The Characterization of Salmonella isolated from Pig Meat in Northern Ireland by PFGE and Antibiotic Resistance Profiles

The emergence of antibiotic resistance and especially multiple antibiotic resistance Salmonella has become a concern for the pig industry throughout the EU. Pig herds and pork are considered as principal reservoirs for the multi-resistant Salmonella type Typhimunum DT104, which has acquired resistance to ampicillin, chloramphenicol, streptomycm, sulphonamides and tetracycline. This resistance pattern is also known as ACSSuT. In this study Porcine Salmonella strains were isolated between December 2005 and December 2006. The strains origmated from an abattoir study sampling the \u27oyster\u27 cut. The Antimicrobial Resistance Profiles of all Salmonella isolates in this study were determined by disk diffusion tests. Twelve antibiotics were utilized throughout the profiling procedure Pulsed Field Gel Electrophoresis (PFGE), which is regarded as the Gold Standard for the typmg and strain identification of Salmonella isolates, was used to determine DNA fingerprints of the Salmonella isolates using the restriction enzyme Xbal (Invitrogen) The fragments were then separated by PFGE in a Chef DR II system (Bio-Rad). This enabled comparison of Salmonella isolated in this study

Presence of Salmonella spp. In retail pork in Norther Ireland

As part of an mvestigation into the potential hazard presented to the population of Northern Ireland by Salmonella spp. in raw pork products a survey was designed and conducted . Two geographical locations were chosen for the purchase of samples; Belfast and Coleraine. At both locations on each sampling day ten sample consisting of retail packs of fresh, chilled pork products were purchased. At both sites three supermarkets were sampled plus two butchers shops. Two different products were purchased at each premises. Where possible one sample of organically produced meat was obta1ned. Samples were taken immediately to the laboratory and analyses commenced within two hours of purchasing the samples. Analysis was according to ISO 6579:2002: Microbiology of food and an1mal feeding stuffs-Horizontal method for the detection of Salmonella spp. Following enrichment samples were plated onto brilliant green agar and xylose lysine desoxycholate agar

Presence of Salmonella spp. In retail pork in Norther Ireland

As part of an mvestigation into the potential hazard presented to the population of Northern Ireland by Salmonella spp. in raw pork products a survey was designed and conducted . Two geographical locations were chosen for the purchase of samples; Belfast and Coleraine. At both locations on each sampling day ten sample consisting of retail packs of fresh, chilled pork products were purchased. At both sites three supermarkets were sampled plus two butchers shops. Two different products were purchased at each premises. Where possible one sample of organically produced meat was obta1ned. Samples were taken immediately to the laboratory and analyses commenced within two hours of purchasing the samples. Analysis was according to ISO 6579:2002: Microbiology of food and an1mal feeding stuffs-Horizontal method for the detection of Salmonella spp. Following enrichment samples were plated onto brilliant green agar and xylose lysine desoxycholate agar.</p

The Characterization of Salmonella isolated from Pig Meat in Northern Ireland by PFGE and Antibiotic Resistance Profiles

The emergence of antibiotic resistance and especially multiple antibiotic resistance Salmonella has become a concern for the pig industry throughout the EU. Pig herds and pork are considered as principal reservoirs for the multi-resistant Salmonella type Typhimunum DT104, which has acquired resistance to ampicillin, chloramphenicol, streptomycm, sulphonamides and tetracycline. This resistance pattern is also known as ACSSuT. In this study Porcine Salmonella strains were isolated between December 2005 and December 2006. The strains origmated from an abattoir study sampling the 'oyster' cut. The Antimicrobial Resistance Profiles of all Salmonella isolates in this study were determined by disk diffusion tests. Twelve antibiotics were utilized throughout the profiling procedure Pulsed Field Gel Electrophoresis (PFGE), which is regarded as the "Gold Standard" for the typmg and strain identification of Salmonella isolates, was used to determine DNA fingerprints of the Salmonella isolates using the restriction enzyme Xbal (Invitrogen) The fragments were then separated by PFGE in a Chef DR II system (Bio-Rad). This enabled comparison of Salmonella isolated in this study.</p