The Presence and Control of Salmonella in Food Stuffs

N. Rahimifard ^1,2,3,4,

¹Food and Drug Laboratory Research center (FDLRC), Tehran Iran.

²Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH),Tehran Iran.

³Quality Control Dept. of Research and Production Complex, Pasteur Institute of Iran, Tehran Iran.

⁴Microbiology Department, Pharmaceutical Sciences branch, Islamic Azad University, Tehran Iran.

Corresponding Author E-mail: rahimif@fdo.ir

ABSTRACT: Salmonella can live in the GI tract of many animals and can be transmitted to soil, water, foods and other animals via feces. Salmonella is one of the important causes of food poisoning all over the world, most commonly in raw meat (poultry, cattle, pig and sheep), raw egg, raw milk, contaminated fruit and vegetables, contaminated water, fish and shellfish. The goal of this study is to investigate the presence of Salmonella in raw meats and to propose different methods for controlling it. In 2006, 63 raw meat samples (24 red meats, 18 chopped chickens, 19 ground meats and 2 poultry pastes) were tested for Salmonella. For this purpose, at first 25 grams of each sample was enriched at two steps, pre-enrichment and selective enrichment. After that, they were cultured in selective media and then confirmative biochemical and serological tests were performed. Salmonella was found in 6 samples (9.5%), four red meats and two poultry pastes. Serological tests confirmed that the group C and group D serotypes were respectively isolated from red meats and poultry pastes. The best way to prevent Salmonella food poisoning is to control Salmonella infection in mammals and birds, to control their feeds being Salmonella free, to cook foods completely in order to reach 70°C, to prevent post contamination and to educate food handlers. The control of Salmonella in poultry pastes, because of their use in different food products, like chicken burgers and sausages, is very important.

KEYWORDS: Salmonella; raw meats; contamination; control

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