Risk factors on contamination of Streptococcus suis in slaughterhouse in Maha sarakham province
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Abstract
Objective: This study aimed to determine the risk factors for Streptococcus suis (S. suis) contamination between registered and non-registered slaughterhouses located in Mahasarakham province.
Material and methods: A total of five hundred samples were collected from pig tonsil, blood, and meat, as well as equipment and workers from five registered slaughterhouses and five non-registered slaughterhouses. S. suis were identified through cultivation with the conventional method and confirmed by PCR analysis. The questionnaires were filled out and observations were made in the slaughterhouses. The risk factors for the detection of S. suis were evaluated by the consideration of the following procedures used by each slaughterhouse; stunning, pork cut, carcass hanging, and meat dressing.
Results: Twenty samples (4%) out of 500 samples were found to be contaminated with S. suis. Among that, 18 were tonsil samples and two were samples collected from the equipment used in the slaughterhouses. In relation to types of slaughterhouses, 16 samples were retrieved from non-registered slaughterhouses whereas four samples were retrieved from the registered slaughterhouses. After PCR analysis, four isolates were identified as serotype II S. suis and 16 isolates were identified as serotype I. The risk factors for contamination with Streptococcus spp. and S. suis were both found to be significantly higher in non-registered slaughterhouses than those in registered slaughterhouses (Odds ratio = 1.44, CI=1.00 – 2.09, P < 0.04 and Odds ratio = 9.62, CI=2.20 - 41.91, P <0.002, respectively).
Conclusion: The risks of Streptococcus spp. and Streptococcus suis contamination were lower in registered slaughterhouses compared to non-registered slaughterhouses, However, consumers should beware and not encouraged to consume uncooked pork meat.
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References
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