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By Sara Castrillón C. Andrea Facio Lince G.

Salmonella prevalence and characterization in a free range pig

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Page 1: Salmonella prevalence and characterization in a free range pig

By

Sara Castrillón C.

Andrea Facio Lince G.

Page 2: Salmonella prevalence and characterization in a free range pig

INTRODUCTION

Belongs to the family of Enterobacteriaceae (enteric gram-negative bacilli).

These are characterized by ferment glucose and mannose.

S.Enterica and S. Borgori.

S.Enterica is pathogenic to humans. Has 6 subspecies and several serotypes.

Page 3: Salmonella prevalence and characterization in a free range pig

INTRODUCTION

2500 serotypes with capacity of producing salmonellosis have been discovered.

Gateway: orally (bacteria colonizes intestinal mucous membrane

Reservoir: Animals and Humans.

Page 4: Salmonella prevalence and characterization in a free range pig

INTRODUCTION

Page 5: Salmonella prevalence and characterization in a free range pig

OBJETIVE

Determinate the prevalence of Salmonella spp. along a free-range pig production plant.oTrucks.oLairage. (TLSQ)oSlaughter line and Quartering.Genetically characterize the Salmonella isolates.

Page 6: Salmonella prevalence and characterization in a free range pig

MATERIALES Y MÉTODOS

MUESTRADurante 2009 y 2010.8 TLSQ.10 Cerdos por manada.6 diferentes estados en la línea de producción.

Page 7: Salmonella prevalence and characterization in a free range pig

ESTADOS MUESTRAS ESTADO MUESTRAS

iCamiones

Llegan al matadero

iv

Amígdalas

Después limpieza Nodos linfoides

iiCorrales

Desinfectados Contenido cecal

Sucios

v Muestras del

ambiente

Agua de escaldado

iii

Pre-escaldado (2) Agua de esterilización

Post-escaldado (2) Cuchillos y hachas

Post-flameado Mesas

Post- evisceración vi Muestras de

descuartizamientoCarne Post- lavado

(2) Sacrificio y descuartizamiento.

Page 8: Salmonella prevalence and characterization in a free range pig

MATERIALES Y MÉTODOS

AISLAMIENTO E IDENTIFICACIÓN

Recolección de la muestra en contenedores estériles.

Se realizaron diluciones 1:10 con buffer de agua peptonada.

Incubación 24 h a 37°C.

Page 9: Salmonella prevalence and characterization in a free range pig

MATERIALES Y MÉTODOS

AISLAMIENTO E IDENTIFICACIÓN

Medio de cultivo.Confirmación por técnicas bioquímicas.Almacenamiento a -80°C

Page 10: Salmonella prevalence and characterization in a free range pig

MATERIALES Y MÉTODOS

PFGE (Electroforesis en Gel de Campo Pulsado)

Para proteínas de gran tamaño.Varios pares de electrodos que pulsan secuencialmente por tiempos variables.

Page 11: Salmonella prevalence and characterization in a free range pig

MATERIALES Y MÉTODOS

PFGE (Electroforesis en Gel de Campo Pulsado)

Cambio de dirección del campo eléctrico despliega las proteínas.

A menor peso más rápido es el movimiento.

Page 12: Salmonella prevalence and characterization in a free range pig

RESULTADOS

TOTAL MUESTRAS RECOLECTADAS

TOTAL AISLADOS DE Salmonella

1160 126 (10.86%)

TLSQ CEPAS

1 S. Derby

2 S. Rissen

4 S. Bredeney

3, 5, 6, 7, 8 Diferentes serotipos

Page 13: Salmonella prevalence and characterization in a free range pig

RESULTADOS

Page 14: Salmonella prevalence and characterization in a free range pig

RESULTADOS

SEROTIPOS FRECUENCIA

S. Bredeney 37

S. Rissen 35

S. Derby 25

RESULTADOS

Page 15: Salmonella prevalence and characterization in a free range pig

PFGE fue usada para caracterizar el genotipo del serotipo de Salmonella del ambiente y los cerdos.

TLSQ1 Derby.TLSQ2 Rissen.TLSQ4 Bredeney.

RESULTADOS

Page 16: Salmonella prevalence and characterization in a free range pig

DERBY

RISSEN

BREDNEY

Page 17: Salmonella prevalence and characterization in a free range pig

RESULTADOS

Page 18: Salmonella prevalence and characterization in a free range pig

RESULTADOS

RESULTADOS

Page 19: Salmonella prevalence and characterization in a free range pig

RESULTADOS

RESULTADOS

Page 20: Salmonella prevalence and characterization in a free range pig

RESULTADOS

Page 21: Salmonella prevalence and characterization in a free range pig

RESEARCHER WHAT THEY SAID YES OR NO

Swannenburg et al.

Slaughter line is an important source of Salmonella contamination for pig carcasses.

YES

Anon

Phage types 104, 193 and 120 are frequently isolated in human cases of salmonellosis.

YES

DISCUSSION

Page 22: Salmonella prevalence and characterization in a free range pig

RESEARCHER WHAT THEY SAID YES OR NO

Mannion et al.

Reported the role of transport, lairage and slaughter line equipment in the dissemination of Salmonella in pigs in the pre- and post- slaughter environments.

YES

Kirchner et al.

Cross contamination from transport or lairage to pigs or vice versa.

YES

DISCUSSION

Page 23: Salmonella prevalence and characterization in a free range pig

Increase the cleaning and disinfection process in order to reduce the risk to acquire Salmonella.

The prevalence of Salmonella in Slaughtering process have an impact in consumers health, generating diarrhea and vomiting.

CONCLUSIONS

Page 24: Salmonella prevalence and characterization in a free range pig

The pig slaughtering process have to create check points in every steps of the process.

Actually organic and eco-friendly food has an important role in consumer, but this will generated a higher cost in biosecurity.

CONCLUSIONS

Page 25: Salmonella prevalence and characterization in a free range pig

MAPAS

Page 26: Salmonella prevalence and characterization in a free range pig

MAPAS

Page 27: Salmonella prevalence and characterization in a free range pig

GRACIAS