The results of bacteriological research and the range of serological variants of salmonella isolated from food products of animal origin in Ukraine in 2016-2020

Abstract

Results of research and discussion. Contamination of food products of animal origin is related not only to the circulation of the pathogen Salmonella spp. among various animals that are a direct source of infection, but also to the compliance with sanitary and hygienic requirements for technological processing of raw materials of animal origin and production. The most contaminated with Salmonella spp. over a 5-year period were poultry by-products – 0.23%, poultry meat – 0.18%, semi-finished meat products – 0.10%, eggs – 0.07%. The most common serovars of Salmonella isolated from food products of animal origin in 2016-2020 were: S. enteritidis – 18.3%, S. infantis – 3.8%, S. typhymurium – 3.4%, S. virchov, S. thompson, S. vuadens – by 2.4% each, S. isangi, S. papuana, S. enterica, S. colindale – by 0.5% each. Conclusion and prospects further research. Salmonellosis remains a relevant foodborne illness in Ukraine. The most contaminated with salmonellosis are poultry meat (0.18%), semi-finished products (0.10%), poultry offal (0.23%) and eggs (0.07%). The safest products concerning salmonellosis were meat, canned meat and heat-treated meat products, milk and dairy products, fish and fish products.