Prevalence and characteristics of Salmonella in the beef chain in the Republic of Ireland.
The study investigated the prevalence, concentration and characteristics of Salmonella spp. in the Irish beef chain. A total of 900 samples including bovine hides, carcasses and ground beef were examined for the pathogen over a 2-year study (July 2007-June 2009). Salmonella prevalence was low in all sample types; bovine hide (0.75%, 3 of 400); carcasses (0.25%, 1 of 400); and ground beef (3%, 3 of 100). All positive samples contained the pathogen in low concentrations (<10 CFU per cm(2) or per g). Serovars recovered were S. Dublin from hide and carcasses and S. Braenderup in ground beef. All isolates were susceptible to 13 anti-microbials. The study highlights that Salmonella can be found at low levels at all stages of beef chain production, processing and retail and that there is a need for multiple hurdle interventions and practices along the beef chain, which will reduce consumer exposure to this pathogen.
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Health Sciences, University of Ulster, Newtownabbey, UK.
B K
BK
Khen
O A
OA
Lynch
J
J
Carroll
D A
DA
McDowell
G
G
Duffy
D000003:Abattoirs; D000818:Animals; D002417:Cattle; D002418:Cattle Diseases / Q000453:epidemiology / Q000382:microbiology*; D015169:Colony Count, Microbial / Q000662:veterinary; D016521:Electrophoresis, Gel, Pulsed-Field / Q000662:veterinary; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D007494:Ireland / Q000453:epidemiology; D008460:Meat / Q000382:microbiology*; D015995:Prevalence; D012475:Salmonella / Q000302:isolation & purification*; D012703:Serotyping / Q000662:veterinary
Salmonella; antibiotic resistance; carcass; ground beef; hide