Isolation of Campylobacter and Listeria species in pig slaughtered for human consumption

ANA ABDÓN; GERMÁN ALEJANDRO MESSINA; LAURA VACA; ANALÍA LACIAR

Mendoza, Argentina.

Congreso; Cuyo Biology Society. XXI Annual Scientific Meeting.; 2003

Campylobacteriosis and lisleriosis are nowadays recognized as major public health hazards. Mammals, among them pigs, constitute a significant reservoir of Campylobacter and Listeria. Since enteric infections caused by these bacteria are foodborne diseases, foods of animal origin play an important role in their transmission. The purpose o this work was to investigate the bacteria present in the intestines of pigs slaughtered for human consumption, considering that the presence of these pathogens in the feces could lead to meat contamination. Twenty-five samples were processed. Campylobacter spp. was recovered by sowing in Brucella agar with 5% of equine blood and antibiotic supplement, incubating at 42°C for 42 h in a microaerophilie environment. After Gram stain, suspect colonics were identified by oxidase and catalase tests. Listeria spp. were studied by enrichment and isolation in broth and Palcam agar, respectively and identified by API Lisleria. Eight Campylobacter strains and one Listeria strain were isolated in the same animal lot, with both bacteria simultaneously detected in one sample. These findings reveal a potential risk for consumers of undercooked foods of animal origin. Thorough cooking, personal hygiene of food handlers and prevention of cross-contamination between cooked and raw foods are therefore recommended.