NDLI: Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.

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Year: 2009 Volume: 26 Issue: 2

Year: 2009 Volume: 26 Issue: 1

Year: 2008 Volume: 25

Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Delhalle, L. Saegerman, C. Farnir, F. Korsak, N. Maes, D. Messens, W. De Sadeleer, L. De Zutter, L. Daube, G.
Spatial Coverage	Belgium
Description	Country affiliation: Belgium Author Affiliation: Delhalle L ( University of Liege, Faculty of Veterinary Medicine, Food Science Department-Microbiology Section, Sart-Tilman, Bld du rectorat, B43bis, 4000 Liege, Belgium. l.delhalle@ulg.ac.be)
Abstract	Salmonella remains the primary cause of reported bacterial food borne disease outbreaks in Belgium. Pork and pork products are recognized as one of the major sources of human salmonellosis. In contrast with the primary production and slaughterhouse phases of the pork meat production chain, only a few studies have focussed on the post-harvest stages. The goal of this study was to evaluate Salmonella and Escherichia coli contamination at the Belgian post-harvest stages. E. coli counts were estimated in order to evaluate the levels of faecal contamination. The results of bacteriological analysis from seven cutting plants, four meat-mincing plants and the four largest Belgian retailers were collected from official and self-monitoring controls. The prevalence of Salmonella in the cutting plants and meat-mincing plants ranged from 0% to 50%. The most frequently isolated serotype was Salmonella typhimurium. The prevalence in minced meat at retail level ranged from 0.3% to 4.3%. The levels of Salmonella contamination estimated from semi-quantitative analysis of data relating to carcasses, cuts of meat and minced meat were equal to -3.40+/-2.04 log CFU/cm(2), -2.64+/-1.76 log CFU/g and -2.35+/-1.09 log CFU/g, respectively. The E. coli results in meat cuts and minced meat ranged from 0.21+/-0.50 to 1.23+/-0.89 log CFU/g and from 1.33+/-0.58 to 2.78+/-0.43 log CFU/g, respectively. The results showed that faecal contamination still needs to be reduced, especially in specific individual plants.
File Format	HTM / HTML
ISSN	07400020
Issue Number	3
Volume Number	26
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2009-05-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Escherichia Coli Isolation & Purification Food Contamination Analysis Food Handling Methods Meat Microbiology Salmonella Food Poisoning Prevention & Control Salmonella Animals Belgium Epidemiology Colony Count, Microbial Feces Food Chain Food-processing Industry Standards Humans Meat Products Prevalence Swine Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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