Veterinarska stanica, Vol. 56 No. 3, 2025.
Izvorni znanstveni članak
https://doi.org/10.46419/vs.56.3.11
Detection of bacteria of the genus Salmonella in meat from north-western Croatia
Vesna Jaki Tkalec
; Croatian Veterinary institute – branch Veterinary institute Križevci, Croatia
Sanja Furmeg
; Croatian Veterinary institute – branch Veterinary institute Križevci, Croatia
*
Matija Harča
; Croatian Veterinary institute – branch Veterinary institute Križevci, Croatia
Andrea Humski
; Croatian Veterinary Institute, Zagreb, Croatia
Miroslav Benić
; Croatian Veterinary Institute, Zagreb, Croatia
Luka Cvetnić
; Croatian Veterinary Institute, Zagreb, Croatia
Paula Stričević
; Croatian Veterinary institute – branch Veterinary institute Križevci, Croatia
* Dopisni autor.
Sažetak
Salmonellosis is one of the most common food-borne zoonoses, and the most common source of infection for humans is meat and meat products. In 2023, 1125 samples of portioned meat (chicken, pork, beef) were tested in butcher shops in five districts of northern Croatia. The samples were tested for the presence of bacteria of the genus Salmonella, which were isolated in 88 (7.82%) samples. Salmonella was isolated from 604 chicken meat samples in 69 (11.4%) samples, from 319 pork samples in 10 (3.1%) samples and from 202 beef samples in 9 (4.5%) samples. Serological typing identified S. Infantis in 60 (87%) isolates from chicken meat samples, S. Mbandaka in 6 (8.7%) and S. Enteritidis in 3 (4.3%) samples. In pork, S. Derby was identified in 2 (20%) isolates, S. Typhimurium, S. Typhimurium (monophasic), S. London and S. Rissen in one isolate each (10%). In beef, S. Bovismorbificans was detected in 5 (55.6%) and S. Muenster in one (11.1%) isolate. Salmonellosis can be an economic problem due to the damage it causes in intensive production, but also a significant public health challenge as it spreads into the environment through the consumption and handling of contaminated meat in slaughterhouses, food processing and retail facilities. The implementation of appropriate hygiene measures and good hygiene practices from farms and slaughterhouses to butchers could help to reduce the contamination of meat with bacteria of the genus Salmonella.
Ključne riječi
salmonellosis; meat; food safety; Salmonella; serovar
Hrčak ID:
321262
URI
Datum izdavanja:
3.11.2024.
Posjeta: 0 *