Isolation of salmonellae from pork carcasses.
Four hundred and twenty pork carcasses from four abattoirs were examined for the presence of salmonellae by use of swabbing-enrichment techniques and contact plate methods. Carcasses from only one abattoir were found to be contaminated by swabbing-enrichment (23.3%) and contact plate (17.9%) methods. The area of the skin side of the ham, near the anal opening, was determined to be the area to examine for isolating salmonellae from pork carcasses with the greatest frequency. The most frequently isolated species of salmonellae in this study were Salmonella derby, S. anatum, S. typhimurium, and S. indiana.
D000003:Abattoirs; D000818:Animals; D001431:Bacteriological Techniques; D005516:Food Microbiology; D008460:Meat; D012475:Salmonella / Q000302:isolation & purification*; D013552:Swine