Salmonella in Swine at Slaughter: Incidence and Serovar Distribution at Different Seasons

Currier, Martin; Singleton, Mark; Lee, Joey; Lee, Don R.

doi:10.4315/0362-028x-49.5.366

Cited by 19 publications

(11 citation statements)

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“…Copenhagen, and the group G isolates as serotype Typhimurium. The prevalences of particular serotypes can also be difficult to compare among studies due to regional differences, seasonal changes, and alternate microbiological methodologies; however, several studies performed in North America and Europe reported on the predominance of serotype Derby and/or serotype Typhimurium in swine (4,7,9,13,16,20), results similar to those presented here. Of particular interest is that 35% of the Salmonella isolates recovered in this study were PFGE group F isolates, identified as serotype Typhimurium subsp.…”

Section: Discussionsupporting

confidence: 77%

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Use of Pulsed-Field Gel Electrophoresis To Characterize the Heterogeneity and Clonality ofSalmonellaIsolates Obtained from the Carcasses and Feces of Swine at Slaughter

Wonderling

Pearce

Wallace

et al. 2003

Appl Environ Microbiol

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Salmonella enterica isolates were recovered from swine at a collaborating processing plant over a 2-month period in the spring of 2000. In the present study, molecular subtyping by pulsed-field gel electrophoresis (PFGE) was performed on the 581 confirmed Salmonella isolates from the 84 Salmonella-positive samples obtained from the previous study. A total of 32 different PFGE pulsotypes were observed visually, and a BioNumerics software analysis clustered those pulsotypes into 12 PFGE groups. The B, F, and G groups predominated throughout the sampling period and were isolated from 39, 22, and 13% of the swine, respectively. In addition, multiple isolates were obtained from 67 of the 84 Salmonella-positive samples, and subtyping revealed multiple PFGE profiles in 35 of these 67 (62%) samples. Both carcass and fecal isolates of Salmonella were recovered from 13 swine, resulting in "matched" samples. Molecular typing of the 252 isolates recovered from the matched samples revealed that 7 (54%) of the 13 carcasses were contaminated with Salmonella pulsotypes that were not isolated from the feces of the same animal. Conversely, from 6 of the 13 (46%) matched animals, Salmonella clonal types were isolated from the feces that were not isolated from the carcass of the same animal. These data establish that each lot of swine introduces new contaminants into the plant environment and that swine feces from one animal can contaminate many carcasses. In addition, these results indicate that the examination of multiple Salmonella isolates from positive samples is necessary to determine the variety of potential contaminants of swine carcasses during slaughter and processing.

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Section: Discussionsupporting

confidence: 77%

“…The isolation of serotype Typhimurium subsp. Copenhagen from swine at much lower frequencies has been reported in several studies (7,9,13,16,20). Serovar Typhimurium subsp.…”

Section: Discussionmentioning

confidence: 99%

Use of Pulsed-Field Gel Electrophoresis To Characterize the Heterogeneity and Clonality ofSalmonellaIsolates Obtained from the Carcasses and Feces of Swine at Slaughter

Wonderling

Pearce

Wallace

et al. 2003

Appl Environ Microbiol

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“…However, the highest APCs were found in September. Meat is extensively handled during boning and cutting, and meat surfaces can be exposed to unhygienic environments, making it susceptible to contamination (Currier et al ., 1986). Therefore, hygienic control of meat cutting at all operational stages in the processing line, in retail outlets, and in local markets is required for more effective control of pathogen spread and for improving the microbial safety of meat products (Choi et al ., 2013).…”

Section: Resultsmentioning

confidence: 99%

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Kim¹,

Yim²

2016

Korean Journal for Food Science of Animal Resources

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This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log10APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 106 CFU/g.

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“…In addition to the experimental and clinical studies regarding the infection of swine at slaughter with Salmonella, apparently healthy swine have been tested for the presence of Salmonella (Galton et al 1954;Greenberg et al 1963;Kampelmacher et al 1963;Hansen et al 1964;Lee et al 1972;Hartwig and Jones 1976;Childers et al 1977;Garcia et al 1978;McKinley et al 1980;Currier et al 1986;Tay et al 1989;Kramer et al 1995;Fedorka-Cray 26 et al 1996). Samples were collected from swine fanns or from samples collected from swine carcasses at slaughter.…”

Section: Salmonella In Swine At Slaughtermentioning

confidence: 99%

“…elsewhere (Galton et al 1954;Greenberg et al 1963;Kampehnacher et al 1963;Hansen et al 1964;Lee et al 1972;Hartwig and Jones 1976;Childers et al 1977;Garcia et al 1978;McKinley et al 1980;Currier et al 1986;Tay et al 1989;Kramer et al 1995;. Thus, food safety programs directed at reducing the levels of Salmonella in the slaughter plant should include some method of monitoring and reducing Salmonella levels on the swine production farm.…”

mentioning

confidence: 99%

Vaccine and epidemiologic studies of Salmonella infections in swine

Baum

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This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter &ce, while others may be from ai^ type of computer printer.The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely a£fect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one ^osure and is included in reduced form at the back of the book.

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Salmonella in Swine at Slaughter: Incidence and Serovar Distribution at Different Seasons

Cited by 19 publications

References 0 publications

Use of Pulsed-Field Gel Electrophoresis To Characterize the Heterogeneity and Clonality ofSalmonellaIsolates Obtained from the Carcasses and Feces of Swine at Slaughter

Use of Pulsed-Field Gel Electrophoresis To Characterize the Heterogeneity and Clonality ofSalmonellaIsolates Obtained from the Carcasses and Feces of Swine at Slaughter

Assessment of the Microbial Level for Livestock Products in Retail Meat Shops Implementing HACCP System

Vaccine and epidemiologic studies of Salmonella infections in swine

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