[Results of the German investigation in the EU Project "Salmonella in Pork (Salinpork)"--2. Investigations in a slaughterhouse].
In 1997 bacteriological examinations for the distribution of Salmonella in slaughterhouses were carried out in Germany within the framework of an international study "Salmonella in Pork (Salinpork)". During 6 days, 1,200 swab and water samples from slaughtered pigs and the environment were taken. 4.4% of the samples (n = 53) were Salmonella positive. S. typhimurium was isolated mainly (69.8%; n = 37), and 6 phagetypes were differentiated. In addition, S. derby and S. panama could be demonstrated. The resistance pattern of the different isolated S. typhimurium-phagetypes are presented. The phagetype DT 104 was multiresistant to ampicillin, spectinomycin, streptomycin, sulphonamide and tetracycline. In comparison with the serological prevalence of 7.3% of the fattening pigs in the farms (Part 1), only 1.0% of the samples taken from the surface of the carcass were Salmonella-positive. Swabs taken from the liver were in 2.7% positive and samples from the tongue gave in 5.3% of the cases Salmonella-positive results. In the examination of the environment Salmonella was demonstrated mainly from the water outlets, whereas Salmonella could not be isolated from water of the scalding tank. There was only one case (0.7%) in which Salmonella could be isolated from the hands of the personnel, and also only one swab of the polishing machine was positive (1.1%). But 6.7% samples of the saw were Salmonella-positive. A comparison of repeated, at intervals taken samples showed that the number of Salmonella-positive samples was higher in the last examination round of the particular slaughter days. The reason is suspected in the increasing number of slaughtered pigs and supplying farms, which may increase the probability of bringing in Salmonella.
Institut für Lebensmittelhygiene, Freie Universität Berlin.
A
A
von Altrock
A
A
Schütte
G
G
Hildebrandt
D000003:Abattoirs / Q000592:standards*; D000818:Animals; D001434:Bacteriophage Typing; D005062:European Union; D005858:Germany; D008099:Liver / Q000382:microbiology; D008460:Meat / Q000382:microbiology* / Q000592:standards*; D018482:Muscle, Skeletal / Q000382:microbiology; D011786:Quality Control; D012475:Salmonella / Q000145:classification / Q000302:isolation & purification*; D012486:Salmonella typhimurium / Q000302:isolation & purification; D013552:Swine; D014059:Tongue / Q000382:microbiology