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Karl Pedersen - One of the best experts on this subject based on the ideXlab platform.
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prevalence of extended spectrum cephalosporinase esc producing escherichia coli in danish Slaughter pigs and retail meat identified by selective enrichment and association with cephalosporin usage
Journal of Antimicrobial Chemotherapy, 2012Co-Authors: Yvonne Agerso, Karl Pedersen, Frank Moller Aarestrup, Anne Mette Seyfarth, Tina Struve, Henrik HasmanAbstract:OBJECTIVES: To investigate the prevalence of extended-spectrum cephalosporinase (ESC)-producing Escherichia coli in pigs at Slaughter and retail meat, and possible associations with the consumption of third- and fourth-generation cephalosporins. METHODS: During 2009, faecal samples from Danish pigs (n=786) were collected at Slaughter, and 866 meat samples [Danish: pork (153), broiler meat (121) and beef (142); and imported: pork (173), broiler meat (193) and beef (84)] were randomly collected in retail stores and outlets. E. coli was isolated after enrichment in MacConkey broth with ceftriaxone (1 mg/L). ESC genotypes were detected using PCR, microtube array and sequencing. The MIC of cefotaxime was determined for 150 E. coli from the pigs and 606 E. coli from meat isolated without selective enrichment. RESULTS: Eleven percent (86/786) of Slaughter pigs contained ESC E. coli and a significantly higher prevalence was observed among pigs originating from farms with registered cephalosporin consumption in Slaughter pigs (P=0.034). Among ESC E. coli from pigs, 66% contained bla(CTX-M-1). From meat, a high prevalence of ESC E. coli was found in imported broiler meat (36%) compared with 0.7%-3.3% in other meat types. ESC E. coli from imported broiler meat (n=69) contained bla(CMY-2) (48%), bla(CTX-M-1) (25%) and bla(SHV-12) (16%). Without selective enrichment, no ESC E. coli from pigs and only 4.1% from imported broiler meat were found. CONCLUSIONS: The usage of cephalosporins for Slaughter pigs may increase the prevalence of ESC E. coli in Slaughter pigs. Meat may be a source of ESCs in humans, especially imported broiler meat. Selective enrichment should be considered as a supplementary surveillance method.
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a quantitative approach towards a better understanding of the dynamics of salmonella spp in a pork Slaughter line
International Journal of Food Microbiology, 2012Co-Authors: Angela H A M Van Hoek, Robert De Jonge, Wendy M Van Overbeek, El Bouw, Annemarie Pielaat, J H Smid, Burkhard Malorny, Ernst Junker, Charlotta Lofstrom, Karl PedersenAbstract:Pork contributes significantly to the public health disease burden caused by Salmonella infections. During the Slaughter process pig carcasses can become contaminated with Salmonella. Contamination at the Slaughter-line is initiated by pigs carrying Salmonella on their skin or in their faeces. Another contamination route could be resident flora present on the Slaughter equipment. To unravel the contribution of these two potential sources of Salmonella a quantitative study was conducted. Process equipment (belly openers and carcass splitters), faeces and carcasses (skin and cutting surfaces) along the Slaughter-line were sampled at 11 sampling days spanning a period of 4. months.Most samples taken directly after killing were positive for Salmonella. On 96.6% of the skin samples Salmonella was identified, whereas a lower number of animals tested positive in their rectum (62.5%). The prevalence of Salmonella clearly declined on the carcasses at the re-work station, either on the cut section or on the skin of the carcass or both (35.9%). Throughout the sampling period of the Slaughter-line the total number of Salmonella per animal was almost 2log lower at the re-work station in comparison to directly after Slaughter.Seven different serovars were identified during the study with S. Derby (41%) and S. Typhimurium (29%) as the most prominent types. A recurring S. Rissen contamination of one of the carcass splitters indicated the presence of an endemic 'house flora' in the Slaughterhouse studied. On many instances several serotypes per individual sample were found.The enumeration of Salmonella and the genotyping data gave unique insight in the dynamics of transmission of this pathogen in a Slaughter-line. The data of the presented study support the hypothesis that resident flora on Slaughter equipment was a relevant source for contamination of pork. -® 2011 Elsevier B.V
Lieven De Zutter - One of the best experts on this subject based on the ideXlab platform.
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Impact of the Slaughter line contamination on the presence of Salmonella on broiler carcasses
Journal of Applied Microbiology, 2007Co-Authors: G. Rasschaert, Kurt Houf, Lieven De ZutterAbstract:AIMS: The aim of the study was to assess the impact of Salmonella present on the Slaughter line before processing on broiler carcass contamination during processing. METHODS AND RESULTS: Three Belgian broiler Slaughterhouses were each visited twice. Samples were taken from the Slaughter line after the cleaning and the disinfection process and before Slaughter of the first flock. During the Slaughter of the first flock, feathers and neck skins were collected at various points of the Slaughter process. Swab samples were also taken from the crates in which the birds were transported. In two Slaughterhouses, the Slaughter line was contaminated with Salmonella before the onset of Slaughter, especially the shackles, conveyer belt and the plucking machine in the dirty zone. During Slaughter, the carcasses of the first Salmonella-free flock became contaminated with the same strains as isolated previously from the Slaughter line. CONCLUSION: Contamination of the Slaughter line with Salmonella leads to carcass contamination. SIGNIFICANCE AND IMPACT OF THE STUDY: Implementation of logistic Slaughter is only successful when the cleaning and disinfection process completely eliminates the Salmonella contamination of the Slaughter line. Only if this is achieved, will the Slaughter of Salmonella-free flocks result in the absence of Salmonella on the carcasses after Slaughter.
Lis Alban - One of the best experts on this subject based on the ideXlab platform.
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A cost-benefit analysis of Salmonella-control strategies in Danish pork production
Preventive Veterinary Medicine, 2006Co-Authors: Stine Gissel Goldbach, Lis AlbanAbstract:In Denmark, it was agreed to lower the Salmonella prevalence in pork to 1.2% before the end of 2006. The current control did not seem to be sufficient to attain this goal. Therefore, four alternatives to the existing Danish control strategy for Salmonella in pork were compared in a cost-benefit analysis: (1) hot-water decontamination of all pigs at Slaughter, (2) sanitary Slaughter of pigs from herds with high levels of Salmonella, (3) use of home-mixed feed in herds with Slaughter pigs and (4) use of acidified feed for Slaughter pigs. The data originated from official statistics, published papers as well as expert opinion. The partial cost-benefit analysis was restricted to Slaughterhouses affiliated with the Danish Meat Association and Danish human cases ascribable to pork from these Slaughterhouses. Only hot-water decontamination was socio-economically profitable. Hot-water decontamination had a net present value over 15 years of €3.5 million. For sanitary Slaughter the net present value was -€43.6 million, for home-mixed feed it was -€262.3 million and for acidified feed it was -€79.9 million. For all alternatives the costs were born solely by the pig sector, whereas primarily the consumers and public authorities received the benefits. The conclusions were robust in sensitivity analyses. © 2006 Elsevier B.V. All rights reserved.
Catherine Belloc - One of the best experts on this subject based on the ideXlab platform.
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Within-herd biosecurity and Salmonella seroprevalence in Slaughter pigs: A simulation study
Journal of Animal Science, 2011Co-Authors: Amandine Lurette, Suzanne Touzeau, Pauline Ezanno, Thierry Hoch, Henri Seegers, Christine Fourichon, Catherine BellocAbstract:In Europe, on-farm biosecurity measures, involving a strict all-in/all-out batch-management system and decontamination of the rearing rooms between consecutive batches, are recommended to control Salmonella infection in growing pigs. However, im- plementation of these measures is often relaxed under common farming conditions. Therefore, this study was conducted to assess the relative contributions of batch- management system and room decontamination efficacy on Salmonella seroprevalence for different growing rates and subsequent Slaughter ages of pigs. Because the impact of these factors cannot be easily evaluated by an observational approach in commercial farms, a stochastic simulation model representing the population dynamics, herd management, and Salmonella infection within a farrow-to-finish pig herd was used. Realistic levels were set for each factor under study (3 for batch-management system and Slaughter age; 4 for room decontamination) to generate 54 simulation scenarios. Salmonella shedding prevalence in groups of Slaughter pigs was then compared. A sensitivity analysis was performed to rank the impacts of the 3 factors on output. Batch-management system had little effect. In contrast, room decontamination efficacy had the greatest impact on Salmonella prevalence in pigs at Slaughter. A drop in decontamination efficacy from 100 to 50%, with a strict all-in/all-out batch-management system and for all Slaughter ages tested, noticeably increased (P < 0.001) the prevalence and almost doubled it for the reference Slaughter age. Our results suggest that the control of Salmonella in pig herds should primarily focus on room decontamination efficacy. Provided that a good level of room decontamination is en- sured, some flexibility in batch management, in term of pig mixing, would be acceptable to limit the number of underweight pigs delivered to the Slaughterhouse.
G. Rasschaert - One of the best experts on this subject based on the ideXlab platform.
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Impact of the Slaughter line contamination on the presence of Salmonella on broiler carcasses
Journal of Applied Microbiology, 2007Co-Authors: G. Rasschaert, Kurt Houf, Lieven De ZutterAbstract:AIMS: The aim of the study was to assess the impact of Salmonella present on the Slaughter line before processing on broiler carcass contamination during processing. METHODS AND RESULTS: Three Belgian broiler Slaughterhouses were each visited twice. Samples were taken from the Slaughter line after the cleaning and the disinfection process and before Slaughter of the first flock. During the Slaughter of the first flock, feathers and neck skins were collected at various points of the Slaughter process. Swab samples were also taken from the crates in which the birds were transported. In two Slaughterhouses, the Slaughter line was contaminated with Salmonella before the onset of Slaughter, especially the shackles, conveyer belt and the plucking machine in the dirty zone. During Slaughter, the carcasses of the first Salmonella-free flock became contaminated with the same strains as isolated previously from the Slaughter line. CONCLUSION: Contamination of the Slaughter line with Salmonella leads to carcass contamination. SIGNIFICANCE AND IMPACT OF THE STUDY: Implementation of logistic Slaughter is only successful when the cleaning and disinfection process completely eliminates the Salmonella contamination of the Slaughter line. Only if this is achieved, will the Slaughter of Salmonella-free flocks result in the absence of Salmonella on the carcasses after Slaughter.
