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ROMANIA

The Report referred to in Article 9 of Directive 2003/99/EC

TRENDS AND SOURCES OF ZOONOSES ANDZOONOTIC AGENTSIN HUMANS, FOODSTUFFS, ANIMALS ANDFEEDINGSTUFFS

including information on foodborne outbreaks,antimicrobial resistance in zoonotic agents and somepathogenic microbiological agents.

IN 2009

Romania - 2009 Report on trends and sources of zoonoses

INFORMATION ON THE REPORTING AND MONITORING SYSTEM

Country:

Reporting Year:

Romania

Laboratory name Description Contribution

National SanitaryVeterinary and FoodSafety Authority

Central Competent Authority forDirective 2003/ 99 Coordination of the report production

Institute for Hygiene andVeterinary Public Heath

I.H.V.P.H. (Institute for Hygiene andVeterinary Public Health) is the nationalreference laboratory concerning theexpertise of food and feed

Data on zoonotic agents in foodand feed, antimicrobial resistance dataon isolates from food and feed and dataregarding foodborneoutbreaks in Romania

Institute for Diagnostic andAnimal Heath

I.D.A.H. (Institute for Diagnosis andAnimal Heath) is the national referencelaboratory concerning animal health

Data on zoonotic agents in animals,antimicrobial resistance data onisolates from animals in Romania

County Sanitary Veterinaryand Food SafetyDirectorates(C.S.V.F.S.D)and CountySanitary Veterinary andFood SafetyLaboratories(C.S.V.F.S.L.)

Competent Authority for Directive 2003/99 at county level

CSVFSL provides animaldisease surveillance at the county level,diagnosticservices and research. There are 42CSVFSD and 41 CSVFSL

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PREFACEThis report is submitted to the European Commission in accordance with Article 9 of CouncilDirective 2003/99/ EC*. The information has also been forwarded to the European Food SafetyAuthority (EFSA).

The report contains information on trends and sources of zoonoses and zoonotic agents in

The information covers the occurrence of these diseases and agents in humans, animals,foodstuffs and in some cases also in feedingstuffs. In addition the report includes data onantimicrobial resistance in some zoonotic agents and commensal bacteria as well asinformation on epidemiological investigations of foodborne outbreaks. Complementary data onsusceptible animal populations in the country is also given. The information given covers bothzoonoses that are important for the public health in the whole European Community as well aszoonoses, which are relevant on the basis of the national epidemiological situation.The report describes the monitoring systems in place and the prevention and control strategiesapplied in the country. For some zoonoses this monitoring is based on legal requirements laiddown by the Community Legislation, while for the other zoonoses national approaches areapplied.The report presents the results of the examinations carried out in the reporting year. A nationalevaluation of the epidemiological situation, with special reference to trends and sources ofzoonotic infections, is given. Whenever possible, the relevance of findings in foodstuffs andanimals to zoonoses cases in humans is evaluated.The information covered by this report is used in the annual Community Summary Report onzoonoses that is published each year by EFSA.

Romania during the year 2009 .

* Directive 2003/ 99/ EC of the European Parliament and of the Council of 12 December 2003on the monitoring of zoonoses and zoonotic agents, amending Decision 90/ 424/ EEC andrepealing Council Directive 92/ 117/ EEC, OJ L 325, 17.11.2003, p. 31

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List of Contents

1 ANIMAL POPULATIONS 12 INFORMATION ON SPECIFIC ZOONOSES AND ZOONOTIC AGENTS 6

72.1 SALMONELLOSIS72.1.1 General evaluation of the national situation92.1.2 Salmonellosis in humans

102.1.3 Salmonella in foodstuffs1022.1.4 Salmonella in animals1212.1.5 Salmonella in feedingstuffs1262.1.6 Salmonella serovars and phagetype distribution1522.1.7 Antimicrobial resistance in Salmonella isolates3552.2 CAMPYLOBACTERIOSIS3552.2.1 General evaluation of the national situation3552.2.2 Campylobacter in foodstuffs3592.2.3 Campylobacter in animals3612.2.4 Antimicrobial resistance in Campylobacter isolates3632.3 LISTERIOSIS3632.3.1 General evaluation of the national situation3642.3.2 Listeria in foodstuffs3732.3.3 Listeria in animals3742.4 E. COLI INFECTIONS3742.4.1 General evaluation of the national situation3742.4.2 Escherichia coli, pathogenic in foodstuffs3772.4.3 Escherichia coli, pathogenic in animals3782.5 TUBERCULOSIS, MYCOBACTERIAL DISEASES3782.5.1 General evaluation of the national situation3792.5.2 Mycobacterium in animals3822.6 BRUCELLOSIS3822.6.1 General evaluation of the national situation3832.6.2 Brucella in animals3922.7 YERSINIOSIS3922.7.1 General evaluation of the national situation3932.7.2 Yersinia in foodstuffs3952.7.3 Yersinia in animals3962.8 TRICHINELLOSIS3962.8.1 General evaluation of the national situation3972.8.2 Trichinellosis in humans3992.8.3 Trichinella in animals4062.9 ECHINOCOCCOSIS4062.9.1 General evaluation of the national situation4072.9.2 Echinococcosis in humans

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4082.9.3 Echinococcus in animals4092.10 TOXOPLASMOSIS4092.10.1 General evaluation of the national situation4102.10.2 Toxoplasma in animals4112.11 RABIES4112.11.1 General evaluation of the national situation4132.11.2 Lyssavirus (rabies) in animals4192.12 Q-FEVER4192.12.1 General evaluation of the national situation4202.12.2 Coxiella (Q-fever) in animals

3 INFORMATION ON SPECIFIC INDICATORS OF ANTIMICROBIAL 4214223.1 ESCHERICHIA COLI, NON-PATHOGENIC4223.1.1 General evaluation of the national situation4223.1.2 Antimicrobial resistance in Escherichia coli, non-pathogenic4263.2 ENTEROCOCCUS, NON-PATHOGENIC4263.2.1 General evaluation of the national situation4263.2.2 Antimicrobial resistance in Enterococcus, non-pathogenic isolates

4 INFORMATION ON SPECIFIC MICROBIOLOGICAL AGENTS 4304314.1 ENTEROBACTER SAKAZAKII4314.1.1 General evaluation of the national situation4314.1.2 Enterobacter sakazakii in foodstuffs4334.2 HISTAMINE4334.2.1 General evaluation of the national situation4344.2.2 Histamine in foodstuffs4364.3 STAPHYLOCOCCAL ENTEROTOXINS4364.3.1 General evaluation of the national situation4364.3.2 Staphylococcal enterotoxins in foodstuffs

5 FOODBORNE OUTBREAKS 438


1. ANIMAL POPULATIONS

The relevance of the findings on zoonoses and zoonotic agents has to be related to the size andnature of the animal population in the country.

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Sources of informationBased on statistical research on livestock and livestock production in 2009, made by the National Instituteof Statistics, at the date of December 1, 2009, compared to the same date of 2008, the livestock of bovine,swine and poultry have declined and livestock of sheep and goats have increased.Data source is the annual survey (EPA)made by National Institute of Statistic, on livestock and livestockproduction in 2009, according to the European Parliament and Council Regulation no. 1165/2008/CEstatistics on livestock and meat.

Dates the figures relate to and the content of the figuresTotal number of cattle on December 1, 2009 shows a decrease by 6.4% and the herd queen (dairy cows,breeding buffalo and breeding heifers), also fell, by 4.3%. The total number of pigs decreased by 6.2%and the herd queen (breeding sows) fell by 4.5%.Total number of sheep and goats is increasing by 2.9% and the herd queen (sheep, goats) increased by2.8%. The total number of birds decreased by 0.6% and laying flocks have dropped by 1.1% . Afterconsecutive increases of cattle and pigs, reaching the end of 2006 to about 3 million cattle heads,respectively, over 6.8 million pigs, there were significant decreases steadily in 2007, 2008 and 2009, inboth species.According to the National Institute of Statistic in December 2009, compared to the same month in 2008,the number of animals slaughtered and their carcass weight increased in sheep and goats and decreasedin pigs and poultry. Number of cattle slaughtered remained constant and their carcass weight increasedslightly. In the year 2009 compared with 2008, the number of animals slaughtered decreased in cattle andincreased in the pigs, sheep and goats and poultry. Carcass weight of slaughtered animals has increasedin all species.Total number of cattle slaughtered remained constant and their weight increased by 1.8%. The number ofcattle slaughtered and their weight in specialized industrial units decreased by 16.7% and 15.7%. InDecember 2009, the slaughter in industrial units specialized in slaughter was 6.4% of total cattleslaughter.The total number of pigs slaughtered and their carcass weight decreased by 7.7% and 3.3%. Slaughteringof pigs in specialized industrial units represented 20.9% of pigs slaughtered. Number of pigs slaughteredand their carcass weight in specialized industrial establishments rose by 28.0% and 35.1%.The total number of sheep and goats slaughtered and their carcass weight increased by 35.7%,respectively 53.0%. Slaughter in specialized industrial units increased both the number of headsslaughtered and the carcass weight by 33.3% and 55,8%. Slaughtering of sheep and goats in specializedindustrial establishments accounted for more than 1% of slaughtered sheep and goats.The total number of poultry slaughtered and their carcass weight decreased by 5.6% and 7.4%. Over 65%of all poultry slaughtered were carried out in specialized industrial units. Slaughtering in such units hasbeen growing, both in terms of number of birds slaughtered and the carcass weight, 13.7%, respectively13.8%.

Definitions used for different types of animals, herds, flocks and holdings as well as the typescovered by the information

Definitions used for the purposes of monitoring and eradication of zoonoses are in compliance with thedefinitions determined by the Regulation 178/ 2002, Regulation 2160/ 2003 and Directives: 2003/99,64/432, 90/ 539.Holding: any establishment, construction or, in the case of an openair farm, any place in which animals

A. Information on susceptible animal population

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are held, kept or handled.The localisation of the holding is based on the address and the coordinates of the geographical entity.A geographical entity is a unit of one building or a complex of buildings included grounds and territorieswhere an animal species is or could be hold.Flock: a single group or multiple groups of animals which share the same production unit (i.e. using thesame air-space or range area). Where housing systems are not typical, the situation is likely to beassessed on a case by case basis. Multiple groups of animals which have‘beak-to-beak’ contact (inside oroutside the house) are likely to be treated as a single flock for the same epidemiological reasons.

National evaluation of the numbers of susceptible population and trends in these figures

The administrative boundaries are the boundaries of the country. Romania is administrative divided in 42counties.

Additional informationThese statistics and numerical values may vary from other national or E.U. οfficial sources of animalpopulation records.

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Table Susceptible animal populations

126364 2009 2274838 2009 1045803 2009Cattle (bovine animals) - in total1)

1 2009 40 2009 1 2009Deer farmed - in total2)

2 2009 1743482 2009 2 2009Ducks - in total3)

337 2009 2178990 2009 39 2009breeding flocks, unspecified -in total

4)

4108 2009 128614889 2009 280 2009broilers5)

453 2009 7076001 2009 166 2009

Gallus gallus (fowl)

laying hens6)

1754442 2009Geese - in total7)

1237844 2009Goats - in total8)

320031 2009breeding animals9)

4147859 2009fattening pigs10)

4467890 2009 1296946 2009

Pigs

- in total11)

9959159 2009Sheep - in total12)

709653 2009 38 2009Solipeds, domestic horses - in total13)

Number of herds or flocks Number of slaughteredanimals

Livestock numbers (liveanimals) Number of holdings

Animal species Category of animals Data Year* Data Year* Data Year* Data Year*

* Only if different than current reporting year

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Table Susceptible animal populations

Comments:1) Source of information : CSVFSD2) Source of information : CSVFSD3) source of information: CSVFSD4) source of information: CSVFSD5) Source of information :CSVFSD6) Source of information: CSVFSD7) Source of information: CSVFSD8) Source of information : CSVFSD9) Source of information : CSVFSD

10) Source of information : CSVFSD11) Source of information : CSVFSD12) Source of information : CSVFSD13) Source of information: CSVFSD14) Source of information : CSVFSD

20 2009 1447101 2009 4 2009Turkeys - in total14)

63038 2009 2079 2009Wild boars farmed - in total

Number of herds or flocks Number of slaughteredanimals

Livestock numbers (liveanimals) Number of holdings

Animal species Category of animals Data Year* Data Year* Data Year* Data Year*


2. INFORMATION ON SPECIFIC ZOONOSES AND ZOONOTIC AGENTS

Zoonoses are diseases or infections, which are naturally transmissible directly or indirectlybetween animals and humans. Foodstuffs serve often as vehicles of zoonotic infections.Zoonotic agents cover viruses, bacteria, fungi, parasites or other biological entities that arelikely to cause zoonoses.

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2.1 SALMONELLOSIS

2.1.1 General evaluation of the national situation

History of the disease and/or infection in the countrySalmonellas have been recognised as important pathogens and Salmonella Enteritidis and SalmonellaTyphimurium have accounted for the majority of cases of human Salmonellosis for many years and haveconsistently been the most commonly implicated pathogens in general outbreaks of food-borne disease.Salmonella in Gallus gallus breeding flocks.In 2007 in Romania was put in place the National Control Programme of S. Enteritidis, S.Typhimurium, S.Virchow, S.Infantis and S. Hadar in breeder flocks of Gallus gallus. This programme has been approvedby the Commission with the Decision 2006/ 876/ EC.In 2008 in Romania the National Programme for Control of S. Enteritidis, S. Typhimurium, S. Virchow,S.Infantis and S. Hadar in breeder flocks of Gallus gallus and National Control Programme for S.Enteritidis and S. Typhimurium in laying hens of Gallus gallus was approved by the Commision with theDecision 782/2007.In 2009 in Romania the National Programme for Control of S. Enteritidis, S. Typhimurium, S. Virchow,S.Infantis and S. Hadar in breeder flocks of Gallus gallus, National Control Programme for S. Enteritidisand S. Typhimurium in laying hens of Gallus gallus and National Control programme for SalmonellaEnteritidis and S. Typhimurium was approved by the Commision with the Decision 897/2008.Salmonella in turkey, geese, ducks, pigs, cattle.There is not a national control programme in place in these animal species.

Relevance of the findings in animals, feedingstuffs and foodstuffs to human cases (as asource of infection)

Comparison of the Salmonella serotypes found in animals, feedingstuffs, food and human helps tosuggest possible sources of infection in the food chain.

Additional informationSalmonella in feeding stuffs:The feeding stuffs for poultry and other animals must be free from Salmonella. The samples of feedingstuffs are sent for testing by the owners of poultry farms.Veterinary Inspection conducts random, regular inspection in feeding stuffs production plants, inparticular of microbiological standards, types of internal controls used by the owners of these plants toguarantee the appropriate quality of final product. In addition, it was foreseen that within the National Planfor the official control of animal feedstuffs in the scope of the supervision of Veterinary Inspection wich isapproved every year , samples are going to be randomly taken from the feedstuffs production plants,holdings and trading and tested for Salmonella.Operators duties in case of detection of inappropriate microbiological quality of product1.notifying the District Veterinary Officer on the results of sample testing and the batch of products fromwhich they were taken2.secondary processing of contaminated batch, according to an indicated method, under supervision ofVeterinary Inspection3.increasing the frequency of sampling

A. General evaluation

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2.1.2 Salmonellosis in humans

National evaluation of the recent situation, the trends and sources of infectionin the year 2009 were 3 outbreaks due to Salmomnella infection in Romania.

A. Salmonellosis in humans

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2.1.3 Salmonella in foodstuffs

Monitoring systemSampling strategy

At slaughterhouse and cutting plantAccording to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at slaughterhouses and cutting plants as follows:

- samples on pig carcasses surfaces for testing of Salmonella-once a month (monthly) at slaughterhouse;

- samples of pig meat including fresh meat (muscle tissue) and offals (liver, kidney) for testing ofSalmonella-once a month (monthly) at slaughterhouse;

-samples of pig meat for testing of Salmonella - once a quarter (trimester) at cutting plant.

At meat processing plantAccording to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at meat processing plant as follows:

- samples of meat products for testing of Salmonella - once a quarter (trimester) at meat processing plant;

- samples of pig minced meat for testing of Salmonella - once a quarter (trimester) at meat processingplant;

-samples of pig meat preparation for testing of Salmonella - once a quarter (trimester) at meat processingplant.

According to the provisions of the Regulation 2005/2073/EC, amended by the Regulation 2007/1441/EC,the food business operators of establishments producing minced meat, meat preparations or mechanicallyseparated meat shall take samples for microbiological analysis at least once a week. The day of samplingshall be changed each week to ensure that each day of the week is covered.

In the case of sampling for Salmonella analyses of minced meat, meat preparations and carcases, thefrequency may be

reduced to fortnightly if satisfactory results have been obtained for 30 consecutive weeks.

At retail

A. Salmonella spp. in pig meat and products thereof

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According to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsannualy and in case of consumer complaints, suspicions or food borne outbreaks.

Frequency of the samplingAt slaughterhouse and cutting plant

Other: samples of pig carcasses surfaces - once a month at slaughterhouse; samples of pig meatincluding fresh meat (muscle tissue) and offals (liver, kidney) - once a month at slaughterhouse; samplesof pig meat - once a quarter at cutting plant.

At meat processing plantOther: samples of meat products, minced meat and meat preparation - once a quarter.

At retailOther: annualy and in case of consumer complaints, suspicions or food borne outbreaks.

Type of specimen takenAt slaughterhouse and cutting plant

Other: surface of carcass, fresh meat including muscle tissue and offals (liver, kidney)

At meat processing plantOther: meat products, meat preparation, minced meat

At retailOther: raw material (fresh meat) and finish products (meat products, meat preparations, minced meat)

Methods of sampling (description of sampling techniques)At slaughterhouse and cutting plant

According to the provisions of the Regulation 2005/2073/EC, ammended by the Regulation2007/1441/EC,five pig carcases shall be sampled at random during each sampling session. Sample sitesmust be selected taking into account the slaughter technology used in each plant.

The sampling for Salmonella analyses is performed using an abrasive sponge sampling method. Areasmost likely to be contaminated shall be selected. The total sampling area shall cover a minimum of 400cm2.

For pig meat including fresh meat (muscle tissue) and offals (liver, kidney) at slaughterhouse level and forpig meat at cutting plant level the final sample it is obtained in the lab and consists of at least 25 grames ofeach product.

At meat processing plantThere are 2 situations:-for the matrix which are found in Regulation 2005/2073 a sample consists of 5 pooled samples weretaken.-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, a sample consists of 1 sample was taken.

At retail

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According to the provision of Regulation 2073/2005/EC, in the framework of National SurveillanceProgramme and of food bussiness operators own control programmes.

Definition of positive findingAt slaughterhouse and cutting plant

There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams; for the carcassesn=50, absence in the area tested per carcass.-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

At meat processing plantThere are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

At retailThere are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams.-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

Diagnostic/analytical methods usedAt slaughterhouse and cutting plant

Bacteriological method: SR EN ISO 6579/2003 AC:2006

At meat processing plantBacteriological method: SR EN ISO 6579/2003 AC:2006

At retailBacteriological method: SR EN ISO 6579/2003 AC:2006

Control program/mechanismsThe control program/strategies in place

The Romanian Surveillance Programme is a national programme, published in Romanian Official Journalas Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated and the susceptibility testing of Salmonella is a part of the programme.

Measures in case of the positive findings or single casesPig meat and products thereof are considered to be positive when Salmonella spp. is isolated from asingle sample.

A positive laboratory finding of Salmonella spp. it is followed by a notification by RASFF to all levels(central, regional and local). Then all the food chain it is controlle in order to identify the source ofcontamination.

The contaminated batches of pig meat are traced back and detent under restrictions, till the results ofSalmonella serotyping is communicate and depending on the serotype of Salmonella the differentmeasures are applied.

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If the sample of pig meat was found positive for Salmonella Enteritidis and/or Salmonella Typhimuriumthen the whole batch of pig meat are declared unfitted for human consumption and are denaturated.

If the sample of pig meat was found positive for Salmonella spp., other than Salmonella Enteritidis andSalmonella Typhimurium, then the pig meat could be admitted for human consumption only if it isundergone to an adequate heat treatment, under veterinary surveillance and if the results ofmicrobiological analysis of the pig meat heat treated were found negative for Salmonella spp.

If the sample of pig meat products was found positive for Salmonella spp. then the whole batch of pigmeat products are declared unfitted for human consumption and are denaturated.

Notification system in placeLaboratory has to notify the positive result to the regional and central authority and the regional authoritynotify the food business operator.

National evaluation of the recent situation, the trends and sources of infectionSalmonella strains were isolated from pig meat (57) and meat preparation (3), which represented the maininfection sources, Salmonella situation.

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At slaughterhouse and cutting plantAccording to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at slaughterhouses and cutting plants as follows:- samples on bovine carcasses surfaces for testing of Salmonella - once a month (monthly) atslaughterhouse;

- samples of bovine meat, including fresh meat (muscle tissue) and offal (liver, kidney) for testing ofSalmonella - once a month (monthly) at slaughterhouse;

-samples of bovine meat for testing of Salmonella - once a quarter (trimester) at cutting plant.

At meat processing plantAccording to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at meat processing plant as follows:


- samples of bovine minced meat for testing of Salmonella - once a quarter (trimester) at meat processingplant;

-samples of bovine meat preparation for testing of Salmonella - once a quarter (trimester) at meatprocessing plant.


In the case of sampling for Salmonella analyses of minced meat, meat preparations and carcases, thefrequency may be reduced to fortnightly if satisfactory results have been obtained for 30 consecutiveweeks.

At retailAccording to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsannually and in case of consumer complaints, suspicions or food borne outbreaks.

B. Salmonella spp. in bovine meat and products thereof

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Other: samples of bovine carcasses surfaces - once a month at slaughterhouse; samples of bovine meatincluding fresh meat (muscle tissue) and offal (liver, kidney) - once a month at slaughterhouse; samples ofbovine meat - once a quarter at cutting plant.


At retailOther: annually and in case of consumer complaints, suspicions or food borne outbreaks.


Other: surface of carcass, fresh meat (muscle tissue), offals (liver, kidney).

At meat processing plantOther: meat products, meat preparation, minced meat

At retailOther: raw material (fresh meat) and finish products (meat products, meat preparations, minced meat)


According to the provisions of the Regulation 2005/2073/EC, ammended by the Regulation2007/1441/EC,five bovine carcases shall be sampled at random during each sampling session. Samplesites must be selected taking into account the slaughter technology used in each plant.The sampling for Salmonella analyses is performed using an abrasive sponge sampling method. Areasmost likely to be contaminated shall be selected. The total sampling area shall cover a minimum of 400cm2.For bovine meat including fresh meat (muscle tissue) and offals (liver, kidney) at slaughterhouse level andfor bovine meat at cutting plant level the final sample it is obtained in the lab and consists of 25 grames ofeach product.


At retail

According to the provision of Regulation 2073/2005/EC, in the framework of National SurveillanceProgramme and of food bussiness operators own control programmes.


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At meat processing plant There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

At retailThere are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.



At meat processing plantBacteriological method:SR EN ISO 6579/2003 AC:2006




Measures in case of the positive findings or single casesBovine meat and products thereof are considered to be positive when Salmonella spp. is isolated from asingle sample.A positive laboratory finding of Salmonella spp. it is followed by a notification by RASFF to all levels(central, regional and local). Then all the food chain it is controlle in order to identify the source ofcontamination.The contaminated batches of bovine meat are traced back and detent under restrictions, till the results ofSalmonella serotyping is communicate and depending on the serotype of Salmonella the differentmeasures are applied.If the sample of bovine meat was found positive for Salmonella Enteritidis and/or Salmonella Typhimuriumthen the whole batch of bovine meat are declared unfitted for human consumption and are denaturated.If the sample of bovine meat was found positive for Salmonella spp., other than Salmonella Enteritidis and

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Salmonella Typhimurium, then the bovine meat could be admitted for human consumption only if it isundergone to an adequate heat treatment, under veterinary surveillance and if the results ofmicrobiological analysis of the bovine meat heat treated were found negative for Salmonella spp.If the sample of bovine meat products was found positive for Salmonella spp. then the whole batch ofbovine meat products are declared unfitted for human consumption and are denaturated.


Results of the investigation

National evaluation of the recent situation, the trends and sources of infectionSalmonella strains were isolated from 2 samples of meat from bovine animals, 44 samples of meatpreparation (bovine and pig meat) and from 20 samples of minced meat (including bovine and pig meat).

Relevance of the findings in animals to findings in foodstuffs and to human cases (as a sourceof infection)

Bovine meat is not consider to be an important source of human cases in Romania.

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At slaughterhouse and cutting plant

According to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at slaughterhouses and cutting plants as follows:

- samples on broiler carcasses surfaces for testing of Salmonella - once a month (monthly) atslaughterhouse;

- samples of broiler meat including fresh meat (muscle tissue) and offals (liver) for testing of Salmonella -once a month (monthly) at slaughterhouse;

-samples of broiler meat for testing of Salmonella - once a quarter (trimester) at cutting plant.

According to the technical specifications included in the Commission Decision 2007/516/EC.At meat processing plant

According to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at meat processing plant as follows:


- samples of broiler minced meat for testing of Salmonella - once a quarter (trimester) at meat processingplant;

-samples of broiler meat preparation for testing of Salmonella - once a quarter (trimester) at meatprocessing plant.


In the case of sampling for Salmonella analyses of minced meat, meat preparations and carcases, thefrequency may be reduced to fortnightly if satisfactory results have been obtained for 30 consecutiveweeks.

C. Salmonella spp. in broiler meat and products thereof

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Other: samples of broiler carcasses surfaces - once a month at slaughterhouse; samples of pig meatincluding fresh meat (muscle tissue) and offal (liver) - once a month at slaughterhouse; samples of broilermeat - once a quarter at cutting plant. According to the technical specifications included in theCommission Decision 2007/516/EC.


At retailOther: annually and in case of consumer complaints, suspicions or food borne outbreaks.


Other: surface of carcass, fresh meat including muscle tissue and offal (liver).

At meat processing plantOther: meat products, meat preparation, minced meat, mechanically separated meat (MSM).

At retailOther: raw material (fresh meat) and finish products (meat products, meat preparations, minced meat).


According to the provisions of Regulation 2005/2073/EC, amended by the Regulation 2007/1441/EC, forthe Salmonella analyzes, a minimum of 15 carcass were sampled at random during each samplingsession and after chilling. A piece of approximately 10 g from neck skin was obtained from each carcass.On each occasion the neck skin samples from three carcasses were pooled before examination in order toform 5 × 25 g final samples.For broiler meat including fresh meat (muscle tissue) and offal (liver) at slaughterhouse level and forbroiler at cutting plant level the final sample it is obtained in the lab and consists of at least 25 grams ofeach product.


At retail

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According to the provision of Regulation 2073/2005/EC, in the framework of National SurveillanceProgramme and of food business operators own control programmes.




At retail There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.



At meat processing plantBacteriological method:SR EN ISO 6579/2003 AC:2006


Preventive measures in place



Notification system in placeLaboratories have to notify the positive results to the regional and central authority and the regionalauthority notify the food business operator.

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National evaluation of the recent situation, the trends and sources of infectionSalmonella strains were 19 isolated from:

-7 strains - meat from broilers fresh-1 strain – meat from broilers MSM-8 strains - meat from broilers carcass-2 strain – meat from broilers – meat products-1 strain – meat from broilers - ofal

21Romania - 2009



According to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vets inthe egg establishments as follows:

- samples of eggs for testing of Salmonella - once a quarter (trimester)at egg packing center (EPC);

- samples of eggs and finish products for testing of Salmonella - once a quarter (trimester)at theestablishments producing liquid egg;

- samples of eggs and finish products for testing of Salmonella - once a quarter (trimester)at the eggprocessing establishments.

Frequency of the samplingEggs at egg packing centres (foodstuff based approach)

Every 3 months

Eggs at retailOnce a year and in case of consumer complaints, suspicions or food borne outbreaks.

Raw material for egg products (at production plant)Every 3 months

Egg products (at production plant and at retail)Egg products at production plant: Every 3 months; Egg products at retail: Once a year and in case ofconsumer complaints, suspicions or food borne outbreaks.

Type of specimen takenEggs at egg packing centres (foodstuff based approach)

Surface of egg shells and mixture of white and yellow.

Eggs at retailSurface of egg shells and mixture of white and yolk.

Raw material for egg products (at production plant)Other: egg white, egg yolk and mixture of white and yolk.

Egg products (at production plant and at retail)Egg products: Other: egg white, egg yolk and mixture of white and yolk.

Methods of sampling (description of sampling techniques)Eggs at retail

Raw material for egg products (at production plant)

D. Salmonella spp. in eggs and egg products

22Romania - 2009


Egg products (at production plant and at retail)

Definition of positive findingEggs at egg packing centres (foodstuff based approach)

There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

Eggs at retail There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

Raw material for egg products (at production plant) There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

Egg products (at production plant and at retail) There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

Diagnostic/analytical methods usedEggs at egg packing centres (foodstuff based approach)


Eggs at retailBacteriological method: SR EN ISO 6579/2003 AC:2006

Raw material for egg products (at production plant)Bacteriological method: SR EN ISO 6579/2003 AC:2006

Egg products (at production plant and at retail)Bacteriological method:SR EN ISO 6579/2003 AC:2006



23Romania - 2009



Notification system in placeLaboratories have to notify the positive results to the regional competent authority and them they notify thefood business operator.

Results of the investigation

National evaluation of the recent situation, the trends and sources of infectionThere was 1 strain of Salmonella isolated from egg shell in this year.


24Romania - 2009



At slaughterhouse and cutting plant According to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at slaughterhouses and cutting plants as follows:- samples on turkey carcasses surfaces for testing of Salmonella - once a month (monthly) atslaughterhouse;- samples of turkey meat including fresh meat (muscle tissue) and offal (liver) for testing of Salmonella -once a month (monthly) at slaughterhouse;-samples of turkey meat for testing of Salmonella - once a quarter (trimester) at cutting plant.

At meat processing plantAccording to the provisions of the Romanian National Surveillance Programme approved by Order24/2009, the samples for monitoring and testing of Salmonella are compulsory taken by the official vetsacting at meat processing plant as follows:- samples of meat products for testing of Salmonella - once a quarter (trimester) at meat processing plant;- samples of turkey minced meat for testing of Salmonella - once a quarter (trimester) at meat processingplant;-samples of turkey meat preparation for testing of Salmonella - once a quarter (trimester) at meatprocessing plant.

According to the provisions of the Regulation 2005/2073/EC, amended by the Regulation 2007/1441/EC,the food business operators of establishments producing minced meat, meat preparations or mechanicallyseparated meat shall take samples for microbiological analysis at least once a week. The day of samplingshall be changed each week to ensure that each day of the week is covered.In the case of sampling for Salmonella analyzes of minced meat, meat preparations and carcasses, thefrequency may be reduced to fortnightly if satisfactory results have been obtained for 30 consecutiveweeks.



Other: samples of broiler carcasses surfaces - once a month at slaughterhouse; samples of pig meatincluding fresh meat (muscle tissue) and offal (liver) - once a month at slaughterhouse; samples of broilermeat - once a quarter at cutting plant.


At retailOther: annualy and in case of consumer complaints, suspicions or food borne outbreaks.

E. Salmonella spp. in turkey meat and products thereof

25Romania - 2009



Other: surface of carcass, fresh meat including muscle tissue and offal (liver).

At meat processing plantOther: meat products, meat preparation, minced meat, mechanically separated meat (MSM).

At retailOther: raw material (fresh meat) and finish products (meat products, meat preparations, minced meat).


According to the provisions of Regulation 2005/2073/EC, amended by the Regulation 2007/1441/EC, forthe Salmonella analysis, a minimum of 15 carcasses were sampled at random during each samplingsession and after chilling. A piece of approximately 10 g from neck skin was obtained from each carcass.On each occasion the neck skin samples from three carcasses were pooled before examination in order toform 5 × 25 g final samples.For turkey meat including fresh meat (muscle tissue) and offal (liver) at slaughterhouse level and forturkey meat at cutting plant level the final sample it is obtained in the lab and consists of at least 25 gramsof each product.

At meat processing plant

There are 2 situations:-for the matrix which are found in Regulation 2005/2073 a sample consists of 5 pooled samples weretaken.-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, a sample consists of 1 sample was taken.

At retail According to the provision of Regulation 2073/2005/EC, in the framework of National SurveillanceProgramme and of food business operators own control programmes.


There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 10 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.


At retail There are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 10 grams;

26Romania - 2009


-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.



At meat processing plantBacteriological method: SR EN ISO 6579/2003 AC:2006





Notification system in placeLaboratories have to notify the positive results to the regional and central authority and the regionalauthority notify the food business operator.

Results of the investigationIn the Sanitary Veterinary and Food Safety County Laboratories were analyzed 154 samples from meat,CSM, minced meat, meat preparation and meat products. There were samples bought in the nationalsurveillance and surveillance – HACCP and own checks.From the analyzed samples was found 1 positive samples in fresh meat.

27Romania - 2009

28

Rom


Rom

ania - 2009

Table Salmonella in poultry meat and products thereof

SVFSD andIHVPH Batch 25g 901 3 3Meat from broilers (Gallus gallus) - fresh - at

slaughterhouse

1)

SVFSD Batch 25g 61 0Meat from broilers (Gallus gallus) - fresh - atprocessing plant

2)

SVFSD Single 25 70 0Meat from broilers (Gallus gallus) - fresh - at retail 3)

SVFSD Batch 25g 34 0Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at processing plant

4)

SVFSD Single 25g 2 0Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at retail

5)

SVFSD Batch 25g 130 0Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at processing plant

6)

SVFSD Single 25g 18 0Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at retail

7)

SVFSD Batch 25g 63 0Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at processingplant

8)

SVFSD Single 25g 40 0Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at retail

9)

SVFSD Batch 10g 36 1Meat from broilers (Gallus gallus) - mechanicallyseparated meat (MSM)

10)

SVFSD Batch 10g 17 0Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at processing plant

11)

Source ofinformation

Sampling unit Sampleweight Units tested

Total unitspositive forSalmonella

S. EnteritidisS.

TyphimuriumSalmonella

spp.,unspecified

S. Hadar S. Infantis S.Livingstone

29

Rom


Rom

ania - 2009


SVFSD Single 10g 3 0Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at retail

12)

SVFSD Batch 25g 1 0Meat from turkey - fresh - at slaughterhouse13)

SVFSD Batch 25g 14 0Meat from turkey - fresh - at processing plant

SVFSD Single 25g 1 0Meat from turkey - fresh - at retail

SVFSD Batch 25g 7 0Meat from turkey - meat preparation - intended tobe eaten cooked - at processing plant

14)

SVFSD Single 25g 2 0Meat from turkey - meat preparation - intended tobe eaten cooked - at retail

15)

SVFSD Batch 25g 3 0Meat from turkey - meat products - cooked, ready-to-eat - at processing plant

16)

SVFSD Single 25g 2 0Meat from turkey - meat products - cooked, ready-to-eat - at retail

17)

SVFSD Batch 25g 1 0Meat from turkey - meat products - raw but intendedto be eaten cooked - at processing plant

18)

SVFSD Single 25g 3 0Meat from turkey - meat products - raw but intendedto be eaten cooked - at retail

19)

SVFSD Batch 10g 4 0Meat from turkey - mechanically separated meat(MSM)

20)

SVFSD Batch 10g 6 0Meat from turkey - minced meat - intended to beeaten cooked - at processing plant

21)

SVFSD Single 10g 2 0Meat from turkey - minced meat - intended to beeaten cooked - at retail




S. EnteritidisS.


spp.,unspecified


30

Rom


Rom

ania - 2009


SVFSD Single 25g 29 0Meat from broilers (Gallus gallus) - at retail -domestic production - Surveillance - HACCP andown checks

SVFSD Batch 25g 452 0

Meat from broilers (Gallus gallus) - carcass - chilled- at slaughterhouse - animal sample - neck skin -Surveillance - HACCP and own checks

SVFSD andIHVPH Batch 25g 266 8 2 2 2

Meat from broilers (Gallus gallus) - carcass - chilled- at slaughterhouse - animal sample - neck skin -Surveillance - official controls - objective sampling

SVFSD Single 25g 13 3 3Meat from broilers (Gallus gallus) - fresh - atcatering - Surveillance - HACCP and own checks

SVFSD Single 25g 6 0Meat from broilers (Gallus gallus) - fresh - atcatering - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 191 0Meat from broilers (Gallus gallus) - fresh - at cuttingplant - domestic production - Surveillance - HACCPand own checks


Meat from broilers (Gallus gallus) - fresh - at cuttingplant - domestic production - Surveillance - officialcontrols - objective sampling

SVFSD Single 25g 3 0Meat from broilers (Gallus gallus) - fresh - at hospitalor care home - Surveillance - official controls -objective sampling

SVFSD Batch 25g 39 0Meat from broilers (Gallus gallus) - fresh - atprocessing plant - domestic production -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


31

Rom


Rom

ania - 2009


SVFSD Single 25g 29 0Meat from broilers (Gallus gallus) - fresh - at retail -domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 70 0Meat from broilers (Gallus gallus) - fresh - at retail -domestic production - Surveillance - official controls- objective sampling

SVFSD Single 25g 4 0Meat from broilers (Gallus gallus) - fresh - at retail -domestic production - Surveillance - official controls- selective sampling

SVFSD andIHVPH Batch 25g 811 1 1

Meat from broilers (Gallus gallus) - fresh - chilled - atslaughterhouse - animal sample - meat -Surveillance - HACCP and own checks

SVFSD Single 25g 7 0Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at catering -Surveillance - HACCP and own checks


Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at processing plant- domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 19 0

Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at retail - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 35 0Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at catering - Surveillance -HACCP and own checks

SVFSD Batch 25g 9 0

Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at catering - Surveillance -official controls - objective sampling




S. EnteritidisS.


spp.,unspecified


32

Rom


Rom

ania - 2009


SVFSD Batch 25g 3 0Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at packing centre -Surveillance - HACCP and own checks


Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 2 0

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at catering -Surveillance - HACCP and own checks

SVFSD andIHVPH Batch 25g 8 1

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at catering -Surveillance - official controls - objective sampling


Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at processingplant - domestic production - Surveillance - HACCPand own checks

SVFSD andIHVPH Single 25 22 1 1

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at retail -Surveillance - HACCP and own checks


Meat from broilers (Gallus gallus) - mechanicallyseparated meat (MSM) - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Single 10g 2 0Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


33

Rom


Rom

ania - 2009



Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at cutting plant -domestic production - Surveillance - HACCP andown checks


Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at cutting plant -domestic production - Surveillance - official controls- objective sampling


Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP andown checks


Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at retail - domesticproduction - Surveillance - HACCP and own checks


Meat from broilers (Gallus gallus) - offal - liver -chilled - at slaughterhouse - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 4 0Meat from turkey - fresh - at cutting plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 12 0Meat from turkey - fresh - at processing plant -domestic production - Surveillance - HACCP andown checks


Meat from turkey - meat preparation - intended tobe eaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


34

Rom


Rom

ania - 2009


SVFSD Batch 25g 4 0

Meat from turkey - meat products - cooked, ready-to-eat - at processing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Single 25g 4 0Meat from turkey - meat products - cooked, ready-to-eat - at retail - imported - Surveillance - HACCP andown checks

SVFSD Batch 25g 9 0

Meat from turkey - meat products - raw but intendedto be eaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


Meat from broilers (Gallus gallus) - fresh - atslaughterhouse

1)

Meat from broilers (Gallus gallus) - fresh - atprocessing plant

2)

Meat from broilers (Gallus gallus) - fresh - at retail 3)

Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at processing plant

4)

Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at retail

5)

S. Virchow

35

Rom


Rom

ania - 2009


Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at processing plant

6)

Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at retail

7)

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at processingplant

8)

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at retail

9)

1Meat from broilers (Gallus gallus) - mechanicallyseparated meat (MSM)

10)

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at processing plant

11)

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at retail

12)

Meat from turkey - fresh - at slaughterhouse13)

Meat from turkey - fresh - at processing plant

Meat from turkey - fresh - at retail

Meat from turkey - meat preparation - intended tobe eaten cooked - at processing plant

14)

Meat from turkey - meat preparation - intended tobe eaten cooked - at retail

15)

Meat from turkey - meat products - cooked, ready-to-eat - at processing plant

16)

S. Virchow

36

Rom


Rom

ania - 2009


Meat from turkey - meat products - cooked, ready-to-eat - at retail

17)

Meat from turkey - meat products - raw but intendedto be eaten cooked - at processing plant

18)

Meat from turkey - meat products - raw but intendedto be eaten cooked - at retail

19)

Meat from turkey - mechanically separated meat(MSM)

20)

Meat from turkey - minced meat - intended to beeaten cooked - at processing plant

21)

Meat from turkey - minced meat - intended to beeaten cooked - at retail

Meat from broilers (Gallus gallus) - at retail -domestic production - Surveillance - HACCP andown checks

Meat from broilers (Gallus gallus) - carcass - chilled- at slaughterhouse - animal sample - neck skin -Surveillance - HACCP and own checks

2

Meat from broilers (Gallus gallus) - carcass - chilled- at slaughterhouse - animal sample - neck skin -Surveillance - official controls - objective sampling

Meat from broilers (Gallus gallus) - fresh - atcatering - Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - fresh - atcatering - Surveillance - official controls - objectivesampling

S. Virchow

37

Rom


Rom

ania - 2009


Meat from broilers (Gallus gallus) - fresh - at cuttingplant - domestic production - Surveillance - HACCPand own checks

Meat from broilers (Gallus gallus) - fresh - at cuttingplant - domestic production - Surveillance - officialcontrols - objective sampling

Meat from broilers (Gallus gallus) - fresh - at hospitalor care home - Surveillance - official controls -objective sampling

Meat from broilers (Gallus gallus) - fresh - atprocessing plant - domestic production -Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - fresh - at retail -domestic production - Surveillance - HACCP andown checks

Meat from broilers (Gallus gallus) - fresh - at retail -domestic production - Surveillance - official controls- objective sampling

Meat from broilers (Gallus gallus) - fresh - at retail -domestic production - Surveillance - official controls- selective sampling

Meat from broilers (Gallus gallus) - fresh - chilled - atslaughterhouse - animal sample - meat -Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at catering -Surveillance - HACCP and own checks

S. Virchow

38

Rom


Rom

ania - 2009


Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at processing plant- domestic production - Surveillance - HACCP andown checks

Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at retail - domesticproduction - Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at catering - Surveillance -HACCP and own checks

Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at catering - Surveillance -official controls - objective sampling

Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at packing centre -Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at processing plant - domesticproduction - Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at catering -Surveillance - HACCP and own checks

1


S. Virchow

39

Rom


Rom

ania - 2009


Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at processingplant - domestic production - Surveillance - HACCPand own checks

Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at retail -Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - mechanicallyseparated meat (MSM) - at processing plant -domestic production - Surveillance - HACCP andown checks

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at cutting plant -domestic production - Surveillance - HACCP andown checks

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at cutting plant -domestic production - Surveillance - official controls- objective sampling

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP andown checks

Meat from broilers (Gallus gallus) - minced meat -intended to be eaten cooked - at retail - domesticproduction - Surveillance - HACCP and own checks

S. Virchow

40

Rom


Rom

ania - 2009


Comments:1) official controls2) official controls3) official controls4) Official controls

Meat from broilers (Gallus gallus) - offal - liver -chilled - at slaughterhouse - Surveillance - officialcontrols - objective sampling

Meat from turkey - fresh - at cutting plant - domesticproduction - Surveillance - HACCP and own checks

Meat from turkey - fresh - at processing plant -domestic production - Surveillance - HACCP andown checks

Meat from turkey - meat preparation - intended tobe eaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks

Meat from turkey - meat products - cooked, ready-to-eat - at processing plant - domestic production -Surveillance - HACCP and own checks

Meat from turkey - meat products - cooked, ready-to-eat - at retail - imported - Surveillance - HACCP andown checks

Meat from turkey - meat products - raw but intendedto be eaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks

S. Virchow

41

Rom


Rom

ania - 2009

Table Salmonella in poultry meat and products thereof5) Official controls6) Official controls7) Official controls8) Official controls9) Official controls

10) Official controls, processing plant11) official controls12) Official controls13) HACCP14) official controls15) official controls16) official controls17) offial controls18) Official controls19) Official controls20) HACCP21) HACCP

SVFSD - Sanitary Veterinary and for Food Safety DirectorateIHVPH - Institute of Hygiene and Veterinary Public Health

Footnote:

42

Rom


Rom

ania - 2009

Table Salmonella in red meat and products thereof

SVFSD Batch 25g 379 0Meat from bovine animals - fresh - atslaughterhouse

1)

SVFSD Batch 25g 105 0Meat from bovine animals - fresh - at processingplant

2)

SVFSD andIHVPH Single 25g 38 1 1Meat from bovine animals - fresh - at retail

3)

SVFSD Batch 25g 48 0Meat from bovine animals - meat preparation -intended to be eaten cooked - at processing plant

4)

SVFSD Single 25g 1 0Meat from bovine animals - meat preparation -intended to be eaten cooked - at retail

5)

SVFSD Batch 25g 29 0Meat from bovine animals - meat products - cooked,ready-to-eat - at processing plant

6)

SVFSD Single 25g 26 0Meat from bovine animals - meat products - cooked,ready-to-eat - at retail

7)

SVFSD Batch 25g 7 0Meat from bovine animals - meat products - raw butintended to be eaten cooked - at processing plant

8)

SVFSD Single 25g 5 0Meat from bovine animals - meat products - raw butintended to be eaten cooked - at retail

9)

SVFSD Batch 25g 48 0Meat from bovine animals - minced meat - intendedto be eaten raw - at processing plant

10)

SVFSD Single 25g 4 0Meat from bovine animals - minced meat - intendedto be eaten raw - at retail

11)

SVFSD Batch 25g 147 0Meat from bovine animals - minced meat - intendedto be eaten cooked - at processing plant

12)




S. EnteritidisS.


spp.,unspecified

S. Agona S.Amherstiana

S.Brandenburg

43

Rom


Rom

ania - 2009


SVFSD Single 25g 45 0Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail

13)

SVFSD Batch 25g 15 0Meat from horse - fresh - at slaughterhouse14)

SVFSD andIHVPH Batch 25g 633 2Meat from pig - fresh - at slaughterhouse

15)

SVFSD andIHVPH Batch 25g 295 7 7Meat from pig - fresh - at processing plant

16)

SVFSD Single 25g 120 1Meat from pig - fresh - at retail17)

SVFSD Batch 25g 23 0Meat from pig - meat preparation - intended to beeaten raw - at processing plant

18)

SVFSD Single 25g 1 0Meat from pig - meat preparation - intended to beeaten raw - at retail

19)

SVFSD Batch 25g 162 0Meat from pig - meat preparation - intended to beeaten cooked - at processing plant

20)

SVFSD andIHVPH Single 25g 63 1 1Meat from pig - meat preparation - intended to be

eaten cooked - at retail

21)

SVFSD Batch 25g 696 0Meat from pig - meat products - cooked, ready-to-eat - at processing plant

22)

SVFSD Single 25g 157 0Meat from pig - meat products - cooked, ready-to-eat - at retail

23)

SVFSD Batch 25g 100 0Meat from pig - meat products - raw but intended tobe eaten cooked - at processing plant

24)

SVFSD Single 25g 55 0Meat from pig - meat products - raw but intended tobe eaten cooked - at retail

25)

SVFSD Batch 25g 2 0Meat from pig - mechanically separated meat (MSM) 26)




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

44

Rom


Rom

ania - 2009


SVFSD Batch 25g 20 0Meat from pig - minced meat - intended to be eatenraw - at processing plant

27)

SVFSD andIHVPH Batch 25g 463 7 4Meat from pig - minced meat - intended to be eaten

cooked - at processing plant

28)

SVFSD Single 25g 216 0Meat from pig - minced meat - intended to be eatencooked - at retail

29)

SVFSD Batch 25g 24 0Meat from sheep - fresh - at slaughterhouse30)

SVFSD Batch 25g 1 0Meat from sheep - fresh - at processing plant31)

SVFSD Single 25g 3 0Meat from sheep - fresh - at retail32)

SVFSD Single 25g 46 0Meat from sheep - minced meat33)

SVFSD Single 25g 16 0Other products of animal origin - gelatin andcollagen

34)

SVFSD andIHVPH Batch 757 1 1

Meat from bovine animals - carcass - chilled - atslaughterhouse - animal sample - carcass swabs -Surveillance - HACCP and own checks

SVFSD Batch 402 0

Meat from bovine animals - carcass - chilled - atslaughterhouse - animal sample - carcass swabs -Surveillance - official controls - objective sampling

SVFSD Batch 25g 134 0Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - HACCP andown checks

SVFSD Batch 25g 49 0Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - official controls- objective sampling




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

45

Rom


Rom

ania - 2009


SVFSD Batch 25g 168 0Meat from bovine animals - fresh - at processingplant - domestic production - Surveillance - HACCPand own checks

SVFSD Batch 25g 120 0Meat from bovine animals - fresh - at retail -Surveillance - HACCP and own checks

SVFSD Batch 25g 295 0Meat from bovine animals - fresh - chilled - atslaughterhouse - animal sample - meat -Surveillance - HACCP and own checks

SVFSD Single 25g 1 0Meat from bovine animals - meat preparation -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks


Meat from bovine animals - meat preparation -intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 17 0Meat from bovine animals - meat preparation -intended to be eaten cooked - at retail -Surveillance - HACCP and own checks

SVFSD Batch 25g 6 0Meat from bovine animals - meat products - cooked,ready-to-eat - at catering - Surveillance - HACCPand own checks

SVFSD Batch 25g 2 0

Meat from bovine animals - meat products - cooked,ready-to-eat - at hospital or care home - Surveillance- official controls - objective sampling


Meat from bovine animals - meat products - cooked,ready-to-eat - at processing plant - domesticproduction - Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

46

Rom


Rom

ania - 2009



Meat from bovine animals - meat products - raw butintended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Batch 25g 1 0

Meat from bovine animals - minced meat - intendedto be eaten cooked - at catering - Surveillance -official controls - objective sampling


Meat from bovine animals - minced meat - intendedto be eaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Single 25g 163 0Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail - Surveillance -HACCP and own checks

SVFSD Batch 25g 12 0Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - atcatering - Surveillance - HACCP and own checks


Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - atcatering - Surveillance - official controls - objectivesampling


Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - atprocessing plant - domestic production -Surveillance - HACCP and own checks


Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - atprocessing plant - domestic production -Surveillance - official controls - objective sampling




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

47

Rom


Rom

ania - 2009


SVFSD andIHVPH Single 25g 514 3

Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - at retail -domestic production - Surveillance - HACCP andown checks

SVFSD andIHVPH Single 25g 143 1 1

Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - at retail -imported - Surveillance - HACCP and own checks

SVFSD andIHVPH Single 25g 27 1

Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - at retail -imported - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 6 0

Meat from bovine animals and pig - meat products -at hospital or care home - Surveillance - officialcontrols - objective sampling


Meat from bovine animals and pig - meat products -at processing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Single 25g 273 0Meat from bovine animals and pig - meat products -at retail - Surveillance - HACCP and own checks

SVFSD Single 25g 229 0Meat from bovine animals and pig - meat products -at retail - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 6 0Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

48

Rom


Rom

ania - 2009


SVFSD Batch 25g 4 0

Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at catering -Surveillance - official controls - objective sampling

SVFSD andIHPPH Single 25g 277 18 7 2 1

Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at retail - domesticproduction - Surveillance - official controls - objectivesampling


Meat from pig - carcass - chilled - at slaughterhouse- animal sample - carcass swabs - Surveillance -HACCP and own checks

SVFSD andIFVPH Batch 25g 824 10 9

Meat from pig - carcass - chilled - at slaughterhouse- animal sample - carcass swabs - Surveillance -official controls - objective sampling

SVFSD Single 25g 10 0Meat from pig - fresh - at catering - Surveillance -HACCP and own checks

SVFSD Single 25g 4 0Meat from pig - fresh - at catering - Surveillance -official controls - objective sampling

SVFSD andIHVPH Batch 25g 152 3Meat from pig - fresh - at packing centre -

Surveillance - HACCP and own checks

SVFSD andIHVPH Batch 25g 512 8 1 3 1 1

Meat from pig - fresh - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD andIHVPH Single 25g 304 1 1Meat from pig - fresh - at retail - Surveillance -

HACCP and own checks

SVFSD Batch 25g 301 0Meat from pig - fresh - chilled - at cutting plant -domestic production - Surveillance - HACCP andown checks




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

49

Rom


Rom

ania - 2009


SVFSD Batch 25g 129 0Meat from pig - fresh - chilled - at cutting plant -domestic production - Surveillance - official controls- objective sampling

SVFSD Batch 25g 492 0Meat from pig - fresh - chilled - at slaughterhouse -animal sample - meat - Surveillance - HACCP andown checks

SVFSD Batch 25g 2 0Meat from pig - meat preparation - intended to beeaten cooked - at catering - Surveillance - HACCPand own checks

SVFSD Batch 25g 7 0

Meat from pig - meat preparation - intended to beeaten cooked - at packing centre - Surveillance -official controls - objective sampling


Meat from pig - meat preparation - intended to beeaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Single 25g 87 0Meat from pig - meat preparation - intended to beeaten cooked - at retail - Surveillance - HACCP andown checks


Meat from pig - meat preparation - intended to beeaten raw - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 25 0Meat from pig - meat products - cooked, ready-to-eat - at catering - Surveillance - HACCP and ownchecks

SVFSD Batch 25g 6 0Meat from pig - meat products - cooked, ready-to-eat - at catering - Surveillance - official controls -objective sampling




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

50

Rom


Rom

ania - 2009


SVFSD Batch 25g 7 0Meat from pig - meat products - cooked, ready-to-eat - at hospital or care home - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 4 0Meat from pig - meat products - cooked, ready-to-eat - at packing centre - Surveillance - HACCP andown checks


Meat from pig - meat products - cooked, ready-to-eat - at processing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Single 25g 62 0Meat from pig - meat products - cooked, ready-to-eat - at retail - Surveillance - HACCP and ownchecks

SVFSD Batch 25g 2 0

Meat from pig - meat products - raw but intended tobe eaten cooked - at hospital or care home -Surveillance - official controls - objective sampling


Meat from pig - meat products - raw but intended tobe eaten cooked - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Single 25g 20 0Meat from pig - meat products - raw but intended tobe eaten cooked - at retail - Surveillance - HACCPand own checks


Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - HACCP andown checks

SVFSD Batch 25g 2 0Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - official controls -objective sampling




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

51

Rom


Rom

ania - 2009


SVFSD Batch 25g 4 0Meat from pig - minced meat - intended to be eatencooked - at packing centre - Surveillance - officialcontrols - objective sampling


Meat from pig - minced meat - intended to be eatencooked - at processing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Single 25g 387 1Meat from pig - minced meat - intended to be eatencooked - at retail - Surveillance - HACCP and ownchecks

SVFSD Single 25g 7 0Meat from sheep - fresh - at retail - Surveillance -HACCP and own checks

SVFSD Batch 25g 136 0Meat from sheep - fresh - at slaughterhouse - animalsample - Surveillance - HACCP and own checks


Meat from wild game - land mammals - fresh -chilled - at slaughterhouse - animal sample -Surveillance - official controls - objective sampling


Meat from wild game - land mammals - meatpreparation - intended to be eaten cooked - at gamehandling establishment - Surveillance - officialcontrols - objective sampling




S. EnteritidisS.


spp.,unspecified


S.Brandenburg

Meat from bovine animals - fresh - atslaughterhouse

1)

S. Derby S. Essen S. Gaminara S. Give S. Goldcoast S. Infantis S. Inganda S. Kedougou S. Kortrijk S. Limete S.Livingstone

52

Rom


Rom

ania - 2009


Meat from bovine animals - fresh - at processingplant

2)

Meat from bovine animals - fresh - at retail3)

Meat from bovine animals - meat preparation -intended to be eaten cooked - at processing plant

4)

Meat from bovine animals - meat preparation -intended to be eaten cooked - at retail

5)

Meat from bovine animals - meat products - cooked,ready-to-eat - at processing plant

6)

Meat from bovine animals - meat products - cooked,ready-to-eat - at retail

7)

Meat from bovine animals - meat products - raw butintended to be eaten cooked - at processing plant

8)

Meat from bovine animals - meat products - raw butintended to be eaten cooked - at retail

9)

Meat from bovine animals - minced meat - intendedto be eaten raw - at processing plant

10)

Meat from bovine animals - minced meat - intendedto be eaten raw - at retail

11)

Meat from bovine animals - minced meat - intendedto be eaten cooked - at processing plant

12)

Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail

13)

Meat from horse - fresh - at slaughterhouse14)


53

Rom


Rom

ania - 2009


2Meat from pig - fresh - at slaughterhouse15)

Meat from pig - fresh - at processing plant16)

1Meat from pig - fresh - at retail17)

Meat from pig - meat preparation - intended to beeaten raw - at processing plant

18)

Meat from pig - meat preparation - intended to beeaten raw - at retail

19)

Meat from pig - meat preparation - intended to beeaten cooked - at processing plant

20)

Meat from pig - meat preparation - intended to beeaten cooked - at retail

21)

Meat from pig - meat products - cooked, ready-to-eat - at processing plant

22)

Meat from pig - meat products - cooked, ready-to-eat - at retail

23)

Meat from pig - meat products - raw but intended tobe eaten cooked - at processing plant

24)

Meat from pig - meat products - raw but intended tobe eaten cooked - at retail

25)

Meat from pig - mechanically separated meat (MSM) 26)

Meat from pig - minced meat - intended to be eatenraw - at processing plant

27)

3Meat from pig - minced meat - intended to be eatencooked - at processing plant

28)


54

Rom


Rom

ania - 2009


Meat from pig - minced meat - intended to be eatencooked - at retail

29)

Meat from sheep - fresh - at slaughterhouse30)

Meat from sheep - fresh - at processing plant31)

Meat from sheep - fresh - at retail32)

Meat from sheep - minced meat33)

Other products of animal origin - gelatin andcollagen

34)



Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - HACCP andown checks

Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - official controls- objective sampling

Meat from bovine animals - fresh - at processingplant - domestic production - Surveillance - HACCPand own checks

Meat from bovine animals - fresh - at retail -Surveillance - HACCP and own checks


55

Rom


Rom

ania - 2009


Meat from bovine animals - fresh - chilled - atslaughterhouse - animal sample - meat -Surveillance - HACCP and own checks

Meat from bovine animals - meat preparation -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks


Meat from bovine animals - meat preparation -intended to be eaten cooked - at retail -Surveillance - HACCP and own checks

Meat from bovine animals - meat products - cooked,ready-to-eat - at catering - Surveillance - HACCPand own checks





56

Rom


Rom

ania - 2009




Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail - Surveillance -HACCP and own checks

Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - atcatering - Surveillance - HACCP and own checks



1 6


3



57

Rom


Rom

ania - 2009



1




Meat from bovine animals and pig - meat products -at retail - Surveillance - HACCP and own checks

Meat from bovine animals and pig - meat products -at retail - Surveillance - official controls - objectivesampling

Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks



58

Rom


Rom

ania - 2009



1Meat from pig - carcass - chilled - at slaughterhouse- animal sample - carcass swabs - Surveillance -HACCP and own checks


Meat from pig - fresh - at catering - Surveillance -HACCP and own checks

Meat from pig - fresh - at catering - Surveillance -official controls - objective sampling

3Meat from pig - fresh - at packing centre -Surveillance - HACCP and own checks

1 1Meat from pig - fresh - at processing plant -domestic production - Surveillance - HACCP andown checks

Meat from pig - fresh - at retail - Surveillance -HACCP and own checks

Meat from pig - fresh - chilled - at cutting plant -domestic production - Surveillance - HACCP andown checks

Meat from pig - fresh - chilled - at cutting plant -domestic production - Surveillance - official controls- objective sampling


59

Rom


Rom

ania - 2009


Meat from pig - fresh - chilled - at slaughterhouse -animal sample - meat - Surveillance - HACCP andown checks

Meat from pig - meat preparation - intended to beeaten cooked - at catering - Surveillance - HACCPand own checks



Meat from pig - meat preparation - intended to beeaten cooked - at retail - Surveillance - HACCP andown checks


Meat from pig - meat products - cooked, ready-to-eat - at catering - Surveillance - HACCP and ownchecks

Meat from pig - meat products - cooked, ready-to-eat - at catering - Surveillance - official controls -objective sampling

Meat from pig - meat products - cooked, ready-to-eat - at hospital or care home - Surveillance - officialcontrols - objective sampling


60

Rom


Rom

ania - 2009


Meat from pig - meat products - cooked, ready-to-eat - at packing centre - Surveillance - HACCP andown checks


Meat from pig - meat products - cooked, ready-to-eat - at retail - Surveillance - HACCP and ownchecks



Meat from pig - meat products - raw but intended tobe eaten cooked - at retail - Surveillance - HACCPand own checks

1 1Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - HACCP andown checks

Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - official controls -objective sampling

Meat from pig - minced meat - intended to be eatencooked - at packing centre - Surveillance - officialcontrols - objective sampling


61

Rom


Rom

ania - 2009


1 1 1


Meat from pig - minced meat - intended to be eatencooked - at retail - Surveillance - HACCP and ownchecks

Meat from sheep - fresh - at retail - Surveillance -HACCP and own checks

Meat from sheep - fresh - at slaughterhouse - animalsample - Surveillance - HACCP and own checks


5



Meat from bovine animals - fresh - atslaughterhouse

1)

Meat from bovine animals - fresh - at processingplant

2)

S. Manhattan S. Rissen S. Taksony S. Virchow

62

Rom


Rom

ania - 2009


Meat from bovine animals - fresh - at retail3)

Meat from bovine animals - meat preparation -intended to be eaten cooked - at processing plant

4)

Meat from bovine animals - meat preparation -intended to be eaten cooked - at retail

5)

Meat from bovine animals - meat products - cooked,ready-to-eat - at processing plant

6)

Meat from bovine animals - meat products - cooked,ready-to-eat - at retail

7)

Meat from bovine animals - meat products - raw butintended to be eaten cooked - at processing plant

8)

Meat from bovine animals - meat products - raw butintended to be eaten cooked - at retail

9)

Meat from bovine animals - minced meat - intendedto be eaten raw - at processing plant

10)

Meat from bovine animals - minced meat - intendedto be eaten raw - at retail

11)

Meat from bovine animals - minced meat - intendedto be eaten cooked - at processing plant

12)

Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail

13)

Meat from horse - fresh - at slaughterhouse14)

Meat from pig - fresh - at slaughterhouse15)


63

Rom


Rom

ania - 2009


Meat from pig - fresh - at processing plant16)

Meat from pig - fresh - at retail17)

Meat from pig - meat preparation - intended to beeaten raw - at processing plant

18)

Meat from pig - meat preparation - intended to beeaten raw - at retail

19)

Meat from pig - meat preparation - intended to beeaten cooked - at processing plant

20)

Meat from pig - meat preparation - intended to beeaten cooked - at retail

21)

Meat from pig - meat products - cooked, ready-to-eat - at processing plant

22)

Meat from pig - meat products - cooked, ready-to-eat - at retail

23)

Meat from pig - meat products - raw but intended tobe eaten cooked - at processing plant

24)

Meat from pig - meat products - raw but intended tobe eaten cooked - at retail

25)

Meat from pig - mechanically separated meat (MSM) 26)

Meat from pig - minced meat - intended to be eatenraw - at processing plant

27)

Meat from pig - minced meat - intended to be eatencooked - at processing plant

28)

Meat from pig - minced meat - intended to be eatencooked - at retail

29)


64

Rom


Rom

ania - 2009


Meat from sheep - fresh - at slaughterhouse30)

Meat from sheep - fresh - at processing plant31)

Meat from sheep - fresh - at retail32)

Meat from sheep - minced meat33)

Other products of animal origin - gelatin andcollagen

34)



Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - HACCP andown checks

Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - official controls- objective sampling

Meat from bovine animals - fresh - at processingplant - domestic production - Surveillance - HACCPand own checks

Meat from bovine animals - fresh - at retail -Surveillance - HACCP and own checks

Meat from bovine animals - fresh - chilled - atslaughterhouse - animal sample - meat -Surveillance - HACCP and own checks


65

Rom


Rom

ania - 2009


Meat from bovine animals - meat preparation -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks


Meat from bovine animals - meat preparation -intended to be eaten cooked - at retail -Surveillance - HACCP and own checks

Meat from bovine animals - meat products - cooked,ready-to-eat - at catering - Surveillance - HACCPand own checks






66

Rom


Rom

ania - 2009



Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail - Surveillance -HACCP and own checks

Meat from bovine animals and pig - meatpreparation - intended to be eaten cooked - atcatering - Surveillance - HACCP and own checks







67

Rom


Rom

ania - 2009





Meat from bovine animals and pig - meat products -at retail - Surveillance - HACCP and own checks

Meat from bovine animals and pig - meat products -at retail - Surveillance - official controls - objectivesampling

Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at catering -Surveillance - HACCP and own checks


3 5



68

Rom


Rom

ania - 2009


4Meat from pig - carcass - chilled - at slaughterhouse- animal sample - carcass swabs - Surveillance -HACCP and own checks

1


Meat from pig - fresh - at catering - Surveillance -HACCP and own checks

Meat from pig - fresh - at catering - Surveillance -official controls - objective sampling

Meat from pig - fresh - at packing centre -Surveillance - HACCP and own checks

Meat from pig - fresh - at processing plant -domestic production - Surveillance - HACCP andown checks

Meat from pig - fresh - at retail - Surveillance -HACCP and own checks

Meat from pig - fresh - chilled - at cutting plant -domestic production - Surveillance - HACCP andown checks

Meat from pig - fresh - chilled - at cutting plant -domestic production - Surveillance - official controls- objective sampling

Meat from pig - fresh - chilled - at slaughterhouse -animal sample - meat - Surveillance - HACCP andown checks


69

Rom


Rom

ania - 2009


Meat from pig - meat preparation - intended to beeaten cooked - at catering - Surveillance - HACCPand own checks



Meat from pig - meat preparation - intended to beeaten cooked - at retail - Surveillance - HACCP andown checks


Meat from pig - meat products - cooked, ready-to-eat - at catering - Surveillance - HACCP and ownchecks

Meat from pig - meat products - cooked, ready-to-eat - at catering - Surveillance - official controls -objective sampling

Meat from pig - meat products - cooked, ready-to-eat - at hospital or care home - Surveillance - officialcontrols - objective sampling

Meat from pig - meat products - cooked, ready-to-eat - at packing centre - Surveillance - HACCP andown checks


70

Rom


Rom

ania - 2009



Meat from pig - meat products - cooked, ready-to-eat - at retail - Surveillance - HACCP and ownchecks



Meat from pig - meat products - raw but intended tobe eaten cooked - at retail - Surveillance - HACCPand own checks

1Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - HACCP andown checks

Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - official controls -objective sampling

Meat from pig - minced meat - intended to be eatencooked - at packing centre - Surveillance - officialcontrols - objective sampling

1



71

Rom


Rom

ania - 2009


Comments:1) Official controls2) official controls3) official control4) official controls5) official controls6) official controls7) official controls8) official controls9) official controls

10) HACCP11) HACCP

1Meat from pig - minced meat - intended to be eatencooked - at retail - Surveillance - HACCP and ownchecks

Meat from sheep - fresh - at retail - Surveillance -HACCP and own checks

Meat from sheep - fresh - at slaughterhouse - animalsample - Surveillance - HACCP and own checks




72

Rom


Rom

ania - 2009

Table Salmonella in red meat and products thereof12) official controls13) official controls14) official controls15) official controls16) official controls17) official controls18) official controls19) Official controls20) official controls21) official controls22) Official controls23) official controls24) official controls25) official controls26) HACCP27) HACCP28) Official controls29) Official controls30) Official controls31) Official controls32) Official controls33) HACCP34) HACCP


Footnote:

73

Rom


Rom

ania - 2009

Table Salmonella in other food

SVFSD Single 25g 3 0Crustaceans - at retail

SVFSD Single 25g 2 0Crustaceans - unspecified - cooked - at retail1)

SVFSD Batch 25g 1 0Crustaceans - unspecified - raw - at processing plant 2)

SVFSD Single 25g 5 0Crustaceans - unspecified - raw - at retail3)

SVFSD Batch 25g 224 0Eggs - table eggs - at packing centre4)

SVFSD Batch 25g 17 0Fruits and vegetables - precut - ready-to-eat5)

SVFSD Batch 25g 1 0Live bivalve molluscs6)

SVFSD Batch 25g 20 0Molluscan shellfish - cooked - at processing plant 7)

SVFSD Single 25g 1 0Molluscan shellfish - cooked - at retail8)

SVFSD Batch 25g 3 0Molluscan shellfish - raw - at processing plant9)

SVFSD Batch 25g 1 0Molluscan shellfish - raw - at retail10)

SVFSD Batch 25g 33 0Bakery products - pastry - at catering - Surveillance -HACCP and own checks

SVFSD Batch 25g 4 0Bakery products - pastry - at catering - Surveillance -official controls - objective sampling

SVFSD Batch 25g 3 0Bakery products - pastry - at catering - Surveillance -official controls - selective sampling

SVFSD Batch 25g 900 0Bakery products - pastry - at processing plant -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified

Otherserotypes S. Derby S.

Senftenberg

74

Rom


Rom

ania - 2009


SVFSD Batch 25g 29 0Bakery products - pastry - at processing plant -Surveillance - official controls - objective sampling

SVFSD Batch 25g 459 0Bakery products - pastry - at retail - Surveillance -HACCP and own checks

SVFSD Single 25g 43 0Bakery products - pastry - at retail - Surveillance -official controls - objective sampling


Confectionery products and pastes - at processingplant - domestic production - Surveillance - HACCPand own checks

SVFSD Batch 25g 4 0Egg products - at catering - Surveillance - HACCPand own checks

SVFSD Batch 25g 45 0Egg products - at packing centre - Surveillance -HACCP and own checks

SVFSD Single 25g 120 0Egg products - at processing plant - Surveillance -HACCP and own checks

SVFSD Batch 25g 12 0Egg products - at processing plant - Surveillance -official controls - objective sampling

SVFSD Batch 25g 5 0Egg products - at retail - Surveillance - HACCP andown checks

SVFSD Batch 25g 5 0Egg products - at retail - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 14 0Eggs - raw material (liquid egg) for egg products - atprocessing plant - Surveillance - HACCP and ownchecks

SVFSD Batch 25g 4 0Eggs - raw material (liquid egg) for egg products - atprocessing plant - Surveillance - official controls -objective sampling




S. EnteritidisS.


spp.,unspecified


Senftenberg

75

Rom


Rom

ania - 2009


SVFSD Batch 25g 3 0Eggs - table eggs - at catering - Surveillance -official controls - objective sampling

SVFSD Batch 25g 145 0Eggs - table eggs - at farm - animal sample - eggs -Surveillance - HACCP and own checks

SVFSD Batch 25g 106 0Eggs - table eggs - at farm - animal sample - eggs -Surveillance - official controls - selective sampling

SVFSD Batch 25g 4 0Eggs - table eggs - at hospital or care home -Surveillance - official controls - objective sampling

SVFSD Batch 25g 606 0Eggs - table eggs - at packing centre - Surveillance -HACCP and own checks

SVFSD Batch 25g 105 0Eggs - table eggs - at retail - Surveillance - HACCPand own checks

SVFSD Single 25g 63 0Eggs - table eggs - at retail - Surveillance - officialcontrols - objective sampling


Eggs - table eggs - shell - at farm - animal sample -eggs - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 26 0Fish - marinated - at processing plant - Surveillance- HACCP and own checks

SVFSD Batch 25g 13 0Fish - marinated - at processing plant - Surveillance- official controls - objective sampling

SVFSD Batch 25g 2 0Fish - marinated - at retail - Surveillance - HACCPand own checks

SVFSD Batch 25g 12 0Fish - marinated - at retail - Surveillance - officialcontrols - objective sampling




S. EnteritidisS.


spp.,unspecified


Senftenberg

76

Rom


Rom

ania - 2009


SVFSD Batch 25g 4 0Fish - raw - at cutting plant - Surveillance - HACCPand own checks

SVFSD Batch 25g 4 0Fish - raw - at cutting plant - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 1 0Fish - raw - at farm - Surveillance - official controls -selective sampling

SVFSD Batch 25g 32 0Fish - raw - at packing centre - Surveillance -HACCP and own checks

SVFSD Batch 25g 4 0Fish - raw - at packing centre - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 28 0Fish - raw - at processing plant - Surveillance -HACCP and own checks

SVFSD Batch 25g 1 0Fish - raw - at processing plant - Surveillance -official controls - objective sampling

SVFSD Batch 25g 42 0Fish - raw - at retail - Surveillance - HACCP and ownchecks

SVFSD Single 25g 20 0Fish - raw - at retail - Surveillance - official controls -objective sampling

SVFSD Batch 25g 3 0Fish - raw - at retail - Surveillance - official controls -selective sampling

SVFSD Batch 25g 1 0Fishery products, unspecified - ready-to-eat - atcatering - Surveillance - HACCP and own checks

SVFSD Batch 25g 33 0Fishery products, unspecified - ready-to-eat - atprocessing plant - Surveillance - HACCP and ownchecks




S. EnteritidisS.


spp.,unspecified


Senftenberg

77

Rom


Rom

ania - 2009


SVFSD Batch 25g 10 0Fishery products, unspecified - ready-to-eat - atprocessing plant - Surveillance - official controls -objective sampling

SVFSD Batch 25g 6 0Fishery products, unspecified - ready-to-eat - atprocessing plant - Surveillance - official controls -selective sampling

SVFSD Batch 25g 9 0Fishery products, unspecified - ready-to-eat - atretail - Surveillance - HACCP and own checks

SVFSD Single 25g 20 0Fishery products, unspecified - ready-to-eat - atretail - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 10 0Fruits and vegetables - precut - ready-to-eat - atcatering - Surveillance - HACCP and own checks

SVFSD Batch 25g 272 0Fruits and vegetables - precut - ready-to-eat - atcatering - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 1 0Fruits and vegetables - precut - ready-to-eat - athospital or care home - Surveillance - HACCP andown checks

SVFSD Batch 25g 9 0Fruits and vegetables - precut - ready-to-eat - athospital or care home - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 1 0Fruits and vegetables - precut - ready-to-eat - atpacking centre - Surveillance - HACCP and ownchecks

SVFSD Batch 25g 35 0Fruits and vegetables - precut - ready-to-eat - atprocessing plant - Surveillance - official controls -objective sampling




S. EnteritidisS.


spp.,unspecified


Senftenberg

78

Rom


Rom

ania - 2009


SVFSD Batch 25g 23 0Fruits and vegetables - precut - ready-to-eat - atretail - Surveillance - HACCP and own checks

SVFSD Batch 25g 513 0Fruits and vegetables - precut - ready-to-eat - atretail - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 14 0Fruits and vegetables - precut - ready-to-eat - atretail - Surveillance - official controls - selectivesampling

SVFSD Batch 25g 7 0Juice - fruit juice - unpasteurised - at catering -Surveillance - HACCP and own checks

SVFSD Batch 25g 44 0Juice - fruit juice - unpasteurised - at catering -Surveillance - official controls - objective sampling

SVFSD Batch 25g 13 0Juice - fruit juice - unpasteurised - at processingplant - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 10 0Juice - fruit juice - unpasteurised - at retail -Surveillance - HACCP and own checks

SVFSD Batch 25g 161 0Juice - fruit juice - unpasteurised - at retail -Surveillance - official controls - objective sampling

SVFSD Batch 25g 7 0Juice - fruit juice - unpasteurised - at retail -Surveillance - official controls - selective sampling

SVFSD Batch 25g 5 0Juice - vegetable juice - unpasteurised - at retail -Surveillance - official controls - objective sampling

SVFSD Batch 25g 11 0Meat from pig - offal - at packing centre -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified


Senftenberg

79

Rom


Rom

ania - 2009


SVFSD Batch 25g 2 0Meat from pig - offal - at packing centre -Surveillance - official controls - objective sampling

SVFSD Batch 25g 79 0Meat from pig - offal - at processing plant -Surveillance - HACCP and own checks

SVFSD Batch 25g 50 0Meat from pig - offal - at processing plant -Surveillance - official controls - objective sampling

SVFSD Batch 25g 10 0Meat from pig - offal - at retail - Surveillance -HACCP and own checks

SVFSD Single 25g 8 0Meat from pig - offal - at retail - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 1 0Meat from pig - offal - at retail - Surveillance - officialcontrols - selective sampling

SVFSD Batch 25g 3 0Meat from pig - offal - at slaughterhouse -Surveillance - HACCP and own checks

SVFSD Batch 25g 8 0Meat from pig - offal - at slaughterhouse -Surveillance - official controls - objective sampling

SVFSD Batch 25g 5 1Other food of non-animal origin - at catering -Surveillance - HACCP and own checks

SVFSD Batch 25g 1 0Other food of non-animal origin - at retail -Surveillance - HACCP and own checks


Other processed food products and prepared dishes- unspecified - at processing plant - Surveillance -official controls - objective sampling




S. EnteritidisS.


spp.,unspecified


Senftenberg

80

Rom


Rom

ania - 2009


SVFSD Batch 25g 978 0Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at catering -Surveillance - HACCP and own checks


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at catering -Surveillance - official controls - objective sampling

SVFSD Batch 25g 3 0

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at catering -Surveillance - official controls - selective sampling


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at hospital orcare home - Surveillance - HACCP and own checks


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at hospital orcare home - Surveillance - official controls -objective sampling

SVFSD Batch 25g 1 0

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at packing centre- Surveillance - official controls - objective sampling


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at processingplant - Surveillance - HACCP and own checks

SVFSD Batch 25g 1 0

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at processingplant - Surveillance - official controls - objectivesampling




S. EnteritidisS.


spp.,unspecified


Senftenberg

81

Rom


Rom

ania - 2009



Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at processingplant - Surveillance - official controls - selectivesampling

SVFSD Batch 25g 431 0Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -Surveillance - HACCP and own checks


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -Surveillance - official controls - objective sampling


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -Surveillance - official controls - selective sampling

SVFSD andIHVPH Single 25g 1 1 1Ready-to-eat salads - containing mayonnaise - at

catering - Clinical investigations

SVFSD Batch 25g 7 0Ready-to-eat salads - containing mayonnaise - atcatering - Surveillance - HACCP and own checks

SVFSD Batch 25g 37 0Ready-to-eat salads - containing mayonnaise - atprocessing plant - domestic production -Surveillance - HACCP and own checks

SVFSD andIHVPH Batch 25g 1 1 0 1

Seeds, dried - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 1 0Seeds, sprouted - ready-to-eat - at processing plant- Surveillance - HACCP and own checks

SVFSD Batch 25g 3 0Seeds, sprouted - ready-to-eat - at retail -Surveillance - official controls - objective sampling




S. EnteritidisS.


spp.,unspecified


Senftenberg

82

Rom


Rom

ania - 2009


SVFSD Batch 25g 216 0Spices and herbs - at processing plant - Surveillance- HACCP and own checks

SVFSD Batch 25g 291 0Spices and herbs - at processing plant - Surveillance- official controls - objective sampling

SVFSD Batch 25g 4 0Spices and herbs - at processing plant - Surveillance- official controls - selective sampling

SVFSD Batch 25g 7 0Spices and herbs - at retail - Surveillance - HACCPand own checks

SVFSD Batch 25g 22 0Spices and herbs - at retail - Surveillance - officialcontrols - objective sampling

SVFSD Batch 25g 5 0Vegetables - products - at catering - Surveillance -HACCP and own checks

SVFSD Batch 25g 6 0Vegetables - products - at catering - Surveillance -official controls - objective sampling

SVFSD Batch 25g 1 0Vegetables - products - at retail - Surveillance -official controls - objective sampling

SVFSD Batch 25g 14 0Vegetables - products - dried - at retail - Surveillance- HACCP and own checks




S. EnteritidisS.


spp.,unspecified


Senftenberg

Crustaceans - at retail

Crustaceans - unspecified - cooked - at retail1)

S. Virchow

83

Rom


Rom

ania - 2009


Crustaceans - unspecified - raw - at processing plant 2)

Crustaceans - unspecified - raw - at retail3)

Eggs - table eggs - at packing centre4)

Fruits and vegetables - precut - ready-to-eat5)

Live bivalve molluscs6)

Molluscan shellfish - cooked - at processing plant 7)

Molluscan shellfish - cooked - at retail8)

Molluscan shellfish - raw - at processing plant9)

Molluscan shellfish - raw - at retail10)

Bakery products - pastry - at catering - Surveillance -HACCP and own checks

Bakery products - pastry - at catering - Surveillance -official controls - objective sampling

Bakery products - pastry - at catering - Surveillance -official controls - selective sampling

Bakery products - pastry - at processing plant -Surveillance - HACCP and own checks

Bakery products - pastry - at processing plant -Surveillance - official controls - objective sampling

S. Virchow

84

Rom


Rom

ania - 2009


Bakery products - pastry - at retail - Surveillance -HACCP and own checks

Bakery products - pastry - at retail - Surveillance -official controls - objective sampling

Confectionery products and pastes - at processingplant - domestic production - Surveillance - HACCPand own checks

Egg products - at catering - Surveillance - HACCPand own checks

Egg products - at packing centre - Surveillance -HACCP and own checks

Egg products - at processing plant - Surveillance -HACCP and own checks

Egg products - at processing plant - Surveillance -official controls - objective sampling

Egg products - at retail - Surveillance - HACCP andown checks

Egg products - at retail - Surveillance - officialcontrols - objective sampling

Eggs - raw material (liquid egg) for egg products - atprocessing plant - Surveillance - HACCP and ownchecks

Eggs - raw material (liquid egg) for egg products - atprocessing plant - Surveillance - official controls -objective sampling

Eggs - table eggs - at catering - Surveillance -official controls - objective sampling

S. Virchow

85

Rom


Rom

ania - 2009


Eggs - table eggs - at farm - animal sample - eggs -Surveillance - HACCP and own checks

Eggs - table eggs - at farm - animal sample - eggs -Surveillance - official controls - selective sampling

Eggs - table eggs - at hospital or care home -Surveillance - official controls - objective sampling

Eggs - table eggs - at packing centre - Surveillance -HACCP and own checks

Eggs - table eggs - at retail - Surveillance - HACCPand own checks

Eggs - table eggs - at retail - Surveillance - officialcontrols - objective sampling

Eggs - table eggs - shell - at farm - animal sample -eggs - Surveillance - official controls - objectivesampling

Fish - marinated - at processing plant - Surveillance- HACCP and own checks

Fish - marinated - at processing plant - Surveillance- official controls - objective sampling

Fish - marinated - at retail - Surveillance - HACCPand own checks

Fish - marinated - at retail - Surveillance - officialcontrols - objective sampling

Fish - raw - at cutting plant - Surveillance - HACCPand own checks

S. Virchow

86

Rom


Rom

ania - 2009


Fish - raw - at cutting plant - Surveillance - officialcontrols - objective sampling

Fish - raw - at farm - Surveillance - official controls -selective sampling

Fish - raw - at packing centre - Surveillance -HACCP and own checks

Fish - raw - at packing centre - Surveillance - officialcontrols - objective sampling

Fish - raw - at processing plant - Surveillance -HACCP and own checks

Fish - raw - at processing plant - Surveillance -official controls - objective sampling

Fish - raw - at retail - Surveillance - HACCP and ownchecks

Fish - raw - at retail - Surveillance - official controls -objective sampling

Fish - raw - at retail - Surveillance - official controls -selective sampling

Fishery products, unspecified - ready-to-eat - atcatering - Surveillance - HACCP and own checks

Fishery products, unspecified - ready-to-eat - atprocessing plant - Surveillance - HACCP and ownchecks

Fishery products, unspecified - ready-to-eat - atprocessing plant - Surveillance - official controls -objective sampling

S. Virchow

87

Rom


Rom

ania - 2009


Fishery products, unspecified - ready-to-eat - atprocessing plant - Surveillance - official controls -selective sampling

Fishery products, unspecified - ready-to-eat - atretail - Surveillance - HACCP and own checks

Fishery products, unspecified - ready-to-eat - atretail - Surveillance - official controls - objectivesampling

Fruits and vegetables - precut - ready-to-eat - atcatering - Surveillance - HACCP and own checks

Fruits and vegetables - precut - ready-to-eat - atcatering - Surveillance - official controls - objectivesampling

Fruits and vegetables - precut - ready-to-eat - athospital or care home - Surveillance - HACCP andown checks

Fruits and vegetables - precut - ready-to-eat - athospital or care home - Surveillance - officialcontrols - objective sampling

Fruits and vegetables - precut - ready-to-eat - atpacking centre - Surveillance - HACCP and ownchecks

Fruits and vegetables - precut - ready-to-eat - atprocessing plant - Surveillance - official controls -objective sampling

Fruits and vegetables - precut - ready-to-eat - atretail - Surveillance - HACCP and own checks

S. Virchow

88

Rom


Rom

ania - 2009


Fruits and vegetables - precut - ready-to-eat - atretail - Surveillance - official controls - objectivesampling

Fruits and vegetables - precut - ready-to-eat - atretail - Surveillance - official controls - selectivesampling

Juice - fruit juice - unpasteurised - at catering -Surveillance - HACCP and own checks

Juice - fruit juice - unpasteurised - at catering -Surveillance - official controls - objective sampling

Juice - fruit juice - unpasteurised - at processingplant - Surveillance - official controls - objectivesampling

Juice - fruit juice - unpasteurised - at retail -Surveillance - HACCP and own checks

Juice - fruit juice - unpasteurised - at retail -Surveillance - official controls - objective sampling

Juice - fruit juice - unpasteurised - at retail -Surveillance - official controls - selective sampling

Juice - vegetable juice - unpasteurised - at retail -Surveillance - official controls - objective sampling

Meat from pig - offal - at packing centre -Surveillance - HACCP and own checks

S. Virchow

89

Rom


Rom

ania - 2009


Meat from pig - offal - at packing centre -Surveillance - official controls - objective sampling

Meat from pig - offal - at processing plant -Surveillance - HACCP and own checks

Meat from pig - offal - at processing plant -Surveillance - official controls - objective sampling

Meat from pig - offal - at retail - Surveillance -HACCP and own checks

Meat from pig - offal - at retail - Surveillance - officialcontrols - objective sampling

Meat from pig - offal - at retail - Surveillance - officialcontrols - selective sampling

Meat from pig - offal - at slaughterhouse -Surveillance - HACCP and own checks

Meat from pig - offal - at slaughterhouse -Surveillance - official controls - objective sampling

1Other food of non-animal origin - at catering -Surveillance - HACCP and own checks

Other food of non-animal origin - at retail -Surveillance - HACCP and own checks

Other processed food products and prepared dishes- unspecified - at processing plant - Surveillance -official controls - objective sampling

S. Virchow

90

Rom


Rom

ania - 2009


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at catering -Surveillance - HACCP and own checks

1


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at catering -Surveillance - official controls - selective sampling

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at hospital orcare home - Surveillance - HACCP and own checks


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at packing centre- Surveillance - official controls - objective sampling

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at processingplant - Surveillance - HACCP and own checks

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at processingplant - Surveillance - official controls - objectivesampling

S. Virchow

91

Rom


Rom

ania - 2009


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at processingplant - Surveillance - official controls - selectivesampling

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -Surveillance - HACCP and own checks

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -Surveillance - official controls - objective sampling

Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -Surveillance - official controls - selective sampling

Ready-to-eat salads - containing mayonnaise - atcatering - Clinical investigations

Ready-to-eat salads - containing mayonnaise - atcatering - Surveillance - HACCP and own checks

Ready-to-eat salads - containing mayonnaise - atprocessing plant - domestic production -Surveillance - HACCP and own checks


Seeds, sprouted - ready-to-eat - at processing plant- Surveillance - HACCP and own checks

Seeds, sprouted - ready-to-eat - at retail -Surveillance - official controls - objective sampling

S. Virchow

92

Rom


Rom

ania - 2009


Comments:1) official controls2) HACCP3) official controls4) official controls5) proceesing/HACCP6) from farm/HACCP

Spices and herbs - at processing plant - Surveillance- HACCP and own checks

Spices and herbs - at processing plant - Surveillance- official controls - objective sampling

Spices and herbs - at processing plant - Surveillance- official controls - selective sampling

Spices and herbs - at retail - Surveillance - HACCPand own checks

Spices and herbs - at retail - Surveillance - officialcontrols - objective sampling

Vegetables - products - at catering - Surveillance -HACCP and own checks

Vegetables - products - at catering - Surveillance -official controls - objective sampling

Vegetables - products - at retail - Surveillance -official controls - objective sampling

Vegetables - products - dried - at retail - Surveillance- HACCP and own checks

S. Virchow

93

Rom


Rom

ania - 2009

Table Salmonella in other food7) HACCP8) official control9) HACCP

10) HACCP


Footnote:

94

Rom


Rom

ania - 2009

Table Salmonella in milk and dairy products

SVFSD Batch 25g 23 0Cheeses made from cows' milk - soft and semi-soft -at processing plant

1)

SVFSD Single 25g 4 0Cheeses made from cows' milk - soft and semi-soft -at retail

2)

SVFSD Batch 25g 61 0Cheeses made from cows' milk - soft and semi-soft -made from pasteurised milk - at processing plant

3)

SVFSD Single 25g 17 0Cheeses made from cows' milk - soft and semi-soft -made from pasteurised milk - at retail

4)

SVFSD Batch 25g 4 0Cheeses made from cows' milk - soft and semi-soft -made from raw or low heat-treated milk - atprocessing plant

5)

SVFSD Single 25g 5 0Cheeses made from cows' milk - soft and semi-soft -made from raw or low heat-treated milk - at retail

6)

SVFSD Batch 25g 3 0Cheeses made from goats' milk - soft and semi-soft -at processing plant

7)

SVFSD Single 25g 2 0Cheeses made from goats' milk - soft and semi-soft -at retail

8)

SVFSD Batch 25g 49 0Dairy products (excluding cheeses) - ice-cream - atprocessing plant

9)

SVFSD Single 25g 5 0Dairy products (excluding cheeses) - ice-cream - atretail

10)

SVFSD Batch 25g 33 0Dairy products (excluding cheeses) - milk powderand whey powder - at processing plant

11)

SVFSD Single 25g 12 0Dairy products (excluding cheeses) - milk powderand whey powder - at retail

12)




S. EnteritidisS.


spp.,unspecified

95

Rom


Rom

ania - 2009


SVFSD Batch 25g 1 0Milk, cows' - pasteurised milk - at processing plant 13)

SVFSD Batch 25g 149 0Cheeses made from cows' milk - soft and semi-soft -at processing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Single 25g 8 0Cheeses made from cows' milk - soft and semi-soft -at retail - Surveillance - HACCP and own checks

SVFSD Batch 25g 206 0Cheeses made from cows' milk - unspecified -made from pasteurised milk - at packing centre -Surveillance - official controls


Cheeses made from cows' milk - unspecified -made from pasteurised milk - at processing plant -domestic production - Surveillance - HACCP andown checks


Cheeses made from cows' milk - unspecified -made from pasteurised milk - at processing plant -domestic production - Surveillance - official controls

SVFSD Single 25g 26 0Cheeses made from cows' milk - unspecified -made from pasteurised milk - at retail - Surveillance- HACCP and own checks

SVFSD Single 25g 13 0Cheeses made from cows' milk - unspecified -made from pasteurised milk - at retail - Surveillance- official controls

SVFSD Batch 25g 10 0Cheeses made from cows' milk - unspecified -made from raw or low heat-treated milk - at packingcentre - Surveillance - official controls




S. EnteritidisS.


spp.,unspecified

96

Rom


Rom

ania - 2009


SFSD Batch 25g 414 0

Cheeses made from cows' milk - unspecified -made from raw or low heat-treated milk - atprocessing plant - domestic production -Surveillance - HACCP and own checks


Cheeses made from cows' milk - unspecified -made from raw or low heat-treated milk - atprocessing plant - domestic production -Surveillance - official controls

SVFSD Batch 25g 412 0Cheeses made from cows' milk - unspecified -made from raw or low heat-treated milk - at retail -Surveillance - HACCP and own checks

SVFSD Single 25g 354 0Cheeses made from cows' milk - unspecified -made from raw or low heat-treated milk - at retail -Surveillance - official controls

SVFSD Batch 25g 5 0

Cheeses made from goats' milk - unspecified -made from pasteurised milk - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Batch 25g 1 0Cheeses made from goats' milk - unspecified -made from pasteurised milk - at retail - Surveillance- HACCP and own checks


Cheeses made from goats' milk - unspecified -made from raw or low heat-treated milk - atprocessing plant - Surveillance - HACCP and ownchecks

SVFSD Batch 25g 11 0Cheeses made from goats' milk - unspecified -made from raw or low heat-treated milk - at retail -Surveillance - HACCP and own checks

SVFSD Single 25g 6 0Cheeses made from goats' milk - unspecified -made from raw or low heat-treated milk - at retail -Surveillance - official controls




S. EnteritidisS.


spp.,unspecified

97

Rom


Rom

ania - 2009


SVFSD andIHVPH Single 25g 5 2 2

Cheeses made from sheep's milk - hard - made frompasteurised milk - at retail - domestic production -Surveillance - official controls - suspect sampling

SVFSD Batch 25g 10 0Cheeses made from sheep's milk - unspecified -made from pasteurised milk - at packing centre -Surveillance - HACCP and own checks

SVFSD Batch 25g 1 0

Cheeses made from sheep's milk - unspecified -made from pasteurised milk - at processing plant -domestic production - Surveillance - HACCP andown checks


Cheeses made from sheep's milk - unspecified -made from pasteurised milk - at retail - Surveillance- official controls - objective sampling

SVFSD Batch 25g 4 0

Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - at packingcentre - Surveillance - official controls - objectivesampling


Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - atprocessing plant - domestic production -Surveillance - HACCP and own checks


Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - atprocessing plant - domestic production -Surveillance - official controls - objective sampling

SVFSD Batch 25g 395 0Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - at retail -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified

98

Rom


Rom

ania - 2009



Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - at retail -Surveillance - official controls - objective sampling


Cheeses, made from mixed milk from cows, sheepand/or goats - unspecified - made from raw or lowheat-treated milk - at processing plant - domesticproduction - Surveillance - HACCP and own checks


Cheeses, made from mixed milk from cows, sheepand/or goats - unspecified - made from raw or lowheat-treated milk - at processing plant - domesticproduction - Surveillance - official controls


Cheeses, made from mixed milk from cows, sheepand/or goats - unspecified - made from raw or lowheat-treated milk - at retail - Surveillance - HACCPand own checks


Cheeses, made from mixed milk from cows, sheepand/or goats - unspecified - made from raw or lowheat-treated milk - at retail - Surveillance - officialcontrols

SVFSD Batch 25g 6 0Dairy products (excluding cheeses) - butter - madefrom pasteurised milk - at packing centre -Surveillance - HACCP and own checks


Dairy products (excluding cheeses) - butter - madefrom pasteurised milk - at packing centre -Surveillance - official controls - objective sampling




S. EnteritidisS.


spp.,unspecified

99

Rom


Rom

ania - 2009



Dairy products (excluding cheeses) - butter - madefrom pasteurised milk - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Batch 25g 1 0Dairy products (excluding cheeses) - butter - madefrom pasteurised milk - at retail - Surveillance -HACCP and own checks

SVFSD Batch 25g 4 0

Dairy products (excluding cheeses) - butter - madefrom raw or low heat-treated milk - at processingplant - domestic production - Surveillance - HACCPand own checks


Dairy products (excluding cheeses) - cream - madefrom raw or low heat-treated milk - at processingplant - domestic production - Surveillance - HACCPand own checks

SVFSD Single 25g 4 0Dairy products (excluding cheeses) - cream - madefrom raw or low heat-treated milk - at retail -Surveillance - HACCP and own checks

SVFSD Batch 25g 16 0Dairy products (excluding cheeses) - ice-cream - atpacking centre - Surveillance - HACCP and ownchecks

SVFSD Batch 25g 138 0Dairy products (excluding cheeses) - ice-cream - atprocessing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Single 25g 32 0Dairy products (excluding cheeses) - ice-cream - atretail - Surveillance - HACCP and own checks

SVFSD Batch 25g 3 0

Dairy products (excluding cheeses) - milk powderand whey powder - at packing centre - Surveillance -official controls - objective sampling




S. EnteritidisS.


spp.,unspecified

100

Rom


Rom

ania - 2009


Comments:1) Official controls2) Official controls3) official controls4) official controls5) official controls6) official controls7) official controls8) HACCP9) official controls

10) official controls11) Official controls12) Official controls13) official control


Dairy products (excluding cheeses) - milk powderand whey powder - at processing plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 15 0Dairy products (excluding cheeses) - milk powderand whey powder - at retail - Surveillance - HACCPand own checks

SVFSD Batch 25g 57 0Milk, cows' - pasteurised milk - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 7 0Milk, cows' - pasteurised milk - at retail -Surveillance - HACCP and own checks




S. EnteritidisS.


spp.,unspecified

101

Rom


Rom

ania - 2009

SVFSD - Sanitary Veterinary and for Food Safety Directorate

IHVPH - Institute of Hygiene and Veterinary Public Health

Footnote:


2.1.4 Salmonella in animals


Breeding flocks (separate elite, grand parent and parent flocks when necessary)Starting with 2007 in Romania was implemented the National Salmonella control programme in breedingflocks of Gallus gallus.The sampling frame cover all adult breeding flocks comprising at least 250 birds.Bases of sampling:- sampling at the initiative of the operator- official sampling.Operator checks:-day -old chicks,-four-week-old birds,-birds two weeks before moving to laying phase or laying unit and-every second week during the laying period.Official sampling include:-within four weeks following moving to laying phase/laying unit,-toward the end of the laying phase, not earlier than eight weeks before the end of production cycle and-during the production, at any time sufficiently distant from sample referred above.

Frequency of the samplingBreeding flocks (separate elite, grand parent and parent flocks when necessary): Day-old chicks

Other: Every flock is sampled (sampling at the initiative of the operator)

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Rearing periodOther: When birds are 4 weeks old and 2 weeks before moving to laying phase/laying unit (sampling atthe initiative of the operator)

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Production periodEvery 2 weeks during the production period (sampling at the initiative of the operator)

Type of specimen takenBreeding flocks (separate elite, grand parent and parent flocks when necessary): Day-old chicks

Other:internal linings of delivery boxes, dead chicks, meconium,etc

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Rearing periodEnvironmental sample: boot swabs or composite faeces

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Production periodEnvironmental sample: boot swabs or composite faeces

Methods of sampling (description of sampling techniques)Breeding flocks (separate elite, grand parent and parent flocks when necessary): Day-old chicks

According to the National Control Programme. Samples comprising the following from each hatcherysupplying the chicks: chick box liners (one liner per 500 chicks to maximum 10 liners) and all chicks dead

A. Salmonella spp. in Gallus Gallus - breeding flocks

102Romania - 2009


on arrival (up to maximum of 60).

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Rearing periodAccording to the requirements of the National Control Programme, mandatory sampling is required at 4weeks old and then 2 weeks before moving to the laying phase or laying unit as follows:- A minimum of 2 pairs of boot swabs or-A composite faeces sample made up from individual 1g faeces samples selected at random from sites torepresent the whole building/space available to the birds.The size of the sample required is determined bythe number of birds in the building/ flock.

Breeding flocks: Production periodAccording to the requirements of the National Control programme, mandatory sampling is required every 2weeks during the laying/production period as follows:- A minimum of 5 pairs of boot swabs or-A composite faeces sample made up from individual 1g faeces samples selected at random from sites torepresent the whole building/space available to the birds. The size of the sample required is determinedby the number of birds in the building/ flock.In addition to the sampling above, 3 sets of Official Control Samples are collected from each breedingflock as follows:a) within 4 weeks of moving to the laying accommodation,b)in the middle of the lay, andc) within the last 8 weeks of production.Other operator voluntary monitoring can include hatchery debris, fluff, boot swabs, dust samples etc.

Case definitionBreeding flocks (separate elite, grand parent and parent flocks when necessary): Day-old chicks

Samples taken by operators are sent to authorized laboratory for examination. Isolates are sent to theNRL for serotyping and phage typing and priority is given to any isolate culture result Group B or Group D.A flock is an epidemiological unit.Definition of a case:A positive case is a flock, where positive result in laboratory tests for detection of Salmonella wasconfirmed by official sampling.

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Rearing periodSamples taken by operators are sent to authorised laboratory for examination. Isolates sent to NRL forserotyping and phage typing (as priority if a Group B or Group D has been cultured).A flock is an epidemiological unit.Definition of a case:A positive case is a flock, where positive result in laboratory tests for detection of Salmonella wasconfirmed by official sampling.

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Production periodSamples taken by operators are sent to authorised laboratory for examination. Isolates sent to NRL forserotyping and phage typing as priority if a Group B or Group D has been cultured. Official samples takenare sent to a approved C.S.V.F.S.L or to National Reference Laboratory for culture.A flock is an epidemiological unit.Definition of a case:A positive case is a flock, where positive result in laboratory tests for detection of Salmonella wasconfirmed by official sampling.

Diagnostic/analytical methods usedBreeding flocks (separate elite, grand parent and parent flocks when necessary): Day-old chicks

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Other: Bacteriological method :ISO 6579:2002/A1:2007

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Rearing periodOther: Bacteriological method :ISO 6579:2002/A1:2007

Breeding flocks (separate elite, grand parent and parent flocks when necessary): Production periodOther: Bacteriological method :ISO 6579:2002/A1:2007

Vaccination policyBreeding flocks (separate elite, grand parent and parent flocks when necessary)

Vaccination may only be used as a preventative measure; it is not an alternative to the requirements inAnnex II C of Commission Regulation (EC) No 2160/2003 for the use of specific control methods in theframework of the National Programmes for the Control of Salmonella. There are no restrictions on the useof Salmonella vaccines which have a marketing authorization.The vaccination is not mandatory and thecosts regarding purchase of vaccine doses and the vaccination are incurred by the business operators.Vaccination is performed in accordance with Regulation 1177/2006 and differentiationtests are available to distinguish vaccine strains used in live vaccines from field strains of Salmonella.


Breeding flocks (separate elite, grand parent and parent flocks when necessary)Starting to 2007 obligatory National control programme for Salmonella is in place, according to Regulation2160/ 2003 and Regulation 1003/ 2005.

Recent actions taken to control the zoonosesNational control programme for 5 serotypes of Salmonella is in place, which cover the whole territory ofRomania.

Measures in case of the positive findings or single casesBreeding flocks (separate elite, grand parent and parent flocks when necessary)

If the sample taken by operator is positive, than an official sampling is performed to confirm or excludeinitial results.In case of positive result flock is destroyed (slaughtered or killed) as well as hatching eggs(destroyed or processed), litter.Compensation to the owners is paid.

Notification system in placeOn the basis of National Control Programme 5 serotypes in breeding flocks are under control.

National evaluation of the recent situation, the trends and sources of infection

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Broiler flocksThe main objective of Romania National Control programme for the reduction of Salmonella enteritidis andSalmonella typhimurium and in broilers flocks of Gallus gallus is a reduction of the maximum percentageof positive flocks to 1 % or less by 31 December 2010. In broiler flocks all isolation of Salmonella must bereported to the Competent authority .In Romania holdings of broiler flocks where S. Enteritidis and S. Typhimurium have been isolated aregiven advice on Salmonella control and a visit to carry out an epidemiological enquiry as appropriate.The National Control Programme for Salmonella in broiler flocks of Gallus gallus was put in place in 01January 2009.Starting with 01 January 2009 the National Control Programme for Salmonella in broilers was held in allholdings of broiler flocks consisting of at least 500 poultry of Gallus gallus. Broilers holdings which havebetween 500 and 5,000 of birds were not the subject of official testing, but they perform tests on theinitiative of operators (self-control) within 3 weeks prior to depopulation and sending the birds abattoir.

Frequency of the samplingBroiler flocks: Before slaughter at farm

Within 3 weeks prior to moving to the abattoir/depopulation

Type of specimen takenBroiler flocks: Before slaughter at farm

Faeces

Broiler flocks: At slaughter (flock based approach)Neck skin

Methods of sampling (description of sampling techniques)Broiler flocks: Before slaughter at farm

Operators were required to implement the sampling programme in the Annex to EC Regulation 646/2007(self-control sampling).Two pairs of boot sock/swabs were taken by the operator within the period of three weeks before the birdsare due for slaughter. The samples were taken in sufficient time for the laboratory results to be knownbefore the birds are transported to the slaughter house. It is important to know the Salmonella status ofthe flock before the first birds are slaughtered. Samples were submitted to a laboratory authorized by theCompetent Authority and which applies quality assurance systems that conform to the requirements of thecurrent EN/ISO standard.Official control: Each year at least 10% of holdings with more than 5,000 birds were selected and at leastone flock on the holding were sampled by Animal Health, or other authorized agent, acting on behalf of theCompetent Authority, who took an ‘official sample’. In addition, attention was given to flocks where therehave been previously positive Salmonella findings in the samples taken by the operators. Particularattention was given to holdings where S. Enteritidis or S. Typhimurium has been isolated from samples. When an official sample was taken it may replace the sample required to be taken by the operator.In accordance with Regulation (EC) No. 646/2007 Annex point 1 (c) the operator of a broiler holding maymake an application to the Competent Authority for a derogation not to sample all flocks on the holding.The Competent Authority will assess the application for derogation against the criteria listed in the Annex.The Competent Authority may approve the derogation if satisfied.

B. Salmonella spp. in Gallus Gallus - broiler flocks

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Sampling protocol.For each flock*At least two pairs of boot/sock swabs shall be taken. All boot/sock swabs must be pooled into one sample.For free range broiler flocks, samples shall only be collected in the area inside the house. Before using theboot/sock swabs, their surface shall be moistened with deionised water, or sterile water or any otherdiluents approved by the national reference laboratory referred to in Article 11 of Regulation (EC) No2160/2003. The use of farm water containing antimicrobials or additional disinfectants shall be prohibited.The recommended way to moisten boot swabs shall be to pour the liquid inside before putting them on. Itshall be ensured that all sections in a house are represented in the sampling in a proportionate way andthat at least 100 steps are taken with each pair of boot swabs. Each pair should cover about 50 % of thearea of the house.On completion of sampling the boot/sock swabs shall be carefully removed so as not to dislodge adherentmaterial. Boot swabs may be inverted to retain material. They shall be placed in a bag or pot and labelledto identify the flock sampled, and the date the samples were taken.

Broiler flocks: At slaughter (flock based approach)According to the provisions of the Order of President on National Sanitary Veterinary and Food SafetyAuthority no.34/2006, transposing into Romanian legislation the Directive 2003/99/EC, all the Salmonellaspp. strains isolated in foodstuffs derived from products of animal origin were compulsory tested for theantimicrobial resistance.

Diagnostic/analytical methods usedBroiler flocks: Before slaughter at farm

Bacteriological method: ISO 6579:2002

Vaccination policyBroiler flocks

Live Salmonella vaccines are not used in the framework of national control programme where themanufacturer does not provide an appropriate method to distinguish bacteriological wild-type strains ofsalmonella from vaccine strains. Although vaccines against Salmonella are not currently used in broilers.

Other preventive measures than vaccination in placeBroiler flocks

According to the Romanian program of surveillance, prevention and animal disease control, of thediseases transmissible from animals to humans, animal protection and environment protection” andprogram for surveillance and control in food safety field approved every year by N.S.V.F.S.A. PresidentOrder, feeding stuffs intended for poultry nutrition are checked in view to avoid the contamination withSalmonella spp. Also, in conformity with the same legislation the feed stuffs are checked in view to detectthe use of antibiotics.Residues examination is performed according to the Roumanian annual plan for examination for residuesin live animals and animal origin products. For broiler, hens, turkeys, other poultry a sample consists onone or more animals depending on the requirements of the analytical methods.For each category of poultry considered, the minimum number of samples to be taken each year must beat least equal to one per 200 tones of annual production, with a minimum of 100 samples for each groupof substances if the annual production of the category of birds considered is over 5 000 tones.

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Broiler flocksAccording to the provisions of N.S.V.F.S.A. President Order 147/2006, Regulation 2160/2003/EC, thefollowing measures are to be adopted in order to prevent the dissemination of Salmonella enteritidis,Salmonella typhimurium, into commercial holdings. Animals from infected flocks belonging to commercialholdings are to be kept isolated and special conditions apply for removal of these animals. No bird mayleave the house concerned unless the competent authority has authorized the slaughter or/anddestruction under supervision of slaughter in a slaughterhouse designated by the competent authority. Allthe birds in the house must be slaughtered in accordance with the provisions of the REGULATION (EC)No. 853/2004 laying down specific hygiene rules for food of animal origin in order to reduce as much aspossible the risk of spreading Salmonella.

Measures in case of the positive findings or single casesBroiler flocks: Before slaughter at farm

In case of suspicion or confirmation of Salmonella enteritidis or Salmonella typhimurium the NRL shallnotify immediately the N.S.V.F.S. and local C.S.V.F.S.D..In case of suspicion of infection the local C.S.V.F.S.D. and the relevant authorities:- prohibited the movement of broilers- take additional samples for conformation of infection

When the broilers are confirmed for the presence of Salmonella enteritidis or Salmonella typhimurium:

1. Fresh meat from broilers may be placed on the market on the condition that it meets the requirement ofabsence of Salmonella in 25 grams from the meat.2. The requirement laid down in point 1 does not apply to fresh poultry meat destined for heat treatment oranother treatment to eliminate salmonella in accordance with Community legislation on food hygiene. 3. The criterion laid down in point 1 does not apply to fresh poultry meat destined for industrial heattreatment or another treatment to eliminate salmonella in accordance with Community legislation on foodhygieneWhen a broiler flock of Gallus gallus is suspected of being infected with Salmonella Enteritidis orSalmonella Typhimurium the flock will be investigated. The flock is suspected of being infected when S.Enteritidis or S. Typhimurium is isolated from a sample of faeces, or boot swabs, carried out privately oras required by either the operator or the Competent Authority as detailed in the Annex to Regulation (EC)No 646/2007. Tissue/organs may be taken from birds as part of the investigation of clinical disease by theveterinarian; these cases will be discussed and additional follow up investigation carried out asappropriate, along with advice on Salmonella control.Competent Authority will notify the operator to clean and disinfect the building from which the infectedflock originated. After cleaning and disinfecting of the building the operator may be required to take swabsfrom a number of sites in the building and submit them to an approved laboratory in view to be tested forSalmonella in order to check the efficiency of the hygiene measures taken. In cases where S. Enteritidisor S. Typhimurium was isolated the cleaning and disinfection may be checked by the Competent Authorityor its agent.If the results of post-cleaning and disinfection monitoring of Salmonella are positive for S. Enteritidis or S.Typhimurium, the next crop (cycle) will be monitored under supervision of the Competent Authority or itsagent. If Salmonella is isolated in this subsequent crop of birds the holding will be placed under officialcontrol; re-stocking of the house will be permitted only if the supervised post-cleaning and disinfectionsamples from the house are negative.

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For the purposes of establishing the progress towards the target if S. Enteritidis or S. Typhimurium isisolated from either an operator sample or an official sample the flock is classed as positive. A flockpositive for a specific serotype will be recorded only once for that serotype.Operators with a flock which is positive for S. Enteritidis or S. Typhimurium will be contacted by theCompetent Authority for advice on how to reduce or eliminate the Salmonella. Advice on the control ofSalmonella in broilers will be available from government experts on Salmonella control. Advice mayinclude recommendations on management, cleaning and disinfection, pest control, biosecurity, monitoring,and the potential use of other aids in the control of Salmonella.

Notification system in placeA positive laboratory finding of Salmonella ssp in food stuff derived from poultry is followed by anotification by RASFF to all levels (central, regional and local).Then the all food chain is controlled in orderto identify the origin of the contamination, if it is possible. The contaminated products are traced back anddetent under restrictions, till the results of salmonella serotyping come, and depending of the type of theSalmonella we apply different measures ( general measures : effective cleaning and disinfection of thepremises and equipment are carried out and monitoring too).

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Laying hens flocksStarting with 2008 in Romania was implemented the National Salmonella control programme in layinghens flocks of Gallus gallus.

Frequency of the samplingLaying hens: Day-old chicks

Other: No official sampling;only samples taken by operators (self control) can consist in:(a) One chick box liner, up to a maximum of 10, for every 500 chicks delivered from each hatchery.Samples taken on the day of arrival.(b) The carcasses of all chicks, up to a maximum of 60, from each hatchery which are dead on arrival.

Laying hens: Rearing periodOther: Other: No official sampling; only samples taken by the operators (self control)

Laying hens: Production periodMonitoring by operators shall take place according to Regulation (EC) No 1168/2006 Annex Point 2:Monitoring in Laying Flocks every 15 weeks starting when the birds are 22 – 26 weeks of age.Official samples:One sample will be taken under the control of the Competent Authority for Regulation 2160/2003 from onelayer flock on each holding with more than 1000 birds during the period of production of eggs for humanconsumption as specified in 2.1 of Annex to Commission Regulation (EC) No 1168/2006.

Laying hens: Before slaughter at farmOther: no official samples

Laying hens: At slaughterOther: no official samples

Eggs at packing centre (flock based approach)Every 3 months

Type of specimen takenLaying hens: Day-old chicks

Other:Samples taken by the operators can consist in:(a) One chick box liner, up to a maximum of 10, for every 500 chicks delivered from each hatchery.Samples taken on the day of arrival.(b) The carcasses of all chicks, up to a maximum of 60, from each hatchery which are dead on arrival.

Laying hens: Rearing periodOther: can consist in: a minimum 2 pairs of boot swabs per house, or composite faeces sample takenaccording to the Council Regulation (EC) No 1168/2006

Laying hens: Production periodSamples taken by the operators and samples taken by the Official samples consist in boot swabs/ faeces,

C. Salmonella spp. in Gallus Gallus - flocks of laying hens

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and dust samples

Eggs at packing centre (flock based approach)Other:Surface of egg shells and mixture of white and yellow.

Methods of sampling (description of sampling techniques)Laying hens: Day-old chicks

Samples taken by operators are sent to authorized and approved laboratory for examination. Isolates aresent to the NRL for serotyping and priority is given to any isolate culture result Group B or Group D

Laying hens: Rearing periodSamples taken by operators are sent to authorized and approved laboratory for examination. Isolates aresent to the NRL for serotyping and phage typing and priority is given to any isolate culture result Group Bor Group D

Case definitionLaying hens: Day-old chicks

Samples taken by operators are sent to authorized laboratory for examination. Isolates are sent to theNRL for serotyping and phage typing and priority is given to any isolate culture result Group B or Group D.A flock is an epidemiological unit.Definition of a case:A positive case is a flock, where positive result in laboratory tests for detection of Salmonella wasconfirmed by official sampling.

Laying hens: Rearing periodSamples taken by operators are sent to authorized laboratory for examination. Isolates are sent to theNRL for serotyping and phage typing and priority is given to any isolate culture result Group B or Group D.A flock is an epidemiological unit.Definition of a case:A positive case is a flock, where positive result in laboratory tests for detection of Salmonella wasconfirmed by official sampling.

Eggs at packing centre (flock based approach)Definition of a positive findingThere are 2 situations:-for the matrix which are found in Regulation 2005/2073, c=0, absence in 25 grams;-for the matrix which were not found in Regulation 2005/2073, but there were in The National SurveillanceProgramme no 4/31.01.2008, foodstuff is considered to be positive when Salmonella spp is detected.

Diagnostic/analytical methods usedLaying hens: Day-old chicks

Other:Bacteriological method :ISO 6579:2002/A1:2006

Laying hens: Rearing periodOther:Bacteriological method :ISO 6579:2002/A1:2006

Laying hens: Production periodOther:Bacteriological method :ISO 6579:2002/A1:2006

Eggs at packing centre (flock based approach)Other:

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Vaccination policyLaying hens flocks

Live Salmonella vaccines are not used in the framework of national control programme where themanufacturer does not provide an appropriate method to distinguish bacteriological wild-type strains ofsalmonella from vaccine strains. A large proportion of the commercial layer flocks are vaccinated with aSalmonella vaccine.


Laying hens flocksSpecific requirements concerning flocks of laying hens1. Eggs shall not be used for direct human consumption as table eggs unless they originate from acommercial flock of laying hens subject to Salmonella national control programme established and is notunder official restriction.2. Eggs originating from flocks with unknown health status, that are suspected of being infected or that areinfected with Salmonella serotypes for which a target for reduction has been set or which were identifiedas the source of infection in a specific human food-borne outbreak, may be used for human consumptiononly if they are treated in a manner that guarantees the destruction of all Salmonella serotypes with publichealth significance in accordance with Community legislation on food hygiene.Eggs originating from flocks with unknown health status, that are suspected of being infected or that areinfected with Salmonella serotypes for which a target for reduction has been set or which were identifiedas the source of infection in a specific human food-borne outbreak, shall be:(a) considered as Class B eggs as defined in Article 2(4) of Commission Regulation (EC) No 557/2007laying down detailed rules for implementing Council Regulation (EC) No 1028/2006 on marketingstandards for eggs (1);(b) marked with the indication referred to in Article 10 of Commission Regulation (EC) No 557/2007 whichclearly distinguishes them from Class A eggs prior to being placed on the market;(c) prohibited access to packaging centers unless the competent authority is satisfied with the measuresto prevent possible cross-contamination of eggs from other flocks.3. When birds from infected flocks are slaughtered or destroyed, steps are taken to reduce the risk ofspreading zoonoses as soon as possible. Slaughtering shall be carried out in accordance with Communitylegislation on food hygiene. Products derived from such birds may be placed on the market for humanconsumption in accordance with Community legislation on food hygiene. If they are not destined forhuman consumption, this products must be used or disposed of in accordance with Regulation (EC) No1774/2002.4. In order to exclude false-positive initial results, the competent authority may lift the restrictions laid downin point 2 of this Part:(a) when the flock of layers is not the source of infection for humans by the consumption of eggs or eggproducts as a result of the epidemiological investigation of food-borne outbreaks in accordance with Article8 of Directive 2003/99/EC; and(b) where the flock is subjected to a Salmonella national control programme and Salmonella serotypeswhich a target for reduction has been set, is not confirmed by the following sampling protocol carried outby the competent authority:(i) the technical specifications referred to in Article 5 of Commission Decision 2004/665/EC (sevensamples); however, a sub-sample of 25 grams must be collected of each faecal material and dust samplefor analysis; all samples must be analyzed separately;or(ii) bacteriological investigation of the caecal and oviducts of 300 birds;or(iii) bacteriological investigation of the shell and the content of 4 000 eggs of each flock in pools of maxi-

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mum 40 eggs.In addition to the sampling in point (b), the competent authority shall verify the absence of the use ofantimicrobial, potentially affecting the result of the analysis of the sampling.

Additional informationStarting to 2008 obligatory National control programme for Salmonella is in place, according to Regulation2160/ 2003 and Regulation 1003/ 2005.

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There is no official monitoring system on farm level. Investigations are initiated by the owners of theanimals.

Frequency of the samplingAnimals at farm

Other: voluntary samples taken by veterinarian for diagnostic purposes

Type of specimen takenAnimals at farm

Other: Faeces and various organs

Methods of sampling (description of sampling techniques)Animals at farm

Voluntary samples usually taken by a veterinarian for diagnostic purposes.

Case definitionAnimals at farm

Detection of Salmonella spp. from sample taken from the animal, group of animals or associated with theirenvironment.

Diagnostic/analytical methods usedAnimals at farm

Other: Various bacteriological methods, including method described in Annex D of ISO 6579:2002.

D. Salmonella spp. in bovine animals

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Breeding herdsThere is no official monitoring system on farm level. Investigations are initiated by the owners of theanimals.

Multiplying herdsSee Breeding herds

Fattening herdsSee Breeding herds

Frequency of the samplingBreeding herds

Other: voluntary samples taken by veterinarian for diagnostic purposes

Multiplying herdsOther: see Breeding herds

Fattening herds at farmOther: see Breeding herds

Type of specimen takenBreeding herds

Other: Faeces and various organs



Methods of sampling (description of sampling techniques)Breeding herds

Voluntary samples usually taken by a veterinarian for diagnostic purposes.

Multiplying herdssee Breeding herds

Fattening herds at farmsee Breeding herds

Case definitionBreeding herds

Detection of Salmonella spp. from sample taken from the animal, group of animals or associated with theirenvironment.

Multiplying herdssee Breeding herds

E. Salmonella spp. in pigs

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Fattening herds at farmsee Breeding herds

Diagnostic/analytical methods usedBreeding herds

Other: Various bacteriological methods, including method described in Annex D of ISO 6579:2002.



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Table Salmonella in breeding flocks of Gallus gallus

Comments:1) Total number of flocks existing in the region, including eligible flocks and non-eligible for the programme

7 CSVFSD Flock 7 1 1Gallus gallus (fowl) - parent breeding flocks,unspecified - day-old chicks

50 CSVFSD Flock 50 1 1Gallus gallus (fowl) - parent breeding flocks,unspecified - during rearing period

327 CSVFSD Flock 325 5 2 3Gallus gallus (fowl) - parent breeding flocks,unspecified - adult

1)

Number ofexisting flocks Source of

informationSampling unit Units tested


S. Enteritidis S. Hadar S. InfantisS.

Typhimurium S. VirchowSalmonella

spp.,unspecified

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Table Salmonella in other poultry

Comments:1) eligible flocks2) eligible flocks3) eligible flocks4) Total number of flocks existing in the region, including eligible flocks and non-eligible for the programme

432 CSVFSD Flock 420 6 1 5Gallus gallus (fowl) - laying hens - adult - at farm -Control and eradication programmes - official andindustry sampling

1)

432 CSVFSD Flock 432 39 2 37Gallus gallus (fowl) - laying hens - adult - at farm -Control and eradication programmes - sampling byindustry

2)

432 CSVFSD Flock 420 6 1 5Gallus gallus (fowl) - laying hens - adult - at farm -Control and eradication programmes - officialsampling - objective sampling

3)

4108 CSVFSD Flock 3160 152 1 1 150Gallus gallus (fowl) - broilers - before slaughter - atfarm - Control and eradication programmes - officialand industry sampling

4)

Number ofexisting flocks Source of

informationSampling unit Units tested


S. EnteritidisS.


spp.,unspecified

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Table Salmonella in other animals

CSVFSD Animal 520 2 1 1Cattle (bovine animals) - adult cattle over 2 years

CSVFSD Animal 1 1 1Cattle (bovine animals) - calves (under 1 year)

CSVFSD Animal 3 3 3Goats

CSVFSD Animal 2635 141 1 30 2 2Pigs

CSVFSD Animal 499 141 1 136Sheep

CSVFSD Animal 1 1Dogs - pet animals - in total - Clinical investigations

CSVFSD Animal 1 1 1Foxes - wild - Clinical investigations


Sampling unit Units testedTotal unitspositive forSalmonella

S. EnteritidisS.


spp.,unspecified

S.Abortusovis S. Agona S. Bareilly

S.Bovismorbific

ans

Cattle (bovine animals) - adult cattle over 2 years

Cattle (bovine animals) - calves (under 1 year)

Goats

64 1 3 18 2 1 7 4 1Pigs

1 3Sheep

1Dogs - pet animals - in total - Clinical investigations

Foxes - wild - Clinical investigations

S.Choleraesuis S. Colindale S. Derby S. Hadar S. Infantis S.

Livingstone S. Lomita S. Manhattan S. Mbandaka S. Rissen S.Senftenberg

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Table Salmonella in other animals

Cattle (bovine animals) - adult cattle over 2 years

Cattle (bovine animals) - calves (under 1 year)

Goats

5Pigs

Sheep

Dogs - pet animals - in total - Clinical investigations

Foxes - wild - Clinical investigations

S. Thompson

CSVFSD - County Sanitary Veterinary and for Food Safety Directorate

Footnote:

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Table Salmonella in other birds

CSVFSD Animal 33 33 33Pheasants

CSVFSD Animal 5 5 5Pigeons

CSVFSD Animal 4 4 2 2Quails

CSVFSD Animal 5 5 4 1Turkeys - unspecified - Clinical investigations


Sampling unit Units testedTotal unitspositive forSalmonella

S. EnteritidisS.


spp.,unspecified

S.Amsterdam

S. Gallinarum S. Hadar


Footnote:

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2.1.5 Salmonella in feedingstuffs

Table Salmonella in compound feedingstuffs

SVFSD Batch 25g 99 0Compound feedingstuffs for cattle - final product

SVFSD Batch 25g 6 0Compound feedingstuffs for cattle - process control

SVFSD andIHVPH Batch 25g 164 8 7Compound feedingstuffs for pigs - final product

SVFSD Batch 25g 18 0Compound feedingstuffs for pigs - process control

SVFSD Batch 25g 88 0Compound feedingstuffs for poultry (non specified) -final product

SVFSD Batch 25g 6 0Compound feedingstuffs for poultry (non specified) -process control

SVFSD Batch 25g 52 0Compound feedingstuffs for poultry - laying hens -final product

SVFSD Batch 25g 9 0Compound feedingstuffs for poultry - laying hens -process control

SVFSD Batch 25g 25 0Compound feedingstuffs for poultry -breeders - finalproduct

SVFSD Batch 25g 10 0Compound feedingstuffs for poultry -breeders -process control

SVFSD Batch 25g 341 3 1 2Compound feedingstuffs for poultry - broilers - finalproduct

SVFSD Batch 25g 84 3Compound feedingstuffs for poultry - broilers -process control




S. EnteritidisS.


spp.,unspecified

S. Agona S. Dallgow S. Djugu

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SVFSD Batch 25g 53 0Pet food - dog snacks (pig ears, chewing bones)

SVFSD andIHVPH Batch 25g 18 1 1Compound feedingstuffs for fish - at feed mill -

Surveillance

SVFSD andIHVPH Batch 25g 13 2 2Compound feedingstuffs for fur animal - at feed mill -

Surveillance

SVFSD Batch 25g 2 0Compound feedingstuffs for rabbits - at processingplant - domestic production - Surveillance




S. EnteritidisS.


spp.,unspecified

S. Agona S. Dallgow S. Djugu

Compound feedingstuffs for cattle - final product

Compound feedingstuffs for cattle - process control

1Compound feedingstuffs for pigs - final product

Compound feedingstuffs for pigs - process control

Compound feedingstuffs for poultry (non specified) -final product

Compound feedingstuffs for poultry (non specified) -process control

Compound feedingstuffs for poultry - laying hens -final product

S. Rissen S.Senftenberg

S. entericasubsp.

arizonae

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Compound feedingstuffs for poultry - laying hens -process control

Compound feedingstuffs for poultry -breeders - finalproduct

Compound feedingstuffs for poultry -breeders -process control

Compound feedingstuffs for poultry - broilers - finalproduct

1 2Compound feedingstuffs for poultry - broilers -process control

Pet food - dog snacks (pig ears, chewing bones)

Compound feedingstuffs for fish - at feed mill -Surveillance

Compound feedingstuffs for fur animal - at feed mill -Surveillance

Compound feedingstuffs for rabbits - at processingplant - domestic production - Surveillance

S. Rissen S.Senftenberg

S. entericasubsp.

arizonae


Samples were taken both in official controls and HACCP, from processing plant and retail, domestic production and import.

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Table Salmonella in other feed matter

SVFSD Batch 25g 13 0Feed material of cereal grain origin - barley derived

SVFSD Batch 25g 32 0Feed material of cereal grain origin - maize

SVFSD Batch 25g 20 0Feed material of cereal grain origin - wheat derived

SVFSD Batch 25g 12 0Feed material of oil seed or fruit origin - other oilseeds derived

SVFSD Batch 25g 78 0Feed material of oil seed or fruit origin - soya (bean)derived

SVFSD Batch 25g 17 0Feed material of oil seed or fruit origin - sunflowerseed derived




S. EnteritidisS.


spp.,unspecified



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Table Salmonella in feed material of animal origin

SVFSD Batch 25g 1 0Feed material of land animal origin - animal fat

SVFSD Batch 25g 1 0Feed material of land animal origin - blood meal

SVFSD Batch 25g 12 0Feed material of land animal origin - meat and bonemeal

SVFSD Batch 25g 9 0Feed material of land animal origin - meat meal

SVFSD Batch 25g 31 0Feed material of land animal origin - poultry offalmeal

SVFSD Batch 25g 172 0Feed material of marine animal origin - fish meal




S. EnteritidisS.


spp.,unspecified



Footnote:

126

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2.1.6 Salmonella serovars and phagetype distributionThe methods of collecting, isolating and testing of the Salmonella isolates are describedin the chapters above respectively for each animal species, foodstuffs and humans. Theserotype and phagetype distributions can be used to investigate the sources of theSalmonella infections in humans. Findings of same serovars and phagetypes in humancases and in foodstuffs or animals may indicate that the food category or animal speciesin question serves as a source of human infections. However as information is notavailable from all potential sources of infections, conclusions have to be drawn withcaution.

Table Salmonella serovars in animals

S. Abortusovis

2S. Agona

6S. Amsterdam

2S. Anatum

2S. Bareilly

1 1S. Bovismorbificans

Cattle (bovine animals) Pigs Gallus gallus (fowl) Other poultry Dogs - pet animals Foxes - wild Goats -mixedherds

Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring

3 141 538 5 1 1

Sources of isolates

Number of isolates in thelaboratory

Number of isolates serotyped

Serovar

Number of isolates per serovar

0 3 0 141 533 5 0 0 0 1 0 1 0

127

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1S. Bredeney

64S. Choleraesuis

1S. Colindale

3S. Derby

1 1 41 1S. Enteritidis

2S. Gallinarum

8S. Glostrup

6S. Hadar

2S. Heidelberg

18 254S. Infantis

3S. Kambole

84 1S. Livingstone



3 141 538 5 1 1

Sources of isolates



Serovar


0 3 0 141 533 5 0 0 0 1 0 1 0

128

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2S. Lomita

1S. Manhattan

7 35S. Mbandaka

4S. Montevideo

5S. Newport

4S. Rissen

1 34S. Senftenberg

4S. Taksony

15S. Tennessee

5 23S. Thompson

1 30 4S. Typhimurium

4S. Uganda



3 141 538 5 1 1

Sources of isolates



Serovar


0 3 0 141 533 5 0 0 0 1 0 1 0

129

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3 136S. Abortusovis

S. Agona

2S. Amsterdam

S. Anatum

S. Bareilly

S. Bovismorbificans

S. Bredeney

S. Choleraesuis

S. Colindale

S. Derby

4S. Enteritidis

33S. Gallinarum

Goats -mixedherds

Pheasants Pigeons Quails Sheep - mixed herds Turkeys - unspecified

Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical

3 33 5 4 141 5

Sources of isolates



Serovar


3 0 33 0 5 0 4 0 141 0 5

130

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S. Glostrup

2 1S. Hadar

S. Heidelberg

3S. Infantis

S. Kambole

S. Livingstone

S. Lomita

S. Manhattan

S. Mbandaka

S. Montevideo

S. Newport

S. Rissen

Goats -mixedherds



3 33 5 4 141 5

Sources of isolates



Serovar


3 0 33 0 5 0 4 0 141 0 5

131

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S. Senftenberg

S. Taksony

S. Tennessee

S. Thompson

5 1 1S. Typhimurium

S. Uganda

Goats -mixedherds



3 33 5 4 141 5

Sources of isolates



Serovar


3 0 33 0 5 0 4 0 141 0 5

132

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Table Salmonella serovars in food

1 1S. Enteritidis - 1

1S. Enteritidis - 3a

S. Enteritidis - 8

1 2S. Typhimurium - DT 110

20 1 1S. Typhimurium - DT 120

1S. Typhimurium - DT 132

Meat frombovineanimals

Meat frompig

Meat frombroilers(Gallusgallus)

Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from

sheep'smilk - hard -made frompasteurised

milk - atretail -

domesticproduction -Surveillance - officialcontrols -suspect

sampling

Confectionery productsand pastes

- atprocessing

plant -domestic

production -Surveillance - HACCP

and ownchecks

Eggs - tableeggs - shell- at farm -

animalsample -eggs -

Surveillance - officialcontrols -objectivesampling

Meat frombovineanimalsand pig -

meatpreparation- at retail -imported -Surveillance - HACCP

and ownchecks


meatpreparation- intended

to be eatencooked - atprocessing

plant -domestic

production -Surveillance - officialcontrols -objectivesampling



to be eatencooked - at

retail -domestic


and ownchecks




retail -imported -Surveillance - HACCP

and ownchecks




retail -imported -Surveillance - officialcontrols -objectivesampling

Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring

2 57 19 0 2 2 1 1 2 11 3 2 1

Sources of isolates



Serovar


2 57 19 0 2 2 1 1 2 11 3 2 1

133

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S. Typhimurium - DT 193



1S. Enteritidis - Not typeable

3 1S. Typhimurium - Not typeable

1 1S. Enteritidis - Other


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from


milk - atretail -


sampling


- atprocessing

plant -domestic


and ownchecks






and ownchecks




plant -domestic





retail -domestic


and ownchecks





and ownchecks






2 57 19 0 2 2 1 1 2 11 3 2 1

Sources of isolates



Serovar


2 57 19 0 2 2 1 1 2 11 3 2 1

134

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1 2 2S. Typhimurium - Other

1S. Agona

1S. Amherstiana

S. Brandenburg

8 1 3S. Derby

1S. Essen


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from


milk - atretail -


sampling


- atprocessing

plant -domestic


and ownchecks






and ownchecks




plant -domestic





retail -domestic


and ownchecks





and ownchecks






2 57 19 0 2 2 1 1 2 11 3 2 1

Sources of isolates



Serovar


2 57 19 0 2 2 1 1 2 11 3 2 1

135

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1S. Gaminara

S. Give

1S. Goldcoast

2S. Hadar

1 9 6 1S. Infantis

1S. Inganda


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from


milk - atretail -


sampling


- atprocessing

plant -domestic


and ownchecks






and ownchecks




plant -domestic





retail -domestic


and ownchecks





and ownchecks






2 57 19 0 2 2 1 1 2 11 3 2 1

Sources of isolates



Serovar


2 57 19 0 2 2 1 1 2 11 3 2 1

136

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1S. Kedougou

1S. Kortrijk

1S. Limete

2 2S. Livingstone

1S. Manhattan

5S. Rissen


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from


milk - atretail -


sampling


- atprocessing

plant -domestic


and ownchecks






and ownchecks




plant -domestic





retail -domestic


and ownchecks





and ownchecks






2 57 19 0 2 2 1 1 2 11 3 2 1

Sources of isolates



Serovar


2 57 19 0 2 2 1 1 2 11 3 2 1

137

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S. Senftenberg

1S. Taksony

1S. Typhimurium

1 4 1S. Virchow

2S. Typhimurium - U 302

S. Typhimurium - U 311


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from


milk - atretail -


sampling


- atprocessing

plant -domestic


and ownchecks






and ownchecks




plant -domestic





retail -domestic


and ownchecks





and ownchecks






2 57 19 0 2 2 1 1 2 11 3 2 1

Sources of isolates



Serovar


2 57 19 0 2 2 1 1 2 11 3 2 1

138

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S. Enteritidis - 1

S. Enteritidis - 3a

1S. Enteritidis - 8




Meat frombovineanimalsand pig -mincedmeat -

intended tobe eaten

cooked - atprocessing

plant -domestic


and ownchecks


intended tobe eaten

cooked - atretail -

domesticproduction -Surveillance - officialcontrols -objectivesampling

Meat frompig - meat

preparation- intended


plant -domestic


and ownchecks

Meat fromwild game -

landmammals -



gamehandling

establishment -


Ready-to-eat salads -containingmayonnais

e - atcatering -Clinical

investigations

Seeds,dried - at

processingplant -

domesticproduction -Surveillance - HACCP

and ownchecks

Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring

3 17 3 5 1 1

Sources of isolates



Serovar


3 17 3 5 1 1

139

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S. Enteritidis - Not typeable

1S. Typhimurium - Not typeable

S. Enteritidis - Other


intended tobe eaten


plant -domestic


and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks


landmammals -



gamehandling

establishment -




investigations

Seeds,dried - at

processingplant -


and ownchecks


3 17 3 5 1 1

Sources of isolates



Serovar


3 17 3 5 1 1

140

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2S. Typhimurium - Other

2S. Agona

S. Amherstiana

1S. Brandenburg

S. Derby

S. Essen


intended tobe eaten


plant -domestic


and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks


landmammals -



gamehandling

establishment -




investigations

Seeds,dried - at

processingplant -


and ownchecks


3 17 3 5 1 1

Sources of isolates



Serovar


3 17 3 5 1 1

141

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S. Gaminara

1S. Give

S. Goldcoast

S. Hadar

S. Infantis

S. Inganda


intended tobe eaten


plant -domestic


and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks


landmammals -



gamehandling

establishment -




investigations

Seeds,dried - at

processingplant -


and ownchecks


3 17 3 5 1 1

Sources of isolates



Serovar


3 17 3 5 1 1

142

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S. Kedougou

5S. Kortrijk

S. Limete

S. Livingstone

S. Manhattan

3S. Rissen


intended tobe eaten


plant -domestic


and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks


landmammals -



gamehandling

establishment -




investigations

Seeds,dried - at

processingplant -


and ownchecks


3 17 3 5 1 1

Sources of isolates



Serovar


3 17 3 5 1 1

143

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1S. Senftenberg

S. Taksony

S. Typhimurium

5S. Virchow

S. Typhimurium - U 302

1S. Typhimurium - U 311


intended tobe eaten


plant -domestic


and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks


landmammals -



gamehandling

establishment -




investigations

Seeds,dried - at

processingplant -


and ownchecks


3 17 3 5 1 1

Sources of isolates



Serovar


3 17 3 5 1 1

145

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Table Salmonella serovars in feed

2S. Typhimurium - Other

1S. Agona

1S. Dallgow

7 2S. Djugu

1S. Rissen

1S. Senftenberg

2S. enterica subsp. arizonae

Compoundfeedingstuffs for pigs

Compoundfeedingstuffs for fish -final product - at feed

mill - imported -Surveillance - HACCP

and own checks

Compoundfeedingstuffs for fur

animal - process control- at farm - feed sample -Surveillance - HACCP

and own checks

Compoundfeedingstuffs for poultry- broilers - final product- at farm - feed sample -Surveillance - HACCP

and own checks

Monitoring Clinical Monitoring Clinical Monitoring Clinical Monitoring Clinical

8 1 2 6

Sources of isolates



Serovar


8 0 1 0 2 0 6 0

147

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Table Salmonella Enteritidis phagetypes in food

1 11

13a

18

1Not typeable

1 1Other


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin

Cheesesmade from


milk - atretail -


sampling


- atprocessing

plant -domestic


and ownchecks



investigations

Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring

1 2 2 1 1

Phagetype

0 1 2 0 0 2 1 1

149

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Table Salmonella Typhimurium phagetypes in food

1 2 5DT 110

20 1 1DT 120

1DT 132

1DT 193

1 1DT 195

1DT 36


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin







plant -domestic






and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks

Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring

2 28 0 0 0 1 5 2 7 3

Phagetype

2 28 0 0 0 1 5 2 7 3

150

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Table Salmonella Typhimurium phagetypes in food

3 1 1Not typeable

1 2 2Other

2U 302

1U 311


Meat frompig


Meat fromother

poultryspecies

Otherproducts of

animalorigin







plant -domestic






and ownchecks


intended tobe eaten

cooked - atretail -


Meat frompig - meat



plant -domestic


and ownchecks

Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring Monitoring

2 28 0 0 0 1 5 2 7 3

Phagetype

2 28 0 0 0 1 5 2 7 3


2.1.7 Antimicrobial resistance in Salmonella isolates

Sampling strategy used in monitoringType of specimen taken

In cattle all of the isolates were derived from samples taken for diagnostic purposes.

Methods of sampling (description of sampling techniques)Voluntary sampling.

Procedures for the selection of isolates for antimicrobial testingAll isolates are tested.

Methods used for collecting dataIsolates were collected from regional laboratories (County Sanitary Veterinary and Food SafetyDirectorate – CSVFSD) at Institute for Diagnosis and Animal Health (IDAH) and serotyped in the NRLSalmonella. Antimicrobial resistance testing is performed in the NRL.

Laboratory methodology used for identification of the microbial isolatesBacteriological method: SR EN ISO 6579/2003 A1:2007

Laboratory used for detection for resistanceAntimicrobials included in monitoring

Susceptibility to tetracyclines, amphenicols, betalactams, quinolones,aminoglycosides and sulfonamides is studied, using a standard disk diffusion method on Mueller Hintonagar plates, according to CLSI.

Cut-off values used in testingThe breakpoints used in testing are those recommended by the CLSI (M100-S19, M31-A3).


Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009,published in Romanian Official Journal

Results of the investigation 3 strains of Salmonella were tested for antimicrobial resistance.

A. Antimicrobial resistance in Salmonella in cattle

152Romania - 2009


Sampling strategy used in monitoringFrequency of the sampling

Methods of sampling (description of sampling techniques)According to the provisions of the Order of President on National Sanitary Veterinary and Food SafetyAuthority no.34/2006, transposing into Romanian legislation the Directive 2003/99/EC, all the Salmonellaspp. strains isolated in foodstuffs derived from products of animal origin were compulsory tested for theantimicrobial resistance.

Methods used for collecting dataIsolates were collected from regional laboratories (Sanitary Veterinary and for Food Safety Laboratories)at Institute of Hygiene and Veterinary Public Health and serotyped at Cantacuzino C. Institute. Resistancedata is done in Institute of Hygiene and Veterinary Public Health.

Laboratory methodology used for identification of the microbial isolatesBacteriological method: SR EN ISO 6579/2003 AC:2006


The method used it is disc diffusion; testing were performed according to NCCLS document and qualitycontrol according to the NCCLS standards.Antimicrobials used were: gentamicin, kanamycin,streptomycin, chloramphenicol, cefotaxim, ceftazidim,ciprofloxacin, enrofloxacin, ampicillin, nalidixic acid, sulfonamide, tetracyclin, trimethoprim, trimethoprim +sulfonamides.

Cut-off values used in testingThe breakpoints used are those listed in NCCLS.


The Romanian Surveillance Programme is a national programme, published in Romanian Official Journalas Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated which is according with the provisions of Order of the President of the National SanitaryVeterinary and Food Safety Authority no 34/2006, in order to observe the antimicrobial resistance.

Measures in case of the positive findings or single casesA positive laboratory finding of Salmonella ssp is followed by a notification by RASFF to all levels (central,regional and local).Then the all food chain is controlled in order to identify the origin of the contamination,if it is possible. The contaminated products are traced back and detent under restrictions, till the results ofsalmonella serotyping come, and depending of the type of the Salmonella we apply different measures (general measures : effective cleaning and desinfection of the premises and equipment are carried out andmonitoring too).


Results of the investigationThere were tested 66 strains of Salmonella for antimicrobial resistance.

B. Antimicrobial resistance in Salmonella in foodstuff derived from cattle

153Romania - 2009


Sampling strategy used in monitoringMethods of sampling (description of sampling techniques)

According to the provisions of the Order of President on National Sanitary Veterinary and Food SafetyAuthority no.34/2006, transposing into Romanian legislation the Directive 2003/99/EC, all the Salmonellaspp. strains isolated in foodstuffs derived from products of animal origin were compulsory tested for theantimicrobial resistance.

Methods used for collecting dataIsolates were collected from regional laboratories (SVFSL) at Institute of Hygiene and Veterinary PublicHealth and serotyped at Cantacuzino C. Institute. Resistance data is done in Institute of Hygiene andVeterinary Public Health.




Cut-off values used in testing The breakpoints used are those listed in NCCLS.


The Romanian Surveillance Programme is a national programme, published in Romanian Official Journalas Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated which is according with the provisions of Order of the President of the National SanitaryVeterinary and Food Safety Authority no 34/2006, in order to observe the antimicrobial resistance.

Measures in case of the positive findings or single casesA positive laboratory finding of Salmonella spp is followed by a notification by RASFF to all levels (central,regional and local). Then the all food chain is controlled in order to identify the origin of the contamination,if it is possible. The contaminated products are traced back and detent under restrictions, till the results ofSalmonella serotyping come, and depending of the type of the Salmonella the Competent Authorityapplies different measures(specific and general measures: effective cleaning and disinfection of thepremises and equipment are carried out and monitoring too.


Results of the investigationThere were 60 strains of Salmonella tested for antimicrobial resistance.

C. Antimicrobial resistance in Salmonella in foodstuff derived from pigs

155Romania - 2009


Sampling strategy used in monitoringMethods of sampling (description of sampling techniques)

According to the provisions of the Order of President on National Sanitary Veterinary and Food SafetyAuthority no.34/2006, transposing into Romanian legislation the Directive 2003/99/EC, all the Salmonellaspp. strains isolated in foodstuffs derived from products of animal origin were compulsory tested for theantimicrobial resistance.

Methods used for collecting dataIsolates were collected from regional laboratories (SVFSL) at Institute of Hygiene and Veterinary PublicHealth and serotyped at Cantacuzino C. Institute. Resistance data is done in Institute of Hygiene andVeterinary Public Health.




Cut-off values used in testingThe breakpoints used are those listed in NCCLS.


The Romanian Surveillance Programme is a national programme, published in Romanian Official Journalas Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009 yearlyupdated which is according with the provisions of Order of the President of the National SanitaryVeterinary and Food Safety Authority no 34/2006, in order to observe the antimicrobial resistance.

Measures in case of the positive findings or single casesA positive laboratory finding of Salmonella ssp is followed by a notification by RASFF to all levels (central,regional and local).Then the all food chain is controlled in order to identify the origin of the contamination,if it is possible. The contaminated products are traced back and detent under restrictions, till the results ofsalmonella serotyping come, and depending of the type of the Salmonella we apply different measures (general measures : effective cleaning and disinfection of the premises and equipment are carried out andmonitoring too).



D. Antimicrobial resistance in Salmonella in foodstuff derived from poultry

156Romania - 2009


Sampling strategy used in monitoringType of specimen taken

In pigs all of the isolates were derived from samples taken for diagnosticpurposes.

Methods of sampling (description of sampling techniques)Voluntary sampling.


Methods used for collecting dataIsolates were collected from regional laboratories (County Sanitary Veterinary and Food SafetyDirectorate – CSVFSD) at Institute for Diagnosis and Animal Health and serotyped in the NRL Salmonella.Antimicrobial resistance testing is performed in the NRL.

Laboratory methodology used for identification of the microbial isolatesBacteriological method: SR EN ISO 6579/2003 A1:2007


Susceptibility to tetracyclines, amphenicols, betalactams, quinolones, aminoglycosides and sulfonamidesis studied, using a standard disk diffusion method on Mueller Hinton agar plates, according to CLSI.





E. Antimicrobial resistance in Salmonella in pigs

157Romania - 2009


Sampling strategy used in monitoringFrequency of the sampling

Type of specimen takenIn poultry most of the isolates were derived from samples taken for monitoring purposes on farms.See Salmonella spp. in Gallus gallus - breeding flocks, broiler flocks and flocks of laying hens also.

Methods of sampling (description of sampling techniques)See Salmonella spp. in Gallus gallus - breeding flocks, broiler flocks and flocks of laying hens.


Methods used for collecting dataIsolates were collected from regional laboratories (County Sanitary Veterinary and Food SafetyDirectorate – CSVFSD) at Institute for Diagnosis and Animal Health and serotyped in the NRL Salmonella.Antimicrobial resistance testing is performed in the NRL.

Laboratory methodology used for identification of the microbial isolatesBacteriological method: SR EN ISO 6579/2003 A1:2007.


Susceptibility to tetracyclines, amphenicols, betalactams, quinolones,aminoglycosides and sulfonamides is studied, using a standard disk diffusion method on Mueller Hintonagar plates, according to CLSI.





F. Antimicrobial resistance in Salmonella in poultry

158Romania - 2009

159

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ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Turkeys

4 0 1 0Amphenicols - Chloramphenicol

4 0 1 0Amphenicols - Florfenicol

4 0 1 0Fluoroquinolones - Ciprofloxacin

1 0Fluoroquinolones - Enrofloxacin

4 0 1 1Trimethoprim

1 0Sulfonamides - Sulfonamide

4 0 1 1Aminoglycosides - Streptomycin

4 0 1 0Aminoglycosides - Gentamicin

1 0Aminoglycosides - Kanamycin

1 0Trimethoprim + sulfonamides

3 0 1 1Penicillins - Ampicillin

4 1 1 0Fully sensitive

4 0 1 0Resistant to 1 antimicrobial

4 0 1 0Resistant to 2 antimicrobials



4 0 1 0Resistant to >4 antimicrobials

4 0 1 0Cephalosporins - Cefoperazone

3 0 1 0Cephalosporins - Cefotaxim

4 0 1 0Cephalosporins - Cefpodoxime

S. Enteritidis S.Typhimurium

Salmonellaspp.

yes yes

4 1

Antimicrobials:

Isolates out of a monitoringprogram (yes/no)

Number of isolates availablein the laboratory

Salmonella

N n N n N n

160

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Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Turkeys

4 0 1 0Cephalosporins - Ceftazidim


Salmonellaspp.

yes yes

4 1

Antimicrobials:



Salmonella

N n N n N n

161

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Gallus gallus (fowl)

41 0 4 0 6 0 2 0 1 0 1 0 2 0 8 0 6 1 2 0 252 1Amphenicols - Chloramphenicol

35 0 4 0 4 0 2 0 1 0 1 0 1 0 8 0 6 0 242 0 3 0Amphenicols - Florfenicol

33 1 3 0 6 0 2 0 1 0 2 0 8 0 4 0 2 0 174 2 3 0Fluoroquinolones - Ciprofloxacin

17 1 2 0 2 0 1 0 2 0 2 0 48 40Fluoroquinolones - Enrofloxacin

11 2 2 0 1 0 2 0 49 48 3 2Quinolones - Nalidixic acid

41 2 4 0 6 0 2 0 1 1 1 0 2 0 2 0 2 0 254 179 3 0Trimethoprim

14 3 2 2 2 0 1 1 2 1 2 0 43 41Sulfonamides - Sulfonamide

41 5 4 2 6 0 2 0 1 1 1 1 2 2 8 4 6 6 2 0 254 237 3 1Aminoglycosides - Streptomycin

41 0 4 0 6 0 2 0 1 0 1 0 2 0 8 0 6 0 2 0 254 1 3 0Aminoglycosides - Gentamicin

16 1 2 0 2 0 1 0 2 0 2 0 64 1 3 0Aminoglycosides - Kanamycin

9 0 3 0 2 0 2 0 50 39Trimethoprim + sulfonamides

27 3 2 0 6 0 2 0 1 0 1 0 2 2 2 0 139 21Penicillins - Ampicillin

4 0 1 0 2 0 8 7Tetracyclines - Tetracycline

41 19 4 0 6 3 2 1 1 0 1 0 1 0 8 0 6 0 2 2 254 0 3 0Fully sensitive

41 12 4 0 6 0 2 0 1 0 1 1 1 1 8 4 6 1 2 0 254 47 3 1Resistant to 1 antimicrobial

41 2 4 2 6 0 2 0 1 1 1 0 1 1 8 0 6 1 2 0 254 88 3 1Resistant to 2 antimicrobials



41 0 4 0 6 0 2 0 1 0 1 0 1 0 8 0 6 0 2 0 254 15 3 0Resistant to >4 antimicrobials

4 0Number of multiresistant S. Typhimurium - withpenta resistance


Salmonellaspp. S. Amsterdam S. Anatum

S.Bovismorbifica

nsS. Bredeney S. Gallinarum S. Glostrup S. Hadar S. Heidelberg S. Infantis S. Kambole

no no no no no no yes no no no no yes

41 4 6 2 1 1 2 8 6 2 254 3

Antimicrobials:



Salmonella

N n N n N n N n N n N n N n N n N n N n N n N n N n

162

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Rom

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41 1 4 0 6 0 2 0 1 0 1 0 2 0 8 0 6 5 2 0 254 1 3 0Cephalosporins - Cefoperazone

30 0 1 0 6 0 2 0 1 0 1 0 8 0 2 0 2 0 127 0 3 0Cephalosporins - Cefotaxim

41 2 4 0 6 0 2 0 1 0 1 0 2 0 8 0 6 0 2 0 254 1 3 0Cephalosporins - Cefpodoxime

41 0 4 0 6 0 2 0 1 0 1 0 2 0 8 0 6 0 2 0 254 0 3 0Cephalosporins - Ceftazidim



S.Bovismorbifica

nsS. Bredeney S. Gallinarum S. Glostrup S. Hadar S. Heidelberg S. Infantis S. Kambole

no no no no no no yes no no no no yes

41 4 6 2 1 1 2 8 6 2 254 3

Antimicrobials:



Salmonella


79 0 35 0 4 0 5 0 34 1 4 0 15 0 23 0 4 0Amphenicols - Chloramphenicol

70 0 17 0 4 0 5 0 34 2 4 0 15 0 23 0 4 0Amphenicols - Florfenicol

73 0 24 0 1 0 5 0 14 0 4 0 5 0 7 0 4 0Fluoroquinolones - Ciprofloxacin

22 2 18 0 3 0 4 0 2 0Fluoroquinolones - Enrofloxacin

25 15 18 0 1 0 6 5 1 1Quinolones - Nalidixic acid

84 5 35 0 4 3 5 0 34 6 4 0 15 5 23 0 4 1Trimethoprim

25 0 18 0 3 3 4 4 2 2Sulfonamides - Sulfonamide

84 22 35 5 4 0 5 3 34 9 4 2 15 12 23 0 4 3Aminoglycosides - Streptomycin

84 1 35 0 4 0 5 0 34 1 4 0 15 0 23 0 4 0Aminoglycosides - Gentamicin

26 1 18 0 1 0 7 1 4 0 2 0Aminoglycosides - Kanamycin

1 0 26 0 3 3 1 0 9 1 1 0Trimethoprim + sulfonamides

S. Livingstone S. Mbandaka S. Montevideo S. Newport S. Senftenberg S. Taksony S. Tennessee S. Thompson S. Uganda

no no no no no no no no no

84 35 4 5 34 4 15 23 4

Antimicrobials:



Salmonella

N n N n N n N n N n N n N n N n N n

163

Rom


Rom

ania - 2009


72 1 28 0 4 0 10 0 2 0 15 0 3 2Penicillins - Ampicillin

18 0Tetracyclines - Tetracycline

84 2 35 16 4 0 5 0 34 1 4 0 15 0 23 1 4 0Fully sensitive

84 20 35 5 4 0 5 3 34 17 4 3 15 5 23 0 4 1Resistant to 1 antimicrobial

84 12 35 0 4 3 5 0 34 2 4 1 15 5 23 0 4 0Resistant to 2 antimicrobials



84 0 35 0 4 0 5 0 34 0 4 0 15 1 23 0 4 1Resistant to >4 antimicrobials

Number of multiresistant S. Typhimurium - withpenta resistance

84 0 35 0 4 0 5 0 34 2 4 2 15 1 23 0 4 3Cephalosporins - Cefoperazone

81 0 24 0 1 0 5 0 13 0 1 0 15 0 3 0Cephalosporins - Cefotaxim

84 0 35 0 4 0 5 0 34 0 4 0 15 0 23 0 4 0Cephalosporins - Cefpodoxime

84 0 35 0 4 0 5 0 34 0 4 1 15 1 23 0 4 0Cephalosporins - Ceftazidim

S. Livingstone S. Mbandaka S. Montevideo S. Newport S. Senftenberg S. Taksony S. Tennessee S. Thompson S. Uganda

no no no no no no no no no

84 35 4 5 34 4 15 23 4

Antimicrobials:



Salmonella

N n N n N n N n N n N n N n N n N n

164

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Pigs

1 0 30 5 2 0 2 0 64 0 1 0 3 0 18 0 2 0 1 0 7 0 4 0Amphenicols - Chloramphenicol

1 0 27 1 2 0 63 0 1 0 1 0 16 0 2 0 1 0 3 0 4 0Amphenicols - Florfenicol



6 0 2 0 2 0 12 10 2 0 8 2 1 0 5 0Quinolones - Nalidixic acid

1 0 30 4 2 2 2 0 64 0 1 0 3 2 18 6 2 0 1 0 7 0 4 4Trimethoprim





1 0 1 0 13 0 2 2 2 1 4 0Trimethoprim + sulfonamides

15 11 2 0 2 0 35 14 1 0 3 1 15 2 2 2 1 0 7 2Penicillins - Ampicillin

2 2 2 2 1 1 2 2 2 0 4 0Tetracyclines - Tetracycline

1 0 30 1 2 0 2 0 64 4 1 0 3 0 18 1 2 0 1 0 7 4 4 0Fully sensitive



1 0 2 1 2 0 64 6 1 0 3 0 18 2 2 1 1 0 7 1 4 0Resistant to 3 antimicrobials





Salmonellaspp. S. Agona S. Bareilly S.

Choleraesuis S. Colindale S. Derby S. Infantis S. Lomita S. Manhattan S. Mbandaka S. Rissen

yes yes yes yes yes yes yes yes yes yes yes yes

1 30 2 2 64 1 3 18 2 1 7 4

Antimicrobials:



Salmonella


165

Rom


Rom

ania - 2009


18 0 2 0 2 0 30 0 1 0 3 0 15 0 2 0 1 0 7 0Cephalosporins - Cefotaxim




Salmonellaspp. S. Agona S. Bareilly S.

Choleraesuis S. Colindale S. Derby S. Infantis S. Lomita S. Manhattan S. Mbandaka S. Rissen


1 30 2 2 64 1 3 18 2 1 7 4

Antimicrobials:



Salmonella



1 0 5 0Amphenicols - Florfenicol

1 0Fluoroquinolones - Ciprofloxacin

Fluoroquinolones - Enrofloxacin

Quinolones - Nalidixic acid

1 0 5 0Trimethoprim

Sulfonamides - Sulfonamide



Aminoglycosides - Kanamycin

Trimethoprim + sulfonamides


S. Senftenberg S. Thompson

yes yes

1 5

Antimicrobials:



Salmonella

N n N n

166

Rom


Rom

ania - 2009


Tetracyclines - Tetracycline

1 0 5 0Fully sensitive






1 0 5 0Cephalosporins - Cefoperazone


1 0 5 0Cephalosporins - Cefpodoxime


S. Senftenberg S. Thompson

yes yes

1 5

Antimicrobials:



Salmonella

N n N n

167

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Gallus gallus (fowl) - laying hens

13 0 2 0 8 0 2 0 38 0 21 0 5 0 1 0 3 0 11 0Amphenicols - Chloramphenicol

9 0 2 0 8 0 38 0 3 0 5 0 1 0 3 0 11 0Amphenicols - Florfenicol

13 0 2 0 8 0 2 0 29 0 20 0 5 0 1 0 3 0 1 0Fluoroquinolones - Ciprofloxacin


6 0 2 0 18 0Quinolones - Nalidixic acid


13 0 2 0 8 4 2 0 38 5 18 0 5 3 1 1 3 3 11 0Aminoglycosides - Streptomycin

13 0 2 0 8 0 2 0 38 0 18 0 5 0 1 0 3 0 11 0Aminoglycosides - Gentamicin

6 0 2 0 18 0 3 0Aminoglycosides - Kanamycin

2 0 2 0 18 0 3 1Trimethoprim + sulfonamides

12 3 2 0 2 0 38 0 19 0 1 0 11 0Penicillins - Ampicillin

2 0 2 0 18 0Tetracyclines - Tetracycline

13 6 2 2 8 0 2 2 38 1 21 15 5 0 1 0 3 0 11 1Fully sensitive

13 4 2 0 8 4 2 0 38 0 21 0 5 3 1 1 3 0 11 0Resistant to 1 antimicrobial

13 0 2 0 8 0 2 0 38 5 21 0 5 0 1 0 3 2 11 0Resistant to 2 antimicrobials



13 0 2 0 8 0 2 0 38 0 21 0 5 0 1 0 3 0 11 0Resistant to >4 antimicrobials

13 1 2 0 8 0 2 0 38 0 21 0 5 0 1 0 3 0 11 0Cephalosporins - Cefoperazone

12 0 2 0 8 0 2 0 38 0 21 0 5 0 1 0 11 0Cephalosporins - Cefotaxim


Salmonellaspp. S. Amsterdam S. Glostrup S. Heidelberg S. Livingstone S. Mbandaka S. Newport S. Senftenberg S. Tennessee S. Thompson

13 0 2 8 2 38 21 5 1 3 11

Antimicrobials:



Salmonella

N n N n N n N n N n N n N n N n N n N n N n N n

168

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Gallus gallus (fowl) - laying hens

13 2 2 0 8 0 2 0 38 0 21 0 5 0 1 0 3 0 11 0Cephalosporins - Cefpodoxime

13 0 2 0 8 0 2 0 38 0 21 0 5 0 1 0 3 0 11 0Cephalosporins - Ceftazidim


Salmonellaspp. S. Amsterdam S. Glostrup S. Heidelberg S. Livingstone S. Mbandaka S. Newport S. Senftenberg S. Tennessee S. Thompson

13 0 2 8 2 38 21 5 1 3 11

Antimicrobials:



Salmonella

N n N n N n N n N n N n N n N n N n N n N n N n

169

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Gallus gallus (fowl) - broilers


18 0 4 0 2 0 2 0 1 0 6 0 240 0 29 0 9 0 1 0 29 2 4 0Amphenicols - Florfenicol



3 0 2 0 47 46 25 15 1 0 6 5Quinolones - Nalidixic acid

18 1 4 0 4 0 2 0 1 1 6 0 252 179 43 0 9 0 1 0 29 3 4 0Trimethoprim





5 0 3 0 2 0 50 39 1 0 8 0 1 0Trimethoprim + sulfonamides

10 0 2 0 4 0 2 0 2 2 137 21 33 1 9 0 1 0 9 0Penicillins - Ampicillin


18 8 4 0 4 1 2 1 1 0 6 0 252 0 43 1 9 0 1 0 29 1 4 0Fully sensitive









S.Bovismorbifica

nsS. Hadar S. Infantis S. Livingstone S. Mbandaka S. Montevideo S. Senftenberg S. Taksony

no no no no no no no no no no no no

18 4 4 2 1 6 252 43 9 1 29 4

Antimicrobials:



Salmonella


170

Rom


Rom

ania - 2009


18 0 1 0 4 0 2 0 2 0 125 0 43 0 1 0 1 0 12 0Cephalosporins - Cefotaxim





S.Bovismorbifica

nsS. Hadar S. Infantis S. Livingstone S. Mbandaka S. Montevideo S. Senftenberg S. Taksony

no no no no no no no no no no no no

18 4 4 2 1 6 252 43 9 1 29 4

Antimicrobials:



Salmonella


12 0 10 0 4 0Amphenicols - Chloramphenicol

12 0 10 0 4 0Amphenicols - Florfenicol



1 1Quinolones - Nalidixic acid

12 3 10 0 4 1Trimethoprim


12 8 10 0 4 3Aminoglycosides - Streptomycin

12 0 10 0 4 0Aminoglycosides - Gentamicin


5 0 1 0Trimethoprim + sulfonamides

2 0 2 0 3 2Penicillins - Ampicillin

S. Tennessee S. Thompson S. Uganda

no no no

12 10 4

Antimicrobials:



Salmonella

N n N n N n

171

Rom


Rom

ania - 2009



12 0 10 0 4 0Fully sensitive

12 4 10 0 4 1Resistant to 1 antimicrobial

12 3 10 0 4 0Resistant to 2 antimicrobials



12 0 10 0 4 1Resistant to >4 antimicrobials

12 0 10 0 4 3Cephalosporins - Cefoperazone

2 0 2 0 3 0Cephalosporins - Cefotaxim

12 0 10 0 4 0Cephalosporins - Cefpodoxime

12 0 10 0 4 0Cephalosporins - Ceftazidim

S. Tennessee S. Thompson S. Uganda

no no no

12 10 4

Antimicrobials:



Salmonella

N n N n N n

174

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in meat from broilers (Gallus gallus)

2 0 2 0 9 0 2 0 4 3Amphenicols - Chloramphenicol

2 0 2 2 9 3 2 0 4 4Fluoroquinolones - Ciprofloxacin


2 1 2 2 9 9 2 0 4 4Quinolones - Nalidixic acid

2 0 2 0 9 4 2 0 4 2Trimethoprim


2 2 2 2 9 8 2 2 4 4Aminoglycosides - Streptomycin

2 0 2 2 3 0 2 0 4 1Aminoglycosides - Gentamicin

2 1 2 2 9 3 2 0 4 2Aminoglycosides - Kanamycin

2 0 2 0 9 2 2 0 4 2Trimethoprim + sulfonamides

2 0 2 2 9 1 2 2 4 2Penicillins - Ampicillin

2 2 2 2 9 9 2 2 4 4Tetracyclines - Tetracycline

2 1Resistant to 3 antimicrobials


2 1 2 2 9 1 4 0Resistant to >4 antimicrobials

2 0 9 2 2 0 4 0Cephalosporins - Cefotaxim

2 0 2 0 9 0 2 0 4 1Cephalosporins - Ceftazidim

Salmonellaspp. S. Enteritidis S. Hadar S. Infantis S. Livingstone S. Virchow

yes yes yes yes yes

2 2 9 2 4

Antimicrobials:



Salmonella

N n N n N n N n N n N n

176

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in meat from pig


1 0 1 0 7 0 1 1 1 0 1 0 1 0 1 0 1 0 1 0 2 0 1 0Fluoroquinolones - Ciprofloxacin

1 0 1 0 7 0 1 1 1 1 1 0 1 0 1 0 1 0 1 0 2 1 1 0Fluoroquinolones - Enrofloxacin

1 0 1 0 7 0 1 1 1 0 1 0 1 0 1 0 1 0 1 0 2 0 1 0Quinolones - Nalidixic acid

1 0 1 0 7 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 2 0 1 0Trimethoprim

1 1 1 0 7 1 1 0 1 1 1 0 1 0 1 1 1 0 1 1 2 2 1 0Sulfonamides - Sulfonamide



1 1 1 1 7 0 1 0 1 0 1 0 1 1 1 0 1 0 1 0 2 2 1 0Aminoglycosides - Kanamycin

1 0 1 0 7 0 1 1 1 0 1 0 1 0 1 0 1 0 1 0 2 0 1 0Trimethoprim + sulfonamides

1 0 1 0 7 1 1 1 1 0 1 0 1 0 1 0 1 0 1 0 2 0 1 0Penicillins - Ampicillin

1 1 1 1 7 5 1 1 1 1 1 0 1 1 1 1 1 1 1 1 2 2 1 0Tetracyclines - Tetracycline

7 0 1 1 1 1Fully sensitive

Resistant to 1 antimicrobial


1 1 1 1 1 1 1 1Resistant to 3 antimicrobials


7 1 1 1 1 1 2 2Resistant to >4 antimicrobials

1 0 1 0 7 0 1 0 1 0 1 0 1 0 1 0 1 0 1 0 2 0 1 0Cephalosporins - Cefotaxim


Salmonellaspp. S. Agona S. Amherstiana S. Derby S. Enteritidis S. Essen S. Goldcoast S. Inganda S. Kedougou S. Kortrijk S. Limete S. Livingstone S. Manhattan


1 1 7 1 1 1 1 1 1 1 2 1

Antimicrobials:



Salmonella


177

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in meat from pig

5 1 1 0 33 23 1 0Amphenicols - Chloramphenicol

5 0 1 0 33 2 1 0Fluoroquinolones - Ciprofloxacin

5 0 1 0 33 2 1 1Fluoroquinolones - Enrofloxacin

5 3 1 1 33 2 1 0Quinolones - Nalidixic acid

5 0 1 0 33 2 1 0Trimethoprim

5 1 1 0 33 31 1 0Sulfonamides - Sulfonamide

5 2 1 1 33 27 1 1Aminoglycosides - Streptomycin

5 1 1 0 33 4 1 0Aminoglycosides - Gentamicin



5 1 1 0 33 26 1 0Penicillins - Ampicillin


Fully sensitive







5 1 1 0 33 0 1 0Cephalosporins - Ceftazidim

S. Rissen S. Taksony S.Typhimurium S. Virchow

yes yes yes yes

5 1 33 1

Antimicrobials:



Salmonella

N n N n N n N n

179

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in meat from bovine animals

2 0Amphenicols - Chloramphenicol




2 0Trimethoprim


2 2Aminoglycosides - Streptomycin

2 0Aminoglycosides - Gentamicin



2 1Penicillins - Ampicillin


2 2Resistant to >4 antimicrobials

2 2Cephalosporins - Cefoxitin

2 2Cephalosporins - Ceftazidim

Salmonellaspp.

S.Typhimurium

yes

2

Antimicrobials:



Salmonella

N n N n

181

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Compound feedingstuffs for pigs



7 0 1 0Fluoroquinolones - Enrofloxacin

7 0 1 0Quinolones - Nalidixic acid

7 0 1 0Trimethoprim

7 3 1 0Sulfonamides - Sulfonamide



7 7 1 0Aminoglycosides - Kanamycin



7 4 1 0Tetracyclines - Tetracycline



S. Enteritidis S.Typhimurium S. Djugu S. Senftenberg

yes yes

7 1

Antimicrobials:



Salmonella

N n N n N n N n

182

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Compound feedingstuffs for poultry (non specified)


1 1 2 0 1 0 2 0Fluoroquinolones - Ciprofloxacin




1 1 2 0 1 0 2 1Sulfonamides - Sulfonamide

1 1 2 2 1 1 2 2Aminoglycosides - Streptomycin

1 0 2 0 1 0 2 1Aminoglycosides - Gentamicin



1 1 2 0 1 0 2 0Penicillins - Ampicillin



1 0 2 0 1 0 2 0Cephalosporins - Ceftazidim

S. Enteritidis S.Typhimurium S. Dallgow S. Djugu S. Rissen

S. entericasubsp.

arizonae

yes yes yes yes

1 2 1 2

Antimicrobials:



Salmonella

N n N n N n N n N n N n

183

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Compound feedingstuffs for fur animal - process control - at farm - feed sample -Surveillance - HACCP and own checks






2 1Trimethoprim







2 0Cephalosporins - Cefotaxim


S.Typhimurium -

Other

yes

2

Antimicrobials:



Salmonella

N n

184

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Compound feedingstuffs for fish - final product - at feed mill - imported - Surveillance -HACCP and own checks






1 0Trimethoprim









S. Agona

yes

1

Antimicrobials:



Salmonella

N n

185

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Meat from wild game - land mammals - meat preparation - intended to be eatencooked - at game handling establishment - Surveillance - official controls - objective sampling






5 0Trimethoprim









S. Kortrijk

yes

5

Antimicrobials:



Salmonella

N n

186

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of Salmonella in Meat from bovine animals and pig - in total - Surveillance

2 0 1 0 3 3 1 0 1 1 7 2 3 0 15 9 5 3Amphenicols - Chloramphenicol

2 2 1 1 3 3 1 0 1 1 7 7 3 2 15 15 5 5Tetracyclines - Tetracycline

2 0 1 0 3 0 1 0 1 0 7 6 3 0 15 1 5 1Fluoroquinolones - Ciprofloxacin

2 0 1 0 3 0 1 0 1 0 7 7 3 1 15 3 5 1Fluoroquinolones - Enrofloxacin

2 1 1 0 3 0 1 0 1 0 7 5 3 0 15 2 5 1Quinolones - Nalidixic acid

2 0 1 1 3 0 1 0 1 0 7 0 3 0 15 2 5 0Trimethoprim

2 1 1 1 3 0 1 1 1 1 7 7 3 0 15 11 5 3Sulfonamides - Sulfonamide

2 2 1 0 3 3 1 1 1 1 7 7 3 1 15 11 5 5Aminoglycosides - Streptomycin

2 0 1 0 3 0 1 0 1 0 7 4 3 0 15 2 5 1Aminoglycosides - Gentamicin

2 2 1 0 3 3 1 0 1 1 7 5 3 0 15 11 5 4Aminoglycosides - Kanamycin

2 0 1 1 3 0 1 0 1 0 7 0 3 0 15 1 5 0Trimethoprim + sulfonamides

2 0 1 0 3 0 1 0 1 0 7 6 3 0 15 12 5 1Penicillins - Ampicillin

2 0 1 0 3 0 1 0 1 0 7 0 3 2 15 2 5 0Cephalosporins - Cefotaxim

2 0 1 0 3 0 1 0 1 0 7 5 3 1 15 3 5 1Cephalosporins - Ceftazidim



2 1 1 1 3 3 15 2Resistant to 4 antimicrobials

1 1 7 7 3 2 15 12 5 5Resistant to >4 antimicrobials

S. Agona S.Brandenburg S. Derby S. Gaminara S. Give S. Infantis S. Rissen S.

Typhimurium S. VirchowSalmonella

spp.,unspecified

yes yes yes yes yes yes yes yes yes

2 1 3 1 1 7 3 15 5

Antimicrobials:



Salmonella

N n N n N n N n N n N n N n N n N n N n

188

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 36 in Meat from bovine animals - fresh - at retail - domestic production -Surveillance - official controls - suspect sampling - quantitative data [Diffusion method]






10 1 0 1Trimethoprim

12 1 0Sulfonamides - Sulfonamide








Meat from bovine animals - fresh - at retail - domestic production - Surveillance - official controls - suspect sampling

yes

1

Antimicrobials:



DT 36

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28

Zone diameter (mm), number of isolates with a zone of inhibition equal to

189

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 36 in Meat from bovine animals - fresh - at retail - domestic production -Surveillance - official controls - suspect sampling - quantitative data [Diffusion method]

Amphenicols - Chloramphenicol


Fluoroquinolones - Ciprofloxacin



Trimethoprim

1Sulfonamides - Sulfonamide

Aminoglycosides - Streptomycin

Aminoglycosides - Gentamicin



Penicillins - Ampicillin

Cephalosporins - Cefotaxim

Cephalosporins - Ceftazidim

Meat from bovine animals - fresh - at retail - domesticproduction - Surveillance - official controls - suspect

sampling

yes

1

Antimicrobials:



DT 36

29 30 31 32 33 34 >=35

190

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 132 in Meat from bovine animals - carcass - chilled - at slaughterhouse - animalsample - carcass swabs - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from bovine animals - carcass - chilled - at slaughterhouse - animal sample - carcass swabs - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



DT 132

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


191

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 132 in Meat from bovine animals - carcass - chilled - at slaughterhouse - animalsample - carcass swabs - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from bovine animals - carcass - chilled - atslaughterhouse - animal sample - carcass swabs -


yes

1

Antimicrobials:



DT 132

29 30 31 32 33 34 >=35

192

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Meat from pig - fresh - at processing plant - domestic production -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]

15 6 5 5 1Amphenicols - Chloramphenicol


15 6 2 1 1 1 1 1 1Fluoroquinolones - Ciprofloxacin

16 6 1 1 1 3 1Fluoroquinolones - Enrofloxacin

13 6 1 1 1 3 1Quinolones - Nalidixic acid

10 6 0 1 5Trimethoprim

12 6 6 5 1Sulfonamides - Sulfonamide

11 6 6 4 2Aminoglycosides - Streptomycin

12 6 4 1 3 1 1Aminoglycosides - Gentamicin

10 6 1 1 2 3Trimethoprim + sulfonamides

20 6 5 5 1Penicillins - Ampicillin



Meat from pig - fresh - at processing plant - domestic production - Surveillance - official controls - objective sampling

yes

6

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


Meat from pig - fresh - at processing plant - domesticproduction - Surveillance - official controls - objective

sampling

yes

6

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35


193

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Meat from pig - fresh - at processing plant - domestic production -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]





Trimethoprim








Meat from pig - fresh - at processing plant - domesticproduction - Surveillance - official controls - objective

sampling

yes

6

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

194

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Meat from pig - carcass - chilled - at slaughterhouse - animal sample -carcass swabs - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]


14 9 9 4 5Tetracyclines - Tetracycline


16 9 0 1 1Fluoroquinolones - Enrofloxacin







10 9 0 3 1 2 2Trimethoprim + sulfonamides


14 9 0Cephalosporins - Cefotaxim

14 9 0 1 3 1 1Cephalosporins - Ceftazidim

Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs - Surveillance - official controls - objective sampling

yes

9

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


195

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Meat from pig - carcass - chilled - at slaughterhouse - animal sample -carcass swabs - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]








3Aminoglycosides - Streptomycin



1Trimethoprim + sulfonamides


1 1 1 4 2Cephalosporins - Cefotaxim


Meat from pig - carcass - chilled - at slaughterhouse -animal sample - carcass swabs - Surveillance - official

controls - objective sampling

yes

9

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

196

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 193 in Meat from pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from pig - meat preparation - intended to be eaten cooked - at processing plant - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



DT 193

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


197

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 193 in Meat from pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim







1Cephalosporins - Cefotaxim


Meat from pig - meat preparation - intended to beeaten cooked - at processing plant - domestic

production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



DT 193

29 30 31 32 33 34 >=35

198

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



Not typeable

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


199

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim











yes

1

Antimicrobials:



Not typeable

29 30 31 32 33 34 >=35

200

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - U 311 in Meat from pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]


14 1 0Tetracyclines - Tetracycline

15 1 0Fluoroquinolones - Ciprofloxacin

16 1 0Fluoroquinolones - Enrofloxacin


10 1 0Trimethoprim










yes

1

Antimicrobials:



U 311

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


201

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - U 311 in Meat from pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]


1Tetracyclines - Tetracycline

1Fluoroquinolones - Ciprofloxacin

1Fluoroquinolones - Enrofloxacin


1Trimethoprim











yes

1

Antimicrobials:



U 311

29 30 31 32 33 34 >=35

202

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 110 in Meat from bovine animals and pig - meat preparation - intended to beeaten cooked - at processing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusionmethod]



15 2 0 1 1Fluoroquinolones - Ciprofloxacin






12 2 0 1 1Aminoglycosides - Gentamicin


10 2 0 1 1Trimethoprim + sulfonamides



14 2 0 1 1Cephalosporins - Ceftazidim

Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - at processing plant - domestic production - Surveillance - official controls - objective sampling

yes

2

Antimicrobials:



DT 110

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


203

Rom


Rom

ania - 2009


1Amphenicols - Chloramphenicol





Trimethoprim









Meat from bovine animals and pig - meat preparation- intended to be eaten cooked - at processing plant -domestic production - Surveillance - official controls -

objective sampling

yes

2

Antimicrobials:



DT 110

29 30 31 32 33 34 >=35

205

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 110 in Meat from bovine animals and pig - minced meat - intended to be eatencooked - at retail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]



15 5 1 1 1 2 1Fluoroquinolones - Ciprofloxacin







13 5 5 1 1 3Aminoglycosides - Kanamycin





Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at retail - domestic production - Surveillance - official controls - objective sampling

yes

5

Antimicrobials:



DT 110

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


206

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 110 in Meat from bovine animals and pig - minced meat - intended to be eatencooked - at retail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at retail - domestic

production - Surveillance - official controls - objectivesampling

yes

5

Antimicrobials:



DT 110

29 30 31 32 33 34 >=35

207

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Meat from bovine animals and pig - minced meat - intended to be eatencooked - at retail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]










13 2 1 1 1Aminoglycosides - Kanamycin






yes

2

Antimicrobials:



Other

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


208

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Meat from bovine animals and pig - minced meat - intended to be eatencooked - at retail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim











yes

2

Antimicrobials:



Other

29 30 31 32 33 34 >=35

209

Rom


Rom

ania - 2009

















yes

1

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


210

Rom


Rom

ania - 2009







Trimethoprim










objective sampling

yes

1

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

212

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from bovine animals and pig - meat preparation - intended tobe eaten cooked - at processing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusionmethod]





13 2 0 1 1Quinolones - Nalidixic acid











yes

2

Antimicrobials:



Not typeable

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


213

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from bovine animals and pig - meat preparation - intended tobe eaten cooked - at processing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusionmethod]






Trimethoprim










objective sampling

yes

2

Antimicrobials:



Not typeable

29 30 31 32 33 34 >=35

215

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Meat from bovine animals and pig - meat preparation - intended to beeaten cooked - at retail - imported - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - at retail - imported - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



Other

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


216

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Meat from bovine animals and pig - meat preparation - intended to beeaten cooked - at retail - imported - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from bovine animals and pig - meat preparation- intended to be eaten cooked - at retail - imported -


yes

1

Antimicrobials:



Other

29 30 31 32 33 34 >=35

217

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Eggs - table eggs - shell - at farm - animal sample - eggs - Surveillance -official controls - objective sampling - quantitative data [Diffusion method]













Eggs - table eggs - shell - at farm - animal sample - eggs - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28



Eggs - table eggs - shell - at farm - animal sample -eggs - Surveillance - official controls - objective

sampling

yes

1

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35


218

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Eggs - table eggs - shell - at farm - animal sample - eggs - Surveillance -official controls - objective sampling - quantitative data [Diffusion method]




Trimethoprim







Eggs - table eggs - shell - at farm - animal sample -eggs - Surveillance - official controls - objective

sampling

yes

1

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

219

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 1 in Meat from pig - fresh - at processing plant - domestic production - Surveillance -HACCP and own checks - quantitative data [Diffusion method]















Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



1

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


220

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 1 in Meat from pig - fresh - at processing plant - domestic production - Surveillance -HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - fresh - at processing plant - domesticproduction - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



1

29 30 31 32 33 34 >=35

221

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - Other in Confectionery products and pastes - at processing plant - domestic production- Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Confectionery products and pastes - at processing plant - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



Other

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


222

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - Other in Confectionery products and pastes - at processing plant - domestic production- Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Confectionery products and pastes - at processingplant - domestic production - Surveillance - HACCP

and own checks

yes

1

Antimicrobials:



Other

29 30 31 32 33 34 >=35

223

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 8 in Ready-to-eat salads - containing mayonnaise - at catering - Clinical investigations- quantitative data [Diffusion method]















Ready-to-eat salads - containing mayonnaise - at catering - Clinical investigations

no

1

Antimicrobials:



8

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


224

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 8 in Ready-to-eat salads - containing mayonnaise - at catering - Clinical investigations- quantitative data [Diffusion method]






Trimethoprim









Ready-to-eat salads - containing mayonnaise - atcatering - Clinical investigations

no

1

Antimicrobials:



8

29 30 31 32 33 34 >=35

225

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 1 in Cheeses made from sheep's milk - hard - made from pasteurised milk - at retail -domestic production - Surveillance - official controls - suspect sampling - quantitative data [Diffusion method]

15 1 0Amphenicols - Chloramphenicol





10 1 0Trimethoprim



15 1 0Aminoglycosides - Gentamicin


10 1 0Trimethoprim + sulfonamides

20 1 0Penicillins - Ampicillin


14 1 0Cephalosporins - Ceftazidim

Cheeses made from sheep's milk - hard - made from pasteurised milk - at retail - domestic production - Surveillance - official controls - suspect sampling

yes

1

Antimicrobials:



1

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


226

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 1 in Cheeses made from sheep's milk - hard - made from pasteurised milk - at retail -domestic production - Surveillance - official controls - suspect sampling - quantitative data [Diffusion method]






1Trimethoprim



1Aminoglycosides - Gentamicin



1Penicillins - Ampicillin


1Cephalosporins - Ceftazidim


yes

1

Antimicrobials:



1

29 30 31 32 33 34 >=35

227

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - Other in Cheeses made from sheep's milk - hard - made from pasteurised milk - atretail - domestic production - Surveillance - official controls - suspect sampling - quantitative data [Diffusion method]















Cheeses made from sheep's milk - hard - made from pasteurised milk - at retail - domestic production - Surveillance - official controls - suspect sampling

yes

1

Antimicrobials:



Other

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


228

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - Other in Cheeses made from sheep's milk - hard - made from pasteurised milk - atretail - domestic production - Surveillance - official controls - suspect sampling - quantitative data [Diffusion method]






Trimethoprim










yes

1

Antimicrobials:



Other

29 30 31 32 33 34 >=35

229

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - Not typeable in Meat from broilers (Gallus gallus) - offal - liver - at slaughterhouse -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from broilers (Gallus gallus) - offal - liver - at slaughterhouse - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



Not typeable

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


230

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - Not typeable in Meat from broilers (Gallus gallus) - offal - liver - at slaughterhouse -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from broilers (Gallus gallus) - offal - liver - atslaughterhouse - Surveillance - official controls -

objective sampling

yes

1

Antimicrobials:



Not typeable

29 30 31 32 33 34 >=35

231

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 3a in Meat from broilers (Gallus gallus) - fresh - chilled - at slaughterhouse - animalsample - meat - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from broilers (Gallus gallus) - fresh - chilled - at slaughterhouse - animal sample - meat - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



3a

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


232

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Enteritidis - 3a in Meat from broilers (Gallus gallus) - fresh - chilled - at slaughterhouse - animalsample - meat - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from broilers (Gallus gallus) - fresh - chilled - atslaughterhouse - animal sample - meat - Surveillance

- HACCP and own checks

yes

1

Antimicrobials:



3a

29 30 31 32 33 34 >=35

233

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Dallgow in Compund feedingstuffs for poultry - broilers - final product - at farm - feed sample -Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Compound feedingstuffs for poultry - broilers - final product - at farm - feed sample - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Dallgow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


234

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Dallgow in Compund feedingstuffs for poultry - broilers - final product - at farm - feed sample -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Compound feedingstuffs for poultry - broilers - finalproduct - at farm - feed sample - Surveillance -


yes

1

Antimicrobials:



S. Dallgow

29 30 31 32 33 34 >=35

235

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Djugu in Compund feedingstuffs for poultry - broilers - final product - at farm - feed sample -Surveillance - HACCP and own checks - quantitative data [Diffusion method]
















yes

2

Antimicrobials:



S. Djugu

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


236

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Djugu in Compund feedingstuffs for poultry - broilers - final product - at farm - feed sample -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim











yes

2

Antimicrobials:



S. Djugu

29 30 31 32 33 34 >=35

237

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Compund feedingstuffs for poultry - broilers - final product - at farm - feed sample -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






10 1 0Trimethoprim










yes

1

Antimicrobials:



S. Rissen

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


238

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Compund feedingstuffs for poultry - broilers - final product - at farm - feed sample -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






1Trimethoprim











yes

1

Antimicrobials:



S. Rissen

29 30 31 32 33 34 >=35

239

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Agona in Compound feedingstuffs for fish - final product - at feed mill - imported - Surveillance -HACCP and own checks - quantitative data [Diffusion method]






10 1 0Trimethoprim









Compound feedingstuffs for fish - final product - at feed mill - imported - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Agona

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


240

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Agona in Compound feedingstuffs for fish - final product - at feed mill - imported - Surveillance -HACCP and own checks - quantitative data [Diffusion method]






1Trimethoprim









Compound feedingstuffs for fish - final product - atfeed mill - imported - Surveillance - HACCP and own

checks

yes

1

Antimicrobials:



S. Agona

29 30 31 32 33 34 >=35

241

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Compound feedingstuffs for fur animal - process control - at farm - feedsample - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Compound feedingstuffs for fur animal - process control - at farm - feed sample - Surveillance - HACCP and own checks

yes

2

Antimicrobials:



Other

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


242

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Compound feedingstuffs for fur animal - process control - at farm - feedsample - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Compound feedingstuffs for fur animal - processcontrol - at farm - feed sample - Surveillance -


yes

2

Antimicrobials:



Other

29 30 31 32 33 34 >=35

243

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. enterica subsp. arizonae in Compund feedingstuffs for poultry - broilers - final product - at farm -feed sample - Surveillance - HACCP and own checks - quantitative data [Diffusion method]
















yes

2

Antimicrobials:



S. enterica subsp.arizonae

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


244

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. enterica subsp. arizonae in Compund feedingstuffs for poultry - broilers - final product - at farm -feed sample - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim











yes

2

Antimicrobials:



S. enterica subsp.arizonae

29 30 31 32 33 34 >=35

245

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Djugu in Compound feedingstuffs for pigs - final product - at farm - feed sample - Surveillance -official controls - suspect sampling - quantitative data [Diffusion method]


11 7 4 1 3 1 2Tetracyclines - Tetracycline

15 7 0 1 2 1 1 1 1Fluoroquinolones - Ciprofloxacin



10 7 0 1 1 2 3Trimethoprim









Compound feedingstuffs for pigs - final product - at farm - feed sample - Surveillance - official controls - suspect sampling

yes

7

Antimicrobials:



S. Djugu

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


246

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Djugu in Compound feedingstuffs for pigs - final product - at farm - feed sample - Surveillance -official controls - suspect sampling - quantitative data [Diffusion method]






Trimethoprim









Compound feedingstuffs for pigs - final product - atfarm - feed sample - Surveillance - official controls -

suspect sampling

yes

7

Antimicrobials:



S. Djugu

29 30 31 32 33 34 >=35

247

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Senftenberg in Compound feedingstuffs for pigs - process control - at feed mill - domesticproduction - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






10 1 0Trimethoprim









Compound feedingstuffs for pigs - process control - at feed mill - domestic production - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Senftenberg

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


248

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Senftenberg in Compound feedingstuffs for pigs - process control - at feed mill - domesticproduction - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






1Trimethoprim









Compound feedingstuffs for pigs - process control - atfeed mill - domestic production - Surveillance - official


yes

1

Antimicrobials:



S. Senftenberg

29 30 31 32 33 34 >=35

249

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Other food of non-animal origin - at catering - Surveillance - HACCP and own checks -quantitative data [Diffusion method]















Other food of non-animal origin - at catering - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Derby

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


250

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Other food of non-animal origin - at catering - Surveillance - HACCP and own checks -quantitative data [Diffusion method]






Trimethoprim









Other food of non-animal origin - at catering -Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Derby

29 30 31 32 33 34 >=35

251

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]













14 6 0 2 2 1 1Cephalosporins - Cefotaxim



yes

6

Antimicrobials:



S. Infantis

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


252

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]





1Quinolones - Nalidixic acid

Trimethoprim










objective sampling

yes

6

Antimicrobials:



S. Infantis

29 30 31 32 33 34 >=35

254

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Kortrijk in Meat from wild game - land mammals - meat preparation - intended to be eaten cooked- at game handling establishment - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]

15 5 0 1 1 1 2Amphenicols - Chloramphenicol



16 5 0 2 1 2Fluoroquinolones - Enrofloxacin



12 5 0 1 2 1 1Sulfonamides - Sulfonamide








Meat from wild game - land mammals - meat preparation - intended to be eaten cooked - at game handling establishment - Surveillance - official controls - objective sampling

yes

5

Antimicrobials:



S. Kortrijk

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


255

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Kortrijk in Meat from wild game - land mammals - meat preparation - intended to be eaten cooked- at game handling establishment - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from wild game - land mammals - meatpreparation - intended to be eaten cooked - at game

handling establishment - Surveillance - officialcontrols - objective sampling

yes

5

Antimicrobials:



S. Kortrijk

29 30 31 32 33 34 >=35

256

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Senftenberg in Seeds, dried - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]















Seeds, dried - at processing plant - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Senftenberg

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


257

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Senftenberg in Seeds, dried - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]






Trimethoprim










yes

1

Antimicrobials:



S. Senftenberg

29 30 31 32 33 34 >=35

258

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - atretail - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - at retail - domestic production - Surveillance - HACCP and own checks

yes

3

Antimicrobials:



S. Derby

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


259

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - atretail - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from bovine animals and pig - meat preparation- intended to be eaten cooked - at retail - domestic


yes

3

Antimicrobials:



S. Derby

29 30 31 32 33 34 >=35

260

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Brandenburg in Meat from bovine animals and pig - minced meat - intended to be eaten cooked -at retail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



S. Brandenburg

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


261

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Brandenburg in Meat from bovine animals and pig - minced meat - intended to be eaten cooked -at retail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim











yes

1

Antimicrobials:



S. Brandenburg

29 30 31 32 33 34 >=35

262

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Gaminara in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked -at processing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



S. Gaminara

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


263

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Gaminara in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked -at processing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim










objective sampling

yes

1

Antimicrobials:



S. Gaminara

29 30 31 32 33 34 >=35

265

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - atretail - imported - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - at retail - imported - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Infantis

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


266

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from bovine animals and pig - meat preparation - intended to be eaten cooked - atretail - imported - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from bovine animals and pig - meat preparation- intended to be eaten cooked - at retail - imported -Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Infantis

29 30 31 32 33 34 >=35

267

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at retail- domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]







12 3 0 1 1 1Sulfonamides - Sulfonamide









yes

3

Antimicrobials:



S. Rissen

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


268

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at retail- domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






1Trimethoprim











yes

3

Antimicrobials:



S. Rissen

29 30 31 32 33 34 >=35

269

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - atretail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]

15 5 3 1 1 1 2Amphenicols - Chloramphenicol









13 5 4 1 2 1 1Aminoglycosides - Kanamycin






yes

5

Antimicrobials:



S. Virchow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


270

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - atretail - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim











yes

5

Antimicrobials:



S. Virchow

29 30 31 32 33 34 >=35

271

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - fresh - chilled - at slaughterhouse - animal sample -meat - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from broilers (Gallus gallus) - fresh - chilled - at slaughterhouse - animal sample - meat - Surveillance - official controls - objective sampling

yes

3

Antimicrobials:



S. Infantis

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


272

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - fresh - chilled - at slaughterhouse - animal sample -meat - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from broilers (Gallus gallus) - fresh - chilled - atslaughterhouse - animal sample - meat - Surveillance

- official controls - objective sampling

yes

3

Antimicrobials:



S. Infantis

29 30 31 32 33 34 >=35

273

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample- neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample - neck skin - Surveillance - official controls - objective sampling

yes

2

Antimicrobials:



S. Infantis

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


274

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample- neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from broilers (Gallus gallus) - carcass - chilled -at slaughterhouse - animal sample - neck skin -

Surveillance - official controls - objective sampling

yes

2

Antimicrobials:



S. Infantis

29 30 31 32 33 34 >=35

275

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Hadar in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample -neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

2

Antimicrobials:



S. Hadar

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


276

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Hadar in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample -neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim











yes

2

Antimicrobials:



S. Hadar

29 30 31 32 33 34 >=35

277

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Livingstone in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animalsample - neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

2

Antimicrobials:



S. Livingstone

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


278

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Livingstone in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animalsample - neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






1Trimethoprim











yes

2

Antimicrobials:



S. Livingstone

29 30 31 32 33 34 >=35

279

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample- neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

2

Antimicrobials:



S. Virchow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


280

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from broilers (Gallus gallus) - carcass - chilled - at slaughterhouse - animal sample- neck skin - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim











yes

2

Antimicrobials:



S. Virchow

29 30 31 32 33 34 >=35

281

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from broilers (Gallus gallus) - meat products - raw but intended to be eatencooked - at catering - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from broilers (Gallus gallus) - meat products - raw but intended to be eaten cooked - at catering - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Virchow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


282

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from broilers (Gallus gallus) - meat products - raw but intended to be eatencooked - at catering - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim










yes

1

Antimicrobials:



S. Virchow

29 30 31 32 33 34 >=35

283

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - meat products - raw but intended to be eaten cooked- at retail - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






10 1 0Trimethoprim









Meat from broilers (Gallus gallus) - meat products - raw but intended to be eaten cooked - at retail - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Infantis

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


284

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - meat products - raw but intended to be eaten cooked- at retail - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






1Trimethoprim









Meat from broilers (Gallus gallus) - meat products -raw but intended to be eaten cooked - at retail -

domestic production - Surveillance - HACCP and ownchecks

yes

1

Antimicrobials:



S. Infantis

29 30 31 32 33 34 >=35

285

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - fresh - at catering - Surveillance - HACCP and ownchecks - quantitative data [Diffusion method]



15 3 0 1 1 1Fluoroquinolones - Ciprofloxacin












Meat from broilers (Gallus gallus) - fresh - at catering - Surveillance - HACCP and own checks

yes

3

Antimicrobials:



S. Infantis

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


286

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Infantis in Meat from broilers (Gallus gallus) - fresh - at catering - Surveillance - HACCP and ownchecks - quantitative data [Diffusion method]






1Trimethoprim









Meat from broilers (Gallus gallus) - fresh - at catering -Surveillance - HACCP and own checks

yes

3

Antimicrobials:



S. Infantis

29 30 31 32 33 34 >=35

287

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from broilers (Gallus gallus) - mechanically separated meat (MSM) - at processingplant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from broilers (Gallus gallus) - mechanically separated meat (MSM) - at processing plant - domestic production - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Virchow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


288

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from broilers (Gallus gallus) - mechanically separated meat (MSM) - at processingplant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from broilers (Gallus gallus) - mechanicallyseparated meat (MSM) - at processing plant -

domestic production - Surveillance - official controls -objective sampling

yes

1

Antimicrobials:



S. Virchow

29 30 31 32 33 34 >=35

289

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from pig - fresh - at retail - imported - Surveillance - official controls - objectivesampling - quantitative data [Diffusion method]















Meat from pig - fresh - at retail - imported - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Derby

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


290

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from pig - fresh - at retail - imported - Surveillance - official controls - objectivesampling - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - fresh - at retail - imported -Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Derby

29 30 31 32 33 34 >=35

291

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Livingstone in Meat from pig - fresh - chilled - at slaughterhouse - Surveillance - official controls -objective sampling - quantitative data [Diffusion method]















Meat from pig - fresh - chilled - at slaughterhouse - Surveillance - official controls - objective sampling

yes

2

Antimicrobials:



S. Livingstone

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


292

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Livingstone in Meat from pig - fresh - chilled - at slaughterhouse - Surveillance - official controls -objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - fresh - chilled - at slaughterhouse -Surveillance - official controls - objective sampling

yes

2

Antimicrobials:



S. Livingstone

29 30 31 32 33 34 >=35

293

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Rissen

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


294

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - carcass - chilled - at slaughterhouse -animal sample - carcass swabs - Surveillance - official


yes

1

Antimicrobials:



S. Rissen

29 30 31 32 33 34 >=35

295

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Kortrijk in Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs -Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Kortrijk

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


296

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Kortrijk in Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - carcass - chilled - at slaughterhouse -animal sample - carcass swabs - Surveillance -


yes

1

Antimicrobials:



S. Kortrijk

29 30 31 32 33 34 >=35

297

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs -Surveillance - HACCP and own checks - quantitative data [Diffusion method]










13 4 0 1 1 1 1Aminoglycosides - Kanamycin


13 4 0 1 1 1 1Penicillins - Ampicillin



Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs - Surveillance - HACCP and own checks

yes

4

Antimicrobials:



S. Rissen

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


298

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Rissen in Meat from pig - carcass - chilled - at slaughterhouse - animal sample - carcass swabs -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - carcass - chilled - at slaughterhouse -animal sample - carcass swabs - Surveillance -


yes

4

Antimicrobials:



S. Rissen

29 30 31 32 33 34 >=35

299

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from pig - fresh - at packing centre - Surveillance - HACCP and own checks -quantitative data [Diffusion method]















Meat from pig - fresh - at packing centre - Surveillance - HACCP and own checks

yes

3

Antimicrobials:



S. Derby

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


300

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from pig - fresh - at packing centre - Surveillance - HACCP and own checks -quantitative data [Diffusion method]





1Quinolones - Nalidixic acid

1 1Trimethoprim









Meat from pig - fresh - at packing centre -Surveillance - HACCP and own checks

yes

3

Antimicrobials:



S. Derby

29 30 31 32 33 34 >=35

301

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Agona in Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



S. Agona

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


302

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Agona in Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]






Trimethoprim










yes

1

Antimicrobials:



S. Agona

29 30 31 32 33 34 >=35

303

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Amherstiana in Meat from pig - fresh - at processing plant - domestic production - Surveillance -HACCP and own checks - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



S. Amherstiana

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


304

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Amherstiana in Meat from pig - fresh - at processing plant - domestic production - Surveillance -HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim










yes

1

Antimicrobials:



S. Amherstiana

29 30 31 32 33 34 >=35

305

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Essen in Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]






10 1 0Trimethoprim










yes

1

Antimicrobials:



S. Essen

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


306

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Essen in Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]






1Trimethoprim










yes

1

Antimicrobials:



S. Essen

29 30 31 32 33 34 >=35

307

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Limete in Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]










13 1 0Aminoglycosides - Kanamycin






yes

1

Antimicrobials:



S. Limete

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


308

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Limete in Meat from pig - fresh - at processing plant - domestic production - Surveillance - HACCPand own checks - quantitative data [Diffusion method]






Trimethoprim




1Aminoglycosides - Kanamycin






yes

1

Antimicrobials:



S. Limete

29 30 31 32 33 34 >=35

309

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Meat from pig - fresh - at processing plant - domestic production -Surveillance - HACCP and own checks - quantitative data [Diffusion method]


16 0 0 0 0Amphenicols - Florfenicol


15 3 0 1 1 1Fluoroquinolones - Ciprofloxacin













yes

3

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


310

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 120 in Meat from pig - fresh - at processing plant - domestic production -Surveillance - HACCP and own checks - quantitative data [Diffusion method]


Amphenicols - Florfenicol





Trimethoprim










yes

3

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

311

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from pig - fresh - at retail - domestic production - Surveillance -HACCP and own checks - quantitative data [Diffusion method]

15 1 0Amphenicols - Chloramphenicol

14 1 0Tetracyclines - Tetracycline




10 1 0Trimethoprim


11 1 0Aminoglycosides - Streptomycin






14 1 0Cephalosporins - Ceftazidim

Meat from pig - fresh - at retail - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



Not typeable

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


312

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from pig - fresh - at retail - domestic production - Surveillance -HACCP and own checks - quantitative data [Diffusion method]






1Trimethoprim








1Cephalosporins - Ceftazidim

Meat from pig - fresh - at retail - domestic production -Surveillance - HACCP and own checks

yes

1

Antimicrobials:



Not typeable

29 30 31 32 33 34 >=35

313

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from pig - minced meat - intended to be eaten cooked - at processing plant -domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from pig - minced meat - intended to be eaten cooked - at processing plant - domestic production - Surveillance - official controls - objective sampling

yes

3

Antimicrobials:



S. Derby

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


314

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Derby in Meat from pig - minced meat - intended to be eaten cooked - at processing plant -domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - minced meat - intended to be eatencooked - at processing plant - domestic production -Surveillance - official controls - objective sampling

yes

3

Antimicrobials:



S. Derby

29 30 31 32 33 34 >=35

315

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - U 302 in Meat from pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



U 302

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


316

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - U 302 in Meat from pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim










yes

1

Antimicrobials:



U 302

29 30 31 32 33 34 >=35

317

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 110 in Meat from pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



DT 110

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


318

Rom


Rom

ania - 2009







Trimethoprim










yes

1

Antimicrobials:



DT 110

29 30 31 32 33 34 >=35

319

Rom


Rom

ania - 2009

















yes

1

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


320

Rom


Rom

ania - 2009







Trimethoprim










yes

1

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

321

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Meat from pig - minced meat - intended to be eaten cooked - at processingplant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






10 1 0Trimethoprim










yes

1

Antimicrobials:



Other

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


322

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Other in Meat from pig - minced meat - intended to be eaten cooked - at processingplant - domestic production - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






1Trimethoprim










yes

1

Antimicrobials:



Other

29 30 31 32 33 34 >=35

323

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Goldcoast in Meat from pig - minced meat - intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]















Meat from pig - minced meat - intended to be eaten cooked - at processing plant - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Goldcoast

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


324

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Goldcoast in Meat from pig - minced meat - intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - minced meat - intended to be eatencooked - at processing plant - domestic production -


yes

1

Antimicrobials:



S. Goldcoast

29 30 31 32 33 34 >=35

325

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






10 3 0Trimethoprim










yes

3

Antimicrobials:



Not typeable

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


326

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - Not typeable in Meat from pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






1 2Trimethoprim











yes

3

Antimicrobials:



Not typeable

29 30 31 32 33 34 >=35

327

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Taksony in Meat from pig - minced meat - intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






10 1 0Trimethoprim










yes

1

Antimicrobials:



S. Taksony

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


328

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Taksony in Meat from pig - minced meat - intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]






1Trimethoprim











yes

1

Antimicrobials:



S. Taksony

29 30 31 32 33 34 >=35

329

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - DT 195 in Meat from pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



DT 195

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


330

Rom


Rom

ania - 2009







Trimethoprim











yes

1

Antimicrobials:



DT 195

29 30 31 32 33 34 >=35

331

Rom


Rom

ania - 2009

















yes

1

Antimicrobials:



DT 120

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


332

Rom


Rom

ania - 2009







Trimethoprim











yes

1

Antimicrobials:



DT 120

29 30 31 32 33 34 >=35

333

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Inganda in Meat from pig - minced meat - intended to be eaten cooked - at catering - Surveillance- HACCP and own checks - quantitative data [Diffusion method]















Meat from pig - minced meat - intended to be eaten cooked - at catering - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Inganda

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


334

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Inganda in Meat from pig - minced meat - intended to be eaten cooked - at catering - Surveillance- HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - minced meat - intended to be eatencooked - at catering - Surveillance - HACCP and own

checks

yes

1

Antimicrobials:



S. Inganda

29 30 31 32 33 34 >=35

335

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Kedougou in Meat from pig - minced meat - intended to be eaten cooked - at catering -Surveillance - HACCP and own checks - quantitative data [Diffusion method]
















yes

1

Antimicrobials:



S. Kedougou

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


336

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Kedougou in Meat from pig - minced meat - intended to be eaten cooked - at catering -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim










checks

yes

1

Antimicrobials:



S. Kedougou

29 30 31 32 33 34 >=35

337

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Manhattan in Meat from pig - minced meat - intended to be eaten cooked - at catering -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






10 1 0Trimethoprim










yes

1

Antimicrobials:



S. Manhattan

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


338

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Manhattan in Meat from pig - minced meat - intended to be eaten cooked - at catering -Surveillance - HACCP and own checks - quantitative data [Diffusion method]






1Trimethoprim










checks

yes

1

Antimicrobials:



S. Manhattan

29 30 31 32 33 34 >=35

339

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - U 302 in Meat from pig - meat preparation - intended to be eaten cooked - at retail -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from pig - meat preparation - intended to be eaten cooked - at retail - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



U 302

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


340

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Typhimurium - U 302 in Meat from pig - meat preparation - intended to be eaten cooked - at retail -Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - meat preparation - intended to beeaten cooked - at retail - Surveillance - official controls

- objective sampling

yes

1

Antimicrobials:



U 302

29 30 31 32 33 34 >=35

341

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Other processed food products and prepared dishes - unspecified - ready-to-eat foods -at catering - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Other processed food products and prepared dishes - unspecified - ready-to-eat foods - at catering - Surveillance - official controls - objective sampling

yes

1

Antimicrobials:



S. Virchow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


342

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Other processed food products and prepared dishes - unspecified - ready-to-eat foods -at catering - Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Other processed food products and prepared dishes -unspecified - ready-to-eat foods - at catering -


yes

1

Antimicrobials:



S. Virchow

29 30 31 32 33 34 >=35

343

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Agona in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at retail- Surveillance - official controls - objective sampling - quantitative data [Diffusion method]















Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at retail - Surveillance - official controls - objective sampling

yes

2

Antimicrobials:



S. Agona

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


344

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Agona in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at retail- Surveillance - official controls - objective sampling - quantitative data [Diffusion method]






Trimethoprim









Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at retail - Surveillance -

official controls - objective sampling

yes

2

Antimicrobials:



S. Agona

29 30 31 32 33 34 >=35

345

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from pig - minced meat - intended to be eaten cooked - at retail - Surveillance -HACCP and own checks - quantitative data [Diffusion method]















Meat from pig - minced meat - intended to be eaten cooked - at retail - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Virchow

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


346

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Virchow in Meat from pig - minced meat - intended to be eaten cooked - at retail - Surveillance -HACCP and own checks - quantitative data [Diffusion method]






Trimethoprim









Meat from pig - minced meat - intended to be eatencooked - at retail - Surveillance - HACCP and own

checks

yes

1

Antimicrobials:



S. Virchow

29 30 31 32 33 34 >=35

347

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Give in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]














Meat from bovine animals and pig - minced meat - intended to be eaten cooked - at processing plant - domestic production - Surveillance - HACCP and own checks

yes

1

Antimicrobials:



S. Give

Cut-offvalue N n <=6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28


Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at processing plant -


yes

1

Antimicrobials:



S. Give

29 30 31 32 33 34 >=35


348

Rom


Rom

ania - 2009

Table Antimicrobial susceptibility testing of S. Give in Meat from bovine animals and pig - minced meat - intended to be eaten cooked - atprocessing plant - domestic production - Surveillance - HACCP and own checks - quantitative data [Diffusion method]





Trimethoprim








Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at processing plant -


yes

1

Antimicrobials:



S. Give

29 30 31 32 33 34 >=35

349

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance testing of Salmonella in Animals

Standard methods used for testing

NCCLS/CLSI

12Chloramphenicol

14

Amphenicols

Florfenicol

11Tetracyclines Tetracycline

15Ciprofloxacin

16

Fluoroquinolones

Enrofloxacin

13Quinolones Nalidixic acid

10Trimethoprim Trimethoprim

12Sulfonamides Sulfonamide

11Streptomycin

12Gentamicin

13

Aminoglycosides

Kanamycin

10Trimethoprim +sulfonamides

Trimethoprim +sulfonamides

14Cefotaxim

15Cefoperazone

Cephalosporins

Concentration (microg/ml) Zone diameter (mm)

Standard Resistant > Resistant <=

Test Method Used

Disc diffusion

350

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance testing of Salmonella in Animals

17Cefpodoxime

14

Cephalosporins

Ceftazidim

13Penicillins Ampicillin



351

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance testing of Salmonella in Food


NCCLS/CLSI

16 12Amphenicols Chloramphenicol

8 14Tetracyclines Tetracycline

0.06 15Ciprofloxacin

16

Fluoroquinolones

Enrofloxacin

16 13Quinolones Nalidixic acid

2 10Trimethoprim Trimethoprim

12Sulfonamide

256 12

Sulfonamides

Sulfonamides

32 11Streptomycin

2 12Gentamicin

13

Aminoglycosides

Kanamycin



0.5 14Cefotaxim

14

Cephalosporins

Ceftazidim



Test Method Used

Disc diffusion

352

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance testing of Salmonella in Food

4 13Penicillins Ampicillin



353

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance testing of Salmonella in Feed


NCCLS/CLSI

16 12Amphenicols Chloramphenicol

8 14Tetracyclines Tetracycline

0.06 15Ciprofloxacin

16

Fluoroquinolones

Enrofloxacin

16 13Quinolones Nalidixic acid

2 10Trimethoprim Trimethoprim

12Sulfonamide

256 12

Sulfonamides

Sulfonamides

32 11Streptomycin

2 12Gentamicin

13

Aminoglycosides

Kanamycin



0.5 14Cefotaxim

14

Cephalosporins

Ceftazidim



Test Method Used

Disc diffusion

354

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance testing of Salmonella in Feed

4 13Penicillins Ampicillin




2.2 CAMPYLOBACTERIOSIS


2.2.2 Campylobacter in foodstuffs


At slaughterhouse and cutting plantAccording with Romanian National Surveillance Programme for 2009.

At meat processing plantAccording with Romanian National Surveillance Programme for 2009.

At retailAccording with Romanian National Surveillance Programme for 2009.


According to the Romanian Surveillance Programme our national programme, published in RomanianOfficial Journal as Order of the President of the National Sanitary Veterinary and Food Safety Authority no24/2009, yearly updated a sample is positive for Campylobacter in the moment of detection.

At meat processing plantAccording to the Romanian Surveillance Programme our national programme, published in RomanianOfficial Journal as Order of the President of the National Sanitary Veterinary and Food Safety Authority no24/2009, yearly updated a sample is positive for Campylobacter in the moment of detection.

At retailAccording to the Romanian Surveillance Programme our national programme, published in RomanianOfficial Journal as Order of the President of the National Sanitary Veterinary and Food Safety Authority no24/2009, yearly updated a sample is positive for Campylobacter in the moment of detection.


SR EN ISO 10272 - 1 /2006, SR ISO/TS 10272 - 2/2006

At meat processing plantSR EN ISO 10272 - 1 /2006, SR ISO/TS 10272 - 2/2006

At retail

A. Thermophilic Campylobacter in Broiler meat and products thereof

355Romania - 2009


SR EN ISO 10272 - 1 /2006, SR ISO/TS 10272 - 2/2006


The Romanian Control Programme is a national programme, published in Romanian Official Journal asOrder of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated.

Notification system in placeRapid Alert System for Food and Feed.

Results of the investigationFrom meat of broilers (Gallus gallus)- fresh-neck skin - Survey - were tested 266 units from which 91 werepositive (34,21%)for thermophilic Campylobacter spp.- Campylobacter coli 54,- Campylobacter jejuni 33,- Campylobacter lari 4.

356Romania - 2009

357

Rom


Rom

ania - 2009

Table Campylobacter in poultry meat

Comments:1) Surveillance, official control2) Surveillance, own checks3) Surveillance, own checks4) Surveillance, HACCP and own checks

IHVPH andSVFSD Batch 25g 266 91 54 33 4Meat from broilers (Gallus gallus) - fresh - at

slaughterhouse

1)

SVFSD Batch 25g 6 0Meat from broilers (Gallus gallus) - fresh - atprocessing plant

2)

SVFSD Single 25g 4 0Meat from broilers (Gallus gallus) - fresh - at retail 3)

SVFSD Batch 25g 5 0Meat from broilers (Gallus gallus) - meat preparation- intended to be eaten cooked - at processing plant

4)



Total unitspositive for

Campylobacter

C. coli C. jejuni C. lari C. upsaliensis

ThermophilicCampylobact

er spp.,unspecified

IHVPH-Institute of Hygiene and Veterinary Public HealthSVFSD - Sanitary Veterinary and for Food Safety Directorate

Footnote:

358

Rom


Rom

ania - 2009

Table Campylobacter in other food

Comments:1) Surveillance, HACCP and own checks2) Surveillance, HACCP and own checks3) Surveillance, HACCP and own checks4) Surveillance, HACCP and own checks5) Surveillance, HACCP and own checks6) Surveillance, HACCP and own checks7) Surveillance, HACCP and own checks8) Surveillance, HACCP and own checks.


1)


2)

SVFSD Single 25g 5 0Meat from bovine animals - fresh - at retail3)

SVFSD Batch 25g 153 0Meat from pig - fresh - at slaughterhouse4)

SVFSD Batch 25g 60 0Meat from pig - fresh - at processing plant5)

SVFSD Single 25g 13 0Meat from pig - fresh - at retail6)

SVFSD Batch 25g 4 0Meat from sheep - fresh - at slaughterhouse7)

SVFSD Single 25g 3 0Meat from sheep - fresh - at retail8)




Campylobacter



er spp.,unspecified


Footnote:


2.2.3 Campylobacter in animals


No national surveys were carried out in poultry on farm in 2009. Data are derivedfrom samples taken for various reasons.

Frequency of the samplingAt slaughter

Other: Voluntary sampling

Type of specimen takenAt slaughter

Other: Cecum samples.

Case definitionAt slaughter

Campylobacter identified in the sample.

Diagnostic/analytical methods usedAt slaughter

Other: Bacteriological method: modified ISO 10272-1:2006

A. Thermophilic Campylobacter in Gallus gallus

359Romania - 2009

360

Rom


Rom

ania - 2009

Table Campylobacter in animals

Comments:1) 10 tested units (animals) resulted positive both for C. jejuni and C. coli

CSVFSD andIDAH Animal 104 104 25 79Gallus gallus (fowl) - broilers - at slaughterhouse

1)


Sampling unit Units tested


Campylobacter



er spp.,unspecified

Total samples tested 104Positive samples for C. jejuni = 79Positive samples for C. coli = 15Positive samples for C. jejuni and C. coli = 10

CSVFSD - County Sanitary Veterinary and for Food Safety DirectorateIDAH - Institute for Diagnosis and Animal Health

Footnote:

361

Rom


Rom

ania - 2009

2.2.4 Antimicrobial resistance in Campylobacter isolates

Table Cut-off values used for antimicrobial susceptibility testing of Campylobacter in Food



1Fluoroquinolones Ciprofloxacin

1Gentamicin

2

Aminoglycosides

Streptomycin

4Macrolides Erythromycin



Test Method Used

362

Rom


Rom

ania - 2009

Table Cut-off values used for antimicrobial susceptibility testing of Campylobacter in Feed



1Fluoroquinolones Ciprofloxacin

1Gentamicin

2

Aminoglycosides

Streptomycin




Test Method Used


2.3 LISTERIOSIS


National evaluation of the recent situation, the trends and sources of infectionIn 2009 were isolated from meat preparation, minced meat, cheeses made from cow's milk and otherprocessed food products 78 strains of Listeria spp:- 2 cheeses made from cow's milk;- 53 meat preparation (pig and bovine);- 19 minced meat (pig and bovine);- 4 other processed food products and prepared dishes.

In comparison with the last year, this year can be noted a decrease of Listeria spp incidence in a value of46,15%.

A. Listeriosis general evaluation

363Romania - 2009

364

Rom


Rom

ania - 2009

2.3.2 Listeria in foodstuffs

Table Listeria monocytogenes in other foods

SVFSD Batch 25g 50 0 50 0Fish - smoked - at processing plant

SVFSD Single 25g 16 0 16 0Fish - smoked - at retail

SVFSD Single 25g 2 0 2 0Foodstuffs intended for special nutritional uses

SVFSD Batch 25g 20 0 20 0Infant formula

SVFSD Batch 25g 340 0 340 0Meat from bovine animals - fresh

SVFSD Batch 25g 137 0 137 0Meat from bovine animals - meat products - cooked,ready-to-eat - at processing plant

SVFSD Single 25g 5 0 5 0Meat from bovine animals - meat products - cooked,ready-to-eat - at retail

SVFSD Batch 25g 55 0 55 0Meat from broilers (Gallus gallus) - fresh

SVFSD Batch 25g 77 0 77 0Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at processing plant

SVFSD Single 25g 7 0 7 0Meat from broilers (Gallus gallus) - meat products -cooked, ready-to-eat - at retail

SVFSD Batch 25g 738 0 738 0Meat from pig - fresh

SVFSD Batch 25g 543 0 543 0Meat from pig - meat products - cooked, ready-to-eat - at processing plant

SVFSD Single 25g 33 0 33 0Meat from pig - meat products - cooked, ready-to-eat - at retail




Listeria

Units testedwith detection

method

Listeriamonocytogenes presence

in x g

Units testedwith

enumerationmethod

> detectionlimit but <=100 cfu/g

L.monocytogen

es > 100cfu/g

365

Rom


Rom

ania - 2009


SVFSD Batch 25g 8 0 8 0Molluscan shellfish - cooked - at processing plant

SVFSD Batch 25g 85 0 85 0Confectionery products and pastes - at processingplant - domestic production - Surveillance

SVFSD Single 25g 12 0 12 0Confectionery products and pastes - at retail -domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 12 0 12 0Confectionery products and pastes - at retail -domestic production - Surveillance - official controls- objective sampling

SVFSD Single 25g 2 0 2 0Confectionery products and pastes - at retail -imported - Surveillance - HACCP and own checks

SVFSD Single 25g 2 0 2 0Crustaceans - unspecified - raw - at retail - imported- Surveillance - official controls - objective sampling

SVFSD Batch 25g 87 0 87 0Fish - raw - at retail - imported - Surveillance -HACCP and own checks

SVFSD Single 25g 57 0 57 0Fishery products, unspecified - non-ready-to-eat - atretail - domestic production - Surveillance - officialcontrols - objective sampling

SVFSD Single 25g 33 0 33 0Fishery products, unspecified - raw - at retail -domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 16 0 16 0Fishery products, unspecified - raw - at retail -imported - Surveillance - HACCP and own checks




Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g

366

Rom


Rom

ania - 2009


SVFSD Batch 25g 300 18 300 18


SVFSD Batch 25g 347 35 347 35


SVFSD Batch 25g 256 4 256 4

Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at processing plant -domestic production - Surveillance - HACCP andown checks


Meat from bovine animals and pig - minced meat -intended to be eaten cooked - at processing plant -domestic production - Surveillance - official controls- objective sampling

SVFSD Single 25g 34 0 34 0


SVFSD Batch 25g 462 0 462 0Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at catering -Surveillance - HACCP and own checks








Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g

367

Rom


Rom

ania - 2009



Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -domestic production - Surveillance - HACCP andown checks


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - at retail -domestic production - Surveillance - official controls- objective sampling


Other processed food products and prepared dishes- unspecified - ready-to-eat foods - frozen - at retail -imported - Surveillance - HACCP and own checks




Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g


Footnote:

368

Rom


Rom

ania - 2009

Table Listeria monocytogenes in milk and dairy products

SVFSD Batch 25g 130 0 130 0Cheeses made from cows' milk - hard - made frompasteurised milk - at processing plant

SVFSD Single 25g 6 0 6 0Cheeses made from cows' milk - hard - made frompasteurised milk - at retail

SVFSD Batch 25g 179 0 179 0Cheeses made from cows' milk - hard - made fromraw or low heat-treated milk - at processing plant

SVFSD Single 25g 195 0 195 0Cheeses made from cows' milk - hard - made fromraw or low heat-treated milk - at retail

SVFSD Batch 25g 56 0 56 0Cheeses made from cows' milk - soft and semi-soft -made from pasteurised milk - at processing plant

SVFSD Single 25g 20 0 20 0Cheeses made from cows' milk - soft and semi-soft -made from pasteurised milk - at retail

SVFSD Single 25g 2 0 2 0Cheeses made from cows' milk - soft and semi-soft -made from raw or low heat-treated milk - atprocessing plant

SVFSD Batch 25g 1 0 1 0Cheeses made from goats' milk - hard - made frompasteurised milk - at processing plant

1)

SVFSD Batch 25g 2 0 2 0Cheeses made from goats' milk - hard - made fromraw or low heat-treated milk - at processing plant

SVFSD Single 25g 4 0 4 0Cheeses made from goats' milk - hard - made fromraw or low heat-treated milk - at retail

SVFSD Batch 25g 25 0 25 0Cheeses made from sheep's milk - hard - made frompasteurised milk - at processing plant

2)




Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g

369

Rom


Rom

ania - 2009


SVFSD Single 25g 6 0 6 0Cheeses made from sheep's milk - hard - made frompasteurised milk - at retail

3)

SVFSD Batch 25g 39 0 39 0Cheeses made from sheep's milk - hard - made fromraw or low heat-treated milk - at processing plant

4)

SVFSD Single 25g 95 0 95 0Cheeses made from sheep's milk - hard - made fromraw or low heat-treated milk - at retail

5)

SVFSD Batch 25g 2 0 2 0Cheeses made from sheep's milk - soft and semi-soft - made from raw or low heat-treated milk - atprocessing plant

6)

SVFSD Single 25g 6 0 6 0Cheeses made from sheep's milk - soft and semi-soft - made from raw or low heat-treated milk - atretail

7)

SVFSD Batch 25g 13 0 13 0Dairy products (excluding cheeses) - butter - atprocessing plant

SVFSD Single 25g 1 0 1 0Dairy products (excluding cheeses) - butter - at retail

SVFSD Batch 25g 61 0 61 0Dairy products (excluding cheeses) - cream - atprocessing plant

SVFSD Single 25g 133 0 133 0Dairy products (excluding cheeses) - cream - atretail

SVFSD Batch 25g 151 0 151 0Milk, cows' - pasteurised milk - at processing plant

SVFSD Single 25g 8 0 8 0Milk, cows' - pasteurised milk - at retail

SVFSD Batch 25g 42 0 42 0Milk, cows' - raw - intended for direct humanconsumption




Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g

370

Rom


Rom

ania - 2009


SVFSD Batch 25g 898 0 898 0Milk, cows' - raw milk for manufacture - intended formanufacture of raw or low heat-treated products

SVFSD Single 25g 2 0 2 0Milk, goats' - raw - intended for direct humanconsumption

8)

SVFSD Batch 25g 89 0 89 0Milk, goats' - raw milk for manufacture - intended formanufacture of raw or low heat-treated products

9)

SVFSD Batch 25g 26 0 26 0Milk, sheep's - raw milk for manufacture - intendedfor manufacture of raw or low heat-treated products


Cheeses made from cows' milk - soft and semi-soft -made from pasteurised milk - at retail - imported -Surveillance - HACCP and own checks


Cheeses made from cows' milk - unspecified -made from pasteurised milk - at processing plant -domestic production - Surveillance - HACCP andown checks


Cheeses made from cows' milk - unspecified -made from raw or low heat-treated milk - at retail -domestic production - Surveillance - HACCP andown checks


Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - at retail -domestic production - Surveillance - HACCP andown checks


Cheeses made from sheep's milk - unspecified -made from raw or low heat-treated milk - at retail -domestic production - Surveillance - official controls- objective sampling




Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g

371

Rom


Rom

ania - 2009


Comments:


Dairy products (excluding cheeses) - dairy products,not specified - made from pasteurised milk - atprocessing plant - domestic production -Surveillance - HACCP and own checks


Dairy products (excluding cheeses) - dairy products,not specified - made from pasteurised milk - atprocessing plant - domestic production -Surveillance - official controls - objective sampling


Dairy products (excluding cheeses) - dairy products,not specified - made from pasteurised milk - at retail- domestic production - Surveillance - HACCP andown checks

SVFSD Single 25g 109 0 109 0Milk, cows' - raw - intended for direct humanconsumption - at retail - domestic production -Surveillance - HACCP and own checks


Milk, cows' - raw milk for manufacture - intended formanufacture of pasteurised/UHT products - atprocessing plant - domestic production -Surveillance - HACCP and own checks

SVFSD Batch 25g 1249 0 1249 0

Milk, cows' - raw milk for manufacture - intended formanufacture of pasteurised/UHT products - atprocessing plant - domestic production -Surveillance - official controls - objective sampling


Milk, cows' - raw milk for manufacture - intended formanufacture of raw or low heat-treated products -at processing plant - domestic production -Surveillance - HACCP and own checks




Listeria


method


in x g

Units testedwith

enumerationmethod


L.monocytogen

es > 100cfu/g

372

Rom


Rom

ania - 2009

Table Listeria monocytogenes in milk and dairy products1) Surveillance - HACCP andown checks2) Surveillance - HACCP and own checks3) Surveillance - HACCP and own checks4) Surveillance -official control, obiective samples5) Surveillance -official control, obiective samples6) Surveillance, official controls, obiective samples7) Surveillance official control, obiective samples8) Surveillance, retail, HACCP and own checks9) Surveillance, Official controls andHACCP and own checks


Footnote:

373

Rom


Rom

ania - 2009

2.3.3 Listeria in animals

Table Listeria in animals

SVFSD Animal 4 4 4Goats


Sampling unit Units testedTotal unitspositive for

Listeria

L.monocytogen

es

Listeria spp.,unspecified


Footnote:

374

Rom


Rom

ania - 2009

2.4 E. COLI INFECTIONS


2.4.2 Escherichia coli, pathogenic in foodstuffs

Table VT E. coli in food

SVFSD Batch 25g 7 0Fruits1)


2)


3)

SVFSD Single 25g 7 0Meat from bovine animals - fresh - at retail4)

SVFSD Batch 25g 30 0Vegetables

SVFSD Single 25g 1 0Meat from bovine animals - fresh - at catering -Surveillance - HACCP and own checks

SVFSD Batch 25g 127 0Meat from bovine animals - fresh - at cutting plant -domestic production - Surveillance - official controls- objective sampling

SVFSD Batch 25g 25 0Meat from bovine animals - fresh - at processingplant - domestic production - Surveillance - HACCPand own checks

SVFSD Single 25g 94 0Meat from bovine animals - fresh - at retail -domestic production - Surveillance - HACCP andown checks




VerotoxigenicE. coli

(VTEC)


(VTEC) -VTEC O157


(VTEC) -VTEC non-

O157


(VTEC) -VTEC,

unspecified

375

Rom


Rom

ania - 2009


Comments:1) Surveillance, official controls, retail2) Surveillance, official controls3) Surveillance, official controls4) Surveillance, official controls, import

SVFSD Single 25g 220 0Meat from bovine animals - fresh - at retail -domestic production - Surveillance - official controls- objective sampling

SVFSD Batch 25g 20 0Meat from bovine animals - fresh - chilled - at cuttingplant - domestic production - Surveillance - HACCPand own checks

SVFSD Batch 25g 30 0Meat from bovine animals - fresh - chilled - atslaughterhouse - animal sample - meat -Surveillance - HACCP and own checks




Meat from bovine animals - minced meat - intendedto be eaten cooked - at processing plant - domesticproduction - Surveillance - official controls - objectivesampling


Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail - domestic production -Surveillance - HACCP and own checks

SVFSD Batch 25g 8 0

Meat from bovine animals - minced meat - intendedto be eaten cooked - at retail - domestic production -Surveillance - official controls - objective sampling





(VTEC)


(VTEC) -VTEC O157


(VTEC) -VTEC non-

O157


(VTEC) -VTEC,

unspecified

376

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The method used for analyses was EN ISO 16654/2001 -only for detection of E.coli O157 VTEC

Footnote:


2.4.3 Escherichia coli, pathogenic in animals

Monitoring systemType of specimen taken

Animals at slaughter (herd based approach)Meat

Diagnostic/analytical methods usedAnimals at slaughter (herd based approach)


A. Verotoxigenic Escherichia coli in cattle (bovine animals)

377Romania - 2009


2.5 TUBERCULOSIS, MYCOBACTERIAL DISEASES


History of the disease and/or infection in the countryThe monitoring of tuberculosis in bovine populations from Romania have been continuous and sustained,while control and eradication of disease was included in the „Strategic programme for the surveillance,prevention and control of transmissible animal diseases from animals to humans, animal protection andenvironment”, updated every year and approved through President Order of the National SanitaryVeterinary and Food Safety Authority, consisting in the intradermic tuberculin test, for detecting positiveanimals and the qualification of their health status.Untill 2002, were subjected to the tuberculin test all bovine animals over six months old and, beginningwith 2003, all bovine over six weeks old, from the whole territory of Romania, twice per year with a singleintradermal test. All animals given inconclusive or positive results have been subjected to an intradermalcomparative test and, in case of positive result, have been slaughtered and organ samples collected forlaboratory investigations.Following to actions carried out for the control and eradication of the tuberculosis some counties wereregister a continuous decrease of incidence of bovine tuberculosis.In Romania, between 1990-2005 the incidence of bovine tuberculosis registered a meaningful decrease,as follows:- 1990 - 5,73%;- 1992 - 1,55%;- 1995 - 0,33%. - Since 1996 until 2005, the number of cases of bovine tuberculosis was lower than 0,05 infectionrate per year in the total livestock of bovine. The average of percentage in tuberculosis infection per totallivestock of bovine in this period was of 1,18%.


In general, bovine Tuberculosis infection remains a significant animal health problem in Romania.

A. Tuberculosis general evaluation

378Romania - 2009


2.5.2 Mycobacterium in animals

Status as officially free of bovine tuberculosis during the reporting yearThe entire country free

Romania still is not recognized as an officially free from tuberculosis country.

Free regionsNo


Compulsory tuberculin testing of all bovines and buffalos over six weeks old, once per year, from thewhole territory of Romania.The animals with positive or inconclusive results to the single Tuberculin skin test are compulsory re-tested after 42 days by comparative tuberculin skin test.The programme of regular tuberculin testing is supplemented by veterinarian inspection of bovine duringroutine meat production at slaughterhouses.

Frequency of the sampling See above.

Type of specimen takenOther: Tuberculosis skin reaction

Methods of sampling (description of sampling techniques)As described in Annex A of the EU Directive 64/ 432/ EEC.

Case definition A positive case is an animal with a positive result of the comparative skin test, in which Mycobacteriumbovis or M. tuberculosis were isolated, or an animal with a positive post mortem examination resultconfirmed by laboratory.A holding is defined as infected if Mycobacterium bovis was isolated from an animal of the holding.

Diagnostic/analytical methods used 1) Single intradermal skin test.2) Comparative intradermal skin test (Bovine and Avian tuberculin).3) Pre-movement tuberculin test - export or intra community trade.4) Inspection of carcasses at slaughterhouse.5) Microbiological examination.

Vaccination policyNo vaccination

Control program/mechanisms

A. Mycobacterium bovis in bovine animals

379Romania - 2009


The control program/strategies in placeThe whole cattle population is continuously monitored for bovine tuberculosis on a yearly basis by theintradermal tuberculine tests.All slaughtered bovine animals were under veterinary control. The official post mortem veterinaryexamination is carry out in slaughterhouses by the official veterinarian in accordance with EU legislation.For measures taken in case of single cases, see "Measures in case of the positive findings or singlecases".

Recent actions taken to control the zoonosesTesting, monitoring and surveillance.

Measures in case of the positive findings or single casesAnimals with positive reaction to the intradermal comparative test will be considered positive, and will beeliminated from holding, and sent to slaughterhouse to specify the diagnosis of tuberculosis. Animals withinconclusive reaction to the intradermal comparative test shall be subjected to another test after aminimum of 42 days. Animals, which are not negative to this second test, shall be deemed to be positiveto the test. These animals are slaughtered separately from other animals, taking precautions to avoid therisk of contamination of other carcasses, the slaughter line, and staff present in slaughterhouse.Sampling for laboratory examination will be taken from these animals. All slaughtered bovine animals willbe subject to a post-mortem examination by an official veterinarian.Holding infected or suspected of being infected with tuberculosis is subjected under official restrictionswith effective preventive methods against the spread of the disease. Official restrictions include strictprohibition of all movement and transport of animal and feeding stuffs according to legislation in force, untilthe clarification of the epidemiological situation.When the animals slaughtered for diagnosis purpose were tested negative at the slaughterhouse andlaboratory examinations, the holding recovers the free status.Within the contaminated holdings, all bovines over 6 weeks remained in the holding are subject to officialtesting for tuberculosis within the 3 months interval.

Notification system in placeTuberculosis is a notifiable disease according to "Order no. 79/2008 for the approval of the SanitaryVeterinary Norm regarding the internal notification and official declaration of certain transmissible animaldiseases " with subsequent amendments.

Results of the investigation See the table for the Romanian programme of tuberculosis eradication.

National evaluation of the recent situation, the trends and sources of infection The annual incidence rate, which was 5.73% in 1990, was lower than 0.2% in 2009. The downward trendof the annual herd rates of prevalence and incidence confirms the favorable evolution of the situation.

380Romania - 2009

381

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Table Bovine tuberculosis in countries and regions that do not receive Community co-financing for eradication programmes

Comments:1) N.A.

Herds Animals Number of herds % Number of herds %

Number oftuberculin tests

carried out beforethe introductioninto the herds

(Annex A(I)(2)(c)third indent (1) of

Directive64/432/EEC)

Number ofanimals withsuspiciouslesions of

tuberculosisexamined andsubmitted to

histopathologicaland

bacteriological

Number ofanimals detected

positive inbacteriologicalexamination

Total number of existing bovine Infected herdsOfficially free herds

Interval betweenroutine tuberculin

tests

Number ofanimals tested

Routine tuberculin testing

Region

1045803 2274838 1045703 99.99 55 .01 once a year 2097997 0 189 128Romania

1045803 2274838 1045703 99.99 55 .01 0 2097997 0 189 128Total :1)


2.6 BRUCELLOSIS


History of the disease and/or infection in the country In Romania, the first reports on infectious abortion in cows, name under which bovine brucellosiswas initially described and known were made up by Staicu, in 1906, then a detailed description is made upby Mihaiescu and collaborators in 1953 and by Al.Pop in 1954.From the historical data obtained by consulting the speciality literature, it turns out that bovine brucellosishas been eradicated in Romania, in 1957, but the national official records and those submitted to WorldOrganization for Animal Health show that the latest occurrence of bovine brucellosis in Romania was in1963. The disease control was achieved by slaughtering and disposal of all affected animals and of thosesuspected of disease or contamination associated with protective measures of antiepizootic protection andprohibition of the consumption of products from the mentioned animals.The first normative regulation on supervision, prevention and control of bovine brucellosis in Romania wasdrawn up in 1955, when the State Council Decree no. 167 is developed and implemented on theorganization of animal health defense. Brucellosis was classified as a notifiable disease. By this decree,bovine brucellosis was considered a main disease of bovines and the disease was classified as officiallynotifiable and subject to specific sanitary veterinary measures, including quarantine measures.After 1990, the surveillance of bovine brucellosis, specific measures of prevention and disease controlwere introduced in the structure of "The strategic program of sanitary veterinary actions for thesurveillance, prevention and control of animal disease, pest control on lawns".

Since 1998, Romania has transposed into the national legislation the specific legislation on the control anderadication of transmissible animal diseases, including regulations for bovine brucellosis.

National evaluation of the recent situation, the trends and sources of infection2007/399/EC: Commission Decision of 11 June 2007 amending Decision 93/52/EEC as regards thedeclaration that Romania is officially free of brucellosis ( B. melitensis )The National Sanitary Veterinary and Food Safety Authority requests the European Commission theassessing of the technical file submitted by Romania in 2009, in order to acquire the status of officially freecountry regarding bovine brucellosis (Brucella abortus).

A. Brucellosis general evaluation

382Romania - 2009


2.6.2 Brucella in animals

Status as officially free of bovine brucellosis during the reporting yearThe entire country free

The National Sanitary Veterinary and Food Safety Authority requests the European Commission theassessing of the technical file submitted by Romania, in order to acquire the status of officially free countryregarding bovine brucellosis (Brucella abortus).

Additional informationRequest of the National Sanitary Veterinary and Food Safety Authority is based on:a) historical data on the epidemiological situation of bovine brucellosis for a period of over 40 years;b) the fulfillment by Romania of the conditions provided by The Terrestrial Animal Health Code of AnimalHealth World Organization, with reference to bovine brucellosis - Vol II, Section 11, Chapter 11.3.c) the fulfillment by Romania of sanitary veterinary conditions and veterinary certification for intra-Community trade with bovine animals and swine - Council Directive 64/432/EEC with subsequentamendments, transposed into national legislation in consolidated form, with the latest amendment theCommission Decision 2008/984 / CE, by Order of the President of The National Sanitary Veterinary andFood Safety Authority no. 61/2006 for approving the sanitary veterinary norm on animal health problemsaffecting intra-Community trade with bovine animals and swine, as amended and completed by The Orderof President of The National Sanitary Veterinary and Food Safety Authority no. 253 of October 19, 2006.d) the fulfillment by Romania of sanitary veterinary conditions and veterinary certification for intra-Community with semen, ova and embryos from bovine - Council Directive 88/407/EEC with subsequentamendments, transposed into national legislation in consolidated form, with the last amendment to CouncilDirective 2008 / 73/EC, by Order of the President of the National Sanitary Veterinary and Food SafetyAuthority no. 205/2006 for approving the sanitary veterinary norm establishing the animal healthrequirements applicable to intra-Community trade and to imports of semen of domestic bovine animals, asamended and completed by Order no. 45 May 12, 2008 and of Council Directive 89/556/EEC withsubsequent amendments, transposed into national legislation in consolidated form, with the lastamendment Council Directive 2008/73/EC, by Order of the President of the National Sanitary Veterinaryand Food Safety Authority no. 134 of June 16, 2006 for the approval of sanitary veterinary norm on animalhealth conditions governing intracommunity-trade and imports from third countries of domestic bovineanimals embryos.e) the fulfillment by Romania of sanitary veterinary health conditions and veterinary certification on importsof live bovines - Council Directive 04/68/CE, transposed into national legislation by Order of the Presidentof the National Sanitary Veterinary and Food Safety Authority no. 231 of October 2, 2006 regarding theapproval of sanitary veterinary norm setting animal health rules for the import and transit in and throughthe European Community of certain live ungulate animals;f) the fulfillment by Romania of sanitary veterinary conditions and of veterinary certification regarding theimports of ova, embryos and semen from bovines - Council Directive 89/556/EEC with subsequentamendments, transposed into national legislation in consolidated form, with the last amendment CouncilDirective 2008 / 73/CE, by Order of the President of the National Sanitary Veterinary and Food SafetyAuthority no. 134 of June 16, 2006 for the approval of sanitary veterinary norm on animal health conditionsgoverning intercommunity-trade and the imports from third countries of embryos of domestic bovineanimals and the Council Directive 88/407/EEC with subsequent amendments, transposed into nationallegislation in consolidated form, with the latest amendment Council Directive 2008/73/EC, by Order of thePresident of the National Sanitary Veterinary and Food Safety Authority no. 205/2006 for

A. Brucella abortus in bovine animals

383Romania - 2009


approving the sanitary veterinary norm establishing the animal health requirements applicable to intra-Community trade and to imports of semen of domestic bovine animals, as amended and supplemented byOrder no. 45 of May 12, 2008;g) the fulfillment by Romania of sanitary veterinary conditions and of veterinary certification regarding theimports of products (meat, milk) and by-products derived from bovines – Council Decision 1979/542/EECwith subsequent amendments, transposed into national legislation in consolidated form, with the lastamendment to the Commission Decision 2009/317/CE, by Order no. 53 of May 26, 2005 for the approvalof sanitary veterinary norm on the list of third countries or parts of third countries and the veterinarycertification conditions, animal and public health for the import into the European Community of certain liveanimals and fresh meat from them and the taking over of their lists and conditions for the import inRomania, as amended and supplemented by Order no. 136 of December 13, 2005 and Order no. 152 ofJune 22, 2006, as well as the Commission Decision 2004/438/EC laying down animal health and publichealth conditions and veterinary certification required for the entry into the Community of heat-treated milk,milk products and raw milk intended for human consumption, with subsequent amendments, transposedinto national legislation in consolidated form, with the latest amendment to the Commission Decision2008/338/EC as well as Regulation (EC) no. 1774/2002 of the European Parliament and EuropeanCouncil of October, 3. 2002 laying down health rules concerning animal by-products not intended forhuman consumption, with subsequent amendments, with the latest amendment Commission Regulation2004/780/CE;


The herds are classified and sampled according to Council Directive 64/ 432/ EEC

Frequency of the samplingThe herds are classified and sampled according to Council Directive 64/ 432/ EEC

Type of specimen takenBlood

Methods of sampling (description of sampling techniques)CFT (complement fixation test) to be executed in case of positive RBT (rose bengal test).

Vaccination policyIn Romania, on the entire territory of the country, the vaccination against bovine brucellosis never wasapplied.


Romania had a mandatory national program for the control of Brucella bovis which developed in the last 5years. The tests provided in the program are described as follows:1. Serological surveillance by RSAR Rose Bengal or ELISA on the accumulation of 10 samples in:a) bovines aged over 12 months are controlled once a year but not later than 12 months since theprecedent control;b) breeding bovines, in cases of sales- purchase, concerning the seller no later than 30 days beforedelivery, if they were not examined in the current calendar year2. Cows, buffaloes and heifers that aborted after 14 to 21 days since abortion or which show clinical signsleading to the suspicioning of brucella infection.3. The serological testing of domestic and wild animals are introduced by intra-Community trade or importfrom third countries over the age of 1 year is made in 2% per cent.4. The compulsory bacteriological and serological surveillance of susceptible species from the hunting

384Romania - 2009


fund from all hunted animals.5. Anathomopathological examination and laboratory complexa) From all the animals that aborted, there are sent slinks to laboratory, placenta, fetal fluids and bloodserum samples from 14 to 21 days after abortion.b) all samples taken from the slaughtered bovines that have lesions leading to the suspicioning ofbrucella infection.

Notification system in placeBrucellosis is a notifiable disease according to "Order no. 79/2008 for the approval of the SanitaryVeterinary Norm regarding the internal notification and official declaration of certain transmissible animaldiseases " with subsequent amendments.

National evaluation of the recent situation, the trends and sources of infectionThe disease was mandatorily notifiable and subject to quarantine measures, during the last 15 years.There wasn’t any bovine brucellosis suspicion during the last 15 years and no cases of disease weredetected during the same period.

385Romania - 2009


Status as officially free of caprine brucellosis during the reporting yearThe entire country free

Those recognized by the European Commission according to community legislation ( Dec. 399/ 2007/EC).

Free regions2007/399/EC: Commission Decision of 11 June 2007 amending Decision 93/52/EEC as regards thedeclaration that Romania is officially free of brucellosis ( B. melitensis )


Council Directive 91/68/EEC on animal health conditions governing intra-Community trade in sheep andgoats.

Frequency of the samplingCouncil Directive 91/68/EEC on animal health conditions governing intra-Community trade in sheep andgoats.

Type of specimen takenBlood

Methods of sampling (description of sampling techniques)RBT and CFT; in case of positivity to RBT and CFT isolation of Br. melitensis.

Vaccination policyThe vaccination against Br. Melitensis was no applied.


The programme for the eradication, monitoring and control of ovine and caprine brucellosis is realizedthrough:a)Rose bengal plate agglutination test and Complement Fixation Test, for 5% of the sheep and goats overthe age of 6 months.b)Serological examination (Rose bengal plate agglutination test and Complement Fixation Test) for allanimals presenting clinical manifestations that lead to a suspected infection.c)Laboratory examinations for the samples obtained from carcasses with lesions suspected to be due tobrucellosis.d)Laboratory examinations of aborted foetuses from sheep and goats.e)Supervision of wild ruminants grown in captivity and semi-captivity, from natural reserves, parks,zoological gardens, etc.

Measures in case of the positive findings or single casesUntil present time, in Romania, there have been no cases of the disease reported.

Notification system in placeBrucellosis is a notifiable disease according to "Order no. 79/2008 for the approval of the SanitaryVeterinary Norm regarding the internal notification and official declaration of certain transmissible animaldiseases " with subsequent amendments.

B. Brucella melitensis in goats

386Romania - 2009


Status as officially free of ovine brucellosis during the reporting yearThe entire country free

Those recognized by the European Commission according to community legislation ( Dec. 399/2007/EC).

Free regions2007/399/EC: Commission Decision of 11 June 2007 amending Decision 93/52/EEC as regards thedeclaration that Romania is officially free of brucellosis ( B. melitensis )

Additional informationFor the information concerning sheep, please refer to brucellosis in goats, as the program of control is thesame for sheep and goats.

C. Brucella melitensis in sheep

388Romania - 2009

389

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Table Brucellosis in other animals

Comments:1) The samples were analyzed only by serological test CFT (Complement Fixation Test).2) 75 serological samples were analyzed by CFT (Complement Fixation Test) and RBT (Rose Bengal test) with negative results. A bacteriological sample

was analyzed with a positive result.

SVFSD Animal 36001 153 153Pigs

IDAH Animal 136 26 26Dogs - in total - Survey1)

IDAH Animal 76 1 1Rabbits - from hunting - Survey - national survey2)



BrucellaB. abortus B. melitensis B. suis

Brucella spp.,unspecified

SVFSD - Sanitary Veterinary and for Food Safety DirectorateIDAH - Institute of Diagnosis and Animal Health

Footnote:

390

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ania - 2009

Table Ovine or Caprine Brucellosis in countries and regions that do not receive Community co-financing for eradication programme

Comments:1) N.A.

Animals Number ofherds % Number of

herds

Number ofanimalstested

Number ofinfected herds

Region

% Number ofherds tested

Number ofanimals

tested withserologicalblood tests

Number ofanimalspositivemicrobiologically

Number ofsuspended

herds

Number ofanimalspositive

serologically

Number ofanimals

examinedmicrobiologically

Herds

Officially free herds Infected herds Investigations of suspect casesSurveillanceTotal number of existing

543626 11181840 543451 99.97 175 .03 543626 367019 175 367019 4575 626 357 0Romania

543626 11181840 543451 99.97 175 .03 543626 367019 175 367019 4575 626 357 0Total :1)

Surveillance for infectious epididymitis of rams (Brucella ovis)

Footnote:

391

Rom


Rom

ania - 2009

Table Bovine brucellosis in countries and regions that do not receive Community co-financing for eradication programme

Comments:1) N.A.

Animals Number ofherds % Number of

herds

Number ofanimalstested

Number ofinfectedherds

Region

%

Number ofbovineherdstested

Number ofbovineherdstested

Number ofnotified

abortionswhatever

cause

Number ofisolationsof Brucellainfection

Number ofanimals or

poolstested

Number ofinfectedherds

Herds

Examination of bulk milk Information about Epidemiological investigationSerological tests

Total number ofexisting bovine

Number ofabortions

due toBrucellaabortus

Number ofanimals

tested withserologicalblood tests

Number ofsuspended

herds

Number ofanimals

examinedmicrobiologically

Number ofanimalspositivemicrobiologically

Serologically BST

Officially free herds Infected herdsInvestigations of suspect casesSurveillance

Number of positiveanimals

104580322748381045803 100 0 0 10458031504670 0 0 0 0 427 0 0 0 0 0 0 0 0Romania

104580322748381045803 100 0 0 10458031504670 0 0 0 0 427 0 0 0 0 0 0 0 0Total :1)


2.7 YERSINIOSIS


National evaluation of the recent situation, the trends and sources of infectionNo positive samples were detected in 2008 and 2009.

A. Yersinia enterocolitica general evaluation

392Romania - 2009

393

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2.7.2 Yersinia in foodstuffs

Table Yersinia in food

SVFSD Batch 25g 457 0Meat from pig - fresh1)

SVFSD Batch 25g 45 0Meat from pig - fresh - at cutting plant - domesticproduction - Surveillance - HACCP and own checks

SVFSD Batch 25g 181 0Meat from pig - fresh - at cutting plant - domesticproduction - Surveillance - official controls - objectivesampling

SVFSD Batch 25g 29 0Meat from pig - fresh - at processing plant -domestic production - Surveillance - HACCP andown checks

SVFSD Batch 25g 177 0Meat from pig - fresh - at processing plant -domestic production - Surveillance - official controls- objective sampling

SVFSD Single 25g 3 0Meat from pig - fresh - at retail - domestic production- Surveillance - HACCP and own checks

SVFSD Single 25g 81 0Meat from pig - fresh - at retail - domestic production- Surveillance - official controls - objective sampling

SVFSD Batch 25g 2 0Meat from pig - fresh - at slaughterhouse -Surveillance - HACCP and own checks

SVFSD Batch 25g 1 0





Yersinia

Y.enterocolitica

Y.pseudotuberc

ulosis

Yersinia spp.,unspecified

Y.enterocolitica

- O:3

Y.enterocolitica

- O:9

Y.enterocolitica

- Y.enterocolitica,unspecified

394

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ania - 2009

Table Yersinia in food

Comments:1) slaughterhouse,Surveilance, official controls

SVFSD Batch 25g 1 0Meat from pig - minced meat - intended to be eatencooked - at retail - domestic production -Surveillance - HACCP and own checks




Yersinia

Y.enterocolitica

Y.pseudotuberc

ulosis

Yersinia spp.,unspecified

Y.enterocolitica

- O:3

Y.enterocolitica

- O:9

Y.enterocolitica

- Y.enterocolitica,unspecified


Footnote:


2.7.3 Yersinia in animals


Animals at slaughter (herd based approach)In 2009 year were taken a total number of 457 fresh pig meat at slaughterhouses, in the framework ofNational Surveillance Programme, approved by the Order no. 24/2009, in order to detect Yersiniaenterocolitica.There were not found positive samples for Yersinia enterocolitica in fresh pig meat.

Type of specimen takenAnimals at slaughter (herd based approach)

Meat

Diagnostic/analytical methods usedAnimals at slaughter (herd based approach)



According to the National Surveillance Programme, approved by the Order of President of the NationalSanitary Veterinary and Food Safety Authority no. 24/2009, in order to detect Yersinia enterocolitica.

A. Yersinia enterocolitica in pigs

395Romania - 2009


2.8 TRICHINELLOSIS


History of the disease and/or infection in the countryIn Romania there are not regions or holding official free of trichinelosis.Trichinella spp is, generally in detected in pigs belong to the small holdings (individual backyards), bearsand wild boars.

National evaluation of the recent situation, the trends and sources of infectionIn 2009 year were detected 9 positive cases in fattening pigs raised under controlled housing conditions inintegrated production system and 268 positive cases in fattening pigs not raised under controlled housingconditions, 54 positive cases in wild boars and 21 positive cases in bears.Beside 2008, in 2009 it was observed an increase of percent of positive cases in bears (13.41% in 2008and 18.26% in 2009)and wild boars (in 2009 the percent of positive cases was 0.68% and in 2008 0.37%)and a decrease of percent of positive cases in the fattening pigs raised under controlled housingconditions in integrated production system (0.0243% in 2008 and 0.0002 in 2009)and for pigs raised inbackyards. For pigs raised in backyards the percent of positive cases decrease from 0.09% in 2008 at0.07% in 2009.The number of positive cases of Trichinella spp. in humans decrease from 432 in 2007 at 389 in 2008 and362 in 2009.


The main sources of infection in humans with Trichinella spp. were pork meat and products thereof (rawmeat or low treated products made in household with pig meat which came from backyard pigs) and wildboar meat. There were 2 trichinelosis food-borne disease episode caused by wild boar meat.

Recent actions taken to control the zoonoses The Romanian National Programme for Surveillance of Zoonoses on 2009 year was issued accordingwith the provisions of Regulation 2005/2075/EC in order to control the Trichinelosis.

A. Trichinellosis general evaluation

396Romania - 2009


2.8.2 Trichinellosis in humans

Reporting system in place for the human cases Rapid Alert System for Food and Feed and ECDC

Case definitionDuring the 2009 year a total number of 362 positive cases of Trichinella spp in humans were registered,and a total number of 180 human cases were hospitalized.

Diagnostic/analytical methods used ELISA

Notification system in place Rapid Alert System for Food and Feed.

Results of the investigation362 positive cases for trichinelosis in humans were registered in 2009 year.A total number of 31 food borne outbreaks with Trichinella spp. were registered in 2009 year, of which:- 31 household outbreaks with a total number of 362 human cases registered, a total number of 180human cases hospitalized, the incriminated food were pig meat, products thereof and wild boar meat.

Description of the positive cases detected during the reporting yearDuring the 2009 year a total number of 362 positive cases of Trichinella spp in humans were registered.

National evaluation of the recent situation, the trends and sources of infectionIt was observed an decrease of number of positive cases for trichinelosis in humans, from 489 positivecases in 2008 year to 362 positive cases in 2009 year.

A. Trichinellosis in humans

397Romania - 2009

398

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Table Trichinella in humans - Age distribution

2 215 to 24 years

14 9 525 to 44 years

8 6 245 to 64 years

2 1 165 years and older

242Age unknown

268 16 10Total :

Trichinella spp., unspecified

All M F

Age distribution


2.8.3 Trichinella in animals


Sampling is compulsory for all slaughtered horses, intended to human consumption, in order to detectTrichinella spp.The analysis is performed only by artificial digestion methods.

Frequency of the samplingThe analysis is performed only by artificial digestion methods, for each horse carcass at slaughterhouse.

Type of specimen takenThe lingual or jaw muscle. In the case of horse, where those muscles were lacking, a larger-sizedspecimen was taken from a pillar of the diaphragm at the transition to the sinewy part.

Methods of sampling (description of sampling techniques)Specimens weighing at least 10 g are taken from the lingual or jaw muscle according to provisions ofRegulation 2075/2005

Case definitionNo positive cases in 2009.

Diagnostic/analytical methods used Artificial digestion.

Results of the investigation including the origin of the positive animalsThere were checked 29.471 samples from horses and all results were negative.


The Romanian Control Programmer was a national programme, published in Romanian Official Journal asOrder of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated which is according with the provisions of Regulation 2005/2075/EC, in order to detect Trichinellaspp.

Measures in case of the positive findings or single casesA positive laboratory finding of Trichinella spp is followed by a notification by RASFF to all levels (central,regional and local).The positive horse meat have to be withdrawn from human consummation and be sendto ABP units.

Notification system in placeRapid Alert System for Food and Feed

A. Trichinella in horses

399Romania - 2009



For categories of holdings officially recognised Trichinella-freeSampling is compulsory for all slaughtered horses, intended to human consumption, in order to detectTrichinella spp.The analysis is performed only by artificial digestion method, for each horse carcass at slaughterhouse.

National evaluation of the recent situation, the trends and sources of infectionNo positive samples were detected in the last 3 years.

400Romania - 2009


Number of officially recognised Trichinella-free holdings No available data.

Categories of holdings officially recognised Trichinella-free No available data.

Officially recognised regions with negligible Trichinella risk No available data.


GeneralSampling is compulsory for all pigs slaughtered, intended to human consumption.

For categories of holdings officially recognised Trichinella-free

For regions with negligible Trichinella risk

Frequency of the samplingGeneral

The sampling is compulsory performed for all pigs slaughtered and intended for human consumption, inorder to detect Trichinella spp. according to the provisions of Regulation 2005/2075/EC.

For Trichinella free holdings


Type of specimen takenGeneral

Diaphragm pillars. In the absence of diaphragm pillars, the specimen which is taken: from the rib part orthe breastbone part of the diaphragm, or from the jaw muscle, tongue or abdominal muscles.

B. Trichinella in pigs

401Romania - 2009





Methods of sampling (description of sampling techniques)General

According with the provisions of Regulation 2005/2075/EC, in order to detect Trichinella spp.



Case definitionFor Trichinella free holdings

No available data.

For categories of holdings officially recognised Trichinella-freeNo available data.

For regions with negligible Trichinella riskNo available data.

Diagnostic/analytical methods usedGeneral

Trichinelosis examination (direct microscopic method) on individual samples.Artificial digestion methods (on pooled samples).


402Romania - 2009


Sampling is compulsory for all pigs slaughtered in order to detect Trichinella spp. and to avoid humantrichinelosis.


The Romanian Surveillance Programme is a national programme, published in Romanian Official Journalas Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated which is according with the provisions of Regulation 2005/2075/EC, in order to detect Trichinellaspp.

Measures in case of the positive findings or single casesPig meat contaminated with Trichinella spp. were withdrawn from human consumtion and sent to therendering establishments, in order to avoid human trichinelosis.

The contingency plan in placeNo available data.


Results of the investigation including description of the positive cases and the verification ofthe Trichinella species

In 2009 year were detected 9 positive cases in fattening pigs raised under controlled housing conditions inintegrated production system and 268 positive cases in fattening pigs from backyards.Beside 2008, in 2009 it was observed an decrease of percent of positive cases in the fattening pigs raisedunder controlled housing conditions in integrated production system (0.0243% in 2008 and 0.0002 in2009).For pigs raised in backyards was observed a decrease of percent of positive cases. For pigs raised inbackyards the percent of positive cases also decrease from 0.09% in 2008 at 0.07% in 2009.242 positive samples were sent to National Reference Laboratory for Trichinella which is in Institute ofHygiene and Veterinary Public Health.

Fattening pigs raised under controlled housing conditions in integrated production systemIn 2009 Trichinella spp. was detected in one holding at fattening pigs raised under controlled conditions inintegrated production system.From a total of 9 positive units for Trichinella spp, all of them were detectedin one farm.There were checked 3020900 samples.

Breeding sows and boarsThere were checked 2857 samples from breeding animals and the results were negative for all of them.

National evaluation of the recent situation, the trends and sources of infectionDuring the year 2009, in Romania were detected a total number of 352 positive cases of Trichinella spp,with a decrease of 66,31% from 2008 from which:- 9 positive cases from 3.020.900 analysed fattening pigs raised under controlled housing conditions inintegrated production system.- 268 positive cases from 376.814 analysed fattening pigs non raised under controlled housing conditions

403Romania - 2009


in integrated production system (backyards). At 73 of them were established the species - 71 wereTrichinella spiralis and 2 were Trichinella britovi.Between 2008 and 2009, it was observed an decrease of percent of positive samples for pigs frombackyards and for pigs raised under controlled housing conditions in integrated production system.


In 2009, all cases of trichinellosis detected to humans are related to the positive cases registered inbackyards.

404Romania - 2009

405

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ania - 2009

Table Trichinella in animals

Comments:1) Pigs were grown in backyards.

SVFSD andIHVPH Animal 115 21 17 4Bears

SVFSD andIHVPH Animal 376814 286 71 213 2Pigs

1)

SVFSD Animal 2857 0Pigs - breeding animals - unspecified - sows andboars

SVFSD andIHVPH Animal 3020900 9 9

Pigs - fattening pigs - not raised under controlledhousing conditions in integrated production system

SVFSD Animal 29471 0Solipeds, domestic - horses

SVFSD Animal 13 0Wild boars - farmed

SVFSD andIHVPH Animal 7911 54 1 52 1Wild boars - wild


Sampling unit Units testedTotal unitspositive forTrichinella

T. spiralisTrichinella

spp.,unspecified

T. britovi


Footnote:


2.9 ECHINOCOCCOSIS


History of the disease and/or infection in the countryTesting for detection of Echinococcus is a part of post-mortem inspection of slaughter animals. It is avisual inspection of the internal organs of the slaughter animals acompanied by cuts of liver is necessary.The Echinococcus is not routinely distinguished by species.

National evaluation of the recent situation, the trends and sources of infectionAnalysis the situation after 2007 in inspected carcasses in slaughter houses shows on the decreasing ofcases.The monitoring program for Echinococcosis in the dogs was introduced in the year 2007.

The samples are taken from stray dogs. Were tested 19136 samples for echinococcosis, 77 were positivefor Echinococcus spp.In the period 2007-2008 were tested 16784 samples from dogs for echinococcosis, 28 samples werepositive for Echinococcus spp.In the year 2009 were tested 2352 samples from dogs for echinococcosis, 49 samples were positive forEchinococcus spp.

Recent actions taken to control the zoonosesNo

Suggestions to the Community for the actions to be takenNo

Additional informationNo

A. Echinococcus spp. general evaluation

406Romania - 2009


2.9.2 Echinococcosis in humans

Reporting system in place for the human cases No available data at the national level.

A. Echinococcus spp. in humans

407Romania - 2009

408

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2.9.3 Echinococcus in animals

Table Echinococcus in animals

SVFSD Animal 131013 34225 34225Cattle (bovine animals)

SVFSD Animal 1910 5 5Goats

SVFSD Animal 3023757 22157 22157Pigs

SVFSD Animal 318102 10666 10666Sheep




EchinococcusE. granulosus E.

multilocularisEchinococcus

spp.,unspecified


Footnote:


2.10 TOXOPLASMOSIS


Recent actions taken to control the zoonosesActive surveillance is carried out in sheep by ELISA serology to: 5% of samples collected for Brucellamelitensis and 5% of all animals with abortions at 7-14 days after abortion.Serological surveillance pigs byELISA at 5% of the boars for breeding in breeding herds where abortions were recorded and 5% ofbreeding sows at 7-14 days after abortion.Serological tests are performed on samples that are harvestedfor brucellosis.In carnasiere serological surveillance is done at owner's request, with payment.

A. Toxoplasmosis general evaluation

409Romania - 2009

410

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2.10.2 Toxoplasma in animals

Table Toxoplasma in animals

Animal 28 6 6Cats

Animal 13 10 10Dogs

Animal 9 3 3Sheep



ToxoplasmaT. gondii

In dogs and cats serological surveillance is done at the request of the owner.Serological surveillance is done by the RFC (Complement Fixation Test).

Footnote:


2.11 RABIES


History of the disease and/or infection in the countryRomania, in the past, was one of the countries with the highest number of rabies cases from Europe.Starting with 1950, following the measures applied, including immune- prophylaxis, rabies becamepreponderantly limited to wild carnivores, especially foxes.Rabies was diagnosed sporadically in the population of wild animals, other than foxes, its occurrence notbeing dependent of the existence of infected foxes in the relevant area.In the last years in domestic and wild animals were diagnosed more cases, so it can be appreciated thatrabies is an endemic disease with increasing evolutional tendencies.It must be added, that the Danube Delta is a particular area, protected under the Administration ofBiosphere’s Reservation, where beside the fox population and other wild animals, are also living domesticanimals in a semi wild condition.

National evaluation of the recent situation, the trends and sources of infectionRomania is now one of the countries with the highers number of rabies cases in Europe.Rabies in foxes is endemic for many years.- rabies evoluated in Romania both in wild animals population, particularly in foxes and in domesticanimals population;-rabies has an endemic evolution in foxes and sporadic in other animals;-lately we assist to the growth of the number of counties in which rabies was diagnosed, so as in 2009, of39 counties, the disease was diagnosed;-most of rabies cases in domestic animals were registered in dogs and cats; the situation is notadventitious if we take into account that there is a high number of dogs and cats without owners;-an important number of cases were also registered in the bovine populations;-the Danube Delta having a particular biotope, where wild animals cohabit with domestic animals, can beregionalized;


If an infected animal (e.g. fox or dog) has had contact with the ruminants, equines and pigs, theveterinarians it is obliged to investigate the whole herd to find out whether certain animals were bitten.These animals are isolated immediately and placed under official observation; if any clinical signs ofrabies appears, they should be killed and then tested for confirmation of the diagnostic. Concerned the milk we refer to a statement of WHO Reference Laboratory on Rabies in Wusterhausen(Germany): milk that has been heat pasteurized poses no risk for rabies virus transmission (but NO milkfrom a rabid animal should be used for human or animal consumption).In our country have not been reported cases of rabies in humans after consumption of animals confirmedwith rabies or susceptible or consumption of these products.

Recent actions taken to control the zoonoses

A. Rabies general evaluation

411Romania - 2009


In Romania a complete vaccination by plane distribution of foxes was never done, the only way ofvaccination so far was by manually distribution of bites at den.The epidemiological situation requires the application of a uniform vaccination strategy on the entireterritory of Romania, by air distribution of vaccine baits within hunting funds and by manual distribution (byadministrating hunting funds), in remote areas or flight forbidden areas.In the year 2009 the National Authority for Sanitary Veterinary and Food Safety has issued "Publicprocurement tender documentation of rabies vaccine baits in the form of vaccine and its distributionrelated services" but the program has not been applied.

Suggestions to the Community for the actions to be takenIf it is possible co-finance for the vaccination in cats and dogs.

Additional informationAs a member state of the European Union, Romania had annual programes for the surveillance andcontrol of rabies approved, in conformity with the provisions of the European Commission decisions no.2006/876/CE, 2007/782/CE, 2008/897/CE and 2009/883/CE. Nevertheless, the programes for the antirabic vaccination of wild foxes could not be implemented, but partially, during the period between 2007-2009, by manual administration of vaccine baits, on restricted areas.One of the causes for not applying the programe represented the impossibility of acquiring the vaccinebaits due to legal obstructions found in the process of justice.

412Romania - 2009


2.11.2 Lyssavirus (rabies) in animals


Confirmation of rabies diagnosis is established only by laboratory tests on samples taken (brain) fromdogs that died or were killed due to clinical signs of disease (nervous signs)Samples for laboratory tests if suspicion of rabies - the entire bodies of the dog- are packaged properly soas to avoid any leakage of fluids.Transport is carried out in refrigerated containers, within 24 hours in winter time and 12 hours in summertime, labeled "biological samples with a high risk of contamination - WARNING RABIES". If the samplesare not sent to the laboratory in time, they are frozen.

Frequency of the sampling If the dog becomes ill with symptoms of rabies or dies from a rabies-like illness during the observationperiod, the dog should be tested for rabies.

Type of specimen takenOrgans/tissues: brain samples (bulb, Ammon horn, cerebellum, cortex, brain stem)

Methods of sampling (description of sampling techniques)The entire bodies of small animals or heads of large animals - are packaged properly so as to avoid anyleakage of fluids.Harvesting and handling must comply with strict work protection measures and biosecurity; must wearpersonal protective equipment plus disposable mask, goggles, surgical gloves; are mandatory disinfectionof instruments and working table used for sampling, in accordance with veterinary rules in force, andwashing and disinfecting hands of the operator.Accompanying the evidence clearly indicated the origin of the animal and it owner, owner address, phonenumber, changes in behavior or physiological status of that animal, if has bitten or scratched other people,and identification and their residence.Transport measures are required to destroied the bodies, destruction of consumables used in handlingsamples and destruction of laboratory animals (white mice) used for confirmation or denial of rabiesdiagnosis.

Case definitionA case of dog rabies is defined as an illness characterized by acute encephalomyelitis that almost alwaysprogresses to coma or death and is laboratory confirmed

Diagnostic/analytical methods usedFluorescent Antibody Test (FAT) on smears from hippocampus or medulla oblongata

Vaccination policyAll dogs over 3 months are vaccinated once a year with a rabies vaccine registered and marketed inRomania.Rabies immunization is done by organizing mass vaccination campaigns, annual autumn-winter period,followed by completing vaccination.

A. Rabies in dogs

413Romania - 2009


Other preventive measures than vaccination in placeThe administration of the counties should build shelters for stray dogs, according to national legislation


The Romanian Control Programmer was a national programme for domestic and wild animals, publishedin Romanian Official Journal as Order of the President of the National Sanitary Veterinary and FoodSafety Authority no 29/2008,for the approval of the sanitary veterinary Norm regarding the generalmeasures of prevention and control of rabies in domestic and wild animals

Suggestions to the Community for the actions to be takenRabies Vaccination Program for stray dogs and stray cats to be Cofinancing by the UE

Measures in case of the positive findings or single casesAfter rabies confirmation, the county SVFSD acts as follows: a) perform the epidemiological enquire ; b) establishes the protection and the surveillance zones ; c) issues the control plan with deadlines and responsibilities; The control measures in the protection zone include:- drawing up the epidemiological maps;- killing of carnivores which were bitted or scratched by sick animals, if they were not vaccinated againstrabies, or if they have less than 21 days since first vaccination,- isolation by the rest of the animals of the vaccinated carnivores which have been bitted or scratched bythe sick animal;- placement under observation of all animals from that holding for 14 days, beginning with the contactmoment ;- killing of all animals from that holding, in case when they manifest clinical signs in this period of time;animals which did not manifest clinical signs of rabies, are released from observation;-inspection of the carnivores from the protection zone which have been bitten or scratched by the sickanimal are made by the free practice empowered, for 14 days, and, if they don’t show clinical signs arereleased from the observation;- interdiction of animal movement for animal which were under observation for a period of, at least 3month. The control measures in the surveillance zones include:- a census for all dogs and cats;- vaccination of dogs and cats with inactivated vaccine;- surveillance and movement control of dogs and cats.

Notification system in placeRabies is a notifiable disease from local to central level, in accordance with the NSVFSA President Orderno.79/2008 for the approval of the sanitary veterinary Norm on notifying animal diseases, represents theofficial transposition of the Council Directive 1982/894/CE regarding the notification of animal diseases.The obligativity of disease notification comes to the free practice empowered practitioners which notify theofficial veterinarian about the rabies suspicions in the field. Rabies suspicion is notified from the field toSVFSD, and samples are sent to the county sanitary veterinary laboratory accredited and authorized fordiagnosis.The official vet responsible with animal health from CSVFSD notifies the suspicion, by a text message, theNSVFSA Animal Health and Welfare director. Following to laboratory confirmation of rabies, the CSVFSD,will notify, using a notification report form, to NSVFSA all confirmed cases of rabies.

414Romania - 2009


If rabies is confirmed in a domestic animal, the owner is also notified and a complete file is issued in viewof applying the control measures, if necessary.The situation concerning rabies cases is notified twice/ year to OIE, and quarterly to the European Institutefor Rabies Control.

Results of the investigationInvestigations of the human contacts with positive cases

The people who have been in contact with positive cases are send to hospitals for examination andmedical treatment.

National evaluation of the recent situation, the trends and sources of infectionIn 2009 year there were detected 38 positive cases in dogs.The vaccination against Rabies of foxes will decrease the number of cases in domestic animals, becausefoxes are natural virus reservoir.

415Romania - 2009


Monitoring systemFrequency of the sampling

There is no actual monitoring of bats-wild.

Type of specimen takenOrgans/tissues: brain samples

Case definitionIn 2009 year there were detected by the FAT 1 positive cases in bat-wild.The sample was not submitted to the National Reference Laboratory for Rabies for characterization bygeno-typing.

B. European Bat Lyssavirus 1 (EBL 1) in Animals All animals - in total - Survey

416Romania - 2009

417

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ania - 2009

Table Rabies in animals

IDAH+SVFSD Animal 2 2 2Badgers - wild

SVFSD Animal 1 1 1Bats - wild

IDAH+SVFSD Animal 36 29 29Cats

IDAH+SVFSDCats - stray cats

IDAH+SVFSD Animal 280 31 31Cattle (bovine animals)

AnimalDeer

IDAH+SVFSD Animal 474 38 38Dogs

IDAH+SVFSD Animal 1173 404 404Foxes - wild

IDAH+SVFSD Animal 1 1 1Marten - wild

IDAH+SVFSD Animal 4 1 1Pigs

IDAH+SVFSD Animal 6 2 2Solipeds, domestic

IDAH+SVFSD Animal 1 1 1Wild boars - wild

IDAH+SVFSD Animal 7 7 7Wolves - wild

IDAH+SVFSD Animal 2 1 1Polecats - wild - Clinical investigations

IDAH+SVFSD Animal 185 14 14Sheep and goats - Clinical investigations

IDAH+SVFSD Animal 4 4 4Wild cat (Felis silvestris) - wild



Total unitspositive forLyssavirus

(rabies)

Lyssavirus,unspecified

Classicalrabies virus(genotype 1)

European BatLyssavirus -unspecified

418

Rom


Rom

ania - 2009

IDAH- Institute for Diagnostic and Animal HeathSVFSD-Sanitary Veterinary and Food safety Directorate

Footnote:


2.12 Q-FEVER


History of the disease and/or infection in the countryTesting is performed only on clinical suspicion in case of abortions of ruminants.The active surveillance is made by CFT (Complement Fixation Test) or ELISA of all bovine, sheep andgoats in case of abortions with unspecified diagnostic on blood samples harvest after 14-21 days. Thissurveillance is made on the suspicion of the disease through serological, bacteriological and morfo-pathological exams. On lymph nodes, liver, lung, kidney,placental and myocardium tissue are mademorpho-pathological and necropsy exams by Romanowsky-Giemsa or Lillie-Pasternack method.

National evaluation of the recent situation, the trends and sources of infectionQ fever is a zoonotic disease caused by Coxiella burnetii, a stable bacteria that resists to heat, drying andmany common disinfectants. This resistance enables the bacteria to survive for a long period in theenvironment. Cattle, sheep, and goats are the main reservoirs but a wide variety of other animals can becontaminated, including domestic pets. Coxiella burnetii does not usually cause clinical disease in theseanimals, although an increased abortion rate and fertility problems in cattle, sheep and goats areobserved. The emergence of these common symptoms over a longer period of time leads finally to thediagnosis of Q fever. Organisms are excreted in milk, urine, and faeces by infected animals. Animals shedthe organisms especially during parturition within the amniotic fluids and the placenta. Airbornetransmission can occur in premises contaminated by placental material, birth fluids or excreta frominfected animals. Airborne inhalation is an important transmission route of infection.


Livestock farmers, dairy workers, veterinarians, slaughterhouse and meat processing plant workers, andresearchers at laboratories or facilities housing susceptible animals are especially concerned and have tobe informed about this disease, the possible transmission of infection and preventive measures to berespected.

Recent actions taken to control the zoonosesThe following measures could be used in the prevention and control of Q fever:Public education and information on sources of infection giving advice to high risk persons, especially withpreexisting cardiac valvular disease or individuals with vascular grafts and pregnant women restrictaccess to barns and laboratories used in housing potentially infected animals quarantine aborted animalsappropriately disposal of placenta, birth products, fetal membranes, and aborted fetuses use onlypasteurized milk and milk products infectedholding facilities should be located away from populated areas. Measures should be implemented toprevent airflow to other occupied areas

A. Coxiella burnetii (Q-fever) general evaluation

419Romania - 2009

420

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2.12.2 Coxiella (Q-fever) in animals

Table Coxiella burnetii (Q fever) in animals

Comments:1) The samples were analyzed only by ELISA serological test.2) The samples were analyzed only by ELISA serological test.3) The samples were analyzed only by ELISA serological test.

IDAH Holding 57 30 30Cattle (bovine animals)1)

IDAH Animal 1 1 1Goats2)

IDAH Animal 6 1 1Sheep3)



Total unitspositive forCoxiella (Q-

fever)

C. burnetii


3. INFORMATION ON SPECIFIC INDICATORS OF ANTIMICROBIALRESISTANCE

421Romania - 2009

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3.1 ESCHERICHIA COLI, NON-PATHOGENIC


3.1.2 Antimicrobial resistance in Escherichia coli, non-pathogenic

Table Cut-off values used for antimicrobial susceptibility testing of Escherichia coli, non-pathogenic in Animals


16Amphenicols Chloramphenicol


0.03Fluoroquinolones Ciprofloxacin



256Sulfonamides Sulfonamides

16Streptomycin

2

Aminoglycosides

Gentamicin

0.25Cephalosporins Cefotaxim



Test Method Used

423

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Table Cut-off values used for antimicrobial susceptibility testing of Escherichia coli, non-pathogenic in Animals




424

Rom


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ania - 2009

Table Cut-off values used for antimicrobial susceptibility testing of Escherichia coli, non-pathogenic in Feed




0.03Fluoroquinolones Ciprofloxacin



256Sulfonamides Sulfonamides

16Streptomycin

2

Aminoglycosides

Gentamicin

0.25Cephalosporins Cefotaxim




Test Method Used

426

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3.2 ENTEROCOCCUS, NON-PATHOGENIC


3.2.2 Antimicrobial resistance in Enterococcus, non-pathogenic isolates

Table Cut-off values for antibiotic resistance of Enterococcus, non-pathogenic in Animals


512Streptomycin

32

Aminoglycosides

Gentamicin



4Glycopeptides (Cyclicpeptides, Polypeptides) Vancomycin


32Streptogramins Quinupristin/Dalfopristin


4Oxazolidines Linezolid



Test Method Used

428

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance of Enterococcus, non-pathogenic in Food


512Streptomycin

32

Aminoglycosides

Gentamicin










Test Method Used

429

Rom


Rom

ania - 2009

Table Cut-off values for antibiotic resistance of Enterococcus, non-pathogenic in Feed


512Streptomycin

32

Aminoglycosides

Gentamicin










Test Method Used


4. INFORMATION ON SPECIFIC MICROBIOLOGICAL AGENTS

430Romania - 2009


4.1 ENTEROBACTER SAKAZAKII


4.1.2 Enterobacter sakazakii in foodstuffs

Monitoring systemDefinition of positive finding

According to the Romanian Surveillance Programme, published in Romanian Official Journal as Order ofthe President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearly updated, asample is positive for Enterobacter sakazakii in the moment of detection.

Diagnostic/analytical methods usedSR ISO/TS 22964/2007


The Romanian Surveillance Programme is a national programme, published in Romanian Official Journalas Order of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated, which is according with the provisions of Regulation 2005/2073/EC, in order to detectEnterobacter sakazakii.


Results of the investigationIn 2009 year were analyzed 3 samples from official control and 6 samples from own checks and allsamples were not found positive for Enterobacter sakazakii.

A. Enterobacter sakazakii in foodstuffs

431Romania - 2009

432

Rom


Rom

ania - 2009

Table Enterobacter sakazakii in food

Comments:1) at retail, import, surveillance - official control2) at retail, import, own checks

SVFSD Single 25g 3 0Foodstuffs intended for special nutritional uses -dried dietary foods for special medical purposesintended for infants below 6 months

1)

Single 3 0Infant formula - dried2)

Batch 25g 3 0Infant formula - at processing plant - domesticproduction - Surveillance - HACCP and own checks




Enterobactersakazakii

E. sakazakii


Footnote:


4.2 HISTAMINE


History of the disease and/or infection in the countryNo available data

National evaluation of the recent situation, the trends and sources of infectionNo available data.


No available data.

Recent actions taken to control the hazardNo available data.

A. Histamine General evaluation

433Romania - 2009


4.2.2 Histamine in foodstuffs

Monitoring systemMethods of sampling (description of sampling techniques)

There were sampled particularly fish species of the families: Scombridae, Clupeidae, Engraulidae,Coryfenidae, Pomatomidae, Scombresosidae.

Definition of positive findingFor fishery products manufactured/prepared from fish species associated with a high amount of histidineare sampled 9 units from which 2 units may have the values between 100 mg/kg - 200 mg/kg.For fishery products which have undergone enzyme maturation treatment in brine, manufactured/preparedfrom fish species associated with a high amount of histidine are sampled 9 units from which 2 units mayhave the values between 200 mg/kg - 400 mg/kg.

Diagnostic/analytical methods usedHPLC AOAC JURNAL, vol.81, no. 5/1998


The Romanian Control Programme is a national programme, published in Romanian Official Journal asOrder of the President of the National Sanitary Veterinary and Food Safety Authority no 24/2009, yearlyupdated which is according with the provisions of Regulation 2005/2073/EC, in order to detect histamine.


Results of the investigationThere were analyzed 53 samples from fish species associated with a high amount of histidine and allsamples had values less than 100 mg/kg.

National evaluation of the recent situation, the trends and sources of infectionIn 2008 there was not any positive samples and in 2009 were found 3 positive samples, 4.76% from thetotal number of analyzed samples

A. Histamine in foodstuffs

434Romania - 2009

435

Rom


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ania - 2009

Table Histamine in food

Comments:1) all samples were from import2) all samples were from import,

IHVPH Batch 10g 7 0 7Fish - Fishery products from fish species associatedwith a high amount of histidine - not enzymematurated

1)

IHVPH Batch 10g 56 0 53 3Fish - Fishery products which have undergoneenzyme maturation treatment in brine

2)



Total units innon-

conformity

<= 100 mg/kg>100 - <= 200mg/kg

>200 - <= 400mg/kg > 400 mg/kg

IHVPH-Institute of Hygiene and Veterinary Public Health

Footnote:


4.3 STAPHYLOCOCCAL ENTEROTOXINS


4.3.2 Staphylococcal enterotoxins in foodstuffs

Monitoring systemDefinition of positive finding

If were detected large values than 100.000 CFU/g of coagulazo-positive staphyloccocus, the sample willbe tested for staphylococcal enterotoxins (according with the provisions of Regulation 2073/2005).

Diagnostic/analytical methods usedThe screening European method from CRL.


The Romanian Surveilance Programme which is according with the provisions of Regulation2005/2073/EC, in order to detect Staphylococcal enterotoxins.


Results of the investigationIn 2009 were analyzed 42 samples and nether of them were not found positive.

National evaluation of the recent situation, the trends and sources of infectionIn 2008 year were analyzed 43 samples and in 2009 were analyzed 42 samples; in both years, nether ofthese samples were not found positive.

A. Staphylococcal enterotoxins in foodstuffs

436Romania - 2009

437

Rom


Rom

ania - 2009

Table Staphylococcal enterotoxins in food

Comments:1) procesing plant, Surveillance, official controls2) procesing plant, Surveillance, official control3) procesing plant, Surveillance, official controls

SVFSD Batch 25g 11 0Cheeses made from cows' milk - hard - made fromraw or low heat-treated milk

1)

SVFSD Batch 25g 24 0Cheeses made from cows' milk - soft and semi-soft -made from pasteurised milk

2)

SVFSD Batch 25g 5 0Cheeses made from cows' milk - soft and semi-soft -made from raw or low heat-treated milk

3)


Cheeses made from cows' milk - soft and semi-soft -made from raw or low heat-treated milk - at retail -domestic production - Surveillance - HACCP andown checks




Staphylococcal

enterotoxins


Footnote:


5. FOODBORNE

Foodborne outbreaks are incidences of two or more human cases of the same disease orinfection where the cases are linked or are probably linked to the same food source. Situation, inwhich the observed human cases exceed the expected number of cases and where a same foodsource is suspected, is also indicative of a foodborne outbreak.

438Romania - 2009


System in place for identification, epidemological investigations and reporting of foodborneoutbreaks

Romanian National Programme for Surveillance of Zoonoses on 2009 year, Rapid Alert System for Foodand Feed, National Sanitary Veterinary and Food Safety Authority Order no. 34/2006,which transposedDirective 2003/99/EC.

The municipal public health authorities are responsible for detecting,preventing diseases related to foodand water and for notifying to the other authorities involved. Ill persons and the overall epidemiologicalinvestigation are the responsibilities of the regional authorities (public health and veterinary public healthauthorities).

Description of the types of outbreaks covered by the reporting: In general household outbreaks followed by general outbreaks. The following results (table) include food borne outbreaks notified in the framework of mandatorynotification.

National evaluation of the reported outbreaks in the country:Trends in numbers of outbreaks and numbers of human cases involved

In 2009, a total number of 54 food borne outbreaks were reported under the mandatory notificationsystem. The causative agent was laboratory confirmed. The causative agent was identified based onepidemiological and laboratory findings.

Relevance of the different causative agents, food categories and the agent/food categorycombinations

The causative agent was isolated in the incriminated foodstuff or epidemiologicaly suspected (table).Trichinella was the most frequently identified agent in food borne disease outbreaks in 31 cases (54%from all food-borne outbreaks).

Relevance of the different type of places of food production and preparation in outbreaksMost of the outbreaks were reported to be linked to the private household and the most important factorscontributing to food borne disease outbreaks reported were contamination of food through the use ofcontaminated raw material or transmitted by infected persons.

Control measures or other actions taken to improve the situationAll the control measures are described in Romanian Surveillance Programme which is a nationalprogramme, published in Romanian Official Journal as Order of the President of the National SanitaryVeterinary and Food Safety Authority no. 24/2009.

A. Foodborne outbreaks

439Romania - 2009


0 0 unknown unknown unknown 0Bacillus

0 0 unknown unknown unknown 0Campylobacter

5 0 unknown unknown unknown 5Clostridium

7 0 unknown unknown unknown 7Escherichia coli,pathogenic

0 0 unknown unknown unknown 0Foodborne viruses

0 0 unknown unknown unknown 0Listeria

0 0 unknown unknown unknown 0Other agents

31 0 unknown unknown unknown 31Parasites

3 0 unknown unknown unknown 3Salmonella

8 0 unknown unknown unknown 8Staphylococcus

0 0 unknown unknown unknown 0Unknown

0 0 unknown unknown unknown 0Yersinia

Tota

l num

ber o

f out

brea

ks

Out

brea

ks

Hum

an c

ases

Hos

pita

lized

Dea

ths

Num

ber o

f ver

ified

outb

reak

s

Table Foodborne Outbreaks: summarised data

440Romania - 2009


C. botulinum

007Code

1Outbreaks

6Human cases

6Hospitalized

1Deaths

Pig meat and products thereofFoodstuff implicated

The pig was grown in backyardMore Foodstuffinformation

Laboratory detection in human cases;Laboratory detection in implicated foodType of evidence

HouseholdOutbreak type

HouseholdSetting

Household, domestic kitchenPlace of origin of problem

DomesticOrigin of foodstuffCross-contamination;Inadequate chilling;Inadequate heat treatment;Othercontributory factorContributory factors

Other Agent (MixedOutbreaks)Comment

Value

Table Verified Foodborne Outbreaks: detailed data for ClostridiumPlease use CTRL for multiple selection fields

441Romania - 2009


C. botulinum

007Code

1Outbreaks

5Human cases

5Hospitalized

0Deaths





HouseholdSetting




Value

442Romania - 2009


C. botulinum

007Code

1Outbreaks

6Human cases

6Hospitalized

0Deaths





HouseholdSetting


DomesticOrigin of foodstuff

Inadequate heat treatment;Other contributory factorContributory factorsOther Agent (MixedOutbreaks)Comment

Value

443Romania - 2009


C. botulinum

007Code

1Outbreaks

2Human cases

2Hospitalized

0Deaths





HouseholdSetting




Value

444Romania - 2009


C. botulinum

007Code

1Outbreaks

3Human cases

3Hospitalized

0Deaths





HouseholdSetting




Value

445Romania - 2009


E.coli, pathogenic, unspecified

008Code

1Outbreaks

3Human cases

3Hospitalized

0Deaths

CheeseFoodstuff implicatedMore Foodstuffinformation



HouseholdSetting




Value

Table Verified Foodborne Outbreaks: detailed data for Escherichia coli, pathogenicPlease use CTRL for multiple selection fields

446Romania - 2009



008Code

1Outbreaks

6Human cases

6Hospitalized

0Deaths

Other or mixed red meat and products thereofFoodstuff implicatedMore Foodstuffinformation

Analytical epidemiological evidence;Laboratory detection in implicated foodType of evidence

GeneralOutbreak type

School, kindergartenSetting



Other contributory factorContributory factorsOther Agent (MixedOutbreaks)Comment

Value

447Romania - 2009



008Code

1Outbreaks

3Human cases

3Hospitalized

0Deaths

Dairy products (other than cheeses)Foodstuff implicatedMore Foodstuffinformation



HouseholdSetting

Retail sale outletPlace of origin of problem

Intra community tradeOrigin of foodstuff

Storage time/temperature abuseContributory factors

Staphylococcus; Staphylococcus spp., unspecifiedOther Agent (MixedOutbreaks)Comment

Value

448Romania - 2009



008Code

1Outbreaks

2Human cases

2Hospitalized

0Deaths


Analytical epidemiological evidence;Laboratory detection in human casesType of evidence


Camp, picnicSetting



Cross-contamination;Storage time/temperature abuseContributory factorsOther Agent (MixedOutbreaks)Comment

Value

449Romania - 2009



008Code

1Outbreaks

72Human cases

32Hospitalized

0Deaths

Other or mixed red meat and products thereofFoodstuff implicatedMore Foodstuffinformation



Camp, picnicSetting



Other contributory factorContributory factorsOther Agent (MixedOutbreaks)Comment

Value

450Romania - 2009



008Code

1Outbreaks

3Human cases

3Hospitalized

0Deaths




HouseholdSetting




Value

451Romania - 2009



008Code

1Outbreaks

8Human cases

8Hospitalized

0Deaths




HouseholdSetting




Value

452Romania - 2009


Trichinella - Trichinella spp., unspecified

073Code

1Outbreaks

22Human cases

2Hospitalized

0Deaths





HouseholdSetting



Inadequate heat treatmentContributory factorsOther Agent (MixedOutbreaks)

Before to be eatten, meat of pig had not beenexamined for TrichinellaComment

Value

Table Verified Foodborne Outbreaks: detailed data for ParasitesPlease use CTRL for multiple selection fields

453Romania - 2009



073Code

1Outbreaks

6Human cases

5Hospitalized

0Deaths





HouseholdSetting





Value

454Romania - 2009



073Code

1Outbreaks

7Human cases

7Hospitalized

0Deaths





HouseholdSetting





Value

455Romania - 2009



073Code

1Outbreaks

43Human cases

43Hospitalized

0Deaths





HouseholdSetting





Value

456Romania - 2009



073Code

1Outbreaks

4Human cases

4Hospitalized

0Deaths





HouseholdSetting





Value

457Romania - 2009



073Code

1Outbreaks

11Human cases

11Hospitalized

0Deaths





HouseholdSetting





Value

458Romania - 2009



073Code

1Outbreaks

10Human cases

0Hospitalized

0Deaths





HouseholdSetting





Value

459Romania - 2009



073Code

1Outbreaks

9Human cases

0Hospitalized

0Deaths





HouseholdSetting





Value

460Romania - 2009



073Code

1Outbreaks

11Human cases

2Hospitalized

0Deaths





HouseholdSetting





Value

461Romania - 2009



073Code

1Outbreaks

14Human cases

6Hospitalized

0Deaths





HouseholdSetting





Value

462Romania - 2009



073Code

1Outbreaks

11Human cases

11Hospitalized

0Deaths





HouseholdSetting





Value

463Romania - 2009



073Code

1Outbreaks

16Human cases

0Hospitalized

0Deaths





HouseholdSetting





Value

464Romania - 2009



073Code

1Outbreaks

16Human cases

2Hospitalized

0Deaths





HouseholdSetting





Value

465Romania - 2009



073Code

1Outbreaks

26Human cases

1Hospitalized

0Deaths





HouseholdSetting





Value

466Romania - 2009



073Code

1Outbreaks

9Human cases

0Hospitalized

0Deaths





HouseholdSetting





Value

467Romania - 2009



073Code

1Outbreaks

4Human cases

4Hospitalized

0Deaths

Other or mixed red meat and products thereofFoodstuff implicated

wild boarMore Foodstuffinformation



HouseholdSetting





Value

468Romania - 2009



073Code

1Outbreaks

7Human cases

7Hospitalized

0Deaths





HouseholdSetting





Value

469Romania - 2009



073Code

1Outbreaks

20Human cases

9Hospitalized

0Deaths





HouseholdSetting





Value

470Romania - 2009



073Code

1Outbreaks

19Human cases

19Hospitalized

0Deaths





HouseholdSetting





Value

471Romania - 2009



073Code

1Outbreaks

2Human cases

2Hospitalized

0Deaths





HouseholdSetting





Value

472Romania - 2009


Trichinella

073Code

1Outbreaks

9Human cases

9Hospitalized

0Deaths





HouseholdSetting





Value

473Romania - 2009



073Code

1Outbreaks

9Human cases

9Hospitalized

0Deaths





HouseholdSetting





Value

474Romania - 2009



073Code

1Outbreaks

12Human cases

2Hospitalized

0Deaths





HouseholdSetting





Value

475Romania - 2009



073Code

1Outbreaks

4Human cases

4Hospitalized

0Deaths





HouseholdSetting





Value

476Romania - 2009


Trichinella

073Code

1Outbreaks

6Human cases

3Hospitalized

0Deaths





HouseholdSetting





Value

477Romania - 2009



073Code

1Outbreaks

40Human cases

0Hospitalized

0Deaths





HouseholdSetting





Value

478Romania - 2009



073Code

1Outbreaks

9Human cases

9Hospitalized

0Deaths

Other or mixed red meat and products thereofFoodstuff implicated

wild boarMore Foodstuffinformation



HouseholdSetting





Value

479Romania - 2009



073Code

1Outbreaks

16Human cases

2Hospitalized

0Deaths





HouseholdSetting





Value

480Romania - 2009



073Code

1Outbreaks

6Human cases

5Hospitalized

0Deaths





HouseholdSetting





Value

481Romania - 2009



073Code

1Outbreaks

19Human cases

1Hospitalized

0Deaths





HouseholdSetting





Value

482Romania - 2009



073Code

1Outbreaks

9Human cases

2Hospitalized

0Deaths





HouseholdSetting





Value

483Romania - 2009


S. Enteritidis

004Code

1Outbreaks

25Human cases

25Hospitalized

0Deaths

Eggs and egg productsFoodstuff implicatedMore Foodstuffinformation



HouseholdSetting




Value

Table Verified Foodborne Outbreaks: detailed data for SalmonellaPlease use CTRL for multiple selection fields

484Romania - 2009


S. Enteritidis

004Code

1Outbreaks

25Human cases

25Hospitalized

0Deaths

Eggs and egg productsFoodstuff implicatedMore Foodstuffinformation



HouseholdSetting




Value

485Romania - 2009


S. group D

004Code

1Outbreaks

80Human cases

18Hospitalized

0Deaths

Broiler meat (Gallus gallus) and products thereofFoodstuff implicatedMore Foodstuffinformation



Take-away or fast-food outletSetting

Take-awayPlace of origin of problem


Cross-contamination;Other contributory factorContributory factorsOther Agent (MixedOutbreaks)Comment

Value

486Romania - 2009


Staphylococcus spp., unspecified

008Code

1Outbreaks

4Human cases

0Hospitalized

0Deaths




HouseholdSetting



Cross-contaminationContributory factorsOther Agent (MixedOutbreaks)Comment

Value

Table Verified Foodborne Outbreaks: detailed data for StaphylococcusPlease use CTRL for multiple selection fields

487Romania - 2009



008Code

1Outbreaks

3Human cases

3Hospitalized

0Deaths




HouseholdSetting



Inadequate heat treatment;Other contributory factorContributory factors

Escherichia coli, pathogenic; E.coli, pathogenic, unspecifiedOther Agent (MixedOutbreaks)Comment

Value

488Romania - 2009



008Code

1Outbreaks

6Human cases

5Hospitalized

0Deaths

unknownFoodstuff implicatedMore Foodstuffinformation

Analytical epidemiological evidence;Laboratory detection in human casesType of evidence


Canteen or workplace cateringSetting

unknownPlace of origin of problem


UnknownContributory factorsOther Agent (MixedOutbreaks)Comment

Value

489Romania - 2009



008Code

1Outbreaks

21Human cases

21Hospitalized

0Deaths

MilkFoodstuff implicatedMore Foodstuffinformation



School, kindergartenSetting

Processing plantPlace of origin of problem


Inadequate heat treatment;Storage time/temperature abuseContributory factorsOther Agent (MixedOutbreaks)Comment

Value

490Romania - 2009



008Code

1Outbreaks

8Human cases

5Hospitalized

0Deaths

Fish and fish productsFoodstuff implicatedMore Foodstuffinformation



HouseholdSetting



Other contributory factor;Storage time/temperature abuseContributory factorsOther Agent (MixedOutbreaks)Comment

Value

491Romania - 2009



008Code

1Outbreaks

5Human cases

5Hospitalized

0Deaths




HouseholdSetting




Value

492Romania - 2009



008Code

1Outbreaks

10Human cases

10Hospitalized

0Deaths




HouseholdSetting




Value

493Romania - 2009



008Code

1Outbreaks

2Human cases

2Hospitalized

0Deaths




HouseholdSetting



Storage time/temperature abuseContributory factorsOther Agent (MixedOutbreaks)Comment

Value

494Romania - 2009

romania - european food safety authority · romania - 2009 report on trends and sources of zoonoses...

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