Publikationsdatenbank

A cross-sectional study of Salmonella in pork products in Chiang Mai, Thailand (2010)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Sanguankiat, Arsooth

Pinthong, Renu

Padungtod, Pawin

Baumann, Maximilian P O

Zessin, Karl-Hans

Srikitjakarn, Lertrak

Fries, Reinhard

Quelle

Foodborne pathogens and disease

Bandzählung: 7

Heftzählung: 8

Seiten: 873 – 878

ISSN: 1535-3141

Sprache

Englisch

Verweise

DOI: 10.1089/fpd.2009.0436

Pubmed: 20482229

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

The occurrence of Salmonella in food of animal origin in Chiang Mai province was investigated by using a cross-sectional study during several phases of the pork production chain (cutting, transport, and retail) and of the environment in the cutting unit of a slaughterhouse. In total, 173 pork samples were obtained during the cutting phase, 173 samples from transported pork, 200 samples from retail products, and 300 samples from the slaughterhouse environment. Salmonella was detected in 55.5% of freshly cut pork, 70.5% of transported pork, and 34.5% of retail products. The five most prevalent Salmonella serotypes identified were Rissen (45.3%), Typhimurium (16.3%), Krefeld (10.6%), Stanley (6.3%), and Lagos (6.0%). Carcass contamination prior to cutting and in the slaughterhouse environment appeared to be important sources of Salmonella in transported pork and retail products. As Salmonella was also found during early stages of the slaughter process, attention should focus on all stages of the pork production chain to reduce contamination level and consumer risk of infection.