Detection and count of Salmonella enterica in pork meat products

S. Bonardi, F. Salmi, A. Salsi, C. Bacci, F. Brindani
2007 International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork   unpublished
A direct platmg technique for the enumeration S. enterica in 90 pig meat samples was evaluated in comparison with a three tube-MPN procedure. For the detection of S. enterica the ISO 6597:2002 method was employed. Pork samples were collected at retail level in northern Italy. A total of 15 (16 7%) Salmonella positive samples were detected. By the use of the MPN method, S. entenca was countable m 12 (80.0%) samples, while the direct count gave posit1ve results 1n two (13.3%) samples only The ISO
more » ... 6597.2002 method Identified 12 (80 %) contam1nated samples out of 15.The enumeration levels of S. enterica ranged from 0.03 MPN/g to > 110 MPN/g by the MPN method, and from 10 CFU/g to 180 CFU/g by d1rect plat1ng. Seven Salmonella serovars were detected. S. Typhimurium, S. Derby, S G1ve, S. Rissen, S. Livingstone, S. Brandenburg and S. London, w1th S. Typh1munum and S. Derby as the predominant ones. S. Typhimunum is one of the most relevant S. enterica serovars for public health, as Identified by the European Commission (Reg. 1 003/2005/CE). Although S. Typh1munum was detected m 5 (33.3%) out of 15 positive samples, its levels were low, ranging from 0.4 MPN/g m bacon fat to 19 MPN/g in sausages. Higher values were detected for S. Livingstone in the tongue sample (> 110 MPN/g), for S. Derby and S. Brandenburg simultaneously present in a fresh sausage ( > 110 MPN/g) and for S. Derby (180 CFU/g) in another sausage sample.
doi:10.31274/safepork-180809-64 fatcat:r5orabc3afh67clxnadgoy7yy4