Hostname: page-component-cd9895bd7-gxg78 Total loading time: 0 Render date: 2024-12-22T15:09:08.838Z Has data issue: false hasContentIssue false
  • English
  • Français

Salmonella in pig carcasses for human consumption in Hong Kong: a study on the mode of contamination

Published online by Cambridge University Press:  15 May 2009

P. Y. Chau ,
K. F. Shortridge  and
C. T. Huang
P. Y. Chau
Affiliation:
Department of Microbiology, University of Hong Kong, Hong Kong
K. F. Shortridge
Affiliation:
Department of Microbiology, University of Hong Kong, Hong Kong
C. T. Huang
Affiliation:
Department of Microbiology, University of Hong Kong, Hong Kong
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

A very high proportion (75%) of the pigs slaughtered in Hong Kong were found to be infected with salmonellas. Seven serotypes including Salmonella choleraesuis were isolated but the majority (91%) were S. anatum and S. derby. These serotypes, especially S. anatum and S. derby, had been isolated frequently from clinical cases, symptomless carriers and in this study from abattoir workers, suggesting that the pig was a significant source of human salmonella infection.

The majority of pigs slaughtered are imported and the high level of apparent infection was thought to be due to cross-infection during transport of the pigs under stress. S. anatum and S. derby were also isolated from pigs on local farms but the incidence was threefold lower. Scalding the pigs at 60 °C for 5 min caused no great reduction in the degree of superficial contamination. The two predominant serotypes were isolated from the tank and from drain swabs, and also from the latter held under scalding tank conditions. Thus, in spite of the introduction of hygienic slaughter under modernized conditions employing an automatic conveyance system, 55% of the carcasses were superficially contaminated after dressing before despatch to customers. Control of infection before slaughtering would appear crucial and a more thorough rinsing or washing of the dressed carcasses desirable.

Type
Research Article
Information
Journal of Hygiene , Volume 78 , Issue 2 , April 1977 , pp. 253 - 260
Copyright
Copyright © Cambridge University Press 1977

References

REFERENCES

Chatt, P. Y. & Huang, C. T. (1971). Carriage rate of salmonella serotypes in hospital patients and comparison of enrichment media for their isolation. Tropical Medicine 13, 94–102.Google Scholar
Chau, P. Y. & Huang, C. T. (1976). A simple procedure for screening of salmonellae using a semi-solid enrichment and a semi-solid indicator medium. Journal of Applied Bacteriology 41, 283–94.CrossRefGoogle Scholar
Edel, W., Van Schothorst, M., Guinée, P. A. M. & Kampelmacher, E. H. (1973). Mechanism and prevention of salmonella infection in animals. In The Microbiological Safety of Food(ed. Hobbs, Betty C. and Christian, J. H. B.), pp. 247–55. London, New York: Academic Press.Google Scholar
Field, H. I. (1959). Salmonella infection in pigs. In Infectious Diseases in Animals: Diseases due to Bacteria, Vol. 2(ed. Stableforth, A. W. and Galloway, L. A.), pp. 540–47. London: Butterworths.Google Scholar
Gillies, R. R. (1973). Salmonella. In Medical Microbiology, 12th ed., Vol. 1(ed. Cruickshank, R., Duguid, J. P., Marmion, B. P. and Swain, R. H. A.), Edinburgh: Churchill Livingstone.Google Scholar
Hajna, A. A. (1955). A new enrichment broth medium for Gram-negative organisms of the intestinal group. Public Health Laboratory: Journal of the Conference of Public Health Laboratory Directors 13, 83–9.Google Scholar
Lo, C. B., Huang, C. T. & Chan, D. S. S. (1967). Salmonella serotypes isolated from pigs slaughtered in an abattoir in Hong Kong. Tropical Medicine 9, 71–8.Google Scholar
Moore, B. (1948). The detection of paratyphoid carriers in towns by means of sewage examination. Monthly Bulletin of the Ministry of Health and the Public Health Laboratory Service 7, 241–8.Google Scholar
Williams, E. F. & Spencer, B. (1973). Abattoir practices and their effects on the incidence of salmonellae in meat. In The Microbiological Safety of Food(ed. Hobbs, Betty C. and Christian, J. H. B.), pp. 41–46. London, New York: Academic Press.Google Scholar