Report on the presence of Salmonella and Campylobacter spp. in fresh meat marketed in Italy

Abstract

Abstract Introduction Salmonella (S.) and Campylobacter (C.) are the most common agents of foodborne infections and a risk for immunocompromised patients. The present study reports the prevalence and characterization of S. spp. in imported poultry, beef and pork meat marketed in Italy over six years. Furthermore, we present data of prevalence and species identification for C. spp. isolated from poultry samples collected in the years 2016 and 2018. Methods Poultry (chicken and turkey), beef and pork meat samples were collected by Health Local Authorities all over Italy. The presence of C. was tested according to the ISO 10272 and the species identification was assessed using Multiplex PCR (C. coli e C. jejuni). S. was tested according ISO 6579 and serovars were identified through serum agglutination using S. antisera. Results The prevalence of S. in chicken and turkey was respectively 1.31% (4/306) and 0% in 2016, 7.89% (24/304) and 2.33% (7/300) in 2018, 14.4% (37/257) and 3.59% (9/251) in 2020; S. was never detected in beef meat but it was found in 1.05% (3/287) of pork samples in 2015, 1.98% (5/253) in 2017, 1.74% (5/287) in 2019. Among all the available samples, the most common serotypes identified were S. Infantis and S. Bredeney. The presence of C. was detected in 4.25% (13/306) of chicken samples and in 0.74% (2/272) of turkey samples in 2016, increasing respectively to 17% (17/100) and 1.06% (1/94) in 2018. Similar frequencies were found for coli and jejuni species. Conclusions The results show that poultry meat is the most relevant source of C. and S. Uncooked or not well-cooked meat can still be a risk for the consumers, despite the adoption of biosecurity measures suited to prevent S. to enter in farms. Source attribution and prevalence studies like this can be a useful tool to set up monitoring plans, identify priorities for food safety interventions and risk communication. Key messages The crucial role of source attribution studies to help Authorities to plan further controls. Public agencies and stakeholders should give clear communication about the risk of not well-cooked meat.