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Chapter 13 : Salmonella in Pork, Beef, Poultry, and Egg
Category: Applied and Industrial Microbiology; Food Microbiology
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The contribution of the various foods and their categories to the occurrence of food-borne cases of human salmonellosis varies between countries depending on the prevalence of different Salmonella serovars in food animals and in their various food production chains, as well as consumption habits and food preparation practices. Most contaminated eggs have Salmonella on the shell surface only, and therefore, eggs are usually sanitized by a variety of methods and agents. Meat is another important source of food-borne salmonellosis, with poultry and pork implicated more often than beef and lamb. Methods to sequester target pathogenic bacteria from interfering food components and to concentrate them in small volumes are needed to enable the efficient application of rapid detection and identification methods. For rapid detection of Salmonella in food including meat and eggs, three basic analytical principles are applied in practice: modified traditional culture methods, immunological methods, and nucleic acid-based methods.
Comparison of quantitative real-time PCR and mini-MPN technique. Steps of procedures are displayed for real-time PCR (right) and mini-MPN (left).
Prevalence of Salmonella in table eggs, poultry meat, and pork
PCR reagents and cycle conditions for blockcyclers of typical ttr real-time PCR
Reagents, cycling conditions, and fragment analyzer run parameters used in the MLVA-PCR for serovar Typhimurium or serovar Enteritidis