Detection of Salmonella spp. Isolates from Specimens due to Pork Production Chains in Hue City, Vietnam

Journal of Veterinary Medical Science

Koichi TAKESHI³  Hiromi HOSONO⁴  Nguyen Thi Bich THUY¹  Keiko KAWAMOTO¹  Hiroichi KONO⁵  Vo Trung TIN²  Nguyen Quang VINH²  Shigeru ITOH⁵  Sou-ichi MAKINO¹ 

[1] Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety, Obihiro University;Institute of Resources, Environment and Biotechnology, Hue University;Department of Applied Veterinary Science and Public Health, Obihiro University of Agriculture and Veterinary Medicine;Laboratory of Food and Agriculture Safety and Ethics, Graduate School of Agriculture, Kyoto University;Department of Food Hygiene, Graduate School of Agriculture and Veterinary Medicine, Obihiro University

关键词: pork hygiene;    Salmonella spp.;    Vietnam;   

DOI  :  10.1292/jvms.71.485

学科分类：兽医学

来源: Japanese Society of Veterinary Science

【 摘 要 】

References(26)Cited-By(1)From August 2007 until March 2008, we perfomed a detection and epidemiological analysis for Salmonella spp. in specimens collected from pork production chains to improve the quality of meat hygiene conditions in Hue, Vietnam. A total of 306 specimens were examined for Salmonella spp., aerobic bacterial counts and coliform. Seven serovars of Salmonella spp. were detected in retail pork, slaughterhouse carcasses and environmental specimens with the following detection rates: 32.8% of retail pork, 15.5% of slaughterhouse carcasses, 47.4% of floors, 38.1% of weighing bowls, 28.6% of cooking boards and 16.7% of tank water samples. Based on these results, we recommend that exhaustive sterilization, washing, routine bacteriological examinations and treatments at low temperature are performed in slaughterhouses, transportation facilities and retail stores.

【 授权许可】

Unknown