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Prevalence of Salmonella spp and Yersinia enterocolitica in slaughtered pigs: molecular typing, virulence profile and antimicrobial resistance

Fois, Federica (2015) Prevalence of Salmonella spp and Yersinia enterocolitica in slaughtered pigs: molecular typing, virulence profile and antimicrobial resistance. Doctoral Thesis.

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Abstract

The prevalence and the sources of Salmonella enterica and Yersinia enterocolitica at slaughterhouse in Sardinia were investigated and the isolates characterized. Salmonella was isolated from colon content (15%), lymph nodes and liver (12.7%) and carcass surface (11%). 28 pigs were Salmonella carriers in lymph nodes and/or colon content and 10 were also positive at carcass level. 69 Salmonella strains were isolated and 7 serovars identified, the most common being Anatum (41%), Rissen, Derby (19.0%), 1,4,[5],12:i:-: (15.9%). N.33 Salmonella strains were found to be resistant to more than one antimicrobial. PFGE permitted the resolution of XbaI macrorestriction fragments of Salmonella strains in 11 pulsetypes. Y. enterocolitica contamination level detected with cultural method in tonsils (3.8x103CFU/g) represents a possible risk for carcasses and fresh pork meat. The most common Y. enterocolitica bioserotype was 4/O:3 (68.8%). The most common virulence-associated gene in 4/O:3 isolates was the ysta (97.0%,), followed by ail (84.8%) and inv (78.8%,). PFGE performed on Y. enterocolitica strains using the NotI enzyme, yelded 7 different PFGE patterns. To reduce Salmonella and Y. enterocolitica prevalence some preventive measures should be encouraged: the identification of origin of infected slaughtered animals should be performed, and the direct and cross-contamination of carcasses avoided according to HACCP principles in association with good hygiene procedures (GHP).

Item Type:Doctoral Thesis
ID Code:10441
Contributors:Mazzette, Rina
Publisher:Università degli studi di Sassari
Uncontrolled Keywords:Salmonella, Yersinia, SWINE slaughterhouses, prevalence, characterization
Subjects:Area 07 - Scienze agrarie e veterinarie > VET/04 Ispezione degli alimenti di origine animale
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Medicina Veterinaria
Cicli, scuole e corsi:Ciclo 27 > Scienze Veterinarie > Produzione, qualità e sicurezza degli alimenti di origine animale
Deposited On:17 Mar 2015 15:18

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