The prevalence and serovar diversity of Salmonella in various food products in Estonia |
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| Affiliation: | 1. Veterinary and Food Laboratory, Kreutzwaldi 30, 51006 Tartu, Estonia;2. Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 58A, 51014 Tartu, Estonia;3. The Finnish Defence Forces, P.O. Box 919, 00131 Helsinki, Finland;1. Gamo Gofa Zone Livestock and Fishery Resources Development Department, Arba Minch, Ethiopia;2. Hawassa University, School of Veterinary Medicine, P.O. Box 05, Hawassa, Ethiopia;3. Debre Berhan University, Department of Animal Sciences, P.O. Box 445, Debre Berhan, Ethiopia;1. CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal;2. School of Technology and Management, Polytechnic Institute of Viana do Castelo, Viana do Castelo, Portugal;3. Agrarian School of Ponte de Lima, Polytechnic Institute of Viana do Castelo, Viana do Castelo, Portugal;4. School of Agriculture and Veterinary Sciences, University of Trás-Os-Montes e Alto Douro, Vila Real, Portugal;5. UCD School of Biosystems and Food Engineering, University College Dublin, Dublin 4, Ireland;1. Northwest A&F University, Shaanxi 712100, China;2. National Institutes for Food and Drug Control, Beijing 100050, China;3. Shanghai Jiaotong University, Shanghai 200240, China;4. Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;5. Joint Institute for Food Safety and Applied Nutrition, College Park, MD 20742, USA;1. College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, Urumqi, Xinjiang, 830052, China;2. College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China;3. Xinjiang Agricultural University Institute of Science and Technology, Urumqi, Xinjiang, 830052, China |
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| Abstract: | In this work the prevalence and serovar diversity of Salmonella in various food products including non-thermally processed food and ready-to-eat (RTE) food in Estonia in 2008–2012 are summarized. The findings demonstrate that the overall prevalence of Salmonella in these food categories was low. A total of 260 (0.54%) of 47,927 food samples were found to be positive for Salmonella, the overall prevalence in non-thermally processed food was 0.81% (256/31,576) and in RTE products only 0.02% (4/16,351). Salmonella was most often isolated from raw eggs and products thereof (2.17%, 5/230), followed by raw meat products (0.95%, 207/21,723), RTE mayonnaises (0.90%, 2/221) and raw meat (0.89%, 38/4252). In the raw meat category, Salmonella was most frequently isolated from turkey meat (6.96%, 11 positive samples out of 158), broiler chicken meat (4.00%, 7/175) and from layer hen meat (2.22%, 11/496). Salmonella was isolated in lesser extent from meat preparations (1.91%, 82/4292), minced meat and mechanically separated meat products (0.97%, 100/10,344) and from raw sausages (0.35%, 25/7087).Altogether 24 different serovars were identified among the 260 Salmonella positive samples. Salmonella Typhimurium was the most frequent serovar (26.90% of the positive samples) and it was isolated most commonly in raw food products. The next most frequent serovars were Salmonella Derby (17.50%), Salmonella Enteritidis (8.37%) and Salmonella Newport (7.57%). The only serovars isolated from the Salmonella positive RTE food samples were Salmonella Infantis (two isolates) and S. Enteritidis (two isolates). |
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| Keywords: | Prevalence Serovars Various food categories |
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