Detection of Salmonella spp. Isolates from Specimens due to Pork Production Chains in Hue City, Vietnam
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概要
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From August 2007 until March 2008, we perfomed 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.
著者
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Takeshi Koichi
帯広畜産大学 動物医科学分野
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Takeshi Koichi
Department Of Applied Veterinary Science And Public Health Obihiro University Of Agriculture And Vet
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Kawamoto Keiko
Laboratory Of Food Microbiology & Immunology Research Center For Animal Hygiene And Food Safety
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Makino Sou-ichi
Laboratory Of Food Microbiology & Immunology Research Center For Animal Hygiene And Food Safety
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Takeshi Koichi
Department Of Applied Veterinary Medicine Obihiro University Of Agriculture And Veterinary Medicine
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Thuy Nguyen
Laboratory Of Food Microbiology And Immunology Research Center For Animal Hygiene And Food Safety Ob
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Itoh Shigeru
Department Of Biology Faculty Of Science Kyushu University
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HOSONO Hiromi
Laboratory of Food and Agriculture Safety and Ethics, Graduate School of Agriculture, Kyoto Universi
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KONO Hiroichi
Department of Food Hygiene, Graduate School of Agriculture and Veterinary Medicine, Obihiro Universi
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TIN Vo
Institute of Resources, Environment and Biotechnology, Hue University
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VINH Nguyen
Institute of Resources, Environment and Biotechnology, Hue University
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ITOH Shigeru
Department of Food Hygiene, Graduate School of Agriculture and Veterinary Medicine, Obihiro University
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KAWAMOTO Keiko
Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety, Obihiro University
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KONO Hiroichi
Department of Food Hygiene, Graduate School of Agriculture and Veterinary Medicine, Obihiro University
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MAKINO Sou-ichi
Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety, Obihiro University
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HOSONO Hiromi
Laboratory of Food and Agriculture Safety and Ethics, Graduate School of Agriculture, Kyoto University
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