Association between pigs with high caecal Salmonella loads and carcass contamination
| Autor: | Carmen Maresca, Michele Pesciaroli, Eleonora Scoccia, Lucilla Cucco, Marta Paniccià, Giovanni Pezzotti, S. De Luca, M. Staffolani, L. Medici, Chiara Francesca Magistrali, Francesca Romana Massacci |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Serotype Salmonella Meat Swine animal diseases 030106 microbiology Food Contamination medicine.disease_cause Microbiology Caecum 03 medical and health sciences Animal science Most probable number medicine Prevalence Animals Humans Cecum Swine Diseases Salmonella Infections Animal High prevalence biology Carcass contamination digestive oral and skin physiology technology industry and agriculture food and beverages General Medicine Contamination biology.organism_classification 030104 developmental biology Italy Salmonella enterica Abattoirs Food Science |
| Zdroj: | International journal of food microbiology. 242 |
| ISSN: | 1879-3460 |
| Popis: | Contaminated pork is a significant source of foodborne Salmonella infections. Pork is contaminated at the slaughterhouse; however, the mechanisms driving Salmonella contamination of carcasses are still poorly understood. The aim of this study was to investigate whether the amount of Salmonella carried by slaughtered pigs in their guts has an influence on carcass contamination. On that account, we tested whether the number of carcasses contaminated during a slaughter day was associated with the prevalence of highly contaminated pigs (HCP: Salmonella caecal loads ≥ 3log/g), or with the prevalence of pigs that simply carry Salmonella spp. in their guts. Three hundred and six pigs were sampled in a slaughterhouse from Central Italy. Salmonella loads in the caecum and on the carcass of each pig were estimated by the most probable number (MPN) technique. The overall prevalence of Salmonella was 34.64% and 7.19% for the caeca and carcasses, respectively. S . Derby and Salmonella enterica 4,[5],12:i:– were the most frequently isolated serovars. The prevalence of HCP was 11.44%. We found a higher number of contaminated carcasses on days of high prevalence of HCP than on days of low prevalence of HCP ( p = 0.0011). Conversely, carcass contamination did not vary with the prevalence of pigs that simply carried Salmonella spp. in their guts ( p = 0.7970). Therefore, the prevalence of HCP, but not the prevalence of pigs carrying Salmonella spp., was related to carcass contamination. Taken together, these findings suggest that reduction of Salmonella loads in the guts of slaughtered pigs would result in fewer contaminated carcasses, and consequently, help to minimise the risk of human infection due to the consumption of contaminated pork. |
| Databáze: | OpenAIRE |
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