Public Health Significance of Salmonella Carriers in Livestock and Birds

Hobbs, Betty C.

doi:10.1111/j.1365-2672.1961.tb00266.x

Cited by 23 publications

(6 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The role of animals as a reservoir of salmonellas has long been recognized (Savage, 1932; Buxton, 1957;Hobbs, 1961;van Oye, 1964) and it is well established that pigs are a major reservoir of these organisms. Food poisoning incidents have occurred in which pork and pork products were the suspected food vehicles of infection (Bevan Jones, Farkas, Ghosh & Hobbs, 1964;Burns, Mair & Hooper, 1965).…”

Section: Introductionmentioning

confidence: 99%

The isolation of salmonellas from British pork sausages and sausage meat

Roberts

Boag

Hall

et al. 1975

J. Hyg.

View full text Add to dashboard Cite

SUMMARYBetween 1969 and 1974, 1467 packets (3309 samples) of pork sausages and sausage meat produced by two large and two medium sized manufacturers and several local butchers were examined for the presence of salmonellas. Of these, 435 packets (786 samples) were found to contain salmonellas, but there was a wide variation in the isolation rates according to the producer. The salmonella incidence in samples from several small and two medium sized producers was low (0-11 %) while the results from the two large producers investigated showed a striking difference, the rate of salmonella contamination in the product of one was low (about 2 %) and in that of the other consistently high (40-60 %).A comparison of liquid enrichment media, incubation temperatures and selective agar media was also carried out to determine the most efficient combination for the isolation of salmonellas from minced meat products. The results showed that (a) incubation of enrichment cultures at 430 C. yielded a consistently greater number of salmonella isolations than at 370 C., regardless of plating medium, (b) tetrathionate broth A (Rolfe) was superior to selenite broth as an enrichment medium at both 37 and 430 C. and (c) brilliant green agar gave better results than deoxycholate citrate sucrose agar and bismuth sulphite agar as a selective medium.

show abstract

Section: Introductionmentioning

confidence: 99%

The isolation of salmonellas from British pork sausages and sausage meat

Roberts

Boag

Hall

et al. 1975

J. Hyg.

View full text Add to dashboard Cite

show abstract

“…We have made no attempt experimentally to determine infective doses of our strains or to assess either qualitatively or quantitatively the risk of contamination at the point of sale or in the home. However, salmonellas are common on raw meats (Hobbs, 1961;Prost & Riemann, 1967;Weissman & Carpenter, 1969) and salmonella food poisoning due to meat products constitutes a significant percentage of reported cases of food poisoning. We consider our examination indicates that cooked cured pork with a low NaCl content, once contaminated, is more likely to be a source of salmonella food poisoning than is a comparable product containing more NaCl.…”

Section: Discussionmentioning

confidence: 99%

The growth of salmonellas on cooked cured pork

Akman

Park

1974

J. Hyg.

View full text Add to dashboard Cite

SUMMARYWith the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species ofSalmonellawere shown to grow rapidly at 22° C. on low salt ham even from an inoculum of 10–20 organisms.S. pullorumdid not grow well. All 6 strains ofSalmonellasurvived but did not grow on ‘high salt ham’. We conclude that cooked ham containing approximately 2·8 g. NaCl/100 g. H2O once infected is more likely to give rise to food poisoning than is ham with the higher salt content traditionally used.

show abstract

“…The salmonella serotypes isolated are commonly associated with food poisoning and they have all been found in meat or poultry or both (Vernon, 1969(Vernon, , 1970. The importance of cross-contamination of food from other foods by means of equipment, surfaces and the hands of food handlers has been stressed on many occasions (Hobbs, 1961;Mossel el al., 1966;Gilbert, 1969;Hobbs & Gilbert, 1970;Pether & Gilbert, in preparation). The results presented confirm that wooden surfaces can be reservoirs and distributors of salmonellae.…”

Section: Discussionmentioning

confidence: 99%

Some laboratory experiments on various meat preparation surfaces with regard to surface contamination and cleaning

Watson

1971

Int J of Food Sci Tech

View full text Add to dashboard Cite

Laboratory experiments have been carried out to determine the bacterial plate counts on various meat preparation surfaces both before and after cleaning. The surfaces tested included wood, five proprietary cutting boards and formica. Experiments on both unused and scored surfaces showed that plate counts from wood were always greater than those from all the other boards tested indicating that the latter can be cleaned more efficiently, Tests were made to determine the incidence of salmonellae on wooden surfaces in frequent contact with raw meat. Ten (4.3%) of 235 samples of wood scrapings were found to contain salmonellae. These results confirm that wooden surfaces can be reservoirs and distributors of salmonellae.

show abstract

Public Health Significance of Salmonella Carriers in Livestock and Birds

Cited by 23 publications

References 23 publications

The isolation of salmonellas from British pork sausages and sausage meat

The isolation of salmonellas from British pork sausages and sausage meat

The growth of salmonellas on cooked cured pork

Some laboratory experiments on various meat preparation surfaces with regard to surface contamination and cleaning

Contact Info

Product

Resources

About