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Salmonella spp. contamination in fresh pork and chicken sausages marketed in Niterói and Rio de Janeiro, Brazil

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Abstract

Fresh sausages are one of the most popular meat products consumed in Brazil. However, the use of contaminated raw material, unhygienic handling during processing, and inadequate storage could be hazardous to consumer’s health, since fresh-sausage processing does not include heat treatment and the product may carry several human pathogens such as Salmonella spp.. In this study, a total of 80 fresh sausages prepared with pork and chicken meat were evaluated regarding Salmonella spp. presence by PCR after selective enrichment and bacteriological culture. Twenty-one sausage samples (27 %) proved to be contaminated with Salmonella spp.. Sixteen (76 %) contaminated samples were detected by PCR combined with enrichment broth culturing, whereas conventional microbiological screening detected only 8 (38 %). In this study, evidence was raised regarding packing conditions of fresh sausages, since it seems that there is no significant difference in Salmonella spp. contamination among samples in their original packing (23 %), wrapped in plastic or unpacked (27 %). Similarly, meat composition seems not to have a determinant influence in contamination, since 20 % of the chicken and 29 % of the pork sausages were contaminated. The contamination rate of Tuscan-type sausages was 37 %, while contamination was found in 21 % of ham sausages, suggesting that the cut of pork did not have a determinant influence in the contamination by Salmonella in fresh sausages. The results shown here indicate that fresh sausages marketed in Niterói and Rio de Janeiro may be contaminated with Salmonella spp., requiring more attention by sanitary authorities in order to assure the safety of this food.

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Acknowledgments

The authors thank the FAPERJ (Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro) for financial support (E-26/110.816/2010).

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The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira ramos- Sala 545, 149, Cidade Universitária, Rio de Janeiro (RJ), 21949-909, Brazil

    Claudius Couto Cabral, Joab Trajano Silva & Vânia Margaret Flosi Paschoalin

  2. Faculdade de Veterinária, Universidade Federal Fluminense, Rua Vital Brasil Filho, 62, Niterói (RJ), 24230-340, Brazil

    Carlos Adam Conte-Junior

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  1. Claudius Couto Cabral
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  2. Carlos Adam Conte-Junior
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  3. Joab Trajano Silva
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  4. Vânia Margaret Flosi Paschoalin
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Correspondence to Claudius Couto Cabral.

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Cabral, C.C., Conte-Junior, C.A., Silva, J.T. et al. Salmonella spp. contamination in fresh pork and chicken sausages marketed in Niterói and Rio de Janeiro, Brazil. J. Verbr. Lebensm. 9, 243–249 (2014). https://doi.org/10.1007/s00003-014-0901-0

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