当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY期刊下所有文献 > Investigation of Salmonella enterica in Sardinian slaughter pigs: prevalence, serotype and genotype characterization.

Investigation of Salmonella enterica in Sardinian slaughter pigs: prevalence, serotype and genotype characterization.

Abstract：

:In order to improve the knowledge about the presence of Salmonella in pork meat in Sardinia (Italy), the prevalence and the sources of Salmonella at 5 pig slaughterhouses (slaughtered pigs and environment) were investigated and the isolates were characterised. A total of 462 samples were collected, 425 from pigs at slaughter and 41 from the slaughterhouse environment. Salmonella was isolated from 26/85 (30.5%) mesenteric lymph nodes, 14/85 (16.4%) colon contents, and from 12/85 (14.1%) carcasses and livers. Salmonella prevalence was 38% (8/21) in samples from surfaces not in contact with meat, and 35% (7/20) in those from surfaces in contact with meat. Thirty-one pigs were identified as carriers of Salmonella in lymph nodes and/or colon content, but of these, only 8 carcasses were positive. A total of 103 Salmonella isolates were serotyped and genotyped. Eight different serotypes were detected; the most common were S. Derby (44/103, 42.7%) and S. Typhimurium (24/103, 23.3%). The most prevalent S. Typhimurium phage type was DT193. Thirty-two isolates were found to be resistant to more than one antimicrobial (MDR). Pulse-field gel electrophoresis (PFGE) permitted the resolution of XbaI macrorestriction fragments of the Salmonella strains into 20 distinct pulsotypes. Combined application of a plasmid profiling assay (PPA) and PFGE gave useful additional information to assist in tracing the routes of Salmonella contamination in abattoirs. To reduce Salmonella prevalence some preventive measures should be encouraged: the origin of infected slaughter animals should be identified and direct and cross-contamination of carcasses should be avoided by adhering to HACCP principles in association with good hygiene procedures (GHP).

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Piras F,Brown DJ,Meloni D,Mureddu A,Mazzette R

doi

10.1016/j.ijfoodmicro.2011.08.025

subject

Has Abstract

pub_date

2011-12-02 00:00:00

pages

201-9

issue

2

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(11)00513-7

journal_volume

151

pub_type

杂志文章

相关文献

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY文献大全
  • Prospecting for the incidence of genes involved in ochratoxin and fumonisin biosynthesis in Brazilian strains of Aspergillus niger and Aspergillus welwitschiae.

    abstract：:Aspergillus niger "aggregate" is an informal taxonomic rank that represents a group of species from the section Nigri. Among A. niger "aggregate" species Aspergillus niger sensu stricto and its cryptic species Aspergillus welwitschiae (=Aspergillus awamori sensu Perrone) are proven as ochratoxin A and fumonisin B2 pro...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.01.010

    authors： Massi FP,Sartori D,de Souza Ferranti L,Iamanaka BT,Taniwaki MH,Vieira MLC,Fungaro MHP

    更新日期：2016-03-16 00:00:00

  • Characteristics and significance of yeasts' involvement in cassava fermentation for 'fufu' production.

    abstract：:Six different strains of yeast, namely Candida krusei, C. tropicalis, Pichia saitoi, Saccharomyces cerevisiae, P. anomala and Zygosaccharomyces bailii were found present in cassava-fermenting water in the early part of the fermentation. The latter part of the fermentation was dominated in all cases by three strains of...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00431-7

    authors： Oyewole OB

    更新日期：2001-05-10 00:00:00

  • In-home pasteurization of raw goat's milk by microwave treatment.

    abstract：:Raw milk has been implicated as an important source of infection with the common bacterial agents associated with gastroenteritis. While established methods of home pasteurization can be cumbersome and tedious, we have demonstrated that a domestic microwave oven can be used effectively to reduce aerobic plate counts i...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/0168-1605(90)90008-s

    authors： Thompson JS,Thompson A

    更新日期：1990-01-01 00:00:00

  • In vitro inhibition of postharvest pathogens of fruit and control of gray mold of strawberry and green mold of citrus by aureobasidin A.

    abstract：:Aureobasidin A (AbA), an antifungal cyclic depsipeptide antibiotic produced by Aureobasidium pullulans R106, has previously been shown to be effective against a wide range of fungi and protozoa. Here we report the inhibitory effects of AbA on spore germination, germ tuber elongation and hyphal growth of five pathogeni...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2007.07.054

    authors： Liu X,Wang J,Gou P,Mao C,Zhu ZR,Li H

    更新日期：2007-11-01 00:00:00

  • The influence of temperature, pH, and water immersion on the high hydrostatic pressure inactivation of GI.1 and GII.4 human noroviruses.

    abstract：:Detection of human norovirus (HuNoV) usually relies on molecular biology techniques, such as qRT-PCR. Since histo-blood group antigens (HBGAs) are the functional receptors for HuNoV, HuNoV can bind to porcine gastric mucin (PGM), which contains HBGA-like antigens. In this study, PGM-conjugated magnetic beads were used...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.08.020

    authors： Li X,Chen H,Kingsley DH

    更新日期：2013-10-15 00:00:00

  • Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid.

    abstract：:The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity relat...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.01.011

    authors： Valerio F,Di Biase M,Lattanzio VM,Lavermicocca P

    更新日期：2016-04-02 00:00:00

  • Genetic characterization of Shiga toxin-producing Escherichia coli (STEC) and atypical enteropathogenic Escherichia coli (EPEC) isolates from goat's milk and goat farm environment.

    abstract：:The aim of this study was to characterize a collection of 44 Shiga toxin-producing (STEC) and enteropathogenic Escherichia coli (EPEC) isolated from goat milk and goat farm environment. Of the 19 STEC isolates, five (26.3%) carried the stx1 gene, four (21.1%) the stx2 gene and 10 (52.6%) presented both stx genes. Six ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2016.07.035

    authors： Álvarez-Suárez ME,Otero A,García-López ML,Dahbi G,Blanco M,Mora A,Blanco J,Santos JA

    更新日期：2016-11-07 00:00:00

  • Molecular response of Saccharomyces cerevisiae wine and laboratory strains to high sugar stress conditions.

    abstract：:One of the stress conditions that can affect Saccharomyces cerevisiae cells during their growth is osmotic stress. Under particular environments (for instance, during the production of alcoholic beverages) yeasts have to cope with osmotic stress caused by high sugar concentrations. Although the molecular changes and p...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.12.023

    authors： Jiménez-Martí E,Zuzuarregui A,Gomar-Alba M,Gutiérrez D,Gil C,del Olmo M

    更新日期：2011-01-31 00:00:00

  • Occurrence of Listeria monocytogenes in fresh and processed foods in Navarra (Spain).

    abstract：:The presence of Listeria spp. was investigated in a total of 3685 food samples obtained from different industries and markets of Northern Spain in the last 4 years. The samples analyzed include fresh raw products (meat, milk and poultry) and treated products (cooked and cured meats, frozen vegetables and smoked salmon...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00314-3

    authors： Vitas AI,Garcia-Jalon VA

    更新日期：2004-02-01 00:00:00

  • The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens.

    abstract：:There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the anti...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2013.06.021

    authors： Todd J,Friedman M,Patel J,Jaroni D,Ravishankar S

    更新日期：2013-08-16 00:00:00

  • Antibacterial activity of medicinal herb extracts against Salmonella.

    abstract：:The therapeutic potentials of twenty-two medicinal herb species traditionally used in Korea to treat gastrointestinal infections were evaluated for the treatment of salmonellosis. Candidates were primarily screened using the disk-agar method for antibacterial activity against three different Salmonella serotypes. Of t...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.06.004

    authors： Lee MH,Kwon HA,Kwon DY,Park H,Sohn DH,Kim YC,Eo SK,Kang HY,Kim SW,Lee JH

    更新日期：2006-10-01 00:00:00

  • Application of nontraditional meat starter cultures in production of Hungarian salami.

    abstract：:Listeria monocytogenes and Escherichia coli O111 have been implicated in several outbreaks of food-borne disease linked to smallgoods products. Traditional meat starter cultures, containing a mixture of lactic acid bacteria (LAB) and staphylococci, are used to maintain safety and sensory properties of Hungarian salami...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00002-8

    authors： Pidcock K,Heard GM,Henriksson A

    更新日期：2002-06-05 00:00:00

  • Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.

    abstract：:The aim of this paper was to study the effect of both redox potential (Eh) and pasteurization of orange juice on stability of color and ascorbic acid, and growth recovery of microorganisms during storage at 15 degrees C for 7 weeks. Three conditions of Eh, +360 mV (ungassed), +240 mV (gassed with N2), and -180 mV (gas...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00125-9

    authors： Alwazeer D,Delbeau C,Divies C,Cachon R

    更新日期：2003-12-15 00:00:00

  • Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source.

    abstract：:A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320-410 mmol/l and a characteristic 'munkoyo' aro...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(96)01195-6

    authors： Zulu RM,Dillon VM,Owens JD

    更新日期：1997-03-03 00:00:00

  • Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis.

    abstract：:The use of Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) technique in identifying the microorganisms present in commercial probiotic yoghurts and lyophilised products was evaluated. Two reference ladders were assembled constituted by PCR-amplified V2-V3 regions of 16S rDNA from bacterial...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00259-3

    authors： Fasoli S,Marzotto M,Rizzotti L,Rossi F,Dellaglio F,Torriani S

    更新日期：2003-01-26 00:00:00

  • Growth kinetics of Escherichia coli O157:H7 in mechanically-tenderized beef.

    abstract：:A kinetic study was conducted to investigate the growth of Escherichia coli O157:H7 in mechanically-tenderized beef meat (MTBM) inoculated and internalized with a cocktail of 5 rifampicin-resistant (Rif(r)) or 3 arbitrarily selected wild-type strains of the bacteria. The storage was conducted at 5, 10, 15, 20, 25, and...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2010.02.013

    authors： Huang L

    更新日期：2010-05-30 00:00:00

  • Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia.

    abstract：:The strictly anaerobic brewery contaminants of the genera Pectinatus, Megasphaera, Selenomonas and Zymophilus in the class Clostridia constitute an important group of spoilage bacteria of unpasteurised, packaged beers. The aim of this study was to develop and evaluate group-specific PCR methods to detect and different...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2008.03.042

    authors： Juvonen R,Koivula T,Haikara A

    更新日期：2008-07-15 00:00:00

  • Pre-harvest surveillance of Campylobacter and Salmonella in Danish broiler flocks: a 2-year study.

    abstract：:In national surveillance programmes of broiler flocks carried out in Denmark during 1998 and 1999, 89,110 samples for Campylobacter representing 8911 broiler flocks were taken at 10 different abattoirs, and 44,550 samples for Salmonella were taken from the same flocks in the broiler houses at the farms. Of the swabs, ...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(01)00463-9

    authors： Wedderkopp A,Gradel KO,Jørgensen JC,Madsen M

    更新日期：2001-08-15 00:00:00

  • Inactivation of stress-resistant ascospores of Eurotiales by industrial sanitizers.

    abstract：:Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.06.018

    authors： Dijksterhuis J,Meijer M,van Doorn T,Samson R,Rico-Munoz E

    更新日期：2018-11-20 00:00:00

  • An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.

    abstract：:Five countries representative of laboratories 1-5 evaluated 11 different selective media, designed to suppress mould and bacterial growth and support yeasts growth, for the recovery of yeast populations from blue veined cheeses. In addition, qualitative results were also incorporated. The yeast enumeration values were...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2003.09.013

    authors： Viljoen BC,Knox A,Beuchat LR,Deak T,Malfeito-Ferreira M,Hansen TK,Hugo A,Jakobsen M,Loureiro V,Lourens-Hattingh A,Vasdinnyei R

    更新日期：2004-07-01 00:00:00

  • Screening and selection of acid and bile resistant bifidobacteria.

    abstract：:Human fecal samples were used as a source of Bifidobacterium strains which are resistant to both acid and bile. The procedure used for screening was as follows: enrichment of Bifidobacterium strains with Bifidobacterium-selective transgalacto-oligosaccharide-propionate (TP) medium followed by acid (pH 2.0) and bile sa...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(98)00180-9

    authors： Chung HS,Kim YB,Chun SL,Ji GE

    更新日期：1999-03-01 00:00:00

  • Salmonella cross-contamination in swine abattoirs in Portugal: Carcasses, meat and meat handlers.

    abstract：:In this study the occurrence of Salmonella in swine, pork meat and meat handlers along with their clonal relatedness is evaluated at abattoir level. Samples from the lymph nodes, carcass surface and meat of 100 pigs and 45 meat handlers were collected in eight abattoirs (July 2007-August 2008). Salmonella isolates wer...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2012.04.015

    authors： Gomes-Neves E,Antunes P,Tavares A,Themudo P,Cardoso MF,Gärtner F,Costa JM,Peixe L

    更新日期：2012-06-15 00:00:00

  • Characterization of a Leuconostoc gelidum bacteriophage from pork.

    abstract：:A new bacteriophage (phage ggg) and its host, Leuconostoc gelidum LRC-BD, were isolated from vacuum-packaged pork loins. Homogenates of pork loin tissue were enriched with L. gelidum LRC-BD to isolate phages. Cultural, biochemical and genetic methods were used to compare L. gelidum LRC-BD and the type strain, L. gelid...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2006.09.021

    authors： Greer GG,Dilts BD,Ackermann HW

    更新日期：2007-03-20 00:00:00

  • Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging.

    abstract：:The effect of air packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP, 75% CO2/25% N2) on the composition of the microbial community of lightly salted grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C was studied. Physicochemical characteristics (total volatile basic nitrogen (TVB-N...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2018.12.022

    authors： Zhang J,Li Y,Liu X,Lei Y,Regenstein JM,Luo Y

    更新日期：2019-03-16 00:00:00

  • Species composition of and fumonisin production by the Fusarium fujikuroi species complex isolated from Korean cereals.

    abstract：:To assess the risk of fumonisin contamination in Korean cereals, we isolated colonies of the Fusarium fujikuroi species complex (FFSC) from barley, maize, rice and soybean samples from 2011 to 2015. A total of 878 FFSC strains were isolated mostly from maize and rice, and species identity of the isolates were determin...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2017.12.006

    authors： Choi JH,Lee S,Nah JY,Kim HK,Paek JS,Lee S,Ham H,Hong SK,Yun SH,Lee T

    更新日期：2018-02-21 00:00:00

  • Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk.

    abstract：:Studies on the heat resistance of dairy pathogens are a vital part of assessing the safety of dairy products. However, harmonized methodology for the study of heat resistance of food pathogens is lacking, even though there is a need for such harmonized experimental design protocols and for harmonized validation proced...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2014.09.027

    authors： Condron R,Farrokh C,Jordan K,McClure P,Ross T,Cerf O

    更新日期：2015-01-02 00:00:00

  • Chicken and turkey meat: Consumer exposure to multidrug-resistant Enterobacteriaceae including mcr-carriers, uropathogenic E. coli and high-risk lineages such as ST131.

    abstract：:For the first time, this study evaluates consumer exposure via poultry meat to Enterobacteriaceae with capacity to develop severe extraintestinal infections by either bacterial virulence and/or antibiotic resistance traits. The characterization of 256 isolates and the assessment of five parameters, showed that 96 of 1...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/j.ijfoodmicro.2020.108750

    authors： Díaz-Jiménez D,García-Meniño I,Fernández J,García V,Mora A

    更新日期：2020-10-16 00:00:00

  • Differentiation of Enterococcus faecium from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains by PCR and dot-blot hybridisation.

    abstract：:Variations in length and sequence of the 16S/23S spacer region of Enterococcus faecium provided the basis for development of simple PCR and dot-blot hybridisation assays that enabled the differentiation of potentially probiotic Enterococcus faecium strains from Lactobacillus delbrueckii subsp. bulgaricus and Streptoco...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(03)00180-6

    authors： Langa S,Fernández A,Martín R,Reviriego C,Marín ML,Fernández L,Rodríguez JM

    更新日期：2003-12-01 00:00:00

  • Yeast autolytic mutants potentially useful for sparkling wine production.

    abstract：:A selection method, based on a temperature-sensitive autolytic phenotype, has been used to genetically improve a second fermentation Saccharomyces cerevisiae yeast strain by UV mutagenesis. The mutations carried by the resulting strains affected cell morphology, growth kinetics, sporulation and the release of nitrogen...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(02)00389-6

    authors： Gonzalez R,Martinez-Rodriguez AJ,Carrascosa AV

    更新日期：2003-07-15 00:00:00

  • Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum.

    abstract：:Lactobacillus casei pseudoplantarum 371 isolated from a silage inoculant was found to inhibit aflatoxins B1 and G1 biosynthesis by Aspergillus flavus subsp. parasiticus NRRI. 2999, in liquid medium. The inhibitory activity in the Lactobacillus cell-free supernatant was found to be sensitive to proteolytic enzymes such...

    journal_title：International journal of food microbiology

    pub_type： 杂志文章

    doi：10.1016/s0168-1605(96)01176-2

    authors： Gourama H,Bullerman LB

    更新日期：1997-02-01 00:00:00