The incidence and level of contamination of British fresh sausages and ingredients with salmonellas

Abstract

SUMMARYA five-tube most probable number (MPN) method, with pre-enrichment and enrichment stages, was used in a study ofthe incidence ofsalmonella contamination of British fresh sausages and the ingredients used in their manufacture. All samples were taken from a large factory in the course of routine production. There was an incidence of 65 % contamination of pork (n = 20) and 55 % (n = 20) in pork and beef sausages. The incidences of contamination of uncooked ingredients varied from 95 % for mechanically recovered meat (n = 20) to 10 % for another type of meat. Cooked and/or dried ingredients were rarely contaminated with these organisms and, when contamination occurred, coliforms were also important.The numbers of salmonellas isolated ranged from 7-40 for pork sausages, from 8-24 for beef and pork sausages and from 0-8-378 organisms/g for ingredients.The following salmonella serotypes were isolated (ranked in descending order of incidence): S. derby, S. dublin, S. newport, S. stanley, S. typhimurium, S. heidelberg, S. infantis and S. agona.

Occurrence of Salmonella in swine in the Latium Region (central Italy) from 1980 to 1989: A retrospective study

“…However, they differ considerably in relation to S. derby, which was never isolated in our survey despite its frequent occurrence in swine (3,8,19) and pork products (2,9). In our study, S. cholerae-suis was isolated only twice, one strain belonging to the kunzendorf(monophasic variety) and the other one to the america type (biphasic variety); such a relatively low frequency seems to be in accordance with other investigations from different parts of the world (5,19).…”

Review: Lactic acid: considerations in favour of its acceptance as a meat decontamininant

“…In view of their accurate taxonomic delineation, Enterobacteriacea may be regarded as suitable for this purpose . Recently Gerats et al, (1981) and Banks & Board (1983) have demonstrated that for pig carcasses and sausage meat a certain relationship exists between mesophilic Enterobacteriaceae colony counts and the extent of Salmonella contamination. Figure 1, redrawn from Gerats et al (1981), illustrates this point.…”

Tracing ofSalmonellaspp. in two pork slaughter and cutting plants using serotyping and macrorestriction genotyping

“…Salmonella Derby has also been frequently associated with pork in many countries (Chau and Shortridge 1977; Liow and Loh 1977; Barrell 1982, Barrell 1987; El‐Nawani et al . 1982; Banks and Board 1983; Currier et al . 1986; Jayarao et al .…”