Biomaterial Database

Isolation and Identification of Salmonella in Pork. 2021

Hongqin Song, and Aihua Zhu

Jiangsu Co-innovation Center for the Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou University, Yangzhou, Jiangsu, China.

Salmonella is considered as one of the most important foodborne zoonotic pathogens that can cause several foodborne diseases and is commonly associated with consumption of meats. Contaminated pork and pork products are major sources of human Salmonella infections in many countries. It is important to investigate and monitor the epidemiology of Salmonella in pork for public health and pork productivity. Here, we describe the method for isolation and identification of Salmonella from pork.

UI	MeSH Term	Description	Entries
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D000080305	Pork Meat	MEAT or flesh of a pig (Sus scrofa) used as food.	Bacon,Cured Ham,Pig Meat,Pork,Ham, Cured,Meat, Pig,Meat, Pork,Meats, Pig,Meats, Pork,Pig Meats,Pork Meats
D012475	Salmonella	A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.