The Incidence of Salmonella, Campylobacter, and Yersinia enterocolitica in Swine Carcasses and the Slaughterhouse Environment

Mafu, Akier Assanta; Higgins, Robert; Nadeau, Marie; Cousineau, Gilles H.

doi:10.4315/0362-028x-52.9.642

Cited by 42 publications

(19 citation statements)

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“…This fact has also been reported by Mafu et al [4] and Pearce et al [44]. The latter researchers have also reported that Salmonella was found in 31 % of carcasses, after bleeding.…”

Section: Microorganisms Indicating Faecal Contaminationsupporting

confidence: 79%

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Potential microbiological contamination of effluents in poultry and swine abattoirs

et al. 2006

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SUMMARYHealth risks in the effluents of seven swine abattoirs and of seven poultry abattoirs were evaluated with regard to environment degradation and to dissemination of pathogenic microorganisms during the rainy and dry seasons. Supply-water samples from affluents and effluents of the treatment systems at different sites within the abattoir processing system were analysed. Similarly, water samples from the three recipient sites (emission point, 100 m upstream, 100 m downstream) were also analysed. Temperature, free residual chlorine (FRC), total coliform bacteria, Escherichia coli, enterococci, identification and serotyping of salmonellae were assessed. Scalding is the most significant stage in the slaughtering chain (P<0 . 05) when temperature is taken into account. Temperatures at effluents and at the sampled sites in the water bodies accorded to state and federal legislation standards. Supply waters did not meet the standards for FRC and microbial count standards according to the Ministry of Health and within limits imposed by the Industrial and Sanitary Inspection Regulations for Animal Products. Feather plucking and evisceration in poultry slaughter and the cleansing of carcasses and facilities in poultry and swine slaughtering had the highest contamination impact. The three loci at the water bodies were above the microbiological standards for classes II and III sites, in conformity with Law 8468 of the state of Sa˜o Paulo, Brazil and Conama. Salmonella was found at several sites during slaughter, at both types of abattoirs, including in the effluent treatment system. This showed that these sites were the dissemination sources of the microorganism.

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“…This fact has also been reported by Mafu et al [4] and Pearce et al [44]. The latter researchers have also reported that Salmonella was found in 31 % of carcasses, after bleeding.…”

Section: Microorganisms Indicating Faecal Contaminationsupporting

confidence: 79%

“…Swine and poultry are the most common Salmonella reservoirs among different animal species [3][4][5][6][7][8][9][10][11][12], and it has been shown that only a few colonyforming units (c.f.u.) are necessary for infection in predisposed subjects [7].…”

Section: Introductionmentioning

confidence: 99%

Potential microbiological contamination of effluents in poultry and swine abattoirs

et al. 2006

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“…This figure is in keeping with the prevalence of Salmonella sp. contamination of pork carcass surfaces reported by other authors, ranging from 10 to 20% (17,27,37), especially since our use of composite rather than individual samples probably leads to somewhat overestimating the proportion of contaminated half carcasses. In 1994, Denys (personal communication) obtained a contamination rate of 4.6% on swabs from pork carcasses and 6.4% in minced meat made from pork pieces.…”

Section: Anderson Et Al (1)mentioning

confidence: 78%

An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

Korsak

Daube

Ghafir

et al. 1998

Journal of Food Protection

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The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag, constituting a single composite sample. Standard or validated analytical methods were used to isolate and characterize four foodbome pathogens. Salmonella spp., Listeria monocytogenes, Campylobacter spp., and verocytotoxin-producing E. coli were detected, respectively, in 27, 2, 2, and 14% of the pork samples and 0, 22. 10, and 5% of the beef samples. Of the 10 samples positive for E. coli O157, only one yielded an isolate confirmed to be entcrohemorrhagic. Since Salmonella spp. appear as the main contaminant of pork (27%) and L. monocytogenes as the main contaminant of beef (22%), any slaughterhouse sampling plan should include testing for the former in the case of pork carcasses and for the latter in the case of beef carcasses. One should also test regularly for the presence of E. coli O157 and Campylobacter spp. in pork and beef abattoirs. The method presented here is an easy way to assess the contamination rate of carcasses at the end of the slaughtering process.

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“…Most of the Y. enterocolitica isolates recovered from environmental samples, including the slaughterhouse, fodder, soil, and water, have been nonpathogenic (8,22,24,97,125,140 (Table 5).…”

Section: Environmental Samplesmentioning

confidence: 99%

Low Occurrence of Pathogenic Yersinia enterocolitica in Clinical, Food, and Environmental Samples: a Methodological Problem

2003

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While Yersinia enterocolitica is an important pathogen, which can cause yersiniosis in humans and animals, its epidemiology remains obscure. The pig is the major reservoir of pathogenic Y. enterocolitica of bioserotype 4/O:3, the most common type found in humans. Y. enterocolitica is thought to be a significant food-borne pathogen, although pathogenic isolates have seldom been recovered from foods. The low isolation rate of this pathogenic bacterium in natural samples, including clinical, food, and environmental samples, may be due to the limited sensitivity of culture methods. During the last decade, numerous DNA-based methods, such as PCR and colony hybridization assays, have been designed to detect pathogenic Y. enterocolitica in natural samples more rapidly and with better sensitivity than can be achieved by culture methods. In addition, the occurrence of pathogenic Y. enterocolitica in natural samples is clearly higher with PCR than with culture methods. The methods available for detection of pathogenic Y. enterocolitica in natural samples are reviewed in this article

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The Incidence of Salmonella, Campylobacter, and Yersinia enterocolitica in Swine Carcasses and the Slaughterhouse Environment

Cited by 42 publications

References 0 publications

Potential microbiological contamination of effluents in poultry and swine abattoirs

Potential microbiological contamination of effluents in poultry and swine abattoirs

An Efficient Sampling Technique Used To Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

Low Occurrence of Pathogenic Yersinia enterocolitica in Clinical, Food, and Environmental Samples: a Methodological Problem

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