High Prevalence of <i>Salmonella</i> spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia
Non-typhoidal salmonellosis is a foodborne disease caused by <i>Salmonella</i> spp. Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Pathogens |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-0817/14/1/31 |
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| Summary: | Non-typhoidal salmonellosis is a foodborne disease caused by <i>Salmonella</i> spp. Most outbreaks of this disease are commonly associated with consuming contaminated meat products, hence the importance of monitoring ready-to-eat artisanal pork sausages for the presence of these bacteria. A total of 494 samples of grilled and smoked barbecue artisanal pork sausages were collected at food outlets from 12 municipalities of the Department of Quindío, Colombia, between 2017 and 2022. <i>Salmonella</i> spp. was identified using VIDAS<sup>®</sup> Easy SLM and confirmed through API<sup>®</sup> 20 E. <i>Salmonella</i> spp. was detected in 260 samples (52.6%), and the highest rates of contamination were found in Armenia (65.7%), Salento (65.2%), Circasia (57.7%), and Calarcá (56.4%). The highest proportion of these samples positive for Salmonella spp. was ready-to-eat smoked barbecue artisanal sausages (68.8%) sold by street vendors (58.4%) from 12 municipalities of the Department of Quindío. A significant association was observed between the municipality and contamination of samples with <i>Salmonella</i> spp. However, no link was found between the sampling year and the presence of the bacteria. This is the first study aimed at monitoring the presence of <i>Salmonella</i> spp. in artisanal pork sausages sold in the municipalities of the Department of Quindío over a 6-year period, and findings revealed very high percentages of contamination. Although Colombian legislation establishes sanitary and safety requirements for meat production, the presence of <i>Salmonella</i> spp. in artisanal sausages remains a persistent public health threat in developing countries. |
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| ISSN: | 2076-0817 |