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SOURCES OF CONTAMINATION IN OUTBREAKS OF FOOD POISONING CAUSED BY SALMONELLA BACTERIA FROM MEAT IN THE NETHERLANDS
Author(s) -
CLARENBURG A.
Publication year - 1953
Publication title -
proceedings of the society for applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0370-1778
DOI - 10.1111/j.1365-2672.1953.tb00021.x
Subject(s) - outbreak , salmonella , food poisoning , contamination , biology , veterinary medicine , microbiology and biotechnology , medicine , bacteria , virology , ecology , genetics
SUMMARY: In outbreaks of food poisoning from meat, caused by Salmonella organisms, intravital infection and post‐mortem contamination of the meat must be distinguished. Man and different species of animals suffering from Salmonella infection may be a source of infection or contamination. In the Netherlands this is especially the case with carriers of Salm. dublin in adult cattle. In the National Salmonella Centre, 41 Salmonella types were isolated from man and animals in the years 1946–1952. In 1949–1952, eighteen outbreaks of food poisoning due to meat products and only one due to fresh meat were examined. In 4 cases an intravital infection of the meat was established; in the remaining cases the source of contamination remained unknown. The causative types were: Salm. dublin, Salm. typhi‐murium, Salm. paratyphi B, Salm. oregon, Salm. newport and Salm. bovis‐morbificans .