Salmonella Enteritidis in Meat, Poultry, and Pasteurized Egg Products Regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003

Abstract

The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples) contained Salmonella Enteritidis. The highest incidence of Salmonella Enteritidis was observed in ground chicken PR-HACCP samples (8 of 1,722 samples, 0.46%), and the lowest was found in steer-heifer PR-HACCP samples (0 of 12,835 samples). Salmonella Enteritidis isolates were characterized by phage type, pulsed-field gel electrophoretic pattern, and antimicrobial susceptibility. Phage typing of 94 Salmonella Enteritidis isolates identified PT13 (39 isolates) and PT8 (36 isolates) as the most common types. One isolate from a ready-to-eat ham product was characterized as PT4. Electrophoretic analysis of 148 Salmonella Enteritidis isolates indicated genetic diversity among the isolates, with 28 unique XbaI electrophoretic patterns identified. Of these 148 isolates, 136 (92%) were susceptible to each of 16 antimicrobials tested. Two isolates were resistant to ampicillin alone, and 10 isolates were resistant to two or more antimicrobials. Isolation of Salmonella Enteritidis from FSIS-regulated products emphasizes the need for continued consumer education on proper food handling and cooking practices and continued work to decrease the prevalence of Salmonella in meat, poultry, and pasteurized egg products.

Isolation and Determination of Antibiotic Resistance Patterns in Non-typhoid Salmonella spp isolated from chicken

“…Therefore, globally, many studies have been performed reporting that the prevalence and kind of Salmonella serotypes are different based on geographical regions (9)(10)(11). Salmonella entericaserovars Enteritidis and Typhimurium were reported to be the two most frequent serotypes of Salmonella isolated in Iran and other countries (12)(13)(14)(15). During the two past decades, the emergence of antibiotic-resistant Salmonella has become a serious problem worldwide.…”

Identification of genetic and phenotypic differences associated with prevalent and non-prevalent Salmonella Enteritidis phage types: analysis of variation in amino acid transport

“…Salmonella phage typing has become the recognized method by which epidemiologists attribute Salmonella outbreaks or epidemics to a specific strain type (Boccia et al, 2004;Lukinmaa et al, 2006;Usera et al, 1994). Within the last decade, S. Enteritidis PT4 and PT6 have been the most prevalent in Europe (Echeita et al, 2005;Gillespie et al, 2005), whereas in the USA and Canada, PT8 and PT13a are the most common types (Brown et al, 1999;White et al, 2007). In contrast, PTs such as PT11 have rarely been associated with human infection.…”

Occurrence of Salmonella on poultry farms, in flocks of pigeons and feed monitored by the Department of Veterinary Hygiene in Olsztyn in the years 2014-2015

“…Liczba przypadków zachorowań ludzi na kampylobakteriozę w latach 2014-2015 była o 92% mniejsza w porównaniu z salmonellozą (17). Głównymi źródłami zakażenia najbardziej chorobotwórczymi dla ludzi serotypami S. Typhimurium i S. Enteritidis są surowce i produkty pochodzące od drobiu: mięso, produkty mięsne i jaja, ale również mięso wieprzowe i wołowe (2,4,18,27,30). Powszechność tych patogenów w środowisku jest przyczyną zanieczyszczenia pasz, które uważane są za jeden z ważniejszych elementów produkcji pierwotnej, odgrywających rolę w kontaminacji surowców Występowanie pałeczek Salmonella w fermach drobiu, stadach gołębi oraz paszach monitorowanych przez Zakład Higieny Weterynaryjnej w Olsztynie w latach [2014][2015] i produktów żywnościowych tymi bakteriami (6,26).…”