Prevalence and Characterization of Salmonella Isolated from Beef in Namibia
Journal Title: European Journal of Nutrition & Food Safety - Year 2015, Vol 5, Issue 4
Abstract
Aim: The purpose of this research was to determine the prevalence of Salmonella in raw beef produced from selected commercial abbatoirs in Namibia. Methodology: A total of 9508 of beef samples from three different types of samples; meat cuts, carcass swabs and meat fluid were collected from the three local abattoirs over a period of two years starting from January 2008 to December 2009. Pre-enrichment for isolation of Salmonella was done in Buffered peptone water followed by enrichment in the Rappaport-Vassiliadis and selenite cystine broth. The isolation of Salmonella was done on Xylose Lysine Desoxycholate and Brilliant Green agar followed by biochemical confirmation and serotyping according to Kauffman-White scheme. Results: The overall prevalence of Salmonella was 0.85% for beef samples derived from meat cuts, meat fluid and carcass swabs. The prevalence of Salmonella in carcass swabs (2.67%) was significantly different (P = 0.05) from that of meat cuts (0.50%) and meat fluid (0.43%). No significant difference (P = 0.05) on the prevalence of Salmonella existed between the meat cuts and meat fluid. A total of 34 different types of Salmonella serovars were identified with S. Chester being the most frequently isolated serovars (n = 12), followed by S. Reading and S. Bredeney (n = 6) and S. Typhimurium (n = 5). Conclusions: The prevalence of Salmonella in raw beef found in this survey was lower than those observed in Sub Sahara Africa with S. Chester being the most prevalent serovar.
Authors and Affiliations
Renatus P. Shilangale, Godwin P. Kaaya, Percy M. Chimwamurombe
Keywords
Related Articles
- EP ID EP350395
- DOI 10.9734/EJNFS/2015/17276
- Views 104
- Downloads 0
Refined Exposure Assessment of E150 Food Colours with Use Levels Provided by the Industry
Aim: The study was performed on the initiative of the Dutch Ministry of Health, Welfare and Sport (VWS) and the Federation of the Dutch Food and Grocery Industry (FNLI), in order to develop a risk-based monitoring system...
Origin of the Recommended Intake of L-Histidine by Infants
Background: In mid-2012, Food Standards Australia New Zealand (FSANZ) received an application to change the Australia New Zealand Food Standards Code so that the minimum L-histidine content of infant formula sold in Aust...
Use of Nanomaterials in the Detection of Food Contaminants
Food safety plays an important role in public health and thus to society as a whole. Food borne illness associated with toxins, pathogens or other food contaminants poses a serious health threat all over the world. Food...
Risk Assessments of Cyclamate, Saccharin, Neohesperidine DC, Steviol Glycosides and Neotamefrom Soft Drinks, “Saft” and Nectar
The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM), Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics, has at the request of the...
A Retrospective Study on the Relationship of Changes in Likes/Dislikes with Food Habits in 4- and 6-Year-Old Children
Objective: This is a retrospective cohort study to investigate children’s food habits, affecting changing their likes/dislikes, on the basis of questionnaires answered by the mothers of 222 children. Methods: The questi...