PREVALENCE OF STREPTOCOCUS SUIS SEROTYPE 2 STRAINS ISOLATED FROM MAJOR PARTS OF FRESH PORK MEAT
Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXII, Issue 2
Written by Aleksandar STANOJKOVIC, Dusica OSTOJIC-ANDRIC, Milica PETROVIC, Nikola STANISIC, Marija GOGIC, Aleksandra STANOJKOVIC-SEBIC, Cedomir RADOVIC
The goal of this paper is to present the prevalence of major disease causing sertotype 2 of Streptococcus suis in meat ready for retail market shipment. Streptococcus suis is one of the most important pig pathogen causing septicemia, meningitis and other infections in affected animals. In addition this bacteria is an emerging zoonotic pathogen. Human infections are usually after close contact with pigs or their products. A total of 180 samples of raw pork meat (200 gr each) were taken at sloughterhouse. Samples were taken from different parts of pork, already prepared for market: liver, kidneys, shoulder, ham, loin, belly, and head area. Results have shown that 18 isolates were identified as Streptococcus suis serotype 2 from 180 samples examined. The rate of prevalence was 10% exactly. Serotype 2 was the most isolated serotype from fresh pork with 46,1 % of isolated S. suis serotypes followed by serotype 9, 7, 3, 1 and 4. Streptococcus suis serotype 2 had been isolated in all collected samples. Prevalence of serotype 2 in liver, kidneys, shoulder, ham, loin, belly and head was 20%, 12%, 5%, 5%, 5%, 10% and 25 % respectively. It is known that besides occupational exposure and meat processing in sloughterhouses, consuming of uncooked or partially cooked pork products is also a risk factor for infection. Therfore it should be advised that pork need to be thoroughly cooked/baked and not to be in contact with raw meat in any way.