Abstract
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.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
