G. Busia

Prevalence of Verocytotoxin-Producing E. coli in Sheep Meat at a Slaughterhouse

Sheep play important roles in the spread of pathogenic Escherichia coli that can cause severe diseases in humans. The aim of the present study was to evaluate the prevalence of verocytotoxin-producing E. coli (VTEC) in various samples from Sarda sheep using a molecular screening test and to define the virulence profiles of isolates using multiplex PCR. A total of 380 different ovine samples (fleece, carcass surface, and mucosal gut) were analyzed by direct PCR screening for the presence of stx 1 e stx 2 genes. Virulence factors (stx 1, stx 2, and eae) from the strains, isolated by immunomagnetic separation (IMS)-based cultivation techniques (e.g., CT-SMAC, CT-RMAC, and EHLY agar), were determined by multiplex PCR. An overall prevalence of 11.1% (adults 14%, lambs 7.8%) was found by direct PCR. VTEC occurrence was 18.9% in fleece, 14.7% on carcasses, and 10.5% in mucosal gut. According to the multiplex-PCR results, the following values were obtained: 43.4% VTEC (stx 1 , stx 2 , stx 1 + stx 2 , stx 2 + eae, and stx 1 + stx 2 + eae), 30.3% EPEC (stx 1 –/stx 2 –/eae+), and 26.4% negative for all genes examined (stx 1 –, stx 2 –, eae–).

SUSTAINABILITY OF BIODIVERSITY BY VALORIZATION OF SARDA BREED GOAT DRY HAMS

Goat farming is a very important resource, expecially in marginal and unlikely exploitable Mediterranean areas. They are extensively reared, mainly for milk production and for suckling kids meat. The meat from adult goats instead is not profitable, because of its very low commercial value. The transformation of the Sarda goat (native breed) meat in ripened products (ham) would contribute to safeguard the Sardinian goat supply chain. In the present study, in order to characterize the Sarda breed goat dry ham, five batches (L1–L5), processed in a traditional plant, were analyzed. The chemical-physical characteristics were determined in the following stages: fresh ham (MP), after salting (S), after drying (E) and at the end of ripening (P). The microbiological parameters were determined in MP and in P. The dynamics of pH during processing were similar to those of cured meat products (in P: 6.58±0.26). The aw value decreased during the processing up to 0.79±0.03. Regarding the microbiological parameters, in P the coagulase negative Staphylococci were the prevalent flora (4.38±1.08 Log10 cfu/g), followed by the Lactic acid bacteria (2.46±1.00). The Moulds and Yeasts were not constant and the presence of pathogens was not highlighted.

SHORT FOOD SUPPLY CHAIN IN SARDINIA: FORMS OF COOPERATION BETWEEN PRIMARY PRODUCERS AND FINAL CONSUMERS

The diffusion of the short food supply chains in Sardinia, at present, is not the same as in other Italian regions. Several structural and economic conditions of the Regional food supply chain, prevent an extensive diffusion. Forms of cooperation between primary producers and final consumers, as the responsible buying groups, will promote the shortening of the food supply chain, offering to the primary producers an alternative way of marketing for the wide array of locally grown farm produce.

SALMONELLA SPP. IN SEVERAL TISSUES AND PIG CARCASSES AND IN SLAUGHTERHOUSES: PRELIMINARY RESULTS

The aim of the present study was to evaluate the sources of direct and cross-contamination by Salmonella spp. of swine meat at slaughterhouse. The study was carried out in 4 plants of Sardinia, where pigs of different origin (Regional, Nederland, Spain, France) were slaughtered. Two-hundred ninetyfour samples were examined for Salmonella spp.: samples of caecal material, tonsils and limphonodes, carcass and liver, from 67 pigs randomly selected, and 21 environmental samples were collected. A selection of strains were submitted to phenotypical identification (API ID32E) and serotyping (N.R.C. for Salmonellosis). Salmonella spp. was isolated from the 21,4% of samples, both from pigs and environmental samples. The highest prevalence was observed in limphonodes samples (37,3%), whereas the lowest on the carcasses (10,4%). Eight different serotypes were detected, the more common was S. Derby (67%), followed by S. Livingstone (8%) and S. Typhimurium (6,3%). The 8% of the strains were unknown serotype. Our preliminary results confirm the important role of pigs in the diffusion of Salmonella in the slaughterhouses. The recovering of unusual serotypes from liver surfaces and slaughterhouse environments, pointed out the importance of a better Good Slaughtering Practices application by the workers, in order to prevent the possibility of crosscontamination of raw meats.