Monitoring of Microbial Ecology and Salmonella Resistance in a Pig Slaughterhouse

Alain Le Roux; Carole Feurer; Paméla Houé; P. Le Grandois; Edouard Hirchaud; Christophe Soumet; Arnaud Bridier

doi:10.31274/safepork.16322

Antimicrobial Use, Resistance and Residues

Monitoring of Microbial Ecology and Salmonella Resistance in a Pig Slaughterhouse

Authors: Alain Le Roux (IFIP) , Carole Feurer (IFIP) , Paméla Houé (ANSES) , P. Le Grandois (ANSES) , Edouard Hirchaud (ANSES) , Christophe Soumet (ANSES) , Arnaud Bridier (ANSES)

Abstract

Salmonella was responsible for 22,5% of reported outbreaks in EU in 2020. To guarantee food safety, a better understanding of microbial ecology and adaptation strategies on the food production chain constitutes a prerequisite. In a One Health perspective, data on Salmonella antibiotic and biocide resistance in food environments are also crucial to decipher transmission routes of resistant foodborne pathogens as well as resistance genetic determinants involved, and the role of process and selection pressures underwent in food industries (as cleaning and disinfection) in bacterial adaptation and antimicrobial resistance emergence.

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How to Cite: Le Roux, A. , Feurer, C. , Houé, P. , Le Grandois, P. , Hirchaud, E. , Soumet, C. & Bridier, A. (2023) “Monitoring of Microbial Ecology and Salmonella Resistance in a Pig Slaughterhouse”, SafePork. 14(1). doi: https://doi.org/10.31274/safepork.16322