Prevalence and Characteristics of Salmonella in Retail Poultry and Pork Meat in the Czech Republic in 2013-2014
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F17%3AN0000005" target="_blank" >RIV/00027162:_____/17:N0000005 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=260_2016-CJFS" target="_blank" >http://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=260_2016-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/260/2016-CJFS" target="_blank" >10.17221/260/2016-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Prevalence and Characteristics of Salmonella in Retail Poultry and Pork Meat in the Czech Republic in 2013-2014
Original language description
The EN ISO 6579/2002 guideline was used for the detection of Salmonella in retail poultry and pork meat in the Czech Republic in 2013 and 2014. The laboratory confirmed isolates were further typed (slide agglutination, phage typing, resistance to antimicrobial agents, PCR for the detection of selected genes encoding plasmid mediated quinolone resistance). Out of 176 poultry and 223 pork meat samples, 24 (13.6%) and 6 (2.7%) were positive for the detection of Salmonella spp., respectively. In Salmonella isolates from poultry, 14 serotypes were differentiated with S. indiana, S. enteritidis and S. 6,7:-:1,5 being the most common serotypes. S. typhimurium and its monophasic variant S. 4,[5],12:i:- were predominant in pork meat. The overall resistance to one antimicrobial agent at least was high in both groups of isolates – 50% (poultry) and 71.4% (pork). No Salmonella isolate was confirmed to carry any of the selected PMQR genes. The study showed a higher prevalence of Salmonella in poultry, but pork meat also poses a risk to consumers.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/LO1218" target="_blank" >LO1218: Healthy animal as a source of wholesome food</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
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Volume of the periodical
35
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
106-112
UT code for WoS article
000400934000002
EID of the result in the Scopus database
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