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Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004.
Int J Food Microbiol. 2006 Oct 15; 112(1):66-70.IJ

Abstract

The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with all presumptive Salmonella isolates for confirmation, typing and storage to the Central Veterinary Research Laboratory (CVRL). Details of Salmonella tests on 110,229 raw and 25,189 cooked meat samples from 25 laboratories were recorded over the 3-year period 2002-2004. Salmonella spp. were isolated from 1.0% of the 110,229 raw meat samples and 0.1% of the 25,189 cooked meat samples tested. The percentage of raw meat samples contaminated with Salmonella decreased over the three-year period from 1.2% to 0.9%. There was no seasonal trend in the isolation of Salmonella from any of the meats or meat products. Recoveries of the organism were highest for turkey and chicken meats at 3.1% and 2.8%, respectively, followed by porcine meats at 2.1%. The recoveries were much lower for ovine meats and meat products at 0.2% and bovine meat and meat products at 0.16%.

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Authors+Show Affiliations

Jordan E
Central Veterinary Research Laboratory, Backweston Laboratory Complex, Celbridge, Co.Kildare, Ireland.
Egan J
No affiliation info available
Dullea C
No affiliation info available
Ward J
No affiliation info available
McGillicuddy K
No affiliation info available
Murray G
No affiliation info available
Murphy A
No affiliation info available
Bradshaw B
No affiliation info available
Leonard N
No affiliation info available
Rafter P
No affiliation info available
McDowell S
No affiliation info available

MeSH

AnimalsCattleConsumer Product SafetyCookingFood ContaminationFood HandlingFood MicrobiologyHumansIrelandMeatMeat ProductsPoultrySalmonellaSeasonsSheepSwine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16860420

Citation

Jordan, E, et al. "Salmonella Surveillance in Raw and Cooked Meat and Meat Products in the Republic of Ireland From 2002 to 2004." International Journal of Food Microbiology, vol. 112, no. 1, 2006, pp. 66-70.
Jordan E, Egan J, Dullea C, et al. Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004. Int J Food Microbiol. 2006;112(1):66-70.
Jordan, E., Egan, J., Dullea, C., Ward, J., McGillicuddy, K., Murray, G., Murphy, A., Bradshaw, B., Leonard, N., Rafter, P., & McDowell, S. (2006). Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004. International Journal of Food Microbiology, 112(1), 66-70.
Jordan E, et al. Salmonella Surveillance in Raw and Cooked Meat and Meat Products in the Republic of Ireland From 2002 to 2004. Int J Food Microbiol. 2006 Oct 15;112(1):66-70. PubMed PMID: 16860420.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004. AU - Jordan,E, AU - Egan,J, AU - Dullea,C, AU - Ward,J, AU - McGillicuddy,K, AU - Murray,G, AU - Murphy,A, AU - Bradshaw,B, AU - Leonard,N, AU - Rafter,P, AU - McDowell,S, Y1 - 2006/07/24/ PY - 2005/09/28/received PY - 2006/02/08/revised PY - 2006/05/24/accepted PY - 2006/7/25/pubmed PY - 2006/12/9/medline PY - 2006/7/25/entrez SP - 66 EP - 70 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 112 IS - 1 N2 - The food industry, under the regulation of the Department of Agriculture and Food (DAF) in the Republic of Ireland, is required to undertake all microbiological testing in relation to zoonoses control, in laboratories approved by DAF. These laboratories submit a monthly report of all tests undertaken, together with all presumptive Salmonella isolates for confirmation, typing and storage to the Central Veterinary Research Laboratory (CVRL). Details of Salmonella tests on 110,229 raw and 25,189 cooked meat samples from 25 laboratories were recorded over the 3-year period 2002-2004. Salmonella spp. were isolated from 1.0% of the 110,229 raw meat samples and 0.1% of the 25,189 cooked meat samples tested. The percentage of raw meat samples contaminated with Salmonella decreased over the three-year period from 1.2% to 0.9%. There was no seasonal trend in the isolation of Salmonella from any of the meats or meat products. Recoveries of the organism were highest for turkey and chicken meats at 3.1% and 2.8%, respectively, followed by porcine meats at 2.1%. The recoveries were much lower for ovine meats and meat products at 0.2% and bovine meat and meat products at 0.16%. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/16860420/Salmonella_surveillance_in_raw_and_cooked_meat_and_meat_products_in_the_Republic_of_Ireland_from_2002_to_2004_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(06)00319-9 DB - PRIME DP - Unbound Medicine ER -