FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (13): 171-176.doi: 10.7506/spkx1002-6630-20180709-129

• Nutrition & Hygiene • Previous Articles     Next Articles

Molecular Typing of Salmonella Species Isolated from Beef Abattoirs by Pulsed-Field Gel Electrophoresis Analysis

DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, HAN Guangxing, ZHU Lixian, LUO Xin   

  1. 1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 270000, China; 2. National Beef Cattle Industrial Technology System, Linyi Station, Linyi 276000, China
  • Online:2019-07-15 Published:2019-07-23

Abstract: In order to investigate and specify the transmission and cross-contamination of Salmonella during bovine slaughtering, the source of strains isolated from six different processing points (hides, pre-evisceration carcasses, postevisceration, post-washing carcasses, chilled carcasses, meat and feces) was traced at the molecular level by pulsed-field gel electrophoresis (PFGE). The data showed a better insight into the distribution of Salmonella than serotyping. The similarity of 48 PFGE patterns ranged from 48.0% to 100.0% and 22 different profiles were identified from all these isolates at a similarity level of 95.7%. No highly similar pattern was found among different abattoirs. Serious and widespread crosscontamination from live animals’ hides and feces to carcasses was verified. Slaughtering plants should pay more attention to pre-slaughter management strategies to avoid cross-contamination problems and spraying intervention in dehided carcasses should be included as an extra critical control point to reduce the risk of Salmonella infection.

Key words: Salmonella, pulsed-field gel electrophoresis, source tracing analysis, beef cattle slaughtering

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