z-logo
Premium
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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here