title: Salmonella in beef and produce from honduras.
abstract: Salmonella continues to cause a considerable number of foodborne illnesses worldwide. The sources of outbreaks include contaminated meat and produce. The purpose of this study was to establish an initial investigation of the burden of Salmonella in produce and beef from Honduras by sampling retail markets and abattoirs. Retail produce samples (cantaloupes, cilantro, cucumbers, leafy greens, peppers, and tomatoes; n = 573) were purchased in three major cities of Honduras, and retail whole-muscle beef (n = 555) samples were also purchased in four major cities. Additionally, both hide and beef carcass (n = 141) samples were collected from two Honduran abattoirs. Whole-muscle beef samples were obtained using a sponge hydrated with buffered peptone water, and 10 ml of the buffered peptone water rinsate of each produce sample was collected with a dry sponge and placed in a bag to be transported back to the United States. Salmonella was detected using a commercially available, closeplatform PCR system, and positive samples were subjected to culture on selective media to obtain isolates. Overall, the prevalence of Salmonella-positive samples, based on PCR detection in Honduras (n = 555) retail beef was 10.1% (95% confidence interval = 7.8, 12.9), whereas 7.8% (n = 141) of beef carcass and hides samples were positive in both beef plants. The overall Salmonella prevalence for all produce samples (n = 573) collected was 2.1% (95% confidence interval = 1.2, 3.6). The most common serotypes identified in Honduras were Salmonella Typhimurium followed by Derby. These results provide an indication of Salmonella contamination of beef and produce in Honduras. Developing a Salmonella baseline for Latin America through an initial investigation like the one presented here contributes to a broader global understanding of the potential exposure through food, thus providing insight into the needs for control strategies.
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Martha
authors.initials: M
authors.lastname: Maradiaga
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Mark F
authors.initials: MF
authors.lastname: Miller
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Leslie
authors.initials: L
authors.lastname: Thompson
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Ansen
authors.initials: A
authors.lastname: Pond
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Sara E
authors.initials: SE
authors.lastname: Gragg
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Echeverry
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Lyda G
authors.initials: LG
authors.lastname: Garcia
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA.
authors.forename: Guy H
authors.initials: GH
authors.lastname: Loneragan
authors.affiliation: Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas 79409, USA. mindy.brashears@ttu.edu.
authors.forename: Mindy M
authors.initials: MM
authors.lastname: Brashears
mesh_terms: D000003:Abattoirs; D000818:Animals; D002417:Cattle / Q000382:microbiology; D004269:DNA, Bacterial / Q000032:analysis; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000382:microbiology; D005638:Fruit / Q000382:microbiology; D006721:Honduras; D008460:Meat / Q000382:microbiology*; D010945:Plants, Edible / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D012475:Salmonella / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D012703:Serotyping; D014481:United States
chemical_list: D004269:DNA, Bacterial