Salmonella Phd Thesis

78% of cooked pork samples were contaminated with Salmonella when the same hands, knife and cutting board were used for both raw and cooked pork.

Using the same cutting board resulted in 67% of cooked pork samples becoming contaminated with Salmonella.

Analysis by reported behaviour showed that improved attention to between-batch cleaning and disinfection was beneficial.

The prevalence of infected pens shortly after re-stocking had an overwhelming effect on incidence whilst improved hygiene during production had relatively little effect.

Throughout studies conducted in this Ph D thesis, the overall goals of this research was to assess the extent of Salmonella contamination along the smallholder pork value chain in Vietnam and determine the risk of salmonellosis in humans to aid in the production of the risk reduction strategies.

Salmonella Phd Thesis Biology Coursework Help As Level

We have used both participatory and field epidemiological approaches to explore food safety perceptions and practices among a variety of different occupational streams involved in the smallholder value chain and pork consumers, and to identify Salmonella prevalence and potential risk factors along the chain. Since a quarter of British pigs carry Salmonella in their gut at slaughter, there is an urgent requirement for improved control strategies that could benefit human health.No important change in incidence between intervention and comparison groups was seen.From this research, intervention strategies to improve food safety with links to food safety risk assessments, management and communication may be put into place.A monthly round-up of recent articles, blog postings and tweets about livestock, aid and other topics that may be of interest to International Livestock Research Institute (ILRI) staff and partners, compiled by David Aronson.A consumer survey and laboratory experiments were also conducted to determine pork handling practices and cross-contamination risks of Salmonella in pork in Vietnamese households.We have developed a quantitative microbial risk assessment (QMRA) model to quantify salmonellosis risks in the household through pork consumption.They were found to possess some accurate perceptions about swine and foodborne diseases but had misperceptions of zoonoses risks.Consumers perceived that pork freshness was a strong indicator of food safety and perceived that sellers may have health issues that they are trying to conceal by wearing protective equipment (e.g., gloves, masks).Veterinary and public health staff emphasized the gap between regulations and food safety practices.The investigation results on Salmonella contamination and risk factors demonstrated Salmonella prevalence to be 36.1% (26/72), 38.9% (58/149), and 44.7% (97/217) on pig pen floors, pig carcasses in slaughterhouses and cut pork in pork shops, respectively.