我国市售冷冻肉糜制品中常见食源性致病菌污染状况研究

目的研究分析我国市售冷冻肉糜制品中常见食源性致病菌污染状况。方法运用随机抽样原则,在具有代表性的流通和餐饮环节随机抽样采集冷冻肉糜制品样品共计3 905份,采用国标方法检测单核细胞增生李斯特菌、金黄色葡萄球菌和沙门菌。结果在3 905份冷冻肉糜制品中,共检出阳性样品536份,三种致病菌的总检出率为13.73%,其中单核细胞增生李斯特菌检出率为5.71%(223/3 905),金黄色葡萄球菌检出率为8.32%(325/3 905),沙门菌为0.72%(28/3 905)。不同种类样品中,猪肉肉糜沙门菌检出率最高。散装冷冻肉糜制品沙门菌检出率高于预包装制品。经过统计分析,造成污染的主要原因:一是食品原材料污染;二是冷冻肉糜制品加工过程中污染,如加工步骤较多而质控不严格;三是冷冻肉糜制品运输过程污染,主要是难以保证冷链。结论我国市售冷冻肉糜制品存在致病菌污染,卫生状况有待提高。     

Microbial profiles of carcasses and minced meat from kangaroos processed in South Australia

The microbiological profiles of kangaroo carcasses and minced meat at game meat processing plants in South Australia were determined in surveys undertaken in 2002 and 2004. In 2002 mean values for log(10) total viable counts (TVC) on carcasses at individual plants ranged from 0.9 to 3.9 log(10) cfu/cm(2), with the mean for all plants being 2.3 log(10) cfu/cm(2). In 2004 the between plant range was narrower, by about 1 log unit, and the mean value for carcasses at all plants was 1.2 log(10) cfu/cm(2). Minced kangaroo meat, was sampled in 2002 only. The overall mean log(10) TVC was 3.9 log(10) cfu/g, with mean counts at individual plants ranging from 3.1 to 4.6 log(10) cfu/g. The overall prevalence of E. coli was 70%, with mean numbers of 2.1 log(10) cfu/g on positive samples. Salmonella was not detected in any of 60 samples from carcasses in 2002. However, in 2004 Salmonella was detected in 4/385 samples (1.04%, 95% CI: 0.28%-2.64%). In minced kangaroo meat, Salmonella was detected in 9/50 (18%, 95% CI: 9%-31%) samples. The abdominal cavity, sampled in 2004, was found to be highly contaminated, with E. coli isolated from 46% of samples and the mean number for positive samples being 2.7 log(10) cfu/cm(2); Salmonella was isolated from 14/120 (12%; 95% CI: 6.52%-18.80%) of abdominal cavities. The practice of collecting carcasses together and pushing grouped carcasses into the chiller likely leads to cross contamination of carcasses from the abdominal cavities of others. To align results of sampling by swabbing for domestic purposes with excision sampling, required for export purposes, both methods were used to sample opposite sides of each of the 50 carcasses sampled in 2004. The results obtained with the two methods of sampling were similar.     

9274份肉及肉制品食源性致病菌监测结果分析

目的 了解吉林省9274份肉及肉制品食源性致病菌污染情况,为防控食源性疾病提供科学依据。方法从吉林省9个地市级行政区采集市售6类肉及肉制品样品共9274份,包括生畜肉、生禽肉、熟肉制品、调理肉制品、冷冻肉糜制品和动物血液及制品。按照国家标准方法检测10种食源性致病菌。结果 全部9274份样本食源性致病菌总阳性检出率为3.9%(366/9274)。检出率最高为调理肉制品 (13.0%,63/483),其次是生禽肉(5.6%,107/1900)和生畜肉(5.0%,71/1428)。检出的主要致病菌为单核细胞增生李斯特菌、金黄色葡萄球菌和沙门菌。生禽肉中弯曲菌检出率(7.5%,31/411)和产气荚膜梭菌检出率(3.9%,7/180)均高于沙门菌检出率(3.5%,8/231)。生禽肉、生畜肉中未检出小肠结肠炎耶尔森菌。动物血液及制品未检出单细胞增生李斯特菌、弯曲菌和小肠结肠炎耶尔森菌。冷冻肉糜制品未检出沙门菌。熟肉制品未检出大肠埃希氏菌O157、志贺菌和蜡样芽胞杆菌。熟肉制品各年度检出率范围为1.3%-4.4%。结论 吉林省市售的肉及肉制品较长时间受到不同程度的食源性致病菌污染,存在食源性疾病发生的风险。     

Belgian surveillance plans to assess changes in Salmonella prevalence in meat at different production stages

From 1997 to 1999, the prevalence of Salmonella was assessed at different stages through the pork, poultry, and beef meat production chains. Different dilutions of the initial sample suspension were analyzed to provide a semiquantitative evaluation of Salmonella contamination and to determine the most representative dilution necessary to detect a reduction in prevalence. An average of 300 samples for each type of meat were analyzed. According to Fisher's exact test, the dilution to be used to detect a reduction in prevalence was chosen based on an initial prevalence of 20 to 26%. Based on this introductory study, a new sampling plan representative of the nationwide Belgian meat production process was used from 2000 through to 2003. This study confirmed the consistently high rate and level of contamination of poultry meat: broiler and layer carcasses were the most contaminated samples followed by broiler fillets and poultry meat preparations. A constant and significant decrease in Salmonella prevalence was observed for pork carcasses, trimmings, and minced meat and for beef minced meat. Less than 3% of beef carcasses and trimming samples were positive for Salmonella. The Belgian plan, as utilized from 2000 to 2003, was suitable for monitoring of zoonoses because the sampling plan was representative of nationwide production processes, covered all periods of the year, and was executed by trained samplers and the analyses were carried out by recognized laboratories using an identical analytical method.     

High prevalence of yadA-positive Yersinia enterocolitica in pig tongues and minced meat at the retail level in Finland

Polymerase chain reaction (PCR) was used to determine the prevalence of yadA-positive Yersinia enterocolitica in pig tongues and minced meat at the retail level in Finland and to confirm the yadA-positive Y. enterocolitica isolates recovered from the same samples using the conventional culture method. A total of 51 pig tongues purchased at 12 retail outlets and 255 minced meat samples purchased at 40 retail outlets in the Helsinki area were studied. The prevalence of Y. enterocolitica carrying the yadA gene was 92% in pig tongues and 25% in minced meat using PCR and 78% in tongues and 2% in minced meat with the culture method. The prevalence of yadA-positive tongues was higher (98%) when both PCR- and culture-positive results were included because Y. enterocolitica carrying the yadA gene could also be isolated in three PCR-negative tongue samples. In the minced meat samples, all PCR-negative samples were also culture-negative. With the culture method, 66 of 80 yadA-positive isolates in 38 tongues and all yadA-positive isolates (4) in four minced meat samples were recovered after selective enrichment. A total of 92 isolates of Y. enterocolitica bioserotype 4/O:3 in tongues and 5 isolates in minced meat were found, of which 13% in tongues and 20% in minced meat did not carry the yadA gene.     

Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market

A survey was undertaken to determine the incidence and numbers of L. monocytogenes in a variety of meat products (cooked meat products, raw cured meat products (dried or not), mayonnaise based salads and prepared meals). As expected, raw cured meat products were significantly higher contaminated with L. monocytogenes than cooked meat products, 13.71% (113/824) and 4.90% (167/3405), respectively. Also a larger proportion of raw cured meat product samples contained a high initial level of the pathogen ( > 10 cfu/g). Higher incidence rates were obtained for whole cooked meat products (e.g. cooked ham, bacon) after slicing than before slicing, 6.65 and 1.56%, respectively, indicating cross-contamination. Due to multiple handling and processing steps, the incidence rate of the pathogen was higher for cooked minced meat products than for whole cooked meat products, 6.14 and 3.96%, respectively. No significant differences were obtained in the incidence of L. monocytogenes in whole cured meat products (e.g., raw ham) and minced cured meat products (e.g., dry fermented sausage), 14.92 and 11.69%, respectively. Lower incidence rates of L. monocytogenes were obtained for raw, cured meat products using beef or horse meat, 4.65 and 5.88%, respectively, A high incidence rate of L. monocytogenes was noted for the mayonnaise based salads (21.28% (186/874)) as well as for prepared meals (11.70% (92/786)), the latter especially due to contamination of vegetarian meals.     

COMPARISON OF MULLER-KAUFFMANN'S TETRATHIONATE BROTH AND MODIFIED RAPPAPORT'S MEDIUM FOR ISOLATION OF SALMONELLA

Results obtained with tetrathionate broth (TBB) using the standard method and Rappaport-Vassiliadis medium (RV) did not differ markedly with respect to the proportion of positive samples or the sero- and phage types of salmonellae isolated from minced beef and pork. TBB, based on the commercial dehydrated medium of Oxoid (CM 343), gave fewer positive samples while that of Merck (Art. No. 5172) was equivalent to RV. In individual experiments results were sometimes markedly different. Results obtained for reference samples of minced meat, with salmonellae added, demonstrated that the chances of detecting salmonellae increase with increasing numbers present initially. At the same time it was also demonstrated that the presence of minced meat and its competing microflora have an unpredictable effect on the detection of salmonellae.     

Effect of ingredients on quantitative recovery of Salmonella in raw meat balls

Raw meat balls is a special Turkish meal, prepared from minced meat, bulgar, onion, garlic and different spices. In this experiment raw meat balls were prepared by using minced meat which was inoculated with Salmonella typhimurium at two different levels. Salmonella inoculated minced meat was also used in the experiment as a control. Samples were analysed at intervals. The lowest recovery of Salmonella was observed in raw meat balls which has been inoculated at the higher level.     

Evaluation of the ISO 10273:2003 method for the isolation of human pathogenic Yersinia enterocolitica from pig carcasses and minced meat

Pig carcass swabs (n = 254) and minced meat samples (n = 82) were examined for pathogenic Yersinia enterocolitica using different routinely used enrichment protocols. All samples were obtained in the context of the official Yersinia monitoring program in Belgium. In total, 28 carcasses (11.0%) were contaminated with Y. enterocolitica bioserotype 4/O:3 and one (0.4%) with bioserotype 2/O:9. Four minced meat samples (4.9%) tested positive for Y. enterocolitica bioserotype 4/O:3. Using the ISO 10273:2003 method, eight out of the 29 Yersinia-positive carcasses (27.6%) and none of the contaminated minced meat samples (0.0%) were detected. Reducing the enrichment time in PSB from 5 to 2 days increased the number of positive samples. Overall, enrichment in PSB at 25 °C recovered more positive carcasses and minced meat samples than selective enrichment and cold enrichment. As the exclusive use of the ISO 10273:2003 method results in a strong underestimation of Y. enterocolitica positive carcasses and minced meats, efforts are needed to optimize the current version of the ISO method. In addition, isolation of pathogenic Y. enterocolitica requires experience and the use of a stereomicroscope to avoid false negative results.     

Salmonella Enteritidis in meat, poultry, and pasteurized egg products regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003

The U.S. Food Safety and Inspection Service (FSIS) tests for Salmonella in meat, poultry, and egg products through three regulatory testing programs: the Pathogen Reduction-Hazard Analysis and Critical Control Point (PR-HACCP) program, the ready-to-eat program for meat and poultry products, and the pasteurized egg products program. From 1998 through 2003, 293,938 samples collected for these testing programs were analyzed for the presence of Salmonella enterica serotypes. Of these samples, 12,699 (4.3%) were positive for Salmonella, and 167 (1.3%) of the positive samples (0.06% of all samples) contained Salmonella Enteritidis. The highest incidence of Salmonella Enteritidis was observed in ground chicken PR-HACCP samples (8 of 1,722 samples, 0.46%), and the lowest was found in steer-heifer PR-HACCP samples (0 of 12,835 samples). Salmonella Enteritidis isolates were characterized by phage type, pulsed-field gel electrophoretic pattern, and antimicrobial susceptibility. Phage typing of 94 Salmonella Enteritidis isolates identified PT13 (39 isolates) and PT8 (36 isolates) as the most common types. One isolate from a ready-to-eat ham product was characterized as PT4. Electrophoretic analysis of 148 Salmonella Enteritidis isolates indicated genetic diversity among the isolates, with 28 unique XbaI electrophoretic patterns identified. Of these 148 isolates, 136 (92%) were susceptible to each of 16 antimicrobials tested. Two isolates were resistant to ampicillin alone, and 10 isolates were resistant to two or more antimicrobials. Isolation of Salmonella Enteritidis from FSIS-regulated products emphasizes the need for continued consumer education on proper food handling and cooking practices and continued work to decrease the prevalence of Salmonella in meat, poultry, and pasteurized egg products.     

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl

The effect of KCl on sorption isotherms was determined on salted minced meat (with 0%, 30% and 100% molar substitution of NaCl by KCl) at 5 °C and 25 °C and meat from a 3 mm thick slice from the surface of dry-cured hams (with 0% and 35% molar substitution of NaCl by KCl) held at 70–75%, 75–80% and 80–85% air relative humidity during the resting period.

The sorption isotherms were determined gravimetrically by exposing the meat samples to several atmospheres of known relative humidity controlled by different saturated salts according to the COST90 method. The sorption equipment consisted of a chamber containing 11 containers, covering the water activity (a_w) range from 0.112 to 0.946 at 25 °C. The hermetically closed sorption containers filled with KCl and minced meat samples were irradiated at 3 kGrey (gamma irradiation ⁶⁰Co). The water content at equilibrium was higher in minced meat with NaCl than in minced meat with KCl (100% molar substitution of NaCl by KCl) at 5 °C within the range of 0.4313 and 0.7565 a_w. However, when substitution was 30% in minced meat and 35% in hams the isotherms were similar to isotherm without substitution.     

Aspects of the epidemiology of Yersinia enterocolitica: a review

A review of works concerning different aspects of the epidemiology of human pathogenic Yersinia enterocolitica biogroup IV/serogroup O:3 (Y. enterocolitica O:3) is given. To investigate the epidemiology of Y. enterocolitica O:3 in Danish herds of pigs, tonsil swabs from 2218 freshly slaughtered pigs originating from 99 herds were examined. The organism was isolated from 25% of the pigs and from 82% of the herds. No herd management factor could be associated with the presence of the organism. The effect of slaughtering technique on surface contamination with Y. enterocolitica O:3 was investigated. 1256 pigs were slaughtered by different evisceration techniques. When a mechanical bung cutter was used instead of the traditional, manual evisceration the contamination was reduced markedly, especially when the rectum and anus were enclosed in a plastic bag prior to the removal of the gut. It was possible to reduce the rate of the surface contamination from 26% on the medial hind limb and 13% on the split sternum and surroundings to about 2% for both sampling sites. An investigation of the presence of Y. enterocolitica O:3 in meat and meat products in retail butcher's shops was performed. The organism was detected in 10 of 33 samples of minced pork and in three of 24 samples of minced beef, but in none of 32 samples of sliced vacuum packed, low to medium salt meat products. The positive minced beef samples were collected at butcher's shops from which positive samples of minced pork were found as well. It is concluded that Y. enterocolitica O:3 is common in pork with a risk of cross-contamination to other products for example ready-to-eat meat products that might be a source of human infection.     

Antibacterial activity of Capsicum extract against Salmonella typhimurium and Pseudomonas aeruginosa inoculated in raw beef meat

The inhibitory effect of the extract of Capsicum annuum bell pepper type was evaluated against Salmonella typhimurium and Pseudomonas aeruginosa, inoculated in minced beef meat mixed with different concentrations of the extract, and stored at 7 degrees C for 7 days. The combined effect of C. annuum extract and sodium chloride on the bacterial growth was evaluated. The minimum inhibitory concentration of the extract to prevent the growth of S. typhimurium in minced beef was 1.5 ml/100 g of meat; the addition of 1%, 2%, 3% and 4% w/w of sodium chloride did not have any additional inhibitory effect on Salmonella. In the case of P. aeruginosa, a concentration of 0.3 ml of the extract/100 g of meat showed a bacteriostatic effect, while a concentration of 3 ml/100 g of meat showed a bactericidal effect. When 1% w/w of sodium chloride was added to the meat together with the extract, the concentration needed to kill P. aeruginosa was reduced.     

2016~2018年云南省肉类制品致病菌污染状况调查分析

目的 了解云南省2016~2018年肉类制品中4种致病菌包括单核细胞增生李斯特氏菌、金黄色葡萄球菌、沙门氏菌以及弯曲菌的污染情况。方法 2016~2018年, 在云南省16个地州市采集生肉、熟肉以及动物血液及制品3类肉类制品共2142件, 按照GB/T 4789-2010、GB/T 4789-2016《食品卫生微生物学检验》方法及检测技术要求进行致病菌的监测。结果 2016~2018年, 在4981份样品中共检出阳性致病菌378株, 总检出率为7.59%, 其中单核细胞增生李斯特氏菌、金黄色葡萄球菌、沙门氏菌和弯曲菌3年的平均检出率依次为4.45%、8.30%、9.06%、8.97%; 散装样品致病菌平均检出率7.77% (369/4749)高于预包装(3.91%; 9/230); 生肉制品致病平均检出率(5.32%、13.6%、13.00%、9.65%)明显高于熟肉制品(3.88%、2.72%、2.14%、1.94%)。结论 2016~2018年云南省肉类制品中沙门氏菌污染最严重, 而单核细胞增生李斯特氏菌检出率最低。为减少食源性疾病的发生率, 应加强肉类制品在包装、贮存、运输和烹饪过程中的监督管理, 保障国民的食品安全和健康。     

2010~2016年云南省肉类制品致病菌污染状况调查

目的 了解云南省2010~2016年肉类制品中单核细胞增生李斯特氏菌、金黄色葡萄球菌和沙门氏菌的污染状况, 为预防和控制食源性疾病提供基础数据和科学依据。方法 2010~2016年, 在云南省采集3022件肉类制品样品, 对单核细胞增生李斯特氏菌、金黄色葡萄球菌和沙门氏菌污染状况进行监测。结果 3022件肉类制品中共检出阳性致病菌312株, 总检出率为10.32%, 金黄色葡萄球菌、单核细胞增生李斯特氏菌、沙门氏菌的检出率依次为4.96%、3.97%、1.39%; 散装样品致病菌检出率(11.60%)高于预包装样品致病菌检出率(7.06%); 餐饮环节致病菌检出率(11.85%)与流通环节致病菌检出率(10.08%)无显著性差别。结论 2010~2016年云南省肉类制品中李斯特氏菌、金黄色葡萄球菌污染较沙门氏菌严重, 应加强肉类制品在贮存、运输过程中的监督管理。     

QUANTITATIVE STUDIES OF PROTEOLYTIC AND LIPOLYTIC BACTERIA IN FROZEN MINCED BEEF AND HAMBURGER

Sixty frozen samples (30 hamburger patties and 30 minced meat) purchased from different retail markets in Ismailia, Egypt were examined for incidence of proteolytic and lipolytic bacteria. Mean values of proteolytic psychrophiles in the examined samples of hamburger and minced meat were 2×10⁵ and 6×10⁴, respectively. Lipolytic psychrophiles in hamburger were 8×10⁵ and 3×10⁵ in minced meat. Proteolytic mesophiles in hamburger and minced meat were 6×10⁵ and 5×10⁴, respectively. Mean values of lipolytic mesophiles were 5×10⁴ for hamburger and 5×10³ for minced meat. Proteolytic thermophiles in hamburger and minced meat were 3×10³ and 10³, respectively. Both proteolytic and lipolytic activities were exhibited by various bacteria that were identified.     

用Dot—ELISA方法检测生肉中的沙门菌

目的 检测生肉中的沙门菌带菌情况,为预防沙门菌食物中毒提供理论参数.方法 应用Dot-ELISA法对西宁市某屠宰厂85份猪胴体,101份羊胴体和71份牛胴体进行沙门菌的检测,同时用常规分离培养鉴定技术作为对照试验.结果 Dot-ELISA法检出沙门菌阳性率分别为76.47％( 65/85),55.44％ (56/101)和46.48％(33/71);而常规分离培养鉴定技术检出沙门菌阳性率分别为78.82％( 67/85)、47.52％ (48/101)和43.66％(31/71).两种方法的阳性符合率分别为86.57％、85.71％和81.82％,两种方法在检测中的差异无显著性(P＞0.05).结论 Dot-ELISA法检测沙门菌快速、准确,且与分离培养法阳性符合率较高;生肉中沙门菌带菌现象较为严重,存在一定的食品安全隐患.     

Contamination of Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam

From March 2000 to September 2001, 608 samples of retail meat (136 pork, 70 beef, 202 chicken, and 200 ducks) and 110 samples of retail shrimp from six provinces of the Mekong Delta in Vietnam were collected individually and examined for the prevalence of Salmonella. Of the 718 samples examined, 243 (33.8%) were Salmonella positive. Salmonella was isolated from 69.9% of the pork samples, 48.6% of the beef samples, 21.0% of the chicken meat samples, 22.3% of the duck meat samples, and 24.5% of the shrimp samples. From 261 Salmonella isolates, 24 different serovars were identified. The predominant serovars of the isolates were Salmonella Derby, Salmonella Weltevreden, and Salmonella London in pork; Salmonella Weltevreden, Salmonella London, and Salmonella Dessau in beef; Salmonella Emek, Salmonella Typhimurium, and Salmonella Dessau in chicken meat; Salmonella Lexington, Salmonella Derby, and Salmonella Dessau in duck meat; and Salmonella Weltevreden, Salmonella Tennessee, and Salmonella Dessau in shrimps. Salmonella Bovismorbificans, Salmonella Derby, Salmonella Dessau, and Salmonella Weltevreden were the most common serovars in all the samples examined. These results indicate a high rate of contamination by Salmonella in retail meats and shrimps in the Mekong Delta, Vietnam.     

THE OCCURRENCE, HEMOLYTIC ACTIVITY AND ANTIBIOTIC SUSCEPTIBILITY OF MOTILE AEROMONAS SPP. ISOLATED FROM MEAT AND MILK SAMPLES IN TURKEY

Research was carried out to detect the incidence of motile Aeromonas species (A. hydrophila, A. caviae, A. sobria) in a variety of raw meat products (minced meat and chicken) and milk samples (raw and pasteurized) commonly consumed in Ankara. Motile Aeromonas species were isolated from 51.8% of samples detected; these were 40 (67.7%) of the 59 samples of minced meat, 20 (86.9%) of the 23 samples of chicken, 75 (47.7%) of the 157 samples of raw milk and 5 (16.0%) of the 31 samples of pasteurized milk. The dominant species were A.hydrophila and A.sobria in the meat samples, while A. hydrophila was the only isolated species in the milk samples. The strains identified as A. sobria or A. hydrophila were the stronger producers of hemolysin, whereas the A. caviae strains were nonhemolytic. The resistance of isolates to eight antibiotics was determined using the Kirby Bauer disc diffusion assay (Ciprofloxacin, Ceftazidime, Ampicillin, Cefixime, Cefoperazone, Erythromycin, Trimethoprim/sulfamethoxazole, Ceftriaxone). All aeromonads isolates (100%) were susceptible to ciprofloxacin but resistant to (100%) ampicillin and erythromycin. We found out that motile Aeromonas species are commonly present in milk and meat samples investigated in Turkey, which may pose a health problem to consumer. In addition, ciprofloxacin, cefoperozone, and ceftriaxone are suitable drugs that can be used in the treatment of Aeromonas-associated infections, particularly in the immunocompromised, elderly people and young children.     

A comparison of standard cultural methods for the detection of foodborne Salmonella species including three new chromogenic plating media

In this study the draft of the horizontal method for the detection of Salmonella species from human food and animal feed (ISO 6579:2002) was compared to the European gold standard (DIN EN 12824:1998), including the three new chromogenic plating media AES Salmonella Agar Plate (ASAP), Oxoid Salmonella Chromogen Media (OSCM) and Miller-Mallinson agar (MM). First the growth and appearance of 36 bacterial type strains (Salmonella and other 21 species) on ASAP, OSCM and MM were compared to those on the three traditional agars Brilliant Green Agar according to Edel and Kampelmacher (BGA), Xylose Lysine Deoxycholate Agar (XLD) and Xylose Lysine Tergitol 4 Agar (XLT4). Only on MM agar, did all of 36 tested type strains produce typical colonies, especially strains of S. Senftenberg, Salmonella arizonae, S. Dublin and S. Derby. Artificial inoculation experiments using raw pork ground meat (n=92) were subsequently conducted. A shortened incubation time of 24 h in RVS broth yielded a Salmonella species recovery of 100% from spiked meat samples. Finally, 286 naturally contaminated raw porcine and bovine minced meat samples and raw poultry meat samples were investigated. Forty-three strains from a total of 39 Salmonella-positive samples were found. S. Typhimurium (n=21), with DT 104 L, DT 012 and RDNC being the most prevalent subtypes isolated. D-tartrate-positive S. Paratyphi B (n=2) and S. Saint-Paul (n=3) were also recovered. They were cultured from poultry meat and were multi-resistant against antibiotics including nalidixic acid. Rappaport Vassiliadis broth with soypeptone (RVS) yielded the highest recovery of Salmonella spp. (97,4%) compared to Tetrathionate broth with Novobiocin according to Muller and Kauffman (MKTTn, 94,9%) and Selenite Cystine broth (SC, 38,5%). However, no significant difference was obtained by comparing the ISO 6579:2002 draft to the gold standard.