Detection of Salmonella spp. isolates from specimens due to pork production chains in Hue City, Vietnam

• Published in: Journal of Veterinary Medical Science Vol. 71; no. 4; pp. 485 - 487
• Main Authors: Takeshi, K.(Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)), Itoh, S, Hosono, H, Kono, H, Tin, V.T, Vinh, N.Q, Thuy, N.T.B, Kawamoto, K, Makino, S
• Format: Journal Article
• Language: English
• Published: Japan JAPANESE SOCIETY OF VETERINARY SCIENCE 01.04.2009; Japan Science and Technology Agency
• Subjects: Animals; CERDO; Colony Count, Microbial - veterinary; EPIDEMIOLOGIA; EPIDEMIOLOGIE; EPIDEMIOLOGY; Food Microbiology; FOOD SAFETY; Food-Processing Industry; HIGIENE DE LA CARNE; HYGIENE DE LA VIANDE; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; Meat - microbiology; MEAT HYGIENE; PORCIN; pork hygiene; Prevalence; SALMONELLA; Salmonella - isolation & purification; Salmonella Infections, Animal - epidemiology; Salmonella Infections, Animal - microbiology; Salmonella spp; SWINE; Swine - microbiology; VIET NAM; VIETNAM; Vietnam - epidemiology; Vietnam
• ISSN: 0916-7250; 1347-7439
• DOI: 10.1292/jvms.71.485

From August 2007 until March 2008, we performed 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.