The contamination of pork with spoilage bacteria during commercial dressing, chilling and cutting of pig carcasses

Gill, C.O.; Bryant, J

doi:10.1016/0168-1605(92)90125-m

Cited by 57 publications

(24 citation statements)

References 8 publications

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“…Bacterial populations, including Salmonella, present on the pig carcass are reduced considerably by scalding and singeing, but the carcass is likely to be recontaminated during the dehairing and polishing operations [43][44][45]. Yu et al [41] also found that ' dirty ' polishing equipment contributes to the total level of carcass contamination.…”

Section: Discussionmentioning

confidence: 99%

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

Hald

Wingstrand²,

Swanenburg³

et al. 2003

Epidemiol. Infect.

101

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SUMMARYThis study was part of an international research project entitled SALINPORK (FAIR CT-950400) initiated in 1996. The objectives were to investigate the occurrence of Salmonella in pig slaughterhouses and to identify risk factors associated with the contamination of pig carcasses. Data was collected from 12 slaughterhouses in five European countries. Isolates were characterized by serotyping, phage typing and antimicrobial susceptibility. In one country, no Salmonella was found. Salmonella was isolated from 5 . 3% of 3485 samples of pork and from 13 . 8% of 3573 environmental samples from the seven slaughterhouses in the four remaining countries. The statistical analyses (multi-level logistic regression) indicated that the prevalence was significantly higher during the warmer months and that the environmental contamination increased during the day of slaughter. The polishing (OR 3 . 74, 95% CI 1 . 43-9 . 78) and pluck removal (OR 3 . 63, 95 % CI 1 . 66-7 . 96) processes were found to contribute significantly to the total carcass contamination, the latter especially if the scalding water also was contaminated. To reduce carcass contamination, it is recommended to ensure sufficiently high temperatures of scalding water (62 xC) and appropriate cleaning and disinfection of the polishing equipment at least once a day in order to reduce the level of carcass contamination and consequently the prevalence of Salmonella in pork.

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Section: Discussionmentioning

confidence: 99%

The occurrence and epidemiology of Salmonella in European pig slaughterhouses

Hald

Wingstrand²,

Swanenburg³

et al. 2003

Epidemiol. Infect.

101

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“…During the process, the skin often becomes contaminated with Salmonella, and the main risk factors are squeezing of feces from the anus, insufficient (low) spraying-water temperature and bacterial proliferation in the detritus collected within the dehairing machine (Borch et al, 1996;Gill & Bryant, 1992, 1993Simonsen et al, 1987). Related control measures include "plugging" of the anus (Purnell et al, 2010) and regular sanitation of the machine, or its re-design.…”

Section: Dehairing Of Slaughtered Pigsmentioning

confidence: 99%

Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

Bunčić

Sofos

2012

Food Research International

130

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“…The scalding may reduce the Salmonella counts on the carcass surface somewhat, but even at recommended temperatures Salmonella can be isolated from scalding water (Chau et al., 1977;Gill & Bryant, 1992;Gill & Bryant, 1993;. In particular if the temperature of the water drops below the recommended 62 °C, the water will contribute to cross-contamination of inner and outer surfaces of the carcass.…”

Section: Slaughterhousementioning

confidence: 99%