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Sun T, Liu Y, Qin X, Aspridou Z, Zheng J, Wang X, Li Z, Dong Q. The Prevalence and Epidemiology of Salmonella in Retail Raw Poultry Meat in China: A Systematic Review and Meta-Analysis. Foods 2021; 10:foods10112757. [PMID: 34829037 PMCID: PMC8622452 DOI: 10.3390/foods10112757] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/06/2021] [Accepted: 11/09/2021] [Indexed: 01/28/2023] Open
Abstract
Foodborne disease caused by Salmonella is an important public health concern worldwide. Animal-based food, especially poultry meat, is the main source of human salmonellosis. The objective of this study was to evaluate the prevalence and epidemiology of Salmonella contamination in raw poultry meat commercialized in China. Following the principle of systematic review, 98 sets of prevalence data were extracted from 74 publications conducted in 21 Chinese provincial regions. The random-effect model was constructed for subgrouping analysis by meat category, preservation type, and geographical location. The prevalence levels differed from high to low among raw poultry meat, including chicken, 26.4% (95% CI: 22.4-30.8%); pigeon, 22.6% (95% CI: 18.2-27.8%); duck, 10.1% (95% CI: 5.3-18.2%); and other poultry meat, 15.4% (95% CI: 12.0-19.5%). Prevalence data on the preservation type revealed that chilled poultry meat might be more likely to experience cross-contamination than non-chilled poultry meat in China. The distribution map of Salmonella for raw poultry meat showed that a higher prevalence level was found in the Shaanxi, Henan, Sichuan, and Beijing regions. All subgroups possessed high amounts of heterogeneity (I2 > 75%). The scientific data regarding the differences in prevalence levels between meat category, preservation method, and geographical region sources might be useful to improve specific interventions to effectively control the incidence of Salmonella in poultry meat.
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Affiliation(s)
- Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
| | - Zafeiro Aspridou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Jiaming Zheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (T.S.); (Y.L.); (X.Q.); (J.Z.); (X.W.); (Z.L.)
- Correspondence:
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Yang X, Huang J, Zhang Y, Liu S, Chen L, Xiao C, Zeng H, Wei X, Gu Q, Li Y, Wang J, Ding Y, Zhang J, Wu Q. Prevalence, abundance, serovars and antimicrobial resistance of Salmonella isolated from retail raw poultry meat in China. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 713:136385. [PMID: 31955074 DOI: 10.1016/j.scitotenv.2019.136385] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 12/24/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
This study investigated the prevalence and levels of Salmonella contamination of retail raw poultry meat in China, and examined serovar distribution and antimicrobial susceptibility profiles of the recovered isolates. In total, 664 poultry meat samples were collected from retail markets in 39 cities across China. Salmonella was isolated from 249 (37.5%) samples, including 190 (36.7%) chicken, 48 (40.7%) duck and 11 (39.2%) pigeon samples. The most probable number (MPN) values of 36.1% of the positive samples ranged from 0.3 to 10 MPN/g, with three samples exceeding 110 MPN/g. Among the 667 Salmonella isolates, 35 serovars and 42 multilocus sequence typing patterns were identified. Predominant serovars included Salmonella enterica serovar Enteritidis (32.7%), Salmonella enterica serovar Indiana (14.2%) and Salmonella enterica serovar Typhimurium (11.9%), while two novel STs were identified (ST7352 and ST7612). Except for one unnamed strain (4,12:d:-), all of the identified serovars have previously been linked to human infections. Antimicrobial susceptibility testing of the 318 non-duplicate isolates revealed that only 5 (1.6%) were susceptible to all 22 tested antimicrobials, while 191 (60.1%) exhibited resistance to at least three classes of antimicrobials. The highest levels of resistance were observed for nalidixic acid (72.3%), followed by ampicillin (55.3%) and streptomycin (48.7%). Of particular concern was the detection of highly multidrug-resistant Salmonella enterica serovar Indiana isolates, most (84.1%) of which showed co-resistance to ciprofloxacin and ceftriaxone. Overall, our findings showed a high prevalence of Salmonella contamination of retail raw poultry meat, which could expose consumers to multidrug-resistant isolates. This study provides comprehensive data for evaluation of new control measures for Salmonella contamination of poultry.
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Affiliation(s)
- Xiaojuan Yang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Jiahui Huang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Youxiong Zhang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Shengrong Liu
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Ling Chen
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Chun Xiao
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Haiyan Zeng
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Xianhu Wei
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Qihui Gu
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Ying Li
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Juan Wang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Yu Ding
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Jumei Zhang
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China
| | - Qingping Wu
- Guangdong Institute of Microbiology Guangdong Academy of Sciences, State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangzhou 510070, China.
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Ferrari RG, Panzenhagen PHN, Conte-Junior CA. Phenotypic and Genotypic Eligible Methods for Salmonella Typhimurium Source Tracking. Front Microbiol 2017; 8:2587. [PMID: 29312260 PMCID: PMC5744012 DOI: 10.3389/fmicb.2017.02587] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 12/12/2017] [Indexed: 11/13/2022] Open
Abstract
Salmonellosis is one of the most common causes of foodborne infection and a leading cause of human gastroenteritis. Throughout the last decade, Salmonella enterica serotype Typhimurium (ST) has shown an increase report with the simultaneous emergence of multidrug-resistant isolates, as phage type DT104. Therefore, to successfully control this microorganism, it is important to attribute salmonellosis to the exact source. Studies of Salmonella source attribution have been performed to determine the main food/food-production animals involved, toward which, control efforts should be correctly directed. Hence, the election of a ST subtyping method depends on the particular problem that efforts must be directed, the resources and the data available. Generally, before choosing a molecular subtyping, phenotyping approaches such as serotyping, phage typing, and antimicrobial resistance profiling are implemented as a screening of an investigation, and the results are computed using frequency-matching models (i.e., Dutch, Hald and Asymmetric Island models). Actually, due to the advancement of molecular tools as PFGE, MLVA, MLST, CRISPR, and WGS more precise results have been obtained, but even with these technologies, there are still gaps to be elucidated. To address this issue, an important question needs to be answered: what are the currently suitable subtyping methods to source attribute ST. This review presents the most frequently applied subtyping methods used to characterize ST, analyses the major available microbial subtyping attribution models and ponders the use of conventional phenotyping methods, as well as, the most applied genotypic tools in the context of their potential applicability to investigates ST source tracking.
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Affiliation(s)
- Rafaela G. Ferrari
- Molecular and Analytical Laboratory Center, Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil
- Food Science Program, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Pedro H. N. Panzenhagen
- Molecular and Analytical Laboratory Center, Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil
- Food Science Program, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A. Conte-Junior
- Molecular and Analytical Laboratory Center, Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil
- Food Science Program, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
- National Institute of Health Quality Control, Fundação Oswaldo Cruz, Rio de Janeiro, Brazil
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