title: [Salmonella's in butcher's block scrapings from butcher's shops (author's transl)].
abstract: Samples of scrapings from butcher's blocks in butcher's shops were examined weekly for the presence of Salmonella throughout a period of twelve years (from 1967 up to and including 1978). At the same time, a so-called hygienogram was made of each sampled butcher's shop using the agar-impression method. Of the total number of 6,874 samples studied, 279 (4.06 per cent) were positive for Salmonella. From 1967 to 1971, the proportion of contaminated samples gradually decreased from 2.14 to 0.90 per cent. This proportion increased again from 1971 to 8.50 per cent in 1976, to be followed, however, by a marked reduction to 2.96 per cent in 1978. This undulation was also observed when meat-vans were studied by a similar method during the same period. There were only limited seasonal effects on the contamination of samples of scrapings with Salmonella. As was also the case with the study of meat-vans, the three sero-types most frequently isolated were S. typhimurium, S. panama, and S. brandenburg. These serotypes were also isolated several times from samples such as those of minced meat. It is concluded that an unmistakable route of contamination is maintained by meat-vans from the slaughter-houses to butcher's shops. Therefore, strict enforcement of hygienic procedures is indicated. In view of this fact, the supervisory and controlling duties of meat inspection services are stressed.
mesh_terms: D001431:Bacteriological Techniques; D004864:Equipment and Supplies; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling; D005513:Food Inspection; D006801:Humans; D008460:Meat; D009426:Netherlands; D012475:Salmonella / Q000145:classification / Q000302:isolation & purification*; D012478:Salmonella Food Poisoning / Q000517:prevention & control; D012703:Serotyping
vernacular_title: Salmonella in hakblokafkrabsels uit slagerijen.