Salmonella Ohio in Schweinefleisch

The aim of this study was to provide data on the occurrence of Salmonella in pork in Germany. Two hundred raw pork samples were screened for the presence of Salmonella spp. using the automated enzyme linked immunoassay method VIDAS® SLM. Positive samples were plated onto selective agars and isolates were identified and serotyped. Using VIDAS®, the detection rate of Salmonella presumptive positive samples was higher than the confirmation rate on selective agars. Only samples showing highly positive test values in the VI-DAS® system could be verified by culturing. The highest detection rates were found in tongues (17%) followed by offal (10%), carcasses (4%) and meat cuts (2%). The Salmonella contamination rate was significantly (p<0.05) higher in by-products (22%) than in pork (4%). S. Ohio, a rare serotype in pigs, was the serotype most frequently isolated. This study shows that by-products are frequently contaminated with Salmonella and may be an important source of meat contamination, especially during the slaughter process.