Abstract
Background: Globally, Salmonella enterica is one of the leading causes of foodborne illness in humans. Food of animal origin is obligatorily tested for the presence of this pathogen. Unfortunately, in meat and meat products, this is often hampered by the presence of background microbiota, which may present as false-positive Salmonella. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:2017-04 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. Results: Out of 42 presumptive strains of Salmonella, 83.3% Salmonella enterica spp. enterica, 14.3% Citrobacter braakii, and 12.4% Proteus mirabilis were detected from 180 meat samples. Conclusions: Presumptive strains of Salmonella should be identified based on genotypic properties such as DNA-based methods. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry.
Highlights
Salmonella is one of the most important foodborne pathogens and a leading cause of foodborne illness in humans in the EU [1]
This study aimed to compare the identification of Salmonella spp. isolates obtained from meat samples using routine bacteriological methods and molecular biology methods
In the case of pathogens such as Salmonella, the misidentification may lead to a serious public health threat
Summary
Salmonella is one of the most important foodborne pathogens and a leading cause of foodborne illness in humans in the EU [1]. Bacteriological culture methods have been used for isolation and identification of Salmonella spp. The specificity of meat samples makes it a challenging material for routine bacteriological testing as it contains a high number of indigenous microorganisms. Another complication may be the low Salmonella number compared to other bacteria in the sample. Methods: For the identification of Salmonella spp. from meat samples of beef, pork, and poultry, the authorized detection method is PN-EN ISO 6579-1:201704 with the White–Kauffmann–Le Minor scheme, two biochemical tests: API 20E and VITEK II, and a real-time PCR-based technique. The aim of this study was the isolation and identification of Salmonella spp. from miscellaneous meat sorts: beef, pork, and poultry
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