Quantitative Detection and Result Analysis of Salmonella in Raw Pork

Huang Xin; Zhang Weiyu; Gong Yunwei; Yao Jiatong; Zhang Lifu; Liu Guihua

doi:doi:10.11648/j.ijfsb.20220701.14

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Quantitative Detection and Result Analysis of Salmonella in Raw Pork

Huang Xin, Zhang Weiyu, Gong Yunwei, Yao Jiatong, Zhang Lifu, Liu Guihua

Published in International Journal of Food Science and Biotechnology (Volume 7, Issue 1)

Received: 4 January 2022 Accepted: 8 February 2022 Published: 16 February 2022

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Abstract

Objective: To quantitatively detect Salmonella in raw pork, obtain the data of Salmonella contamination in raw pork, conduct risk assessment and formulate reasonable risk management measures. Methods: 302 samples of fresh pork were collected from 10 of Jilin province, mainly from agricultural markets and supermarkets. A 12-tube MPN method was used for quantitative detection of Salmonella, and biochemical identification of API20E and serological identification of Salmonella. Sixty-nine strains of Salmonella were detected. Results: The total detection rate of Salmonella was 22.8%. Sixty-nine strains of Salmonella were divided into 20 serotypes, mainly S.Typhimurium, accounting for 33.3%, followed by S. London (13.0%) and S.Rissen (8.7%). The positive samples were mainly concentrated in the 3rd quarter, followed by the 2nd and 4th quarter, and the quantitative results of Salmonella were between 0.015MPN/g and 600 MPN/g, focus on 0.215MPN/g. Conclusion: The detection rate and contamination in raw pork were serious. Serotypes include both common and rare serotypes. The contamination level of samples collected from farmers’ markets was higher than those from supermarkets and online shopping. The detection level in the third, second and fourth quarters was higher than that in the first quarter, it means that high temperature is beneficial to breeding bacteria. The detection rate of samples collected from urban and rural areas showed that the contamination of raw pork Salmonella was not affected by the environmental hygiene conditions, mainly from the samples themselves.

Published in	International Journal of Food Science and Biotechnology (Volume 7, Issue 1)
DOI	10.11648/j.ijfsb.20220701.14
Page(s)	12-15
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Raw Pork, Salmonella, Result Analysis

References

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[15]	Liu Guihua, Zhang Weiyu, Huang Xin, Gong Yunwei. Surveillance and analysis of antibiotic resistance of Yersinia in fresh meat food. Science Discovery, 2021, 9 (2) 32-36.

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APA Style

Huang Xin, Zhang Weiyu, Gong Yunwei, Yao Jiatong, Zhang Lifu, et al. (2022). Quantitative Detection and Result Analysis of Salmonella in Raw Pork. International Journal of Food Science and Biotechnology, 7(1), 12-15. https://doi.org/10.11648/j.ijfsb.20220701.14

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ACS Style

Huang Xin; Zhang Weiyu; Gong Yunwei; Yao Jiatong; Zhang Lifu, et al. Quantitative Detection and Result Analysis of Salmonella in Raw Pork. Int. J. Food Sci. Biotechnol. 2022, 7(1), 12-15. doi: 10.11648/j.ijfsb.20220701.14

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AMA Style

Huang Xin, Zhang Weiyu, Gong Yunwei, Yao Jiatong, Zhang Lifu, et al. Quantitative Detection and Result Analysis of Salmonella in Raw Pork. Int J Food Sci Biotechnol. 2022;7(1):12-15. doi: 10.11648/j.ijfsb.20220701.14

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@article{10.11648/j.ijfsb.20220701.14,
  author = {Huang Xin and Zhang Weiyu and Gong Yunwei and Yao Jiatong and Zhang Lifu and Liu Guihua},
  title = {Quantitative Detection and Result Analysis of Salmonella in Raw Pork},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {1},
  pages = {12-15},
  doi = {10.11648/j.ijfsb.20220701.14},
  url = {https://doi.org/10.11648/j.ijfsb.20220701.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220701.14},
  abstract = {Objective: To quantitatively detect Salmonella in raw pork, obtain the data of Salmonella contamination in raw pork, conduct risk assessment and formulate reasonable risk management measures. Methods: 302 samples of fresh pork were collected from 10 of Jilin province, mainly from agricultural markets and supermarkets. A 12-tube MPN method was used for quantitative detection of Salmonella, and biochemical identification of API20E and serological identification of Salmonella. Sixty-nine strains of Salmonella were detected. Results: The total detection rate of Salmonella was 22.8%. Sixty-nine strains of Salmonella were divided into 20 serotypes, mainly S.Typhimurium, accounting for 33.3%, followed by S. London (13.0%) and S.Rissen (8.7%). The positive samples were mainly concentrated in the 3rd quarter, followed by the 2nd and 4th quarter, and the quantitative results of Salmonella were between 0.015MPN/g and 600 MPN/g, focus on 0.215MPN/g. Conclusion: The detection rate and contamination in raw pork were serious. Serotypes include both common and rare serotypes. The contamination level of samples collected from farmers’ markets was higher than those from supermarkets and online shopping. The detection level in the third, second and fourth quarters was higher than that in the first quarter, it means that high temperature is beneficial to breeding bacteria. The detection rate of samples collected from urban and rural areas showed that the contamination of raw pork Salmonella was not affected by the environmental hygiene conditions, mainly from the samples themselves.},
 year = {2022}
}

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TY - JOUR
T1 - Quantitative Detection and Result Analysis of Salmonella in Raw Pork
AU - Huang Xin
AU - Zhang Weiyu
AU - Gong Yunwei
AU - Yao Jiatong
AU - Zhang Lifu
AU - Liu Guihua
Y1 - 2022/02/16
PY - 2022
N1 - https://doi.org/10.11648/j.ijfsb.20220701.14
DO - 10.11648/j.ijfsb.20220701.14
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 12
EP - 15
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20220701.14
AB - Objective: To quantitatively detect Salmonella in raw pork, obtain the data of Salmonella contamination in raw pork, conduct risk assessment and formulate reasonable risk management measures. Methods: 302 samples of fresh pork were collected from 10 of Jilin province, mainly from agricultural markets and supermarkets. A 12-tube MPN method was used for quantitative detection of Salmonella, and biochemical identification of API20E and serological identification of Salmonella. Sixty-nine strains of Salmonella were detected. Results: The total detection rate of Salmonella was 22.8%. Sixty-nine strains of Salmonella were divided into 20 serotypes, mainly S.Typhimurium, accounting for 33.3%, followed by S. London (13.0%) and S.Rissen (8.7%). The positive samples were mainly concentrated in the 3rd quarter, followed by the 2nd and 4th quarter, and the quantitative results of Salmonella were between 0.015MPN/g and 600 MPN/g, focus on 0.215MPN/g. Conclusion: The detection rate and contamination in raw pork were serious. Serotypes include both common and rare serotypes. The contamination level of samples collected from farmers’ markets was higher than those from supermarkets and online shopping. The detection level in the third, second and fourth quarters was higher than that in the first quarter, it means that high temperature is beneficial to breeding bacteria. The detection rate of samples collected from urban and rural areas showed that the contamination of raw pork Salmonella was not affected by the environmental hygiene conditions, mainly from the samples themselves.
VL - 7
IS - 1
ER -

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Author Information

Huang Xin

Institute of Microbiology Department, Jilin Provincial Center for Disease Control and Prevention (Public Health Research Institute of Jilin Province), Changchun, China
Zhang Weiyu

Institute of Microbiology Department, Jilin Provincial Center for Disease Control and Prevention (Public Health Research Institute of Jilin Province), Changchun, China
Gong Yunwei

Institute of Microbiology Department, Changchun City Center for Disease Control and Prevention, Changchun, China
Yao Jiatong

Institute of Microbiology Department, Jilin Provincial Center for Disease Control and Prevention (Public Health Research Institute of Jilin Province), Changchun, China
Zhang Lifu

Institute of Microbiology Department, Jilin Provincial Center for Disease Control and Prevention (Public Health Research Institute of Jilin Province), Changchun, China
Liu Guihua

Institute of Microbiology Department, Jilin Provincial Center for Disease Control and Prevention (Public Health Research Institute of Jilin Province), Changchun, China

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Plain Text BibTeX RIS

APA Style

Huang Xin, Zhang Weiyu, Gong Yunwei, Yao Jiatong, Zhang Lifu, et al. (2022). Quantitative Detection and Result Analysis of Salmonella in Raw Pork. International Journal of Food Science and Biotechnology, 7(1), 12-15. https://doi.org/10.11648/j.ijfsb.20220701.14

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ACS Style

Huang Xin; Zhang Weiyu; Gong Yunwei; Yao Jiatong; Zhang Lifu, et al. Quantitative Detection and Result Analysis of Salmonella in Raw Pork. Int. J. Food Sci. Biotechnol. 2022, 7(1), 12-15. doi: 10.11648/j.ijfsb.20220701.14

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AMA Style

Huang Xin, Zhang Weiyu, Gong Yunwei, Yao Jiatong, Zhang Lifu, et al. Quantitative Detection and Result Analysis of Salmonella in Raw Pork. Int J Food Sci Biotechnol. 2022;7(1):12-15. doi: 10.11648/j.ijfsb.20220701.14

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@article{10.11648/j.ijfsb.20220701.14,
  author = {Huang Xin and Zhang Weiyu and Gong Yunwei and Yao Jiatong and Zhang Lifu and Liu Guihua},
  title = {Quantitative Detection and Result Analysis of Salmonella in Raw Pork},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {7},
  number = {1},
  pages = {12-15},
  doi = {10.11648/j.ijfsb.20220701.14},
  url = {https://doi.org/10.11648/j.ijfsb.20220701.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220701.14},
  abstract = {Objective: To quantitatively detect Salmonella in raw pork, obtain the data of Salmonella contamination in raw pork, conduct risk assessment and formulate reasonable risk management measures. Methods: 302 samples of fresh pork were collected from 10 of Jilin province, mainly from agricultural markets and supermarkets. A 12-tube MPN method was used for quantitative detection of Salmonella, and biochemical identification of API20E and serological identification of Salmonella. Sixty-nine strains of Salmonella were detected. Results: The total detection rate of Salmonella was 22.8%. Sixty-nine strains of Salmonella were divided into 20 serotypes, mainly S.Typhimurium, accounting for 33.3%, followed by S. London (13.0%) and S.Rissen (8.7%). The positive samples were mainly concentrated in the 3rd quarter, followed by the 2nd and 4th quarter, and the quantitative results of Salmonella were between 0.015MPN/g and 600 MPN/g, focus on 0.215MPN/g. Conclusion: The detection rate and contamination in raw pork were serious. Serotypes include both common and rare serotypes. The contamination level of samples collected from farmers’ markets was higher than those from supermarkets and online shopping. The detection level in the third, second and fourth quarters was higher than that in the first quarter, it means that high temperature is beneficial to breeding bacteria. The detection rate of samples collected from urban and rural areas showed that the contamination of raw pork Salmonella was not affected by the environmental hygiene conditions, mainly from the samples themselves.},
 year = {2022}
}

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