Comparison of Meat Juice Serology and Bacteriology for Surveillance of Salmonella in the Brazilian Pork Production Chain

2020 ◽  
Vol 17 (3) ◽  
pp. 194-201
Author(s):  
Cibeli Viana ◽  
Mallu Jagnow Sereno ◽  
Luciano dos Santos Bersot ◽  
Jalusa Deon Kich ◽  
Luís Augusto Nero
Keyword(s):  
Production Chain ◽  
Pork Production ◽  
Meat Juice

scholarly journals Isolation and molecular characterization of Arcobacter butzleri and Arcobacter cryaerophilus from the pork production chain in Brazil

2018 ◽  
Vol 38 (3) ◽  
pp. 393-399 ◽  
Author(s):  
Débora D.S. Gobbi ◽  
Maria G. Spindola ◽  
Luisa Z. Moreno ◽  
Carlos E.C. Matajira ◽  
Maria G.X. Oliveira ◽  
...  
Keyword(s):  
Animal Origin ◽  
Isolation And Identification ◽  
Production Chain ◽  
Fecal Samples ◽  
Pork Production ◽  
True Incidence ◽  
Arcobacter Butzleri ◽  
Meat Markets ◽  
Human Infections

ABSTRACT: Arcobacter is an emerging zoonotic pathogen, and the major transmission routes to humans are the handling or consumption of contaminated raw/undercooked food products of animal origin, water and seafood. The isolation and identification of Arcobacter species are not routine in clinical laboratories; therefore, its true incidence in human infections may be underestimated. The present study aimed to isolate and characterize Arcobacter from carcasses and fecal samples collected at swine slaughterhouses and from meat markets in São Paulo State, Brazil. The isolates were identified using multiplex-PCR to differentiate the species and analyzed by single-enzyme amplified fragment length polymorphism (SE-AFLP). Arcobacter spp. were isolated from 73.0% of swine carcasses, 4% of fecal samples and 10% of pork samples. A. butzleri was the most prevalent species identified, followed by A. cryaerophilus. Interestingly, the carcasses presented higher frequency of A. butzleri isolation, whereas only A. cryaerophilus was isolated from fecal samples. SE-AFLP enabled the characterization of A. butzleri and A. cryaerophilus into 51 and 63 profiles, respectively. The great genetic heterogeneity observed for both species corroborates previous reports. This study confirms the necessity for a standard isolation protocol and the improvement of molecular tools to further elucidate Arcobacter epidemiology.

Antibiotic Susceptibility of Bifidobacterium thermophilum and Bifidobacterium pseudolongum Isolates from Animal Sources

2007 ◽  
Vol 70 (1) ◽  
pp. 119-124 ◽  
Author(s):  
SIGRID MAYRHOFER ◽  
KONRAD J. DOMIG ◽  
ERNST AMTMANN ◽  
ANGELA H. A. M. van HOEK ◽  
AGNES PETERSSON ◽  
...  
Keyword(s):  
Resistance Genes ◽  
Antimicrobial Susceptibility ◽  
Animal Husbandry ◽  
Resistance Development ◽  
Production Chain ◽  
Pork Production ◽  
Antimicrobial Substances ◽  
Industrial Strains ◽  
Food And Feed ◽  
Bifidobacterium Thermophilum

The widespread use of antimicrobial substances has led to resistant populations of microorganisms in several ecosystems. In animal husbandry, the application of antibiotics has contributed to resistance development in pathogenic and commensal bacteria. These strains or their resistance genes can be spread along several ecological routes, including the food chain. Antibiotic resistance is important in terms of the safety of industrial strains, such as probiotics for food and feed. Bifidobacterium thermophilum and Bifidobacterium pseudolongum are known to comprise the major part of the bifidobacterial microbiota in the gut and feces of cattle and pigs. In this study, the antimicrobial susceptibility in bifidobacterial isolates of these species was investigated. Isolates from the beef and pork production chain were identified and typed to strain level, and the antimicrobial susceptibility level was tested to a set of antibiotics. Isolates with low susceptibility levels were screened by PCR for already described resistance genes. Strains atypically resistant to clindamycin, erythromycin, and tetracycline were determined. The resistance genes tet(O), tet(W), and erm(X) were detected in the bifidobacterial species that were examined.

scholarly journals From Farm to Table: Follow-Up of Shiga Toxin-Producing Escherichia coli Throughout the Pork Production Chain in Argentina

2016 ◽  
Vol 7 ◽  
Author(s):  
Rocío Colello ◽  
María E. Cáceres ◽  
María J. Ruiz ◽  
Marcelo Sanz ◽  
Analía I. Etcheverría ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Production Chain ◽  
Pork Production

Listeria monocytogenes From Farm to Fork in a Brazilian Pork Production Chain

2020 ◽  
Vol 83 (3) ◽  
pp. 485-490 ◽  
Author(s):  
DANILO A. L. SILVA ◽  
CLARISSE V. BOTELHO ◽  
BRUNA T. F. MARTINS ◽  
RAFAELA M. TAVARES ◽  
ANDERSON C. CAMARGO ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Virulence Genes ◽  
Pulsed Field Gel Electrophoresis ◽  
Control Measures ◽  
Production Chain ◽  
Pork Production ◽  
Pulsed Field ◽  
Genetic Profiles ◽  
Different Sources

ABSTRACT Listeria monocytogenes contamination was assessed in different steps of a pork production chain. Ten lots of pigs were sampled at termination barns, at slaughter (after bleeding, after buckling, after evisceration, and after final washing), at processing (knives, deboning tables, and employees' hands), and of end products (ribs, shoulder, ham, and sausage). All samples (n = 670) were subjected to L. monocytogenes detection, and the obtained isolates (n = 18, identified as Listeria spp.) were characterized by their biochemical characteristics, serogroups, virulence genes, pulsed-field gel electrophoresis profiles, antibiotic resistances (ampicillin, penicillin, gentamicin, and sulfamethoxazole-trimethoprim), and adhesion abilities. The results revealed the low occurrence of Listeria spp. in the evaluated pork production chain. However, four tested sausage samples (40%) were positive for Listeria spp., with L. monocytogenes identified in two (20%) of these samples. Ten isolates were identified as L. monocytogenes (eight from serogroup 1/2a or 3a and two from serogroup 4b, 4d, or 4e): all isolates were also positive for the virulence-related genes hlyA, iap, plcA, actA, inlA, inlB, inlC, and inlJ and susceptible to the tested antibiotics. One sausage sample was contaminated by both serogroups 1/2a or 3a and 4b, 4d, or 4e. Isolates from serogroup 1/2a or 3a obtained during visits 5 and 6 presented distinct genetic profiles by pulsed-field gel electrophoresis, indicating that contamination may come from different sources. The adhesion potential exhibited by Listeria spp. isolates (n = 18) ranged from weak (serogroup 4b, 4d, or 4e) to moderate (L. innocua and L. monocytogenes serogroup 1/2a or 3a). Despite the low occurrence of L. monocytogenes, pathogenic serogroups were detected in sausages, demanding control measures by the industry. HIGHLIGHTS

scholarly journals Transmission of MRSA ST398 through the pork production chain

2009 ◽  
Author(s):  
E. M. Broens ◽  
E. A. M. Graat ◽  
Peter J. van der Wolf ◽  
E. van Duijkeren ◽  
A. van Nes ◽  
...  
Keyword(s):  
Production Chain ◽  
Pork Production ◽  
Mrsa St398

scholarly journals Pork safety – challenges and opportunities

2021 ◽  
Vol 854 (1) ◽  
pp. 012043
Author(s):  
Nedjeljko Karabasil ◽  
Tamara Boskovic ◽  
Dragan Vasilev ◽  
Nikola Betic ◽  
Mirjana Dimitrijevic
Keyword(s):  
Food Safety ◽  
Toxoplasma Gondii ◽  
Yersinia Enterocolitica ◽  
Meat Inspection ◽  
Production Chain ◽  
Pork Production ◽  
Pork Products ◽  
Meat Safety ◽  
Challenges And Opportunities ◽  
Safe Food

Abstract As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.

scholarly journals Effect of different cleaning procedures on water use and bacterial levels in weaner pig pens

PLoS ONE ◽  
2020 ◽  
Vol 15 (11) ◽  
pp. e0242495
Author(s):  
Shilpi Misra ◽  
Corina E. van Middelaar ◽  
Kieran Jordan ◽  
John Upton ◽  
Amy J. Quinn ◽  
...  
Keyword(s):  
Water Use ◽  
Water Footprint ◽  
Bacterial Load ◽  
Production Chain ◽  
Pork Production ◽  
Pig Production ◽  
Cleaning Procedures ◽  
Effect Of Treatment ◽  
Freshwater Use ◽  
On Farm

Pork is one of the most globally eaten meats and the pig production chain contributes significantly to the water footprint of livestock production. However, very little knowledge is available about the on-farm factors that influence freshwater use in the pig production chain. An experiment was conducted to quantify the effect of three different washing treatments on freshwater use, bacterial levels [(total bacterial counts; TBC), Enterobacteriaceae and Staphylococcus] and cleaning time in washing of pens for weaning pigs. Three weaner rooms were selected with each room having 10 pens and a capacity to hold up to 14 pigs each. Pigs were weaned and kept in the pens for 7 weeks. Finally, the pens were cleaned before the next batch of pigs moved in. The washing treatments used were power washing and disinfection (WASH); presoaking followed by power washing and disinfection (SOAK), and presoaking followed by detergent, power washing and disinfection (SOAK + DETER). A water meter was used to collect water use data and swab samples were taken to determine the bacterial levels. The results showed that there was no overall effect of washing treatments on water use. However, there was an effect of treatment on the washing time (p<0.01) with SOAK and SOAK+DETER reducing the washing time per pen by 2.3 minutes (14%) and 4.2 minutes (27%) compared to WASH. Nonetheless, there was an effect of sampling time (before or after washing) (p<0.001) on the levels of TBC and Staphylococcus, but no effect was seen on Enterobacteriaceae levels. Thus, the washing treatments used in this study had no effect on the water use of the pork production chain. Although there was no difference in both water use and bacterial load, from a producer perspective, presoaking and detergent use can save time and labour costs, so this would be the preferred option.

Biomarkers as management tools for industries in the pork production chain

2011 ◽  
Vol 11 (2) ◽  
pp. 155-166 ◽  
Author(s):  
Marinus Te Pas ◽  
Arend Hoekman ◽  
Mari Smits
Keyword(s):  
Economic Value ◽  
Biological Processes ◽  
Production Traits ◽  
Management Tools ◽  
Production Chain ◽  
Pork Production ◽  
The Status ◽  
A Chain ◽  
Detection Of Biomarkers ◽  
Pooled Samples

In livestock production, traits such as meat quantity and quality are mainly determined by biological processes. Knowing the biological background of traits makes it possible to identify relevant processes, genes or molecules that may be used as indicators to rapidly and easily detect the status and phase of biological processes. Such indicators are called biomarkers. Thus biomarkers provide information about the status and phase of biological processes underlying particular traits. This information can be used to modulate these processes and thereby optimize the economic value of these traits. To produce products from livestock, pork industries are organized in a production chain – from the breeding industry to the retail industry. Industries in a chain interact with each other to optimize economic value. (Automated) detection of biomarkers could activate processes throughout the chain that can be robotized and computerized, thereby creating economic benefit for all participants in the chain. Biomarkers may be used on individual animals and on pooled samples representing a whole herd for herd management. Here we describe how biomarkers can be developed and how they may be used to enhance value for the pork production chain industries.

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