title: Characterization of the Arcobacter contamination on Belgian pork carcasses and raw retail pork.
abstract: In the present study, the occurrence of Arcobacter was assessed at four sites on 169 porcine carcasses (foreleg, chest, pelvis and ham) at different stages of slaughter and 47 pork products at retail. Carcass swab samples were enriched in Arcobacter broth containing 5-fluorouracil, amphotericine B, cefoperazone, novobiocine and trimethoprim as selective supplement. After microaerobic incubation, arcobacters were isolated using Arcobacter selective agar plates, containing the selective supplement described above. Some carcass samples and all pork samples were also examined quantitatively. All 862 isolates were identified by a species-specific m-PCR-assay and 182 isolates were further characterized by ERIC-PCR. Arcobacters were isolated from one or more sampling places on 96.4% of the carcasses, with the foreleg and the chest area as the two most contaminated sites. Furthermore, A. cryaerophilus was the most common species. Chilling decreased the number of positive carcasses, but did not eliminate all arcobacters. Direct isolation revealed that only a few carcasses were contaminated with arcobacters on foreleg and/or chest at levels higher than 10(2 )cfu/100 cm(2). Characterization demonstrated a large heterogeneity among the isolates, with ten genotypes present on more then one site per carcass. Fourteen genotypes were simultaneously present on carcasses from different herds slaughtered on the same day, which may indicate cross-contamination. Arcobacters were present in 21% of the pork samples taken at retail, but contamination levels did not exceed 100 cfu per gram. Characterization of the A. butzleri and A. cryaerophilus isolates indicated an additional contamination during processing at retail.
authors.affiliation: Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
authors.forename: Ellen
authors.initials: E
authors.lastname: Van Driessche
authors.forename: Kurt
authors.initials: K
authors.lastname: Houf
mesh_terms: D000003:Abattoirs / Q000592:standards*; D000818:Animals; D020640:Arcobacter / Q000145:classification / Q000302:isolation & purification*; D001530:Belgium; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D005525:Food-Processing Industry / Q000592:standards*; D005838:Genotype; D008460:Meat / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D013045:Species Specificity; D013552:Swine / Q000382:microbiology*