Prevalence and number of Salmonella in retail pork sausages

Abstract

<p>The aim of this study was to assess the prevalence of Salmonella in Irish pork sausage at retail level. Samples, comprising branded prepacked sausages, loose sausages from supermarket meat counters and butcher shops, were collected from selected retail sites in four cities from October to December 2001 and from June to August 2002. A 3-tube Most Probable Number (MPN) method was used to enumerate Salmonella in a selected number of samples, which were positive by enrichment. Salmonella serotypes were detected in 4.4% and 1.7% of samples at each of the respective sampling periods; a level similar to those reported in other U.S. and U.K. studies. Limited results available on enumeration suggest that contamination rates were low. This study revealed that Salmonella are present in a proportion of Irish sausages and further risk analysis work is necessary in order to quantify the risk posed to public health. Keywords: control programme, enumeration, serology, bacteriology, food safety.</p>