Monitoring of the Dissemination of Salmonella in the Chicken Frankfurt-sausage Production Line of a Sausage Factory in the State of São Paulo, Brazil
Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from different processing stages in a sausage plant that uses mechanically-deboned chick...
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| Veröffentlicht in: | Memórias do Instituto Oswaldo Cruz 2004-08, Vol.99 (5), p.477 |
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| container_title | Memórias do Instituto Oswaldo Cruz |
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| creator | Alexandre de Freitas Luiz Fabiana Campiteli Moreira Edinéia de Fátima Corrêa Deise Pasetto Falcão |
| description | Poultry meat and its derivatives are among the foodstuffs considered by
environmental health authorities to present the highest risks to the
public. A total of 185 samples were collected in five monthly batches,
from different processing stages in a sausage plant that uses
mechanically-deboned chicken meat (MDCM), and tested for the presence
of Salmonella . Enrichment was carried out in both Kauffman's
tetrathionate broth and Rappaport-Vassiliadis broth and isolation on
Salmonella- Shigella agar and brilliant-green agar. Live Salmonella
bacteria were isolated from six samples of the raw meat and from the
emulsion, in batches three, four, and five, but not from any sample in
batches one or two. The six isolated strains were all classified as
Salmonella Albany, which has not previously been reported in MDCM. Of
the two enrichment broths, Rappaport-Vassiliadis gave the better
results. The pattern of contamination suggests a probable common
source, given that a new supplier was used in the third, fourth, and
fifth months. It was also shown that the industrial cooking was
effective in preventing Salmonella surviving in the final product. |
| doi_str_mv | 10.1590/S0074-02762004000500003 |
| format | Article |
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environmental health authorities to present the highest risks to the
public. A total of 185 samples were collected in five monthly batches,
from different processing stages in a sausage plant that uses
mechanically-deboned chicken meat (MDCM), and tested for the presence
of Salmonella . Enrichment was carried out in both Kauffman's
tetrathionate broth and Rappaport-Vassiliadis broth and isolation on
Salmonella- Shigella agar and brilliant-green agar. Live Salmonella
bacteria were isolated from six samples of the raw meat and from the
emulsion, in batches three, four, and five, but not from any sample in
batches one or two. The six isolated strains were all classified as
Salmonella Albany, which has not previously been reported in MDCM. Of
the two enrichment broths, Rappaport-Vassiliadis gave the better
results. The pattern of contamination suggests a probable common
source, given that a new supplier was used in the third, fourth, and
fifth months. It was also shown that the industrial cooking was
effective in preventing Salmonella surviving in the final product.</description><identifier>ISSN: 1678-8060</identifier><identifier>ISSN: 0074-0276</identifier><identifier>DOI: 10.1590/S0074-02762004000500003</identifier><identifier>PMID: 15543409</identifier><language>eng</language><publisher>Brazil: Fundação Oswaldo Cruz, Fiocruz</publisher><subject>Animals ; Brazil ; Chickens - microbiology ; Food Handling ; Food Inspection - methods ; Food Microbiology ; Poultry Products - microbiology ; Salmonella - chicken Frankfurt-sausage - mechanically-deboned chicken meat (MDCM) - industrial monitoring ; Salmonella - isolation & purification</subject><ispartof>Memórias do Instituto Oswaldo Cruz, 2004-08, Vol.99 (5), p.477</ispartof><rights>Copyright 2004 - Instituto Oswaldo Cruz - Fiocruz.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904,79172</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15543409$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Alexandre de Freitas Luiz</creatorcontrib><creatorcontrib>Fabiana Campiteli Moreira</creatorcontrib><creatorcontrib>Edinéia de Fátima Corrêa</creatorcontrib><creatorcontrib>Deise Pasetto Falcão</creatorcontrib><title>Monitoring of the Dissemination of Salmonella in the Chicken Frankfurt-sausage Production Line of a Sausage Factory in the State of São Paulo, Brazil</title><title>Memórias do Instituto Oswaldo Cruz</title><addtitle>Mem Inst Oswaldo Cruz</addtitle><description>Poultry meat and its derivatives are among the foodstuffs considered by
environmental health authorities to present the highest risks to the
public. A total of 185 samples were collected in five monthly batches,
from different processing stages in a sausage plant that uses
mechanically-deboned chicken meat (MDCM), and tested for the presence
of Salmonella . Enrichment was carried out in both Kauffman's
tetrathionate broth and Rappaport-Vassiliadis broth and isolation on
Salmonella- Shigella agar and brilliant-green agar. Live Salmonella
bacteria were isolated from six samples of the raw meat and from the
emulsion, in batches three, four, and five, but not from any sample in
batches one or two. The six isolated strains were all classified as
Salmonella Albany, which has not previously been reported in MDCM. Of
the two enrichment broths, Rappaport-Vassiliadis gave the better
results. The pattern of contamination suggests a probable common
source, given that a new supplier was used in the third, fourth, and
fifth months. It was also shown that the industrial cooking was
effective in preventing Salmonella surviving in the final product.</description><subject>Animals</subject><subject>Brazil</subject><subject>Chickens - microbiology</subject><subject>Food Handling</subject><subject>Food Inspection - methods</subject><subject>Food Microbiology</subject><subject>Poultry Products - microbiology</subject><subject>Salmonella - chicken Frankfurt-sausage - mechanically-deboned chicken meat (MDCM) - industrial monitoring</subject><subject>Salmonella - isolation & purification</subject><issn>1678-8060</issn><issn>0074-0276</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><sourceid>EIF</sourceid><recordid>eNo9kF9OwzAMxvMAYmNwBcgB6HCbP00fYTBAGmJS4Xly23QLaxOUtg_jIFyAo3Axuo0h2bL0-efPsgm5DGEcigSuU4CYBxDFMgLgACD6BHZEhqGMVaBAwoCcNs079AyT_IQMQiE445AMydezs6Z13tgldSVtV5remabRtbHYGme3YopV7ayuKqTG7pDJyuRrbenUo12XnW-DBrsGl5rOvSu6fDc5M1Zvx7E32DenmPerNgeXtMV2R6Q_347OsavcFb31-GmqM3JcYtXo8786Im_T-9fJYzB7eXia3MyCLOKqDZQOlSi4YChKVKgjAaoUYYZcx4UWTJVFISNZxBDpHDJWqgQkSpEkyCEDyUbkYu_70WW1LhYf3tToN4vDg3pgvAcy46r-oH8i9wYXB9HlfQAPgbFfHZZ6lA</recordid><startdate>20040801</startdate><enddate>20040801</enddate><creator>Alexandre de Freitas Luiz</creator><creator>Fabiana Campiteli Moreira</creator><creator>Edinéia de Fátima Corrêa</creator><creator>Deise Pasetto Falcão</creator><general>Fundação Oswaldo Cruz, Fiocruz</general><scope>RBI</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope></search><sort><creationdate>20040801</creationdate><title>Monitoring of the Dissemination of Salmonella in the Chicken Frankfurt-sausage Production Line of a Sausage Factory in the State of São Paulo, Brazil</title><author>Alexandre de Freitas Luiz ; Fabiana Campiteli Moreira ; Edinéia de Fátima Corrêa ; Deise Pasetto Falcão</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b248t-8e185d453a5fa8ae2508f51ba4e7de538fdd626d702ec0b3f8906a6599a40b063</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Animals</topic><topic>Brazil</topic><topic>Chickens - microbiology</topic><topic>Food Handling</topic><topic>Food Inspection - methods</topic><topic>Food Microbiology</topic><topic>Poultry Products - microbiology</topic><topic>Salmonella - chicken Frankfurt-sausage - mechanically-deboned chicken meat (MDCM) - industrial monitoring</topic><topic>Salmonella - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alexandre de Freitas Luiz</creatorcontrib><creatorcontrib>Fabiana Campiteli Moreira</creatorcontrib><creatorcontrib>Edinéia de Fátima Corrêa</creatorcontrib><creatorcontrib>Deise Pasetto Falcão</creatorcontrib><collection>Bioline International</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><jtitle>Memórias do Instituto Oswaldo Cruz</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alexandre de Freitas Luiz</au><au>Fabiana Campiteli Moreira</au><au>Edinéia de Fátima Corrêa</au><au>Deise Pasetto Falcão</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Monitoring of the Dissemination of Salmonella in the Chicken Frankfurt-sausage Production Line of a Sausage Factory in the State of São Paulo, Brazil</atitle><jtitle>Memórias do Instituto Oswaldo Cruz</jtitle><addtitle>Mem Inst Oswaldo Cruz</addtitle><date>2004-08-01</date><risdate>2004</risdate><volume>99</volume><issue>5</issue><spage>477</spage><pages>477-</pages><issn>1678-8060</issn><issn>0074-0276</issn><abstract>Poultry meat and its derivatives are among the foodstuffs considered by
environmental health authorities to present the highest risks to the
public. A total of 185 samples were collected in five monthly batches,
from different processing stages in a sausage plant that uses
mechanically-deboned chicken meat (MDCM), and tested for the presence
of Salmonella . Enrichment was carried out in both Kauffman's
tetrathionate broth and Rappaport-Vassiliadis broth and isolation on
Salmonella- Shigella agar and brilliant-green agar. Live Salmonella
bacteria were isolated from six samples of the raw meat and from the
emulsion, in batches three, four, and five, but not from any sample in
batches one or two. The six isolated strains were all classified as
Salmonella Albany, which has not previously been reported in MDCM. Of
the two enrichment broths, Rappaport-Vassiliadis gave the better
results. The pattern of contamination suggests a probable common
source, given that a new supplier was used in the third, fourth, and
fifth months. It was also shown that the industrial cooking was
effective in preventing Salmonella surviving in the final product.</abstract><cop>Brazil</cop><pub>Fundação Oswaldo Cruz, Fiocruz</pub><pmid>15543409</pmid><doi>10.1590/S0074-02762004000500003</doi><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1678-8060 |
| ispartof | Memórias do Instituto Oswaldo Cruz, 2004-08, Vol.99 (5), p.477 |
| issn | 1678-8060 0074-0276 |
| language | eng |
| recordid | cdi_pubmed_primary_15543409 |
| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Bioline International |
| subjects | Animals Brazil Chickens - microbiology Food Handling Food Inspection - methods Food Microbiology Poultry Products - microbiology Salmonella - chicken Frankfurt-sausage - mechanically-deboned chicken meat (MDCM) - industrial monitoring Salmonella - isolation & purification |
| title | Monitoring of the Dissemination of Salmonella in the Chicken Frankfurt-sausage Production Line of a Sausage Factory in the State of São Paulo, Brazil |
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