Salmonella in Swine, Cattle and the Environment of Abattoirs

Galton, Mildred M.; Smith, William V.; McElrath, Hunter B.; Hardy, Albert B.

doi:10.1093/infdis/95.3.236

Cited by 94 publications

(34 citation statements)

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“…The additional 500 pigs killed on Tuesday were delivered on that day. The short holding time before slaughter decreased the chances of crossinfection which were emphasized by Galton et al (1954) and McDonagh & Smith (1958).…”

Section: Methodsmentioning

confidence: 98%

“…cholerae suis, many of these outbreaks have been thought to be due to a dietary imbalance. With this exception, salmonella infection in pigs has been thought to be uncommon, although studies in England and Wales (Scott, 1940;Report, 1947;Report, 1955 c), South America (Hormaeche & Salsamendi, 1936) and the United States of America (Galton, Smith, McElrath & Hardy, 1954) suggest that an infection rate of 30 % would not be surprising.…”

Section: Introductionmentioning

confidence: 99%

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Salmonellosis in Northern Ireland, with special reference to pigs and salmonella-contaminated pig meal

Newell

McClarin

Murdock³

et al. 1959

J. Hyg.

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1. Salmonella incidents in Northern Ireland from 1951–58 are compared with the published findings in England and Wales.2. Caecal swabs from 489 pigs killed in two bacon factories showed a salmonella isolation rate of 2%.3. Salmonella organisms were isolated from twenty-three out of 100 samples of caecal faeces and from only six of 100 caecal swabs taken from the same animals. Three per cent of meat samples from these pigs and 70% of sausage samples from this meat contained Salmonellae.4. Rectal swabs from 162 pigs on five farms producing infected pigs showed Salmonellae in 9% of those examined.5. Twenty-four per cent of pig-meal samples taken on these farms contained Salmonellae, and the same salmonella types were found in the meal at the mill and in fish meal and bone meal before mixing.6. It is probable that some salmonella types pass from feedingstuffs through pigs to human food and cause human infections.We should like to express our thanks to Dr Joan Taylor of the Salmonella Reference Laboratory, Colindale, for typing many of the Salmonellae; to Mr J. Stuart of the Veterinary Division, Ministry of Agriculture, Northern Ireland, for help in sampling at an abattoir and on the farms; to the staff of the Northern Ireland Hospitals Authority, Central Laboratory, for technical assistance; to Mr J. Patton and Dr D. Luke for much help and advice at many stages of this inquiry; to Miss A. McCann for the secretarial work; to the Northern Ireland Hospitals Authority for a grant towards the expenses in 1958; and to our colleagues in the Local Authorities, General Practice, on the farms and in the factories who were always most helpful and co-operative.

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Section: Methodsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Salmonellosis in Northern Ireland, with special reference to pigs and salmonella-contaminated pig meal

Newell

McClarin

Murdock³

et al. 1959

J. Hyg.

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“…Beef, poultry, eggs, and feed grains showed relatively little contamination. Galton and others [33][34][35][36] have shown that hogs at slaughter may also be infected in mainland states. In Hawaii hog stomachs and intestines are sold to markets and then to individuals and restaurants as food items without heat or chemical processing.…”

Section: Resultsmentioning

confidence: 99%

Epidemiologic aspects of salmonellosis in Hawaii.

Gould¹,

Gooch²,

G³

1972

Am J Public Health

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A retrospective epidemiologic analysis of human salmonellosis in Hawaii suggests that the reported incidence is seven to eight times higher than in the rest of the United States, and discusses the reasons for this difference. Hogs and hog products are a chief reservoir and vehicle of transmission to humans. Epidemiologic Aspects of Salmonellosis in HawaiiIntroduction Salmonellosis is a widespread public health problem in the United States. The major vehicles of infection for humans are foods of animal origin, particularly frozen or dried egg products, dried milk, poultry, and packaged boneless meats. 1-14 However, salmonellae are transmitted widely or cause outbreaks through such diverse products as seafoods,' bakery goods, 11.15,16 coconut, 17,18 food supplements 19.20 cotton seed protein,20 dried yeast 20,21 cereal powder22 smoked fish,23 unpasteurized whole milk,24 water25 and carmine dye.26 Control is difficult due to the diversity and complexity of chains offood production and distribution.Since 1950 Hawaii has had a reported incidence of human salmonellosis seven to eight times higher than the national incidence, as reported by the National Communicable Disease Center. This report reviews laboratory documented salmonellosis in Hawaii since 1950 with the intent of explaining this high reported incidence and presents data which suggest that incidence based on reported cases is an inadequate parameter for comparing levels of salmonellosis among states. Sources of human infection are described based on the distribution of salmonellae sterotypes from animal and human sources, contamination of foods of animal origin, distribution of human salmonellosis by season, and incidence by race. Methods Laboratory ProceduresIsolation and serotyping of salmonellae were performed at the Laboratory Branch of the Hawaii Deprtment of Health. All specimens were streaked on SalmonellaShigella (SS) agar and enriched in selenite F and tetrationatebrilliant green broths. After incubation at 37°C for 24 hours. Colonies resembling salmonellae on SS agar were subcultured into tubes ofTriple Sugar Iron ([SI) agar. After incubation at 370 for 24 hours, TSI cultures exhibiting reactions characteristic of salmonellae were tested for urease activity.All urease negative cultures were tested for mobility, indole production, and fermentation of dextrose, sucrose, mannitol, and salicin. Cultures showing reactions characteristic of salmonellae were typed serologically by somatic 0 and flagella H antisera to determine the group and specific serotype.

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“…Since the dehairer is a direct contact point it would be necessary to ensure sterilization of this equipment. Galton, Smith, McElrath & Hardy (1954) have shown that extra cleaning of such equipment reduced positive cultures of Salmonella on pig carcasses from 69 % to 10 %. Similarly the black scraper requires to be effectively sterilized after use.…”

Section: Resultsmentioning

confidence: 99%

An evaluation of the efficiency of cleaning methods in a bacon factory

Dempster

1971

J. Hyg.

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SUMMARYThe germicidal efficiencies of hot water (140-150O F.) under pressure (method 1), hot water + 2 % (w/v) detergent solution (method 2) and hot water + detergent + 200 p.p.m. solution of available chlorine (method 3) were compared at six sites in a bacon factory. Results indicated that sites 1 and 2 (tiled walls) were satisfactorily cleaned by each method. It was therefore considered more economical to clean such surfaces routinely by method 1. However, this method was much less efficient (31 % survival of micro-organisms) on site 3 (wooden surface) than methods 2 (7 % survival) and 3 (1 % survival). Likewise the remaining sites (dehairing machine, black scraper and table) were least efficiently cleaned by method 1. The most satisfactory results were obtained when these surfaces were treated by method 3.Pig carcasses were shown to be contaminated by an improperly cleaned black scraper. Repeated cleaning and sterilizing (method 3) of this equipment reduced the contamination on carcasses from about 70 % to less than 10 %.

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Salmonella in Swine, Cattle and the Environment of Abattoirs

Cited by 94 publications

References 0 publications

Salmonellosis in Northern Ireland, with special reference to pigs and salmonella-contaminated pig meal

Salmonellosis in Northern Ireland, with special reference to pigs and salmonella-contaminated pig meal

Epidemiologic aspects of salmonellosis in Hawaii.

An evaluation of the efficiency of cleaning methods in a bacon factory

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