Salmonella cross-contamination in swine abattoirs in Portugal: Carcasses, meat and meat handlers
Salmonella cross-contamination in swine abattoirs in Portugal: Carcasses, meat and meat handlers
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DOI：
10.1016/j.ijfoodmicro.2012.04.015
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发表时间：
2012-06-15
影响因子：
5.4
通讯作者：
Peixe, Luisa
中科院分区：
文献类型：
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作者：
Gomes-Neves, Eduarda;Antunes, Patricia;Peixe, Luisa
在这项研究中，沙门氏菌的发生在猪，猪肉和肉类处理沿着与他们的克隆相关性进行了评估，在屠宰场的水平。2007年7月至2008年8月，在8个屠宰场采集了100头猪和45名肉类加工人员的淋巴结、尸体表面和肉类样本。沙门氏菌分离株进行血清分型和基因分型脉冲场凝胶电泳（PFGE）。在测试的猪中，42头至少产生了一个阳性样本。沙门氏菌在回盲部淋巴结中的检出率较高（26.0%），其次是胴体（16.0%）和肉类（14.0%）。然而，在这个过程中，没有发现沙门氏菌检测呈阳性的回盲淋巴结是阳性检测结果的预测因子。除了屠宰场环境外，肉类处理人员也被确定为随后污染的可能来源，9.3%的样本检测呈阳性。检出多种血清型肠道沙门菌，主要为S。鼠伤寒沙门氏菌和双相变异体S. 4，[5]，12：i：-，但也有S. Derby，S. Rissen，S. Mbandaka，S.伦敦，S.给我S肠炎沙门氏菌和S. Sandiego，共对应17个PFGE类型。我们的研究结果表明，除了收获前水平的高水平沙门氏菌猪污染外，屠宰，屠宰，切割和去骨操作也有助于临床相关克隆的发生（例如S。鼠伤寒沙门氏菌DT 104和S. 4，[5]，12：i：-）在猪肉制品中。这项研究还强调了正在进行的沙门氏菌群落被屠宰场工人传播的可能性。(C)2012爱思唯尔有限公司版权所有。
In this study the occurrence of Salmonella in swine, pork meat and meat handlers along with their clonal relatedness is evaluated at abattoir level. Samples from the lymph nodes, carcass surface and meat of 100 pigs and 45 meat handlers were collected in eight abattoirs (July 2007-August 2008). Salmonella isolates were serotyped and genotyped by pulsed-field gel electrophoresis (PFGE). From the pigs tested, 42 produced at least one positive sample. A relatively high frequency of Salmonella occurrence was found in the ileoceacal lymph node samples (26.0%), followed by carcass (16.0%) and meat samples (14.0%). However, ileoceacal lymph nodes that test positive for Salmonella are not found to be a predictor of positive test results further on in the process. Besides the slaughterhouse environment, meat handlers were identified as a possible source of subsequent contamination, with 9.3% of the sample testing positive. Diverse Salmonella enterica serotypes were detected, mainly S. Typhimurium and the monophasic variant S. 4,[5],12:i:-, but also S. Derby, S. Rissen, S. Mbandaka, S. London, S. Give, S. Enteritidis and S. Sandiego, in total corresponding to 17 PFGE types. Our results demonstrate that besides a high level of Salmonella swine contamination at pre-harvest level, slaughtering, dressing, cutting and deboning operations are contributing to the occurrence of clinically relevant clones (e.g. S. Typhimurium DT104 and S. 4,[5],12:i:-) in pork products. This study also highlights the possibility of an ongoing Salmonella community being spread by abattoir workers. (C) 2012 Elsevier B.V. All rights reserved.