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Memórias do Instituto Oswaldo Cruz
Fundação Oswaldo Cruz, Fiocruz
ISSN: 1678-8060
EISSN: 1678-8060
Vol. 99, No. 5, 2004, pp. 477-480
Bioline Code: oc04103
Full paper language: English
Document type: Research Article
Document available free of charge

Memórias do Instituto Oswaldo Cruz, Vol. 99, No. 5, 2004, pp. 477-480

 en Monitoring of the Dissemination of Salmonella check for this species in other resources in the Chicken Frankfurt-sausage Production Line of a Sausage Factory in the State of São Paulo, Brazil
Alexandre de Freitas Luiz; Fabiana Campiteli Moreira; Edinéia de Fátima Corrêa & Deise Pasetto Falcão

Abstract

Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from different processing stages in a sausage plant that uses mechanically-deboned chicken meat (MDCM), and tested for the presence of Salmonella check for this species in other resources . Enrichment was carried out in both Kauffman's tetrathionate broth and Rappaport-Vassiliadis broth and isolation on Salmonella- Shigella check for this species in other resources agar and brilliant-green agar. Live Salmonella bacteria were isolated from six samples of the raw meat and from the emulsion, in batches three, four, and five, but not from any sample in batches one or two. The six isolated strains were all classified as Salmonella Albany, which has not previously been reported in MDCM. Of the two enrichment broths, Rappaport-Vassiliadis gave the better results. The pattern of contamination suggests a probable common source, given that a new supplier was used in the third, fourth, and fifth months. It was also shown that the industrial cooking was effective in preventing Salmonella surviving in the final product.

Keywords
Salmonella - chicken Frankfurt-sausage - mechanically-deboned chicken meat (MDCM) - industrial monitoring

 
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