Details

Autor(en) / Beteiligte

• Rocha, Monyca D.
• Chaves, Rafael D.
• Freire, Luísa
• Pia, Arthur K.R.
• Furtado, Marianna M.
• Alvarenga, Verônica O.
• Crucello, Aline
• Lopes, Leticia S.
• Santos, André F.M.
• Rodrigues, Dália P.
• Sant'Ana, Anderson S.

Titel

Salmonella enterica in soybean production chain: Occurrence, characterization, and survival during soybean storage

Ist Teil von

• International journal of food microbiology, 2022-07, Vol.372, p.109695, Article 109695

Ort / Verlag

Netherlands: Elsevier B.V

Erscheinungsjahr

2022

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• This study aimed to determine Salmonella enterica occurrence along the soybean meal production chain (raw material, in-processing samples, final products, and in the environment of five processing plants), characterize the isolates, and assess the survival of Salmonella Senftenberg 775W in soybeans stored under different temperature conditions. Among 713 samples analyzed, 12.9% (n = 92) were positive for Salmonella enterica. Dust collected inside and outside processing plants (n = 148) comprised the samples with the highest positivity for Salmonella enterica, 47.3%. The occurrence of Salmonella enterica varied among the different processing plants. Twenty-nine (n = 29) Salmonella serotypes were isolated, with S. Mbandaka as the most frequent serotype, whereas S. Typhimurium was mainly linked to final product samples (soybean meal). S. Senftenberg 775W did not survive for a long time in soybean stored at 20-37 °C, but at 20 °C, cells were viable for more than 60 days. This study suggests that soybean meal may harbor Salmonella serotypes related to foodborne disease outbreaks in humans and can be responsible for Salmonella introduction into livestock and, consequently, in foods of animal origin. This study provides crucial data on contamination pathways of Salmonella in the soybean production chain, contributing to the understanding of Salmonella epidemiology which is strategic for the development of preventive and control measures to reduce the burden of salmonellosis linked to products of animal origin. •Salmonella enterica were isolated from different steps of soybean processing chain.•Environmental samples showed a higher prevalence of Salmonella enterica.•Twenty-nine Salmonella serotypes were isolated from soybean processing steps.•S. Mbandaka was the most prevalent serotype in soybean processing plants.•At 20 °C, Salmonella Senftenberg was viable for more than 60 days.