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1 Medycyna Weterynaryjna

1 2018

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Występowanie drobnoustrojów rodzajów Salmonella i Listeria w mięsie ślimaków jadalnych

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Paszkiewicz W. , Szkucik K. , Ziomek M. , Gondek M. , Pyz-Lukasik R.

nr 02

The objective of the research was to determine the occurrence of microorganisms from the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both, free-living population and farmed edible snails. The research material comprised the meat samples (25g each) collected from three snail species, i.e. Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from natural environment and were harvested in the Wielkopolskia and Lower Silesia province area (region A and B, respectively). The Cornu genus snails were obtained from two different heliciculture farms located in the above mentioned provinces (farm A and B, respectively). In both farms, the snails were maintained under the mixed rearing system. The raw meat specimens taken from the edible portion of snail, that is the foot with collar and a fragment of mantle, were obtained after the snails were sacrificed in the laboratory. Whereas the frozen meat specimens came from the snail meat processing facility. The presence of Salmonella was analysed in a total of 300 samples, while Listeria in 240 ones. The studies also included pooled soil samples of 0.5 kg each collected from the polytunnels (the pre-fattening stage) and outdoor farming park plots (fattening stage). The studies for the Salmonella presence were performed in accordance to PN-EN ISO 6579:2003, whereas for Listeria in compliance with PN-EN ISO 11290-1:1999. Species identification of Listeria monocytogenes was made by the PCR technique. The Salmonella presence was not confirmed in any of a total of 300 specimens of raw and cooked snail meat under study. These pathogens were not isolated from the soil samples, too. The absence of these bacteria in the raw meat specimens indicates that salmonella do not occur in both, the natural habitat of Roman snails or environment of two farms producing Cornu genus snails. Bacteria of Listeria genus was detected in 101(42,1%) snail meat samples under investigation. This particularly high microbiota load was reported in raw meat as these bacteria contaminated from 60% (HP from region A and CAM from farm B) up to 75% (CAA from farm A) samples under investigation. Notably, a markedly lower (35%) percentage of specimens with listerie was established only in the Roman snail raw meat samples from the region B. The Listeria spp. presence was also stated in all the soil specimens. The thermal treatment of meat achieved the substantial reduction in the Listeria spp. load, yet it did not eliminate its presence. Frequency of listeria occurrence in the frozen meat specimens was from 1,6 (CAM from farm A) up to 6,5-fold (CAA from farm B) lower compared to raw meat. The PCR technique was used for the species identification of 15 selected strains, in that 11 from the raw meat specimens and 4 from the cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2,1% of total specimens examined and 4,95% specimens with listeria burden). They came solely from the raw meat samples collected from the farmed snails, in that one from farm A (from CAA) and four from farm B (3 from CAA and 1 from CAM). Bacteria from the Salmonella and Listeria genera occur in the natural habitat of edible snails and this, pose a potential hazard to human health. Efficient implementation of control programs at the primary production is the first step that could largely limit the presence of these pathogens in farmed snails and consequently, in snail meat.