title: Salmonella surveillance and control at post-harvest in the Belgian pork meat chain.
abstract: Salmonella remains the primary cause of reported bacterial food borne disease outbreaks in Belgium. Pork and pork products are recognized as one of the major sources of human salmonellosis. In contrast with the primary production and slaughterhouse phases of the pork meat production chain, only a few studies have focussed on the post-harvest stages. The goal of this study was to evaluate Salmonella and Escherichia coli contamination at the Belgian post-harvest stages. E. coli counts were estimated in order to evaluate the levels of faecal contamination. The results of bacteriological analysis from seven cutting plants, four meat-mincing plants and the four largest Belgian retailers were collected from official and self-monitoring controls. The prevalence of Salmonella in the cutting plants and meat-mincing plants ranged from 0% to 50%. The most frequently isolated serotype was Salmonella typhimurium. The prevalence in minced meat at retail level ranged from 0.3% to 4.3%. The levels of Salmonella contamination estimated from semi-quantitative analysis of data relating to carcasses, cuts of meat and minced meat were equal to -3.40+/-2.04 log CFU/cm(2), -2.64+/-1.76 log CFU/g and -2.35+/-1.09 log CFU/g, respectively. The E. coli results in meat cuts and minced meat ranged from 0.21+/-0.50 to 1.23+/-0.89 log CFU/g and from 1.33+/-0.58 to 2.78+/-0.43 log CFU/g, respectively. The results showed that faecal contamination still needs to be reduced, especially in specific individual plants.
authors.affiliation: University of Liege, Faculty of Veterinary Medicine, Food Science Department-Microbiology Section, Sart-Tilman, Bld du rectorat, B43bis, 4000 Liege, Belgium. l.delhalle@ulg.ac.be
authors.forename: L
authors.initials: L
authors.lastname: Delhalle
authors.forename: C
authors.initials: C
authors.lastname: Saegerman
authors.forename: F
authors.initials: F
authors.lastname: Farnir
authors.forename: N
authors.initials: N
authors.lastname: Korsak
authors.forename: D
authors.initials: D
authors.lastname: Maes
authors.forename: W
authors.initials: W
authors.lastname: Messens
authors.forename: L
authors.initials: L
authors.lastname: De Sadeleer
authors.forename: L
authors.initials: L
authors.lastname: De Zutter
authors.forename: G
authors.initials: G
authors.lastname: Daube
mesh_terms: D000818:Animals; D001530:Belgium / Q000453:epidemiology; D015169:Colony Count, Microbial; D004926:Escherichia coli / Q000302:isolation & purification*; D005243:Feces / Q000382:microbiology; D020387:Food Chain; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards; D006801:Humans; D008460:Meat / Q000382:microbiology*; D008461:Meat Products / Q000382:microbiology; D015995:Prevalence; D012475:Salmonella / Q000302:isolation & purification*; D012478:Salmonella Food Poisoning / Q000517:prevention & control*; D013552:Swine