Wottlin Lauren R, Harvey Roger B, Norman Keri N, Droleskey Robert E, Andrews Kathleen, Jackson Steve J, Anderson Robin C, Poole Toni L
Food and Feed Safety Research Unit, Agricultural Research Service, U.S. Department of Agriculture, 2881 F&B Road, College Station, TX 77845, USA.
Department of Veterinary Integrative Biosciences, Texas A&M University, 3201 Russell Long Boulevard, College Station, TX 77843, USA.
Microorganisms. 2024 Aug 6;12(8):1599. doi: 10.3390/microorganisms12081599.
Pork carcasses and meat may harbor Salmonella and may contaminate other products during harvest and fabrication. Sources of contamination include manure on hides, environmental contamination, ingredients from external sources, and lymph nodes. Swine lymph nodes are often incorporated into ground meat, as their anatomical location makes removal labor prohibitive. A sausage processing plant in the midwestern United States was sampled monthly (except for December) from May 2021 to April 2022 to enumerate Salmonella and Enterobacteriaceae (EB) throughout the sausage manufacturing process to determine high-risk stages and efficiency of existing in-plant interventions. Salmonella serotypes and antimicrobial susceptibility were evaluated on a subset of isolates recovered at the end phases of sausage production. In each collection, samples were taken from the carcasses of eight sows through 11 stages of sausage manufacturing. A total of 830 samples were cultured. Thirty-four Salmonella were isolated from the final three production stages; of these, there were eleven serotypes. Three isolates displayed resistance to ampicillin, whereas the remainder of the isolates were pan-susceptible to the antimicrobials tested. Salmonella and EB were significantly reduced ( < 0.001) by acid washes at different stages of production, and the results point to the beneficial effects of interventions to lessen Salmonella concentrations in retail products.
猪胴体和猪肉可能携带沙门氏菌，在屠宰和加工过程中可能污染其他产品。污染源包括猪皮上的粪便、环境污染、外部来源的配料以及淋巴结。猪的淋巴结常被混入绞碎的肉中，因为其解剖位置使得去除淋巴结的劳动强度过大。2021年5月至2022年4月期间（12月除外），美国中西部的一家香肠加工厂每月进行采样，以在整个香肠制造过程中对沙门氏菌和肠杆菌科（EB）进行计数，从而确定高风险阶段以及现有厂内干预措施的效果。对香肠生产末期回收的一部分分离株评估了沙门氏菌血清型和抗菌药敏性。每次采样时，从8头母猪的胴体开始，经过香肠制造的11个阶段进行取样。总共培养了830个样本。在最后三个生产阶段分离出34株沙门氏菌；其中有11种血清型。3株分离株对氨苄青霉素耐药，而其余分离株对所测试的抗菌药物均敏感。在生产的不同阶段进行酸洗可显著降低沙门氏菌和EB的数量（<0.001），结果表明采取干预措施有助于降低零售产品中的沙门氏菌浓度。
