Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island

Trimoulinard A., Beral Marina, Henry Isabelle, Atiana Laura, Porphyre Vincent, Tessier Claire, Leclercq A., Cardinale Eric. 2017. Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island. International Journal of Food Microbiology, 250 : 68-74.

https://doi.org/10.1016/j.ijfoodmicro.2017.03.017

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q2, Sujet : MICROBIOLOGY

Résumé : One of the most popular meat products of the local “cuisine” is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops). Salmonella spp. was detected in 11.8% (95% confidence interval (CI): [10.0; 13.5]) of samples, Campylobacter spp. in 1.5% [0.7; 4.2] and Listeria monocytogenes in 5.9% [4.4; 7.3]. Most probable number of Salmonella spp. varied between 6 cfu per gram to 320 cfu per gram. Salmonella serotypes isolated from pork and chicken sausages were S. Typhimurium (45.8%), S. London (20.8%), S. Derby (16.7%), S. Newport (8.33%), S. Blockley (4.2%) and S. Weltevreden (4.17%). Using a logistic (mixed-effect) regression model, we found that Salmonella spp. contamination was positively associated with sausages sold in papers or plastic bags and no control of rodents. Chicken sausages were associated with a decreasing risk of Salmonella contamination. Listeria monocytogenes contamination was positively associated with the presence of fresh rodent droppings in the outlet and negatively when the staff was cleaning regularly their hands with soap and water or water only. All the sampled outlets of Reunion Island were not equivalent in terms of food safety measures. Increasing awareness of these traders remains a cornerstone to limit the presence of Salmonella spp. and Listeria spp. in sausages, particularly in a tropical context (high temperature and humidity).

Mots-clés Agrovoc : produit alimentaire, contamination biologique, Salmonella, Campylobacter, Listeria monocytogenes, sauce, viande porcine, viande de poulet, facteur de risque

Mots-clés géographiques Agrovoc : La Réunion, France

Mots-clés libres : Salmonella spp., Campylobacter spp., Listeria monocytogenes, Sausages, Chicken, Pork, Risk factors, Reunion Island

Classification Agris : Q03 - Contamination et toxicologie alimentaires
L01 - Élevage - Considérations générales
L70 - Sciences et hygiène vétérinaires - Considérations générales

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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