Styrian Salmonella Monitoring Programme for Pork Production

The Styrian Salmonella Monitoring Programme for pork production is based on a representative analysis of the current status, serological meat juice monitoring and bacteriological tests of carcass halves and parts and has been in operation since 1999. A total of 34 170 meat juice samples from 3417 fi...

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Published in:Journal of veterinary medicine. Series B 2006-06, Vol.53 (5), p.209-212
Main Authors: Köfer, J., Kleb, U., Pless, P.
Format: Article
Language:English
Subjects:
Animals
Austria
Consumer Product Safety
Food contamination & poisoning
Food Contamination - analysis
Food Microbiology
Humans
Meat - microbiology
Pork
Risk assessment
Risk Factors
Salmonella
Salmonella - isolation & purification
Salmonella Food Poisoning - epidemiology
Salmonella Food Poisoning - prevention & control
Swine
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cited_by cdi_FETCH-LOGICAL-c4863-1e8a2d7a6c86f6e1379aad75f2fc2e279cd7e655bcfab79baa8b93e7d0c098c93
cites cdi_FETCH-LOGICAL-c4863-1e8a2d7a6c86f6e1379aad75f2fc2e279cd7e655bcfab79baa8b93e7d0c098c93
container_end_page 212
container_issue 5
container_start_page 209
container_title Journal of veterinary medicine. Series B
container_volume 53
creator Köfer, J.
Kleb, U.
Pless, P.
description The Styrian Salmonella Monitoring Programme for pork production is based on a representative analysis of the current status, serological meat juice monitoring and bacteriological tests of carcass halves and parts and has been in operation since 1999. A total of 34 170 meat juice samples from 3417 finisher herds were tested using the meat juice SALMOTYPE®-ELISA (Labor Diagnostik, Leipzig, Germany) in the period from 1999 to 2003. More than 95% of the samples investigated were below the negative cut-off of
doi_str_mv 10.1111/j.1439-0450.2006.00943.x
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A total of 34 170 meat juice samples from 3417 finisher herds were tested using the meat juice SALMOTYPE®-ELISA (Labor Diagnostik, Leipzig, Germany) in the period from 1999 to 2003. More than 95% of the samples investigated were below the negative cut-off of &lt;20% based on the 5-year average. The mean extinction values for meat juice samples showed regional differences, which were visualized for epidemiological purposes using the VETGIS® geographical information system (Department of Veterinary Administration, Graz, Austria). Salmonella spp. were detected in only 15 cases (0.13%) of a total of 11 330 bacteriologically tested wipe samples from meat-processing plants. The Salmonella isolates detected included four S. Typhimurium, two S. Enteritidis PT 4, five S. Infantis, one S. Bredeny, one S. Saintpaul, one S. Brenderup and one S. Livingstone isolates. The proportion [graphic removed] of Salmonella-contaminated pork in the total population estimated from the annual sample showed a falling tendency. It decreased from 0.48% (CI: 0.23 &lt;= P &lt;= 0.85) in 1999 to 0.14% (CI: 0.07 &lt;= P &lt;= 0.24) in 2003. 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Series B</title><addtitle>J Vet Med B Infect Dis Vet Public Health</addtitle><description>The Styrian Salmonella Monitoring Programme for pork production is based on a representative analysis of the current status, serological meat juice monitoring and bacteriological tests of carcass halves and parts and has been in operation since 1999. A total of 34 170 meat juice samples from 3417 finisher herds were tested using the meat juice SALMOTYPE®-ELISA (Labor Diagnostik, Leipzig, Germany) in the period from 1999 to 2003. More than 95% of the samples investigated were below the negative cut-off of &lt;20% based on the 5-year average. The mean extinction values for meat juice samples showed regional differences, which were visualized for epidemiological purposes using the VETGIS® geographical information system (Department of Veterinary Administration, Graz, Austria). Salmonella spp. were detected in only 15 cases (0.13%) of a total of 11 330 bacteriologically tested wipe samples from meat-processing plants. The Salmonella isolates detected included four S. Typhimurium, two S. Enteritidis PT 4, five S. Infantis, one S. Bredeny, one S. Saintpaul, one S. Brenderup and one S. Livingstone isolates. The proportion [graphic removed] of Salmonella-contaminated pork in the total population estimated from the annual sample showed a falling tendency. It decreased from 0.48% (CI: 0.23 &lt;= P &lt;= 0.85) in 1999 to 0.14% (CI: 0.07 &lt;= P &lt;= 0.24) in 2003. The contamination of Styrian pork with Salmonella is extremely low and thus poses a negligible risk of infection to consumers.</description><subject>Animals</subject><subject>Austria</subject><subject>Consumer Product Safety</subject><subject>Food contamination &amp; poisoning</subject><subject>Food Contamination - analysis</subject><subject>Food Microbiology</subject><subject>Humans</subject><subject>Meat - microbiology</subject><subject>Pork</subject><subject>Risk assessment</subject><subject>Risk Factors</subject><subject>Salmonella</subject><subject>Salmonella - isolation &amp; purification</subject><subject>Salmonella Food Poisoning - epidemiology</subject><subject>Salmonella Food Poisoning - prevention &amp; control</subject><subject>Swine</subject><issn>0931-1793</issn><issn>1863-1959</issn><issn>1439-0450</issn><issn>1863-2378</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqNkM2O0zAUhS0EYkrhFSBiwS7BP4kdCzajAlNQgYoyArG5chyncieJBzsR7dvjkGqQWHEly1f2d46vD0IJwRmJ9fKQkZzJFOcFzijGPMNY5iw73kOLu4v7aIElIykRkl2gRyEccCzJ8UN0QbhgtBRigV7thpO3qk92qu1cb9pWJR9dbwfnbb9Ptt7tveo6kzTOJ1vnb6ajetSDdf1j9KBRbTBPzvsSXb97-3W1Tjefr96vLjepzkvOUmJKRWuhuC55ww1hQipVi6KhjaaGCqlrYXhRVLpRlZCVUmUlmRE11liWWrIlejH73nr3czRhgM4GPY3aGzcGIJIVOeM8gs__AQ9u9H2cDSgjoiBl_PcSlTOkvQvBmwZuve2UPwHBMKULB5hChClEmNKFP-nCMUqfnv3HqjP1X-E5zgi8noFftjWn_zaGH9t1bKI8neU2DOZ4J1f-BuILooBvn67g-2pDvvD1B3gT-Wcz3ygHau9tgOsdxYTjuCgvGfsN3QOgag</recordid><startdate>200606</startdate><enddate>200606</enddate><creator>Köfer, J.</creator><creator>Kleb, U.</creator><creator>Pless, P.</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7U7</scope><scope>7U9</scope><scope>C1K</scope><scope>F1W</scope><scope>H94</scope><scope>H95</scope><scope>K9.</scope><scope>L.G</scope><scope>M7N</scope></search><sort><creationdate>200606</creationdate><title>Styrian Salmonella Monitoring Programme for Pork Production</title><author>Köfer, J. ; Kleb, U. ; Pless, P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4863-1e8a2d7a6c86f6e1379aad75f2fc2e279cd7e655bcfab79baa8b93e7d0c098c93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Animals</topic><topic>Austria</topic><topic>Consumer Product Safety</topic><topic>Food contamination &amp; poisoning</topic><topic>Food Contamination - analysis</topic><topic>Food Microbiology</topic><topic>Humans</topic><topic>Meat - microbiology</topic><topic>Pork</topic><topic>Risk assessment</topic><topic>Risk Factors</topic><topic>Salmonella</topic><topic>Salmonella - isolation &amp; purification</topic><topic>Salmonella Food Poisoning - epidemiology</topic><topic>Salmonella Food Poisoning - prevention &amp; control</topic><topic>Swine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Köfer, J.</creatorcontrib><creatorcontrib>Kleb, U.</creatorcontrib><creatorcontrib>Pless, P.</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Toxicology Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Aquatic Science &amp; Fisheries Abstracts (ASFA) 1: Biological Sciences &amp; Living Resources</collection><collection>ProQuest Health &amp; Medical Complete (Alumni)</collection><collection>Aquatic Science &amp; Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Journal of veterinary medicine. 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The proportion [graphic removed] of Salmonella-contaminated pork in the total population estimated from the annual sample showed a falling tendency. It decreased from 0.48% (CI: 0.23 &lt;= P &lt;= 0.85) in 1999 to 0.14% (CI: 0.07 &lt;= P &lt;= 0.24) in 2003. The contamination of Styrian pork with Salmonella is extremely low and thus poses a negligible risk of infection to consumers.</abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><pmid>16732877</pmid><doi>10.1111/j.1439-0450.2006.00943.x</doi><tpages>4</tpages></addata></record>
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identifier ISSN: 0931-1793
ispartof Journal of veterinary medicine. Series B, 2006-06, Vol.53 (5), p.209-212
issn 0931-1793
1863-1959
1439-0450
1863-2378
language eng
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source Wiley-Blackwell Read & Publish Collection
subjects Animals
Austria
Consumer Product Safety
Food contamination & poisoning
Food Contamination - analysis
Food Microbiology
Humans
Meat - microbiology
Pork
Risk assessment
Risk Factors
Salmonella
Salmonella - isolation & purification
Salmonella Food Poisoning - epidemiology
Salmonella Food Poisoning - prevention & control
Swine
title Styrian Salmonella Monitoring Programme for Pork Production
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