Zdolec, Nevijo, Kotsiri, Aurelia, Houf, Kurt, Alvarez-Ordonez, Avelino, Blagojevic, Bojan, Karabasil, Nedjeljko, Salines, Morgane and Antic, Dragan 
ORCID: 0000-0003-1301-2732
(2022)
Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses.
FOODS, 11 (14).
2110-.
Abstract
Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in reducing aerobic colony count (ACC), <i>Enterobacteriaceae</i>, generic <i>Escherichia coli</i>, and <i>Yersinia</i> spp. on pig carcasses. The database searches spanned a 30 year period from 1990 to 2021. Following a structured, predefined protocol, 22 articles, which were judged as having a low risk of bias, were used for detailed data extraction and meta-analysis. The meta-analysis included data on lairage interventions for live pigs, standard processing procedures for pig carcasses, prechilling interventions, multiple carcass interventions, and carcass chilling. Risk ratios (RRs) for prevalence studies and mean log differences (MDs) for concentration outcomes were calculated using random effects models. The meta-analysis found that scalding under commercial abattoir conditions effectively reduced the prevalence of <i>Enterobacteriaceae</i> (RR: 0.05, 95% CI: 0.02 to 0.12, <i>I</i><sup>2</sup> = 87%) and ACC (MD: -2.84, 95% CI: -3.50 to -2.18, <i>I</i><sup>2</sup> = 99%) on pig carcasses. Similarly, significant reductions of these two groups of bacteria on carcasses were also found after singeing (RR: 0.25, 95% CI: 0.14 to 0.44, <i>I</i><sup>2</sup> = 90% and MD: -1.95, 95% CI: -2.40 to -1.50, <i>I</i><sup>2</sup> = 96%, respectively). Rectum sealing effectively reduces the prevalence of <i>Y. enterocolitica</i> on pig carcasses (RR: 0.60, 95% CI: 0.41 to 0.89, <i>I</i><sup>2</sup> = 0%). Under commercial abattoir conditions, hot water washing significantly reduced ACC (MD: -1.32, 95% CI: -1.93 to -0.71, <i>I</i><sup>2</sup> = 93%) and generic <i>E. coli</i> counts (MD: -1.23, 95% CI: -1.89 to -0.57, <i>I</i><sup>2</sup> = 61%) on pig carcasses. Conventional dry chilling reduced <i>Enterobacteriaceae</i> prevalence on pig carcasses (RR: 0.32, 95% CI: 0.21 to 0.48, <i>I</i><sup>2</sup> = 81%). Multiple carcass interventions significantly reduced <i>Enterobacteriaceae</i> prevalence (RR: 0.11, 95% CI: 0.05 to 0.23, <i>I</i><sup>2</sup> = 94%) and ACC on carcasses (MD: -2.85, 95% CI: -3.33 to -2.37, <i>I</i><sup>2</sup> = 97%). The results clearly show that standard processing procedures of scalding and singeing and the hazard-based intervention of hot water washing are effective in reducing indicator bacteria on pig carcasses. The prevalence of <i>Y. enterocolitica</i> on pig carcasses was effectively reduced by the standard procedure of rectum sealing; nevertheless, this was the only intervention for <i>Yersinia</i> investigated under commercial conditions. High heterogeneity among studies and trials investigating interventions and overall lack of large, controlled trials conducted under commercial conditions suggest that more in-depth research is needed.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | interventions, pig carcasses, aerobic colony count, Enterobacteriaceae, generic E. coli, Yersinia, abattoir, hot water washing, chilling |
| Divisions: | Faculty of Health and Life Sciences Faculty of Health and Life Sciences > Institute of Infection, Veterinary and Ecological Sciences |
| Depositing User: | Symplectic Admin |
| Date Deposited: | 18 Jul 2022 15:13 |
| Last Modified: | 18 Jan 2023 20:56 |
| DOI: | 10.3390/foods11142110 |
| Open Access URL: | https://www.mdpi.com/2304-8158/11/14/2110/htm |
| Related URLs: | |
| URI: | https://livrepository.liverpool.ac.uk/id/eprint/3158809 |
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