title: The Styrian Salmonella Monitoring Programme for pork production.
abstract: The Styrian Salmonella Monitoring Programme for pork production is based on a representative analysis of the current status, serological meat juice monitoring and bacteriological tests of carcass halves and parts and has been in operation since 1999. A total of 34 170 meat juice samples from 3417 finisher herds were tested using the meat juice SALMOTYPE-ELISA (Labor Diagnostik, Leipzig, Germany) in the period from 1999 to 2003. More than 95% of the samples investigated were below the negative cut-off of <20% based on the 5-year average. The mean extinction values for meat juice samples showed regional differences, which were visualized for epidemiological purposes using the VETGIS geographical information system (Department of Veterinary Administration, Graz, Austria). Salmonella spp. were detected in only 15 cases (0.13%) of a total of 11 330 bacteriologically tested wipe samples from meat-processing plants. The Salmonella isolates detected included four S. Typhimurium, two S. Enteritidis PT 4, five S. Infantis, one S. Bredeny, one S. Saintpaul, one S. Brenderup and one S. Livingstone isolates. The proportion of Salmonella-contaminated pork in the total population estimated from the annual sample showed a falling tendency. It decreased from 0.48% (CI: 0.23 < or = P < or = 0.85) in 1999 to 0.14% (CI: 0.07 < or = P < or = 0.24) in 2003. The contamination of Styrian pork with Salmonella is extremely low and thus poses a negligible risk of infection to consumers.
authors.affiliation: University of Veterinary Medicine, Wien, Austria. josef.koefer@vu-wien.ac.at
authors.forename: J
authors.initials: J
authors.lastname: Köfer
authors.forename: U
authors.initials: U
authors.lastname: Kleb
authors.forename: P
authors.initials: P
authors.lastname: Pless
mesh_terms: D000818:Animals; D001317:Austria; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D008460:Meat / Q000382:microbiology*; D012307:Risk Factors; D012475:Salmonella / Q000302:isolation & purification*; D012478:Salmonella Food Poisoning / Q000453:epidemiology / Q000517:prevention & control; D013552:Swine