Characterization of Enterocccus faecalis
 Isolates from the Pork Meat Production Chain and Comparison with Human Clinical Isolates

The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities.

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Identification of risk factors for Salmonella spp. in pigs and control measures during management and transport of animals

Biotechnology in Animal Husbandry ◽

10.2298/bah1504457v ◽

2015 ◽

Vol 31 (4) ◽

pp. 457-466

Author(s):

B. Vidic ◽

S. Savic ◽

N. Prica

Keyword(s):

Meat Products ◽

Control Measures ◽

Meat Production ◽

Common Source ◽

Pork Meat ◽

Salmonella Spp ◽

Production Chain ◽

Meat Juice ◽

Human Salmonellosis ◽

Human Infections

Pigs and pork meat products are common source of human salmonellosis. Salmonella can enter the food chain at any point such as the livestock feed, via the on-farm production site, at the slaughterhouse or packing plant, as well as during manufacturing, processing and retailing of food, or through catering and food preparation at home. The understanding of epidemiology of Salmonella sp. at all stages of production chain is of crucial importance. The production of ?Salmonella free pigs? would reduce the risk for the occurrence of human infections Also, production of ?Salmonella free pigs? is difficult to achieve due to a number of practical and financial reasons. However, serological status of particular pig farm can be determined based on the analysis of blood- or meat juice samples taken from slaughtered pigs. This procedure enables the identification of Salmonella free farms?. The basic actions for preventing salmonellosis in humans should involve the following: preventing the entrance of Salmonella to the farm, reducing the number of infected animals and preventing the spread of the infection. The best way to prevent the disease is to keep the infection away from the farm. In order to successfully resolve the problem of human salmonellosis associated with infected pork meat or meat products, control measures need to be simultaneously implemented at all levels of meat production chain.

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