Salmonella is a bacteria that can cause food poisoning. It is commonly found in pork and can cause a range of illnesses from mild to deadly. In a meta-analysis published in the International Journal of Food Microbiology by Wangwang Shen, Hui Chen, Jiawei Geng, Ricardo A. Wu, Xiang Wang, and Tian Ding, the prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China were examined. The results showed that the pooled prevalence of Salmonella isolated from pork was 0.17, with a detected growing trend over time. For the proportions of serovars, Derby, Typhimurium, and London were dominant in these studies. The antibiotic resistance rates were high for tetracycline, sulfisoxazole, ampicillin, streptomycin, and sulfamethoxazole. The findings of this study suggest that the potential increasing risk and disease burden of Salmonella needs to be addressed.
This highlights the importance of stricter food safety regulation and inspection, as well as improved food handling practices to prevent the spread of Salmonella.