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Prevalence and Characteristics of S almonella in the Beef Chain in the Republic of Ireland
Author(s) -
Khen B. K.,
Lynch O. A.,
Carroll J.,
McDowell D. A.,
Duffy G.
Publication year - 2014
Publication title -
zoonoses and public health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.87
H-Index - 65
eISSN - 1863-2378
pISSN - 1863-1959
DOI - 10.1111/zph.12099
Subject(s) - serotype , pathogen , beef cattle , veterinary medicine , biology , foodborne pathogen , food science , zoology , microbiology and biotechnology , medicine , bacteria , genetics , listeria monocytogenes
Summary The study investigated the prevalence, concentration and characteristics of S almonella spp. in the Irish beef chain. A total of 900 samples including bovine hides, carcasses and ground beef were examined for the pathogen over a 2‐year study (July 2007–June 2009). S almonella prevalence was low in all sample types; bovine hide (0.75%, 3 of 400); carcasses (0.25%, 1 of 400); and ground beef (3%, 3 of 100). All positive samples contained the pathogen in low concentrations (<10 CFU per cm 2 or per g). Serovars recovered were S . Dublin from hide and carcasses and S . B raenderup in ground beef. All isolates were susceptible to 13 anti‐microbials. The study highlights that S almonella can be found at low levels at all stages of beef chain production, processing and retail and that there is a need for multiple hurdle interventions and practices along the beef chain, which will reduce consumer exposure to this pathogen.