Study on Salmonella sp. in the head part of carcasses from slaughtered pigs

dc.contributor.author Vieira-Pinto, M.
dc.contributor.author Morais, L.
dc.contributor.author Reais, P.
dc.contributor.author Themudo, P.
dc.date 2018-08-13T18:17:54.000
dc.date.accessioned 2020-07-02T06:23:00Z
dc.date.available 2020-07-02T06:23:00Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2013
dc.date.issued 2013-01-01
dc.description.abstract <p>To define the importance of the head part of pigs’ carcasses as a potential vehicle of Salmonella, 105 carcasses were sampled at one abattoir. The results revealed the presence of Salmonella sp. in 25 samples (23.8%), which corresponds to a higher value than those previously presented by the same authors in similar studies in pig carcasses (12,9%). By means of serotyping, were identified 5 different serotypes: S. Typhimurium (9, 36%), S. London (6 24%), S. Rissen (6 24%), S. Agona (3, 12%) and S. Goldcoast (1, 4%). This study underlines the importance that the head part of the pigs’ carcass can take as a source of Salmonella throughout meat chain and a potential vehicle, direct or indirect, to the final consumer. For this reason, the authors suggest that increased hygienic measures should be adopted during head processing and cutting, especially if its meat will be subsequently used for sausage or smoked meat (Figure 1) production that could be consumed without any kind of heat treatment.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/safepork/2013/allpapers/47/
dc.identifier.articleid 1795
dc.identifier.contextkey 6206893
dc.identifier.doi https://doi.org/10.31274/safepork-180809-939
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath safepork/2013/allpapers/47
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/84210
dc.language.iso en
dc.relation.ispartofseries International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
dc.source.bitstream archive/lib.dr.iastate.edu/safepork/2013/allpapers/47/2013_VieiraPintoMM_StudySalmonellaSp.pdf|||Sat Jan 15 00:24:32 UTC 2022
dc.subject.disciplines Animal Diseases
dc.subject.disciplines Veterinary Infectious Diseases
dc.subject.disciplines Veterinary Microbiology and Immunobiology
dc.subject.disciplines Veterinary Preventive Medicine, Epidemiology, and Public Health
dc.title Study on Salmonella sp. in the head part of carcasses from slaughtered pigs
dc.type event
dc.type.genre article
dspace.entity.type Publication
relation.isSeriesOfPublication aab46b45-e596-479d-af7f-e072b1599cd7
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