Ratio between carcass-and skin-microflora as an abattoir process hygiene indicator

Blagojevic, B, Antic, D ORCID: 0000-0003-1301-2732, Ducic, M and Buncic, S (2011) Ratio between carcass-and skin-microflora as an abattoir process hygiene indicator. FOOD CONTROL, 22 (2). pp. 186-190.

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Abstract

In two abattoirs, each slaughtering both cattle and pigs, 100 cattle and 100 pigs were randomly selected and sampled. From each animal, two samples were taken: a) immediately after sticking of bovines or stunning of pigs, approximately 2000cm2 hide (cattle) or 1500cm2 skin (pigs) areas were sponge-swabbed; and b) at the end of slaughter line but before chilling, the same areas on corresponding dressed carcasses were sponge-swabbed. In each swab-sample (400 in total), total viable count (TVC) and Enterobacteriaceae count (EC), as well as Escherichia coli O157 (in cattle) or Salmonella (in pigs) occurrence, were determined and used to assess process hygiene in the abattoirs. The results indicated that simply fitting mean TVC and/or EC on final carcasses into an acceptable, marginal or unacceptable process hygiene category (according to current microbiological EU process hygiene criteria) did not enable characterisation of each process with respect to its ability to reduce the transfer of incoming microbial loads (i.e. on skins) onto dressed carcasses. On the other hand, determining the ratio between mean TVC and/or EC on final carcasses and those on corresponding skins enabled more precise assessment of the hygiene of each abattoir process, as well as more reliable differentiation between abattoirs. On the other hand, occurrence of E. coli O157 in cattle or Salmonella in pigs (skins and/or carcasses), being dependant on varying factors including those on-farm/pre-abattoir, did not appear to be very useful for characterisation of the process hygiene but is valuable for the purposes of consumer exposure assessment and pathogen reduction. © 2010 Elsevier Ltd.

Item Type:	Article
Uncontrolled Keywords:	Abattoir process hygiene Salmonella, Escherichia coli O157
Depositing User:	Symplectic Admin
Date Deposited:	16 Jan 2015 11:57
Last Modified:	16 Dec 2022 01:43
DOI:	10.1016/j.foodcont.2010.06.017
Related URLs:	Author Publisher
URI:	https://livrepository.liverpool.ac.uk/id/eprint/2005163