Published in Scientific Works. C Series. Veterinary Medicine, Vol. LVIII ISSUE 3
Written by Ş. Tiţă, C. Savu, Anca (Popescu) Dobrea, O. Savu
During the period 2009-2011, 3971 meat samples and meat preparations collected both from agri-processing units and from alimentary cold stores and food marketing network were analysed within the Sanitary-Veterinary Laboratory of Dolj County, thus seeking to isolate and identify the serotypes of Salmonella spp. incriminated in triggering food poisoning. Of the total number of samples examined, six samples were positive representing 0.15 percent. The positive samples were composed of pork minced meat (3), a mixture of prepared beef and pork meat (cattle-swine) (1), refrigerated minced pork meat rolls (1) and turkey wings (1). All strains of Salmonella spp. isolated in the Sanitary-Veterinary Laboratory of Dolj County were submitted for serotyping of relevant isolates of Salmonella spp in the reference laboratories within the Institute for Diagnosis and Animal Health (IDSA) and the Institute of Hygiene and Public Veterinary Health (IISPV). Four strains belong to the Salmonella Typhimurium serotype, one strain belongs to Salmonella Goldcoast and one strain belongs to Salmonella Hadar. The dominant serovariant identified among tested isolates is Salmonella Typhimurium (66.33 %). Of the four serovariants of isolated Salmonella Typhimurium, three serovariants presented the classical antigenic structure and one serovariant exhibited a different antigenic structure, lacking the 1,2 factors – initially denominated as Salmonella Typhimurium-like; it has been recently denominated as Monophasic Salmonella Typhimurium.
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antigenic structure
