Listeria monocytogenes Contamination in Pork Can Originate from Farms

The presence of Listeria monocytogenes in the pork production chain was followed from farm to slaughterhouse by examining the farm and slaughterhouse levels in the same 364 pigs, and finally by analyzing the cut meats from the same pig lots. Both organic and conventional farms were included in the study. Altogether, 1,962 samples were collected, and the 424 L. monocytogenes isolates were analyzed by pulsed-field gel electrophoresis. The results from microbial analyses were combined with data from an on-farm observation and a questionnaire to clarify the associations between farm factors and prevalence of L. monocytogenes. The prevalence of L. monocytogenes was 11, 1, 1, 24, 5, 1, and 4% in feed and litter, rectal swabs, intestinal contents, tonsils, pluck sets (including lungs, heart, liver, and kidney), carcasses, and meat cuts, respectively. The prevalence was significantly higher in organic than in conventional pig production at the farm and slaughterhouse level, but not in meat cuts. Similar L. monocytogenes genotypes were recovered in different steps of the production chain in pigs originating from the same farm. Specific farm management factors, i.e., large group size, contact with pet and pest animals, manure treatment, use of coarse feed, access to outdoor area, hygiene practices, and drinking from the trough, influenced the presence of L. monocytogenes in pigs. L. monocytogenes was present in the production chain, and transmission of the pathogen was possible throughout the chain, from the farm to pork. Good farm-level practices can therefore be utilized to reduce the prevalence of this pathogen.

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Transmission of Yersinia pseudotuberculosis in the Pork Production Chain from Farm to Slaughterhouse

Applied and Environmental Microbiology ◽

10.1128/aem.02664-07 ◽

2008 ◽

Vol 74 (17) ◽

pp. 5444-5450 ◽

Cited By ~ 41

Author(s):

Riikka Laukkanen ◽

Pilar Ortiz Martínez ◽

Kirsi-Maarit Siekkinen ◽

Jukka Ranta ◽

Riitta Maijala ◽

...

Keyword(s):

Yersinia Pseudotuberculosis ◽

Production Systems ◽

Production Capacity ◽

Organic Production ◽

Production Chain ◽

Pork Production ◽

Conventional Farms ◽

High Prevalence ◽

Conventional Production ◽

On Farm

ABSTRACT The transmission of Yersinia pseudotuberculosis in the pork production chain was followed from farm to slaughterhouse by studying the same 364 pigs from different production systems at farm and slaughterhouse levels. In all, 1,785 samples were collected, and the isolated Y. pseudotuberculosis strains were analyzed by pulsed-field gel electrophoresis. The results of microbial sampling were combined with data from an on-farm observation and questionnaire study to elucidate the associations between farm factors and the prevalence of Y. pseudotuberculosis. Following the same pigs in the production chain from farm to slaughterhouse, we were able to show similar Y. pseudotuberculosis genotypes in live animals, pluck sets (containing tongue, tonsils, esophagus, trachea, heart, lungs, diaphragm, liver, and kidneys), and carcasses and to conclude that Y. pseudotuberculosis contamination originates from the farms, is transported to slaughterhouses with pigs, and transfers to pluck sets and carcasses in the slaughter process. The study also showed that the high prevalence of Y. pseudotuberculosis in live pigs predisposes carcasses and pluck sets to contamination. When production types and capacities were compared, the prevalence of Y. pseudotuberculosis was higher in organic production than in conventional production and on conventional farms with high rather than low production capacity. We were also able to associate specific farm factors with the prevalence of Y. pseudotuberculosis by using a questionnaire and on-farm observations. On farms, contact with pest animals and the outside environment and a rise in the number of pigs on the farm appear to increase the prevalence of Y. pseudotuberculosis.

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Prevalence and control of Listeria monocytogenes in the food industry – a review

Czech Journal of Food Sciences ◽

10.17221/21/2016-cjfs ◽

2016 ◽

Vol 34 (No. 6) ◽

pp. 469-487 ◽

Cited By ~ 5

Author(s):

I. Khan ◽

J. Khan ◽

S. Miskeen ◽

C.N. Tango ◽

Y.S. Park ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Food Chain ◽

Food Industry ◽

Pathogenic Bacteria ◽

Raw Materials ◽

Agricultural Practices ◽

Production Chain ◽

Hygiene Practices ◽

Processing Plants ◽

Serotype 4B

Listeria monocytogenes is a Gram-positive facultative intracellular organism and causative agent of the severe foodborne infection listeriosis. L. monocytogenes is more likely to cause death rather than other pathogenic bacteria that cause foodborne illnesses. It is an ubiquitous organism that can be found in food industry equipment and premises. L. monocytogenes mainly occurs in the food production chain by cross-contamination, making this pathogen a major threat to the food industry. The pathogen may be found at low or moderate levels in the foodstuffs, but the levels involved in listeriosis outbreaks are relatively very high. The majority of isolates from food products belong to serotype 4b and 1/2a. The control of L. monocytogenes can be applied throughout the food chain. Pre- and post-harvest factors such as contact of pigs with pets and pest animals, large group size, hygiene practices, and treatment of manure affected the prevalence of L. monocytogenes in the food chain. Good farm-level practices could be utilised to reduce the occurrence of L. monocytogenes in the farm environment and possibly further in the food chain. Safety and low level of this pathogen in the food chain can be possible with good agricultural practices, good manufacturing practices, and high-quality raw materials. Therefore, food processing plants must be designed carefully with an emphasis on effective cleaning and disinfecting operations in the production line.

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

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-379 ◽

2020 ◽

Vol 83 (3) ◽

pp. 485-490 ◽

Cited By ~ 1

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

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

PLoS ONE ◽

10.1371/journal.pone.0242495 ◽

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.

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Salmonellain the pork production chain and its impact on human health in the European Union

Epidemiology and Infection ◽

10.1017/s095026881700036x ◽

2017 ◽

Vol 145 (8) ◽

pp. 1513-1526 ◽

Cited By ~ 33

Author(s):

S. BONARDI

Keyword(s):

European Union ◽

Human Health ◽

The European Union ◽

Production Chain ◽

Pork Production ◽

Pork Products ◽

Food Borne ◽

Pig Carcasses ◽

On Farm

SUMMARYSalmonellaspp. comprise the second most common food-borne pathogens in the European Union (EU). The role of pigs as carriers ofSalmonellahas been intensively studied both on farm and at slaughter.Salmonellainfection in pigs may cause fever, diarrhoea, prostration and mortality. However, most infected pigs remain healthy carriers, and those infected at the end of the fattening period could pose a threat to human health. Contamination of pig carcasses can occur on the slaughter line, and it is linked to cross-contamination from other carcasses and the presence ofSalmonellain the environment. Therefore,Salmonellaserovars present on pig carcasses can be different from those detected in the same bathes on the farm. In recent years,S.Typhimurium,S.Derby andS.serotype 4,[5],12:i:- (a monophasic variant ofS.Typhimurium) have been the most common serovars to be detected in pigs in EU countries, butS.Rissen,S.Infantis,S.Enteritidis andS.Brandenburg have also been reported. In humans, several cases of salmonellosis have been linked to the consumption of raw or undercooked pork and pork products. Among the main serovars of porcine origin detected in confirmed human cases,S.Typhimurium, the monophasic variantS.4,[5],12:i:- andS.Derby are certainly the most important.

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Population Genetic Structure of Listeria monocytogenes Strains Isolated From the Pig and Pork Production Chain in France

Frontiers in Microbiology ◽

10.3389/fmicb.2018.00684 ◽

2018 ◽

Vol 9 ◽

Cited By ~ 15

Author(s):

Benjamin Félix ◽

Carole Feurer ◽

Aurelien Maillet ◽

Laurent Guillier ◽

Evelyne Boscher ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Genetic Structure ◽

Population Genetic Structure ◽

Population Genetic ◽

Production Chain ◽

Pork Production

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Comparative analysis of different meat traceability systems using multiple criteria and a social network approach

Engenharia Agrícola ◽

10.1590/1809-4430-eng.agric.v35n2p340-349/2015 ◽

2015 ◽

Vol 35 (2) ◽

pp. 340-349 ◽

Cited By ~ 3

Author(s):

IRENILZA DE A. NÄÄS ◽

MARIO MOLLO NETO ◽

ODUVALDO VENDRAMETTO ◽

SIMONE A. CANUTO

Keyword(s):

Social Network ◽

Communication Process ◽

Meat Production ◽

Production Chain ◽

Pork Production ◽

Traceability System ◽

Social Network Approach ◽

On Farm ◽

Hierarchy Process ◽

Farm Livestock

The adoption of a proper traceability system is being incorporated into meat production practices as a method of gaining consumer confidence. The various partners operating in the chain of meat production can be considered a social network, and they have the common goal of generating a communication process that can ensure each characteristic of the product, including safety. This study aimed to select the most appropriate meat traceability system “from farm to fork” that could be applied to Brazilian beef and pork production for international trade. The research was done in three steps. The first used the analytical hierarchy process (AHP) for selecting the best on-farm livestock traceability. In the second step, the actors in the meat production chain were identified to build a framework and defined each role in the network. In the third step, the selection of the traceability system was done. Results indicated that with an electronic traceability system, it is possible to acquire better connections between the links in the chain and to provide the means for managing uncertainties by creating structures that facilitate information flow more efficiently.

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Salmonella enterica Infections in Market Swine with and without Transport and Holding

Applied and Environmental Microbiology ◽

10.1128/aem.68.5.2376-2381.2002 ◽

2002 ◽

Vol 68 (5) ◽

pp. 2376-2381 ◽

Cited By ~ 133

Author(s):

H. S. Hurd ◽

J. D. McKean ◽

R. W. Griffith ◽

I. V. Wesley ◽

M. H. Rostagno

Keyword(s):

Lymph Nodes ◽

Salmonella Enterica ◽

Control Point ◽

Isolation Rate ◽

Fecal Matter ◽

Production Chain ◽

Pork Production ◽

On Farm

ABSTRACT The objective of this study was to compare, by using identical sample types, the Salmonella enterica prevalences and serovar diversities between pigs necropsied on the farm and those necropsied at the abattoir after transport and holding. We necropsied 567 market weight pigs (>70 kg) from six herds. Pigs were alternately assigned to be necropsied on the farm or at the abattoir. One-half of the group was sent in clean, disinfected trailers to slaughter at a commercial abattoir. After transport (mean distance, 169 km) and 2 to 3 h of holding in antemortem pens, these pigs were necropsied. The 50 pigs remaining on the farm were necropsied the following day. The same sample types and amounts were collected for S. enterica culture at both locations. Results show a sevenfold-higher (P < 0.001) S. enterica isolation rate from pigs necropsied at the abattoir (39.9%; 114 of 286) than from those necropsied on the farm (5.3%; 15 of 281). This difference was also observed for each individual herd. All sample types showed a significantly higher prevalence when comparing abattoir to on-farm collection, respectively: lymph nodes, 9.15 versus 3.6%; cecal contents, 13.6 versus 1.8%; 1 g of fecal matter, 25.2 versus 0.7%. Recovery of additional serovars at the abattoir suggests the pigs are receiving S. enterica from extra-farm sources. This study demonstrates that rapid infection during transport, and particularly during holding, is a major reason for increased S. enterica prevalence in swine. This finding identifies the holding pen as an important S. enterica control point in the pork production chain.

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Comparison of Prevalence, Antimicrobial Resistance, and Occurrence of Multidrug-Resistant Salmonella in Antimicrobial-Free and Conventional Pig Production

Journal of Food Protection ◽

10.4315/0362-028x-69.4.743 ◽

2006 ◽

Vol 69 (4) ◽

pp. 743-748 ◽

Cited By ~ 39

Author(s):

WONDWOSSEN A. GEBREYES ◽

SIDDHARTHA THAKUR ◽

W. E. MORGAN MORROW

Keyword(s):

Antimicrobial Resistance ◽

Production Systems ◽

Multidrug Resistant ◽

Resistance Pattern ◽

Swine Production ◽

Significant Difference ◽

Conventional Farms ◽

Resistance Patterns ◽

Conventional Systems ◽

On Farm

Conventional swine production evolved to routinely use antimicrobials, and common occurrence of antimicrobial-resistant Salmonella has been reported. There is a paucity of information on the antimicrobial resistance of Salmonella in swine production in the absence of antimicrobial selective pressure. Therefore, we compared the prevalence and antimicrobial resistance of Salmonella isolated from antimicrobial-free and conventional production systems. A total of 889 pigs and 743 carcasses were sampled in the study. Salmonella prevalence was significantly higher among the antimicrobial-free systems (15.2%) than the conventional systems (4.2%) (odds ratio [OR] = 4.23; P < 0.05). Antimicrobial resistance was detected against 10 of the 12 antimicrobials tested. The highest frequency of resistance was found against tetracycline (80%), followed by streptomycin (43.4%) and sulfamethoxazole (36%). Frequency of resistance to most classes of antimicrobials (except tetracycline) was significantly higher among conventional farms than antimicrobial-free farms, with ORs ranging from 2.84 for chloramphenicol to 23.22 for kanamycin at the on-farm level. A total of 28 antimicrobial resistance patterns were detected. A resistance pattern with streptomycin, sulfamethoxazole, and tetracycline (n = 130) was the most common multidrug resistance pattern. There was no significant difference in the proportion of isolates with this pattern between the conventional (19.5%) and the antimicrobial-free systems (18%) (OR = 1.8; P > 0.05). A pentaresistance pattern with ampicillin, chloramphenicol, streptomycin, sulfamethoxazole, and tetracycline was strongly associated with antimicrobial-free groups (OR = 5.4; P = 0.01). While showing the higher likelihood of finding antimicrobial resistance among conventional herds, this study also implies that specific multidrug-resistant strains may occur on antimicrobial-free farms. A longitudinal study with a representative sample size is needed to reach more conclusive results of the associations detected in this study.

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