Contamination of Poultry Meat with Salmonella infantis should be considered a Risk for Food Safety?

Autor: Guido Finazzi, Filipello, Marina Nadia Losio, Barbara Bertasi, M D’Incau, Enrico Pavoni
Rok vydání: 2019
Předmět:
Zdroj: European Journal of Public Health. 29
ISSN: 1464-360X
1101-1262
DOI: 10.1093/eurpub/ckz186.609
Popis: Issue/problem EU Regulation regarding fresh poultry meat considers only S. enteritidis or S. typhimurium as Food Safety Criteria. On the contrary, the isolation of other Salmonella spp. in this food matrices is considered compliant. Several bibliographical sources indicate an increase in the isolation trend of S. infantis in the poultry industry and in derived products. Description of the problem Episodes of food poisoning caused by fresh chicken meat contaminated with S. infantis have been recently reported. According to CDC, last year in USA, an outbreak caused by a S. infantis strain, resistant to multiple antibiotics, ended with 129 sick people, 25 hospitalizations and a death. National Salmonellosis Control Plan for Poultry 2019-21 establishes in Italy the abatement conditions for poultry farms in case of positive isolation of S. enteritidis, S. typhimurium and S. infantis. Results In 2018, the National Health System disposed the analysis of batches of fresh chicken meat from Poland, sampled in a cold storage facility in Northern Italy. Food Control Dept. of IZSLER analysed 156 samples for a total of 780 sampling units (s.u.), for Salmonella spp.: 72 samples were positive (46,15%;corresponding to 222 s.u. - 28,46%). 42 strains were serotyped as S. enteritidis, 149 as S. infantis, 26 as S. newport, 4 as S. kentucky and 1 as S. mbandaka. According to EU Regulation, batches positive for S. enteritidis were indicated as not compliant, but batches positive to other Salmonella were considered regular. Lessons EU legislation allows the circulation of chicken meat contaminated with S. infantis. Chicken meat should be consumed after appropriate well cooking eliminating this hazard, but it does not protect the consumer from the risk of cross-contamination of tools and surfaces at the household level. It’s therefore fundamental the application of correct processing practices in order to prevent the spreading of Salmonella in home kitchens and limit dangerous episodes of infection. Key messages S. infantis trend of isolation in the poultry industry is increasing. application of GMPs in home cooking is fundamental to limit food outbreaks of infection.
Databáze: OpenAIRE
Externí odkaz: