title: Belgian surveillance plans to assess changes in Salmonella prevalence in meat at different production stages.
abstract: From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were analyzed to provide a semiquantitative evaluation of Salmonella contamination and to determine the most representative dilution necessary to detect a reduction in prevalence. An average of 300 samples for each type of meat were analyzed. According to Fisher's exact test, the dilution to be used to detect a reduction in prevalence was chosen based on an initial prevalence of 20 to 26%. Based on this introductory study, a new sampling plan representative of the nationwide Belgian meat production process was used from 2000 through to 2003. This study confirmed the consistently high rate and level of contamination of poultry meat: broiler and layer carcasses were the most contaminated samples followed by broiler fillets and poultry meat preparations. A constant and significant decrease in Salmonella prevalence was observed for pork carcasses, trimmings, and minced meat and for beef minced meat. Less than 3% of beef carcasses and trimming samples were positive for Salmonella. The Belgian plan, as utilized from 2000 to 2003, was suitable for monitoring of zoonoses because the sampling plan was representative of nationwide production processes, covered all periods of the year, and was executed by trained samplers and the analyses were carried out by recognized laboratories using an identical analytical method.
authors.affiliation: Belgian National Reference Laboratory in Food Microbiology for the Federal Agency for the Safety of the Food Chain, University of Liege, Department of Food Sciences, Faculty of Veterinary Medicine, Microbiology, Bat. B43b, Sart Tilman, 4000 Liege, Belgium.
authors.forename: Yasmine
authors.initials: Y
authors.lastname: Ghafir
authors.forename: Bernard
authors.initials: B
authors.lastname: China
authors.forename: Nicolas
authors.initials: N
authors.lastname: Korsak
authors.forename: Katelijne
authors.initials: K
authors.lastname: Dierick
authors.forename: Jean-Marc
authors.initials: JM
authors.lastname: Collard
authors.forename: Claudine
authors.initials: C
authors.lastname: Godard
authors.forename: Lieven
authors.initials: L
authors.lastname: De Zutter
authors.forename: Georges
authors.initials: G
authors.lastname: Daube
mesh_terms: D000818:Animals; D001530:Belgium; D002417:Cattle; D015169:Colony Count, Microbial; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods; D005525:Food-Processing Industry / Q000592:standards*; D008460:Meat / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D011200:Poultry; D015995:Prevalence; D012475:Salmonella / Q000302:isolation & purification*; D013552:Swine