Just cook it doesn’t cut it: Salmonella in veal liver, Quebec
Salmonella enterica is one of the principal causes of foodborne zoonotic enteritis. Among the different serovars, Dublin (S. Dublin) is of particular importance due to its propensity to progress to an invasive infection in humans and due to the high proportion of multi-drug resistant strains in Canada.
Cattle are considered as the main reservoir of S. Dublin. This serotype has emerged since 2011 in the province of Quebec, Canada, in both cattle and human populations. First animal cases have been reported in calf production.
White veal are valued for the quality of their meat, offal and liver. The liver is usually consumed mildly cooked and is considered as a probable source of foodborne exposure to S. Dublin in humans. The objective of this study was to estimate the prevalence of S. Dublin positive liver after slaughtering and the seroprevalence against S. Dublin at the calf level.
Prevalence of salmonella Dublin in veal liver in Quebec, Canada from a public health perspective, February 2019
International Journal of Infectious Diseases vol. 79 pg. 75
C.M. Andela Abessolo, P. Turgeon, P. Fravalo, G. Côté, G. Eyaba, W.P. Thériault, J. Arsenault