. with 6.7% yielding L. monocytogenes isolates belonged to molecular serogroups 2 (serotypes 1/2c and 3c) and 4 ( serotypes 4b, 4d, and 4e). Campylobacter spp. were not detected in any of the samples tested. The antimicrobial susceptibility to various antimicrobial agents of 11 Salmonella strains and 7 L. monocytogenes strains was also determined by disc diffusion method. Salmonella spp. were susceptible to a panel of 12 antibiotics but displayed intermediate resistance to tetracycline. L. monocytogenes isolates were resistant to nalidixic acid and ceftriaxone, partly resistant to clindamycin and cefotaxime, but sensitive to all antibiotics commonly used in veterinary and human listeriosis. Our findings indicate that souvlaki could be a potential vehicle of food borne infections due to strains of L. monocytogenes and Salmonella spp. in the case of inadequate thermal processing. In addition, good hygienic practices must be applied to avoid cross-contamination during preparation or handling of the product. Keywords

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Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork

Cited by 55 publications

References 17 publications

A loop-mediated isothermal amplification method targets the HisJ gene for the detection of foodborne Salmonella

A loop-mediated isothermal amplification method targets the HisJ gene for the detection of foodborne Salmonella

Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic during 2013-2014

Incidence and antimicrobial susceptibility of Salmonella, Listeria, and Campylobacter spp. in raw “souvlaki” marketed in Thessaloniki (Northern Greece)

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