PREHARVEST INFLUENCE ON SALMONELLAE HUMAN HEALTH COSTS AND RISKS FROM PORK

Table 2. Number of strains tested (N) and resistance proportions (R%) for E. faecalis and E. faecium from pork meat. Conclusion: These results confirm that raw meat is contaminated with pathogenic bacteria, mainly Salmonella spp., and consequently with these raw products pathogens and resistant strains will enter the kitchen and may lead to food borne diseases and/or transfer of resistant strains or resistance genes to humans. Therefor, the prevention of food borne diseases and resistance transfer is mainly in the hands of those preparing food. These persons should as well be educated on the basic sanitary principles of food preparation as well as be informed on the possible presence of pathogens in raw products, for instance by informative labels. References: Van Pelt, W. (2001) Relationship between food animals and human cases of salmonellosis. In: Zoonoses and zoonotic agents in humans, food, animals and feed in the Netherlands. Inspectorate for Health protection and Veterinary Public Health, The Hague. DANMAP 2000 (2001). Consumption of antimicrobial agents and occurrence of antimicrobial resistance in bacteria from food animals, foods and humans in Denmark. ISSN 1600-2032