Journal for Veterinary Medicine, Biotechnology and Biosafety
Volume
6, Issue 3, September 2020, Pages 27–30
ISSN 2411-3174 (print version) ISSN 2411-0388
(online version)
SALMONELLOSIS AND DETECTION
RATE OF SALMONELLA SPP. IN FOODSTUFFS
Ruda M. Ye.,
Kozutska T. G., Yaremenko R. M., Balanchuk L. V.
State Scientific and
Research Institute of Laboratory Diagnostics and Veterinary and Sanitary
Expertise, Kyiv, Ukraine, e-mail: rudaya2020@gmail.com
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PDF (print version)
Citation for print version: Ruda, M. Ye., Kozutska, T. G.,
Yaremenko, R. M. and Balanchuk, L. V. (2020) ‘Salmonellosis
and detection rate of Salmonella spp.
in foodstuffs’, Journal
for Veterinary Medicine, Biotechnology and Biosafety, 6(3),
pp. 27–30.
Download
PDF (online version)
Citation for online version: Ruda, M. Ye., Kozutska, T. G.,
Yaremenko, R. M. and Balanchuk, L. V. (2020) ‘Salmonellosis
and detection rate of Salmonella spp.
in foodstuffs’, Journal
for Veterinary Medicine, Biotechnology and Biosafety.
[Online] 6(3), pp. 27–30. DOI: 10.36016/JVMBBS-2020-6-3-6.
Summary. Today, salmonellosis remains one of the leaders in
zoonoses and the cause of toxic infections in humans, which are common
throughout the world. The epidemiological feature of salmonellosis is
suddenness and mass character. Salmonella is very stable in the environment,
and can multiply intensively at 20-37°C in various foods: meat and dairy products,
sausages, especially blood and liver, jellies, pates, cream confectionery,
salads and other dishes. The organization and conduct of laboratory tests for
the diagnosis and prevention of salmonellosis is an important component of the
epidemiological surveillance system. The aim of the study was to analyze the
detection rate of bacteria of the genus Salmonella
in food products on the territory of Ukraine in 2019 and to establish the serovars
of Salmonella, dangerous to human
health. The study and analysis of statistical data was carried out based on the
results of research and reports from the regional laboratories of the State
Food and Consumer Service of 24 regions of Ukraine, as well as own
research conducted in the State Scientific and Research Institute of Laboratory
Diagnostics and Veterinary and Sanitary Expertise. According to the results of
the research, it was established that 72 isolates of Salmonella spp. were isolated out of 184,951 food samples
studied in 2019. Compared to 2018, the number of isolated salmonella from
189,517 samples was 121 isolates, of which dangerous strains of S. Enteritidis (group D) were
detected in 25 cases, which is 20.6%, and Salmonella spp. — 32.2% of all isolated salmonella.
These variants of salmonella were isolated from meat of various species of
animals, poultry co-products, meat semi-finished products, minced meat and
mechanically deboned meat, sauce, eggs and feed. In 2017, only 32 isolates
of Salmonella were isolated from
142,977 tested samples, mainly Salmonella spp.
The products from which this pathogen was isolated differed slightly from the
following years, namely: meat, co-products, meat semi-finished products, animal
oil, salted fish, fish semi-finished products and cookies. That is, the largest
number of isolated salmonella is observed in 2018, although the number of
samples in 2019 was slightly lower than in 2018. Thus, the obtained data
indicate that it is necessary to follow strictly the sanitary and hygienic
rules during the preparation, processing and consumption of food
Keywords: bacteriological
studies, Ukraine, serovars
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