Innovative approaches to controlling Salmonella in the meat industry.

Autor: Brashears MM; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA. Electronic address: mindy.brashears@ttu.edu., Jimenez RL; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA., Portillo RM; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA., Bueno R; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA., Montoya BD; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA., Echeverry A; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA., Sanchez MX; International Center for Food Industry Excellence (ICFIE), Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2025 Jan; Vol. 219, pp. 109673. Date of Electronic Publication: 2024 Sep 23.
DOI: 10.1016/j.meatsci.2024.109673
Abstrakt: Salmonella, a Gram-negative, rod-shaped bacterium from the Enterobacteriaceae family, is a significant cause of illnesses in humans and animals. It resides in the digestive tracts of livestock, poultry, and other warm-blooded animals and can contaminate various environments and foods through fecal matter. Salmonella enterica, the main species that affects humans, is widespread in cattle, pigs, and poultry. Despite efforts to control pathogens in meat systems, over 1.4 million human salmonellosis cases occur annually in the U.S., with serotypes S. enteritidis and S. typhimurium being predominant. Advances in meat processing have targeted pathogen reduction at multiple stages, but more innovative approaches are needed for substantial public health impact. This paper discusses current and future strategies to minimize Salmonella in the food supply. It emphasizes pre- and post-harvest Salmonella prevalence by biomapping it through the whole processing chain, focusing on beef and pork interventions such as probiotics. These interventions have shown promise in reducing pathogen loads in cattle manure and lymph nodes. Techniques such as microbiome, whole genome sequencing (WGS), and electron microscopy (EM) provide detailed insights into Salmonella's genetic and bacterial structural-morphological characteristics, aiding in the development of targeted interventions. Integrating rapid detection, biomapping, and enviromapping enhances pathogen tracking in meat production, reducing Salmonella prevalence and improving risk assessment and food safety. The advanced, current, and innovative techniques allow for timely identification, detailed spatial and quantitative data, and more effective interventions. This leads to safer food products and reduces foodborne illnesses.
Competing Interests: Declaration of competing interest There is no conflict of interest.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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