Pathogenic bacteria and indicator organisms for anti-microbial resistance in pork meat at retail level in The Netherlands
International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
The chilling process of pig carcasses in slaughter houses reduced the rate of culturable campylobacters on the carcass surface significantly. Genotyping of C. coli revealed heterogeneous patterns among the human and porcine C. coli pool. It shows that different sources of infection in humans are most probable. In minced meat we did not detect C. coli bacteriologically, but by the use of paramagnetic beads combined with PCR-technique we detected C. coli positive samples. This shows, that the
... shows, that the meat was contaminated with C. coli. It is not clear what importance the presence of C. coli DNA in minced meat has for human infection, even though the presence of viable and culturable C. coli cells could be ruled out by bacteriological investigation. We could not distinguish between dead cells and VBNC forms of C. coli cells. The role of VBNC form of C. coli, a specific phenomen of campylobacters (Lazaro et al., 1999) and certain other bacteria, has to be investigated further. Conclusion: Porcine strains as sources of human C. coli infection can not be ruled out. Further research is needed to evaluate the C. coli findings in minced meat and the role of VBNC for human infection. References : Duim, B., Wassenaar, T.M., Rigter, A., Wagenaar, J. (1999): High-resolution genotyping of Campylobacter strains isolated from poultry and humans with amplified fragment length polymorphism fingerprinting. Appl. Environ. Microbiol. 65, 2369-2375.