Recently worldwide food safety authorities indicated the rise of foodborne outbreaks linked to Salmonella: this highlighted the need to intensify monitoring and apply more targeted controls to help manage the spread of the disease. The aim of this study was to assess the prevalence and distribution of Salmonella serotypes in 7 slaughterhouses, located in different areas of Naples province (Regione Campania, Italy). Meat samples collected from the slaughterhouses were submitted for standardized microbiological analysis in 2015. Results of routine testing for Salmonella spp. were analyzed and then compared to biochemical and molecular evaluations. Salmonella spp. were detected in 12% of 320 samples examined (39/320) and the isolation rates ranged from 87% (32 samples) for raw poultry meat to 13% (7 samples) for pork meat. Biochemical serotyping showed that approximately 50% of the isolates belonged to Salmonella enterica serotype Choleraesuis. Rapid detection methods, such as molecular analysis (polymerase chain reaction and gel electrophoresis), able to confirm food matrices contamination, represent a valid support to the fast identification of Salmonella species. A further aspect of the study consisted, indeed, on analyzing isolated strains through molecular evaluations. By amplifying bacterial DNA-using invA primers, selective for Salmonella-it was possible, in less than 3 h, to classify the isolates as Salmonella spp., confirming the results of microbiological outcomes. Results of distribution analysis, supported by rapid molecular approaches, showed the difficulty of reducing Salmonella risk on food chain. This emphasized the importance of periodic surveillance to prevent outbreaks.

Prevalence, Distribution, and Diversity of Salmonella spp. in Meat Samples Collected from Italian Slaughterhouses / Carraturo, Federica; Gargiulo, Giuseppe; Giorgio, Antonella; Aliberti, Francesco; Guida, Marco. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 81:10(2016), pp. M2545-M2551. [10.1111/1750-3841.13430]

Prevalence, Distribution, and Diversity of Salmonella spp. in Meat Samples Collected from Italian Slaughterhouses

CARRATURO, FEDERICA;GIORGIO, ANTONELLA;ALIBERTI, FRANCESCO;GUIDA, MARCO
2016

Abstract

Recently worldwide food safety authorities indicated the rise of foodborne outbreaks linked to Salmonella: this highlighted the need to intensify monitoring and apply more targeted controls to help manage the spread of the disease. The aim of this study was to assess the prevalence and distribution of Salmonella serotypes in 7 slaughterhouses, located in different areas of Naples province (Regione Campania, Italy). Meat samples collected from the slaughterhouses were submitted for standardized microbiological analysis in 2015. Results of routine testing for Salmonella spp. were analyzed and then compared to biochemical and molecular evaluations. Salmonella spp. were detected in 12% of 320 samples examined (39/320) and the isolation rates ranged from 87% (32 samples) for raw poultry meat to 13% (7 samples) for pork meat. Biochemical serotyping showed that approximately 50% of the isolates belonged to Salmonella enterica serotype Choleraesuis. Rapid detection methods, such as molecular analysis (polymerase chain reaction and gel electrophoresis), able to confirm food matrices contamination, represent a valid support to the fast identification of Salmonella species. A further aspect of the study consisted, indeed, on analyzing isolated strains through molecular evaluations. By amplifying bacterial DNA-using invA primers, selective for Salmonella-it was possible, in less than 3 h, to classify the isolates as Salmonella spp., confirming the results of microbiological outcomes. Results of distribution analysis, supported by rapid molecular approaches, showed the difficulty of reducing Salmonella risk on food chain. This emphasized the importance of periodic surveillance to prevent outbreaks.
2016
Prevalence, Distribution, and Diversity of Salmonella spp. in Meat Samples Collected from Italian Slaughterhouses / Carraturo, Federica; Gargiulo, Giuseppe; Giorgio, Antonella; Aliberti, Francesco; Guida, Marco. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 81:10(2016), pp. M2545-M2551. [10.1111/1750-3841.13430]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/646892
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