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Prevalence and genotype identification of Salmonella spp. isolated from a meat product artisanally produced in Bragança

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dc.contributor.authorBorgi, Hajer
dc.contributor.authorChoupina, Altino
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2019-09-27T10:59:55Z
dc.date.available2019-09-27T10:59:55Z
dc.date.issued2019
dc.description.abstractPrevious meta-analytical work estimated that in Portuguese meat products intended to be eaten cooked, the overall occurrence of Salmonella spp. was 9.7% (95% CI: 7.0–13.4%). One of these meat products is alheira, which is a fermented sausage made of poultry/pork meat, bread and seasonings. The objective of this study was to investigate prevalence, numbers and serovars of Salmonella spp. in alheira sausages artisanally produced in Bragança, Portugal. Methodology: This work was undertaken in three stages: (i) sampling of 52 alheiras from markets and traditional fairs; (ii) detection of Salmonella using culture methods and enumeration by MPN; and (iii) molecular confirmation of isolates (invA and randomly-cloned chromosomal fragment), and typing of S. Enteritidis (SefA), Typhimurium (fliC) or Pullorum (glgC) by PCR. Results: Analysis of 52 sausage samples revealed the presence of Salmonella spp. in 8 samples (incidence of 0.154; 95% CI: 0.080–0.275), although all of these positive samples were unpacked sausages from traditional fairs (n=21), indicating therefore the higher Salmonella prevalence in alheiras sold in these establishments (incidence 0.381; 95% CI: 0.207–0.591). Salmonella mean concentration was 1.938 log MPN/g (s.d 0.839 log MPN/g). All of the 33 biochemically- and serologically-confirmed isolates coded for the invA gene. Multiplex-PCR revealed that only 3 of the positive isolates had the presence of SefA genes; which indicated that 9.1% of the isolates belonged to Enteritidis; while 21 isolates belonged to Typhimurium (63.6%) since they coded for fliC gene. The other 9 isolates (27.3%) were of serovars different from Enteritidis/Typhimurium/Pullorum since they only presented genes general for Salmonella. From the positive alheiras, Enteritidis or Typhimurium serovar was recovered from two samples, while the other samples harboured at least two serovars. Conclusion and Relevance: Salmonella continues to be a frequent contaminant of alheiras produced in Bragança, and, in particular, of those sold in local fairs (38%). Not unexpectedly, Typhimurium and Enteritidis represented the prevailaing serovars (72.7%) since they are linked to pork and poultry meat, the main raw materials of alheira. Regional producers must be urgently informed on the implementation of preventive and corrective actions in their current manufacturing processes and hygiene standards. keywords Alheira; Portugal; PCR; molecular typingpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBorgi, Hejer; Choupina, Altino; Vasco, Cadavez; Gonzales-Barron, Ursula; Choupina, Altino (2019). Prevalence and genotype identification of Salmonella spp. isolated from a meat product artisanally produced in Bragança. In Gonzales-Barron, Ursula; Cadavez, Vasco (Eds.) 11th International Conference on Predictive Modelling in Food: book of abstracts. Bragança: Instituto Politécnico de Bragança. ISBN 978-972-745-261-3pt_PT
dc.identifier.isbn978-972-745-261-3
dc.identifier.urihttp://hdl.handle.net/10198/19627
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlheirapt_PT
dc.subjectPortugalpt_PT
dc.subjectPCRpt_PT
dc.subjectMolecular typingpt_PT
dc.titlePrevalence and genotype identification of Salmonella spp. isolated from a meat product artisanally produced in Bragançapt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBragança-Portugalpt_PT
oaire.citation.endPage101pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage101pt_PT
oaire.citation.title11th International Conference on Predictive Modelling in Foodpt_PT
oaire.citation.volume1pt_PT
person.familyNameChoupina
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameAltino
person.givenNameVasco
person.givenNameUrsula
person.identifier587972
person.identifierR-000-HDG
person.identifier.ciencia-id1A14-77FC-9656
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-3956-9398
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridL-5382-2014
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id14051602500
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication314b895b-a5e2-4a92-9bc6-dd708c819be4
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication.latestForDiscovery314b895b-a5e2-4a92-9bc6-dd708c819be4

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