Cent Eur J Public Health 2007, 15(4):167-171 | DOI: 10.21101/cejph.a3432

Occurrence of Campylobacter, Salmonella, Yersinia enterocolitica and Listeria monocytogenes in Some Retail Food Products in Novi Sad

Ljiljana B. Trajković-Pavlović, Milka B. Popović, Budimka D. Novaković, Vera P. Gusman-Pasterko, Marija R. Jevtić, Jelena M. Mirilov

Institute of Public Health Novi Sad, Center for Hygiene and Human Ecology and Center for Microbiology; School of Medicine, University of Novi Sad, Serbia

The official reporting system in the Province of Vojvodina (PV) indicates that cases of human salmonellosis were partly covered by complete epidemiological investigation including laboratory analysis of the suspected food. Intestinal campylobacteriosis and yersiniosis and four cases of septicemias caused by Listeria monocytogenes were not fully epidemiologically investigated. Actual country legislation on food safety does not include provisions for a routine control of the above mentioned pathogens except for Salmonella. In the PV, there are no other sources of data that contribute to risk assessment of the above food-borne diseases.
A pilot investigation, performed in Novi Sad, indicated that 8.17% out of the total number of 257 retail food samples (90 of fresh meat and 167 of ready-to-eat food) had been contaminated with one of the tested bacteria Campylobacter or Salmonella or Listeria monocytogenes. Yersinia enterocolitica was not detected in any of the tested samples. Fresh poultry meat and other fresh meats were the dominant sources of the detected pathogens compared to samples of ready-to-eat food (p< 0.05). Campylobacter was detected in 18.8% and 10.0% samples of fresh poultry and other fresh meat respectively, which was not statistically significant (p>0.05). Salmonella was detected in 3.3% samples of fresh poultry meat. Listeria monocytogenes was detected in 5.0% samples of fresh poultry and in 3.3% samples of other fresh meat, the difference was not statistically significant (p>0.05). One sample (0.6%) of ready to eat food was contaminated with Campylobacter and one (0.6%) with Salmonella.

Klíčová slova: food, Campylobacter, Salmonella, Yersinia, Listeria monocytogenes, Novi Sad

Vloženo: 16. duben 2007; Revidováno: 7. září 2007; Přijato: 7. září 2007; Zveřejněno: 1. prosinec 2007  Zobrazit citaci