期刊
ZOONOSES AND PUBLIC HEALTH
卷 61, 期 8, 页码 534-536出版社
WILEY
DOI: 10.1111/zph.12099
关键词
Salmonella; hide; carcass; ground beef; antibiotic resistance
资金
- E.U Framework VI under the project ProSafeBeef [Food-CT-2006-36241]
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 (<10CFU 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.
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