Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Sources of Food Contamination

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

Investigation of Disease Outbreaks

Investigation of Disease Outbreaks

Multistate foodborne outbreaks pose significant public health risks and require meticulous investigation to identify sources and implement control measures. The Centers for Disease Control and Prevention (CDC) utilizes a dynamic seven-step process for these investigations, integrating data from laboratories, interviews, and environmental assessments to protect public health.Outbreak Detection: The detection of multistate outbreaks typically begins with PulseNet, the CDC's national laboratory...

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Molecular mechanisms underlying opportunistic seasonal reproduction in the male rodent pest Arvicola terrestris scherman.

Scientific reports·2026

Same author

Nitrite reduction and the use of aromatic herbs with Staphylococcus equorum as replacement strategies in bacon.

Meat science·2026

Same author

Effects of Thymus citriodorus and Salvia elegans extracts combined with S. equorum on a clean label fermented cured meat sausage.

Meat science·2025

Same author

Physiologically based toxicokinetic models in aggregate exposure: A review.

Toxicology letters·2025

Same author

Spirometry to predict dry powder inhaler performance: Insights from in-check DIAL.

Respiratory medicine·2025

Same author

Changes in Trunk, but Not Limb, Lean Body Mass Contribute to Variability in Metabolic Adaptation Following Weight Loss.

Obesity science & practice·2025

Search research articles

Related Experiment Video

Updated: Jul 14, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Published on: January 31, 2025

Tracing Salmonella in Alheira processing plants.

A Esteves¹, T Aymerich, M Garriga

¹Department of Veterinary Sciences, Center of Studies in Animal and Veterinary Sciences CECAV, University of Trás-os Montes e Alto Douro, Vila Real, Portugal. alexe@utad.pt

Journal of Applied Microbiology

|June 23, 2007

Summary

Contaminated casings and surfaces are the primary sources of Salmonella spp. contamination in Alheira. Polymerase chain reaction (PCR) molecular typing confirmed cross-contamination, aiding pathogen control strategies.

More Related Videos

Combination of Adhesive-tape-based Sampling and Fluorescence in situ Hybridization for Rapid Detection of Salmonella on Fresh Produce

Combination of Adhesive-tape-based Sampling and Fluorescence in situ Hybridization for Rapid Detection of Salmonella on Fresh Produce

Published on: October 18, 2010

Related Experiment Videos

Last Updated: Jul 14, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

Published on: January 31, 2025

Combination of Adhesive-tape-based Sampling and Fluorescence in situ Hybridization for Rapid Detection of Salmonella on Fresh Produce

Combination of Adhesive-tape-based Sampling and Fluorescence in situ Hybridization for Rapid Detection of Salmonella on Fresh Produce

Published on: October 18, 2010

Area of Science:

Food microbiology
Food safety
Veterinary public health

Background:

Salmonella spp. is a significant foodborne pathogen.
Alheira production involves complex processing steps.
Identifying contamination sources is crucial for public health.

Purpose of the Study:

Investigate Salmonella spp. sources in Alheira production.
Determine Salmonella spp. distribution across production lines.
Apply multifactorial correspondence analysis and PCR for tracing.

Main Methods:

Analysis of four production lines, four Alheira batches, and 14 sampling sites.
Microbial analysis of 896 samples, yielding 85 Salmonella spp. isolates.
Utilized multifactorial correspondence analysis and PCR molecular typing.

Main Results:

Salmonella spp. presence in Alheira directly linked to contaminated casings.
PCR molecular typing identified cross-path contamination from surfaces.
Occurrence data analysis confirmed casings as the primary contamination source.

Conclusions:

Contaminated casings and surfaces are key sources of Salmonella spp. in Alheira.
PCR molecular typing offers high discriminatory power for tracing contamination.
Understanding contamination pathways enables improved pathogen control strategies.