Meat As A Source of Infection By Salmonella

Meat As A Source of Infection By Salmonella

20.
M E A T AS A SOURCE O F I N F E C T I O N B Y S A L M O N E L L A
L E S L I E P. WI L L I A M s ,
JR.
COMMUNI C A B L E Dl S E A S E C E N T E R , P U B L l C H E A L T H S E R V I CE, U N I T E D S T A T E S
D E P A R T M E N T OF H E A L T H , E D U C A T I O N , AND W E L F A R E , A T L A N T A , G E O R G l A
.................................................................
The salmonellae belong t o a group of nonlactose fermenting
e n t e r i c organisms. All of t h e members of t h i s genus are motile with t h e
exception of Salmonella pullorum and S. gallinarium. The salmonellae
grow best a t 37.5OC. They w i l l not &ow below 10°C., and a l l are k i l l e d
by exposure t o 6OoC. f o r 30 minutes (1,2).
Due t o t h e a n t i g e n i c s t r u c t u r e of t h e s e organisms, over 900
serotypes have been discovered and named (3). B u t o n ' s comprehensive
review showed t h a t t h e serotypes are widely dispersed i n nature among
t h e various species of animals. They have been i s o l a t e d from man, a l l
of man's domestic animals, many w i l d and domestic birds, f u r bearing
animals, r e p t i l e s , common laboratory animals: rodents, t i c k s , and f l i e s
(5). I n 1963, 124 of these serotypes were i s o l a t e d i n t h i s country from
man, animals, animal feeds, human food, and miscellaneous sources ( 4 ) .
Salmonellosis i s one of t h e zoonoses as defined by t h e J o i n t
WHO/FAO E x p e r t Committee on Zoonoses. That i s , it i s a disease of
i n f e c t i o n t h a t i s n a t u r a l l y transmitted from animals t o man. They make t h e
following statements concerning t h e incidence i n animals and man:
"Salmonellosis i s most common i n chickens, ducks and turkeys;
it i s frequent i n rodents, l e s s frequent i n swine, not uncommon i n c a t t l e , sporadic i n sheep, and occasional i n various
wild animals. Mortality i s e s p e c i a l l y high among new-born
b i r d s and animals. Direct and i n d i r e c t l o s s e s are d i f f i c u l t
t o estimate a c c u r a t e l y b u t are undoubtedly very high". ( 6 )
The increasing number of reported i s o l a t i o n s and serotypes frcm
c a t t l e and swine i s shown i n table 1 and 2. A s t h e s e a r e from diagnostic
specimens t h e y do not represent t h e t r u e incidence of salmonella i n f e c t i o n
i n t h e s e meat animals.
Table 1
Salmonellae I s o l a t i o n s i n Cattle
Year
1958
1963
Cattle I s o l a t e s
44
586
-
United States
Serotypes
12
25
21.
Table 2
Salmonellae I s o l a t i o n s i n Swine
Swine I s o l a t e s
Year
-
-
United S t a t e s
Serotypes-
41
561
1958
1963
5
37
I n 1958, t h e r e were 1178 reported a n i m a l i s o l a t e s ; i n 1964, t h e r e
were 447-1 (4,7).
The WHO/FAO
Zoonoses Committee f u r t h e r s t a t e s :
"The reported incidence of salmonellosis i n man and animals
i s increasing, p a r t l y because of a g r e a t e r i n t e r e s t i n t h e problem. The
r e a l incidence, however, i s a l s o increasing. I n t h i s connexion, t h e growing
n a t i o n a l and i n t e r n a t i o n a l d i s t r i b u t i o n of human and animal foods susceptible
t o contamination i s of g r e a t importance. The c l o s e s t cooperation of t h e
medical and v e t e r i n a r y professions i s required before t h e problem of
salmonellosis on both n a t i o n a l and i n t e r n a t i o n a l scale can be solved". ( 6 )
The incidence of salmonella i n f e c t i o n i n man i s not known. The
most reliable estimate a v a i l a b l e i s t h e d a t a on i s o l a t i o n s made i n t h e
l a b o r a t o r i e s of t h e S t a t e h e a l t h departments and major medical centers.
Reported numbers of i s o l a t i o n s by year are shown i n table 3.
Table 3
Human I s o l a t i o n s of Salmonellae I n t h e
United States, Selected Years (4,8)
*
Year
-
Typhoid
1946
1950
19 55
1960
1963
3,268
2,484
1,704
816
70 6
Other Salmonellae
723
1,233
5,447
6,929
18,649
*
National surveillance began i n 1962.
There i s reason t o b e l i e v e t h a t t h e s e f i g u r e s do not represent
even 1% of a c t u a l i n f e c t i o n s . Increased incidence has a l s o been seen i n
England and Wales, Federal Republic of Germany, Sweden, and t h e Netherlands.
I n v e s t i g a t i o n s t o determine t h e source of animal i n f e c t i o n s have
pointed up t h e problem of contaminated animal f e e d s and feed ingredients.
A working p a r t y of t h e Fublic Health Laboratory Service i n Great B r i t a i n
examined 1,279 samples of organic materials, complete feeds, f a c t o r y dust
and sacks. They found t h a t 309 or 24% contained one or more salmonellae,
with bone meal products t h e worst offenders. ( 9 ) The Department of
Veterinary Microbiology of Texas A. & M. conducted a study of 200 samples
22.
of animal by-products used i n p o u l t r y feeds with a r e s u l t i n g 37 samples
(18.5%) found t o contain one o r more (usually t h e l a t t e r ) salmonellae.
Twenty-eight species were i s o l a t e d . Their s t u d i e s f u r t h e r i n d i c a t e d t h a t
recontamination of the cooked i n g r e d i e n t s was t h e source of t h e organism i n
t h e feed ingredients. (10) Pomeroy and Grady examined 980 samples and found
t h a t 1 7 5 (17.9%) contained salmonellae. The worst offenders i n t h i s study
were meat scraps. (11) Smith, i n an e x c e l l e n t study using 20 h e a l t h y baby
p i g s , f e d contaminated bone meal and demonstrated t h e i n f e c t i o n by feed
source salmonellae and t h e uptake of t h e organisms by t h e mesenteric lymph
nodes i n seven of t h e pigs. Excretion i n t h e f i r s t p i g i n f e c t e d was noted
on day 4 of t h e feeding. During t h e 50-day feeding t r i a l , no salmonellae
were i s o l a t e d from t h e s e v e r a l other t i s s u e s examined and no salmonella
antibody w a s demonstrated during t h e e n t i r e t r i a l . (12)
Salmonellae have been found i n healthy animals both on t h e farm
and a t t i m e of slaughter. Galton and h e r coworkers i n 1953, examined l i v e
hogs on 28 farms. O f t h e 340 w e l l animals examined 3%were excreting
salmonellae. (13) Among 189 p i g s examined i n holding l o t s of a b a t t o i r s
Leistner and coworkers a l s o showed similar r e s u l t s i n
78% were p o s i t i v e .
an i n v e s t i g a t i o n of midwest p i g farms and packing p l a n t s . With a very
small sampling, they found 2 of 75 p i g s excreting salmonellae on t h e farm:
however, 94% of f e c a l samples from p i g holding l o t s were p o s i t i v e . (14)
The recovery of more salmonellae from f e c a l specimens than from r e c t a l
swabs i s expected and could account f o r soae of t h i s "increase". A t t h e
t i m e of slaughter, t h e y recovered salmonellae from 18%of p i g s slaughtered
a f t e r a short holding period and 59% p o s i t i v e i n sows, boars and c u l l s h e l d
over s e v e r a l days, though t h e s e groups were
similar. (14)
Galton a l s o examined c a t t l e on t h e farm and i n t h e a b a t t o i r . One
p e r cent were p o s i t i v e on t h e farm, and 1 2 % were shown as salmonellae
c a r r i e r s immediately a f t e r slaughter. (13) These, too, a r e d i s s i m i l a r
groups as t h e slaughter animals were probably e i t h e r beef c a t t l e or c u l l
d a i r y cows.
V a n n examined t h e mesenteric lymph nodes of 100 pigs, 100 sheep,
and 200 c a t t l e . Three serotypes of salmonella were recovered from swine
and f o u r were recovered from c a t t l e . (15) W i l l i a m s (16) found h e a l t h y
Louisiana swine carrying salmonellae a t slaughter. Percentage recoveries
v a r i e d from 33 t o 100% i n f i v e d i f f e r e n t l o t s of swine from d i f f e r e n t farms.
The cycle of i n f e c t i o n appears t o be centered on t h e contaminat i o n of animal f e e d ingredients, and subsequently feed, t h e i n f e c t i o n of
animals, and t h e production of contaminated o f f a l . The s i d e chains on t h i s
main cycle a r e concerned with i n f e c t e d animals contaminating pens and
trucks, i n f e c t i n g other aninals, and i n f e c t e d animals leading t o contaminat i o n of food products of animal o r i g i n . This cycle i s shown i n f i g u r e 1.
I n f e c t e d animals apparently l e a d t o contaminated meats. Cherry
and h i s coworkers examined U. S. r e t a i l meat products i n 1945. Two hundred
and f i f t y r e t a i l samples of pork o r beef were purchased, and 13 were found
t o contain salmonellae. The incidence was higher i n pork than beef. They
f e l t t h a t t h e source was probably from t h e animals themselves ( 1 7 ) .
Felsenfeld, Young, and Yoshimura surveyed market meat, eggs and m i l k i n 1950.
23.
Figure I
THE SALMONELLAE CYCLE
Con t ami n a t e d
4
Man
tl
/Man
Salmonell a i n f e c t e d
a n i mal s
i!
R e c o n tam i n a t i o n
o f animal feed
constituents
Render ing p l a n t
t reatmen t
;i
\other
\
Pen,
truck
7t
animals
rai
\
i
J
Y
i
Contaminated a b a t t o i r
c o n t am i n a t e d o f fa1
Man
An i m a l
o r i g i n--
An i m a l
Z -anM
Food s h o p s a n d
factories
24
Only one of 512 beef samples contained salmonellae, but 17.6% of t h e hamburger samples were p o s i t i v e . A n i n t e r e s t i n g f i n d i n g was made i n connect i o n with pork sampled. Gnly 14.3% of the pork meat from USDA inspected
sources w a s contaminated with salmonellae; whereas n e a r l y twice t h i s percentage (26.8%) w a s found p o s i t i v e i n non-inspected pork (18). Studies i n
Florida on f r e s h pork sausage obtained i n r e t a i l markets revealed salmonellae
contamination ranging from 8% i n samples from n a t i o n a l producers t o 58%i n
t h o s e from l o c a l a b a t t o i r s . I n addition, 1 2 . 5 % of t h e smoked sausage
samples were p o s i t i v e (19). Wilson and h e r coworkers i n a recent study i n
1961 surveyed t h e contamination of meat and p o u l t r y products i n Cincinnati.
Ninety-six r e t a i l s t o r e s were sampled over an 18 month period. Four percent of pork, 3% of lamb, and 1% of beef were salmonellae contaminated;
whereas 17% of t h e p o u l t r y sampled were p o s i t i v e . Twelve serotypes were
i s o l a t e d and i d e n t i f i e d ( 2 0 ) .
Reported salmonellae i s o l a t i o n s from human foods i n t h e U.S. i n
1963 are l i s t e d i n table 4.
Table 4
Reported I s o l a t i o n s of Salmonellae from Human
Food i n t h e United S t a t e s , 1963 (4)
Poultry N e a t Products
Red Meat Products
Whole Eggs
Frozen Eggs
Powdered Eggs
Other Egg Products
Other or Unknown
Total
13
20
60
22
15
55
56
241
These r e p o r t s represent research i n t e r e s t s of various workers
The r e a l l e v e l of contamination i s unknown. During 1963, 279 Salmonellae i s o l a t i o n s were made
from animal feeds and ingredients. (4)
and r e s u l t s from i n v e s t i g a t i o n s of outbreaks.
The source of sausage contamination was i n v e s t i g a t e d i n F l o r i d a
a b a t t o i r s by Galton and coworkers by taking swabs of t h e environment and
carcasses. Nearly h a l f of t h e surface swabs of t h e dehairing machine
yielded p o s i t i v e c u l t u r e s . Sides of carcasses j u s t off of t h e dehairing
machine were a l s o p o s i t i v e a t similar l e v e l of 46 p e r cent. Much of t h i s
contamination p e r s i s t e d through handling t o t h e c h i l l room where 132
carcasses were swabbed and 27% s t i l l had salmonellae on t h e surface. These
carcasses had been washed and singed with a r e s u l t i n g drop i n salmonellae
recoveries; however, during t h e e v i s c e r a t i o n process, and i n s p i t e of a
subsequent washing of t h e carcass recovery rates returned t o t h e high l e v e l
found i n t h e cooler.
Environmental swabs were taken of t h e t a b l e s and containers i n t h e
e v i s c e r a t i o n a r e a and 1 7 of 2 3 were p o s i t i v e . Culturing of swabs taken i n
t h e c u t t i n g and sausage rooms r e s u l t e d i n a s u r p r i s i n g 36% of over 800
c u l t u r e s being found p o s i t i v e . A l l of t h e s e figures were composites of
samplings i n f o u r F l o r i d a p l a n t s . (13)
25.
This study w a s repeated i n 1960 and 1961 i n a small p l a n t near
Atlanta, Georgia t h a t was engaged i n t h e slaughter of sows f o r sausage
manufacturing. I n t h i s investigation, t h e dehairing machine was again found
a source of c a r c a s s contamination. I n an e f f o r t t o c o n t r o l t h i s a 165'F.
wash w a s used following evisceration. This reduced t h e l e v e l of contaminat i o n from 95% t o 62%. A similar wash before and a f t e r e v i s c e r a t i o n f u r t h e r
reduced it t o 35%. An a d d i t i o n a l i n t e r e s t i n g finding of t h i s study w a s t h e
demonstration of a e r o s o l spread of salmonellae within t h i s small p l a n t (21).
I n a major i n v e s t i g a t i o n , 1 7 l a b o r a t o r i e s i n England examined 4496
f l o o r d r a i n swabs from 32 a b a t t o i r s with a r e s u l t i n g 21%
p o s i t i v e f o r one or more salmonellae. These give a crude measure of t h e
Two percent of 11,357 t i s s u e specisalmonellae exposure l e v e l of a p l a n t
mens c o l l e c t e d i n a b a t t o i r s were p o s i t i v e . Drain swabs placed i n butcher
shops were p o s i t i v e 6.5% of t h e time. Retail meat products were p o s i t i v e
a t t h e low l e v e l of 18 of 4127 samples. However, i n v e s t i g a t i o n and study
of t h e d i f f e r e n t serotypes and phage types of S. ty-phi-murium occurring
i n a given a b a t t o i r and i n human cases i n t h e area surrounding it gave
convincing evidence t h a t meat or meat products were t h e source of 8 food
poisoning outbreaks, w i t h 2 8 1 persons i n f e c t e d ( 2 2 ) .
.
Fromthe previous data, it i s apparent t h a t an animal cycle of
salmonella i n f e c t i o n does e x i s t i n t h i s and other developed c o u n t r i e s of
t h e world. Meat produced f r o m t h e s e animals could serve as a source of
human salmonellosis. It could be i n f e c t e d or contaminated i n t h e following ways :
1. Antemortem during a septicemic state. It i s u n l i k e l y
t h a t emergency slaughter of a c l i n i c a l case of animal
salmonellosis o f t e n occurs i n t h i s country.
2.
Contamination of t h e meat during slaughtering and
wholesale processing. This i s our major problem.
3.
During manufacture i n t o various meat containing food
products t h a t are destined f o r wide d i s t r i b u t i o n .
4.
%ring storage.
5.
During preparation and serving i n a commercial
e a t i n g establishment o r t h e home.
The major problem i n t h i s country i s t h e asymptomatic animal bearing salmonellae i n i t s i n t e s t i n a l t r a c t contaminating t h e areas of slaughter
and processing. I n unusual s i t u a t i o n s , r a t s and f l i e s have been shown t o
act as a vehicle of contamination f o r meat and meat products i n f o r e i g n
a b a t t o i r s ; however, i n studying t h e serotypes t h e s e vermin and i n s e c t s
c a r r i e d , t h e i r source of i n f e c t i o n w a s the o f f a l from i n f e c t e d animals
slaughtered i n t h e p l a n t . (23, 2 4 ) . The i n v e s t i g a t i o n of several recent
outbreaks i n England has incriminated sewage contaminated cooling water as
a source of salmonellae i n canned meats imported from f o r e i g n p l a n t s .
(25,26,27). The recent S c o t t i s h typhoid outbreak was one of these. I n 1964,
two outbreaks of salmonellosis i n the a r e a of Denver, Colorado, were t r a c e d
t o a d e l i c a t e s s e n t h a t catered t o luncheons and banquets. Though it could
26.
not be proved, i n r e t r o s p e c t , t h e apparent source of t h i s outbreak w a s t h e
head cook who became i n f e c t e d while on a t r i p abroad. He contaminated t h e
meat and i n f e c t e d other employees working i n t h e food preparation area. (28).
This w a s an example of a human c a r r i e r causing i l l n e s s with a meat vehicle.
A processed product being contaminated was shown when beef j e r k y
was found t o be t h e source of 11 i l l n e s s e s due t o S. bredeney i n C a l i f o r n i a .
The mode of contamination w a s not known i n t h i s i n s t a m )
A l a r g e outbreak with 114 known cases of 2. ,javiana i n f e c t i o n
occurred i n Alabama i n t h e f a l l of 1964. F i f t e e n percent of t h e students
and t e a c h e r s e a t i n g i n a school c a f e t e r i a suffered diarrhea, cramps, and
weakness 9 - 1 2 hours following t h e noon luncheon of r o a s t beef. This was
USDA inspected frozen boned beef t h a t was thawed, cooked, improperly ref r i g e r a t e d , reheated, and served from a steam t a b l e . s. javiana w a s i s o l a t e d
from t h e meat. No o t h e r source of t h e organism was foznd. (30)
One of t h e l a r g e r documented outbreaks i n recent years occurred i n
Sweden i n 1956-57. The f i n a l case count w a s 494 persons with 2 deaths. There
was no s e l e c t e d age, sex, occupation, o r s o c i a l grouping i n t h e s e cases d i s t r i b u t e d over a wide area. The c a r e f u l epidemiological i n v e s t i g a t i o n t h a t
followed demonstrated t h e same phage types of S. typhi-muriwn i n New Zealand
imported boned v e a l and t h e persons e a t i n g it i n a s p e c i a l Christmas dish
popular i n Sweden. These same phage types were found t o be common i n
-S. typhi-murium human outbreaks i n New Zealand i n a c a l f i s o l a t e sent t o a
Swedish l a b o r a t o r y by a New Zealand Veterinary diagnostic l a b o r a t o r y (31).
These few outbreaks c i t e d a r e examples of d i f f e r e n t meat v e h i c l e s of
salmonellosis.
The c o n t r o l of these and other salmonella i n c i d e n t s depends on
t h e i n t e r r u p t i o n of t h e cycles already discussed.
1. The f i r s t l i n e of defense i s t h e prevention of t h e
recontamination of animal o r i g i n ingredients i n
animal feeds. We should send animals t o slaughter
f r e e of salmonellae and o t h e r pathogens.
2.
Abattoir hygiene must be t h e best possible with improvement
of f a c i l i t i e s i n soEe p l a n t s i f necessary. This could
include pen s a n i t a t i o n .
3.
Food handlers and processors should be educated as t o
t h e i r place i n t h e f i e l d of c o n t r o l . This could w e l l
include housewives.
4.
F l i e s and rodents must be excluded from food p l a n t s .
5.
Only potable water should be used i n manufacturing processes,
including can cooling.
6.
Food of animal o r i g i n should be kept hot or cold, not i n
t h e incubation range of t h i s and other foodborne organisms.
7.
Epidemiological s t u d i e s should continue t o demonstrate new
problems, and show methods t o c o n t r o l them.
-
27
The medical profession, t h e v e t e r i n a r y profession, t h e food
industry, t h e animal feed industry, and concerned research groups can w e l l
work together t o overcome t h e increasing incidence of human salmonellosis
i n t h i s country and those countries receiving our animal o r i g i n food
product s
.
BIBLICGFWHY
1. Morgan, H. R.:
The Salmonella, B a c t e r i a l and Mycotic I n f e c t i o n of Man,
Philadelphia, Pa., J. B. Lippincott Co., 1958, 375-88.
2.
Hagan, W. A. and Bruner, W. D. The I n f e c t i o u s Diseases of Domestic
A n i m a l s . Ithaca, New York, Comstock Publishing Co., 1961, 206.
3.
Dack, G. M.:
Salmonella Food-Borne Infections, Occupational Disease
Acquired from A n i m a l s , Ann Arbor, Mchigan, Continuing Education
Service of t h e School of Public Health Series No. 124, 1964, 2i6-294.
4.
Salmonella Surveillance Reports, Annual Sumnary 1963, U. S.
Communicable Disease Center, November 13, 1964.
5.
Buxton, A. : Salmonellosis i n A n i m a l s , Farnham Royal, Eueks, England,
Commonwealth Agricultural Bureau, 1957, 45-55.
6.
J o i n t WHO/FAO Expert Committee on Zoonosis, Geneva, Switzerland, WHO
Technical Report, Series 169, 1959, 8-18.
7.
Moran, A. B . : Salmonella and Arizona Cultures of Animal Origin:
1958, Avian Disease, 4: February, 1960, 73-78.
8.
Bowmer, E. J., The Challenge of Salmonellosis Major Public Health
Problem, The Amer. J. of t h e Med. Sei., 247: April, 1964, 367-501.
9.
Walker, J. H. C . , Salmonella Organisms i n A n i m a l Feeding S t u f f s and
F e r t i l i z e r s , Monthly Bull. Minist. Health 18 : Feb , 1959, 26-35.
.
10. Watkins, J. R., Flowers, A. I., and Grumbles, L. O . , Salmonella
Organisms i n Animal Products used i n Poultry Feeds, Avian D i s . 3:
AUg. 1959, 290-301.
11. Pomeroy, E. S., and Grady, M. K.: Salmonella Organisms I s o l a t e d from
Feed Ingredients, Proceedings of 65th Annual Meeting of t h e U . S .
Livestock Sanitary Assn., Trenton, N. J., YacCrellish & Quigley Co. ,
1962, 449-452.
12.
Smith, H. W.:
Salmonellae.
13.
Galton, M. M., Smith, W. V . , McElrath, H. P., and Hardy, A. B.:
Salmonella i n Swine, Cattle and t h e Environment of Abattoirs, J.
of Infec. D i s . 95: 1954, 236-245.
The Effect of Pigs on Food Naturally Contaminated with
J. Hyg. (Camb.) 58: 1960, 381-389.
28.
14.
Leistner, L., Johantges, Jr., Deibel, R. H . , and Nevin, C . H . , Jr.:
The Occurrence and Significance of Salmonellae i n Neat Animals
and A n i m a l By-product Feeds, Proceedings of t h e Thirteenth Research
Conference, Chicago, Ill., American Meat I n s t i t u t e Foundation,
1961, 9-20.
15.
Mann, P. H.: Salmonella Types Found i n Ifensenteric Lymph Nodes of
Various Domestic Animals, Cornell V e t . 53: 1963, 392-94.
16. W i l l i a m s , L. P., Jr.: The Relationship of Feed and Environment t o t h e
Recovery of Salmonella from Market Swine, Unpublished Thesis, Tulane
University, School of Graduate Medicine, New Orleans, Louisiana, 1964,
17. Cherry, W. B., Scherago, M.,
and Weaver, R. H . : The Occurrence of
Salmonella i n Retail Meat Products, h e r . J. of Hyg,. 37 : March 1943.
211-215
18.
Felsenfield, O., Young, V. M., and Yoshimra, T. : A Survey of
Salmonella Organisms i n Market Meat, Eggs, and Milk. J. Amer. V e t .
Med. ASSOC., 116: Jan. 1950, 17-21.
19. Galton, M. M., Lowery, W. H . , and Hardy, A . V . : Salmonella i n Fresh
and Smoked Pork Sausage. J. I n f e c t . D i s . 95: 232-235, 1954.
Paffenberger, R. S., Jr., Foster, M. J., and L e w i s , K. H.:
Prevalence of Salmonella i n Meat and Poultry Products, J. Infec. D i s . ,
109: 1961; 166-171.
20. Wilson, E.,
21. Shotts, E. B., Jr., Martin, W. T . , and Galton, M. M.: Further Studies
on Salmonella i n Human and A n i m a l Foods and i n t h e Environment of
Processing Plants, Proceedings of 65th Annual Meeting of t h e U.S.
Livestock Sanitary Association, Trenton, N . J . ,
Quigley Co. , 1962, 309-318.
MacCrellish &
22. Smith, H. G. M.:
Salmonellae i n Abattoirs, Butchers; Shops and HomeProduced R e a t , and Their Relation t o Human Infection, J. Hyg., (Camb)
62: 1964, 283-302.
23. Greenberg, B., Varela G., Bornstein, A., and Hernandez, H . : Salmonellae
77: 1963,
from F l i e s i n a Mexican Slaughterhouse, Amer. J. of Hyg., 177-183.
24. Ludlam, G. B . : Salmonella i n Rats, with Special Reference t o Findings
i n a Butcher's By Products Factory, Monthly Bull. Minst. of Health,
13: Oct.
1954, 196-202.
25. Couper, W. R. M.,
N e w e l l , K. W., and Payne, D. J. H.: An Outbreak of
Typhoid Fever Associated with Canned @-tongue, Lancet, June 30, 1956,
1057-1059.
26. Monthly Bull. Minist. Health 15: 1956, 265.
27. Milne, D., The Aberdeen T n h o i d Outbreak, Edinburgh, Scottish Home
Health Dept.: 1964.
&
29.
-
28.
Johnson, S. and Mollohan, C . S.: Salmonellosis
Denver, Colorado,
Salmonella Surveillance Report #34, U. S. Communicable Disease Center
Feb. 26, 1965, 10-11.
29
Proctor, R. L., Condit, P. K., and Bissell, D. M.: Follow-up Report of
Cutbreak of I l l n e s s Due t o Salmonella bredeney Traced t o Beef Jerky,
Salmonella Surveillance Report #19, U. S. Communicable Disease Center,
December 9, 1963, 6-7.
30.
Smith, W. H. Y.: Outbreak of G a s t r o - e n t e r i t i s Due t o Salmonella javiana,
Salmonella Surveillance Report #32, U. S. Communicable Disease Center,
December 28, 1964, 8-9.
31.
Kallings, L. O., Laurel, A. B., and Zetterberg, B . : An Cutbreak Due t o
Salmonella Typhi-murium i n Veal with Special Reference Phage and
Fermentation Typing, Acta Path. Et Micro, (Scand.) 45: J u l y 1959,
347-356
MR. SULZBACKER: Thank you, Paul. We appreciate t h i s . The
Executive Colrmittee wisely thought t h a t by t h i s time everyone would be
g e t t i n g t i r e d and so t h e y suggested t h a t a t about t h i s t i m e of t h e
morning I ask E l l i s Pierce i f he would not t a k e t h i s back and see i f he
couldn't wake us up i n some way.
ELLIS PIERCE: Thank you very much, B i l l , not only f o r t h e
opportunity for a break, but a l s o f o r t h e t h r e e very stimulating
presentations which you brought t o us t h i s morning. One brief announcement. Would D r . Briskey please see me during t h e break. The refreshments have been set up out i n t h e foyer, and t h e Conference w i l l
reconvene a t 20 minutes a f t e r t h e hour.
Ladies and Gentlemen, w e w i l l continue with t h i s mornings very
i n t e r e s t i n g program by awarding t h e door p r i z e . Herbert H a l l i s t h e lucky
individual.
Our good secretary, D r . B i l l Sherman, informed me t h a t he had
a couple of announcements t h a t he would l i k e t o make, so B i l l , please
t a k e over.
DR. W . C. SHERMAN: Thank you E l l i s . . . j u s t a couple of quick
announcements. F i r s t of a l l regarding p u b l i c i t y , press releases and trade
press...we asked again t h i s year t o have copies sent t o t h e Meat Board
o f f i c e i n advance so t h a t w e could have our people prepare them.
Quite a f e w of them have come i n but i f t h e r e are any more of
you speakers who have a b s t r a c t s , please t u r n them i n . I s Sandra
Brookover i n t h e room.. . . I don't see her. The Press Room i s r i g h t off
t h e room where w e had coffee, r i g h t behind t h e D i r e c t o r ' s Conference
30.
Room. Miss Brookover i s a brunette from Kansas and she works with
Dick Smith i n t h e Meat News and Information Department. We a l s o
asked f o r manuscripts i n advance t h i s year t o help out i n preparing
e received about t e n of them out of s i x t y - but
t h e proceedings. W
a t least t h a t helps. Please do t u r n i n manuscripts. We can t r a n s c r i b e
t h e presentations and have t h e speaker e d i t it which i s d i f f i c u l t , but
we l o s e a l l of t h e tabular m a t e r i a l . We never have as good a paper i n
our proceedings i f w e don't have t h e manuscript. Now, t h e r e w a s one
other t h i n g . Oh yes, I must not f o r g e t t h e main reason I am here and
t h a t i s t o make a presentation t o o u r Chairman t h i s year of a gavel.
E l l i s , w i l l you p l e a s e s t e p forward. This i s from t h e membership of
t h e American Meat Science Association f o r your outstanding performance
as chairman.
(Applause )
DR. ELLIS PIERCE: Thank you B i l l and members of t h e
Association. This i s a p r e t t y instrument, but I don't know whether
I dare use it o r not because I a m already running about 15 minutes
behind schedule. However, a t t h e risk of g e t t i n g a l i t t l e f u r t h e r
behind, I would l i k e t o d r a w your a t t e n t i o n t o t h i s information sheet
t h a t i s a v a i l a b l e on t h e Registration Desk. It concerns employment
p o s s i b i l i t i e s , and t h e Information Committee suggested t h a t I b r i n g
it t o your a t t e n t i o n . Especially those of you who may be i n t e r e s t e d i n
employment. We would l i k e t o get t h i s information from you so t h a t it
w i l l be a v a i l a b l e f o r use by prospective employers as w e l l a s prospect i v e employees. A supply of t h e s e sheets i s a v a i l a b l e on t h e Registrat i o n Desk, out i n t h e general lobby.
We a r e now ready t o get back t o our program. B i l l
Sulzbacher, w i l l you please come forward and accept my apologies f o r
encroaching on your time?
MR. SULZBACHER: The members of our Microbiological committee,
when asked about t h i s program, a l l suggested t h a t w e include i n t h e
discussion t h i s morning a s o r t of s i d e i s s u e t o t h i s main problem. I n
t h e l a s t s e v e r a l years workers i n t h e a r e a of food microbiology have
become very much i n t e r e s t e d i n t h e s t u d i e s t h a t have appeared on t h e
t o x i n s produced by c e r t a i n molds of t h e a s p e r g i l l u s group. These,
because they a r e found i n molds of t h e Aspergillus f l a v u s group, a r e
sometimes c a l l e d a f l a toxins, but more generally we a r e using t h e t e r m
mycotoxins, i n other words, t o x i n s f r o m molds. W e began looking
around f o r somebody who could present t h i s i n a knowledgeable and conc i s e manner and I thought about A 1 Campbell. A 1 i s with t h e Food and
Drug Administration i n Washington. The Food and Drug Administration i s
very much concerned with t h i s subject, and with what dangers t h e s e
mycotoxins might present t o our h e a l t h and t o our food supply. I asked
h i s Chief about i n v i t i n g him t o t h i s conference. He s a i d yes, he would
be very glad t o have him come and speak t o us, but he wanted t o emphas i z e t h a t t h e Food and Drug Administration might a l s o be concerned i n
many l e g a l aspects of mycotoxins and we should understand t h a t Dr.
Campbell i s speaking t o us today j u s t as a fellow s c i e n t i s t and he i s
not here t o t e l l us what l e g a l p o s i t i o n t h e Food and Drug Administrat i o n may o r may not t a k e i n t h e f u t u r e . I s a i d t h a t i s j u s t e x a c t l y what
w e wanted him f o r
t o s c i e n t i f i c a l l y review t h e subject. So, I am
pleased t o introduce Dr. A l Campbell of t h e Food and Drug Administration.
--