Details

Autor(en) / Beteiligte

• Pearce, R.A.
• Bolton, D.J.
• Sheridan, J.J.
• McDowell, D.A.
• Blair, I.S.
• Harrington, D.

Titel

Studies to determine the critical control points in pork slaughter hazard analysis and critical control point systems

Ist Teil von

• International journal of food microbiology, 2004-02, Vol.90 (3), p.331-339

Ort / Verlag

Amsterdam: Elsevier B.V

Erscheinungsjahr

2004

Quelle

MEDLINE

Beschreibungen/Notizen

• Aerobic mesophilic counts (AMC), coliform (CC) and coliform resuscitation counts (CRCs) were obtained by swabbing 50 cm 2 areas at three sites (ham, belly and neck) on pig carcasses, after each of seven stages of the slaughter/dressing process (bleeding, scalding, dehairing, singeing, polishing, evisceration and chilling). In most cases, there were no statistical differences ( P>0.05) among the counts derived by these three methods. Reductions in counts at individual sites were observed after scalding (3.5 log 10 cfu cm −2), and singeing (2.5 log 10 cfu cm −2). Increases in counts at individual sites were observed after dehairing (2.0 log 10 cfu cm −2) and polishing (1.5 log 10 cfu cm −2). The incidence of Salmonella on pig carcasses was also obtained by swabbing the outside surfaces of 100 half carcasses. Information on the incidence of Salmonella in scald tank water (108 samples) was also investigated. Carcass swabs and scald tank water were examined for the presence of Salmonella using standard enrichment methods. Salmonella were detected on 31% of carcasses immediately after bleeding, 7% of carcasses immediately after dehairing and evisceration, and 1% of carcasses immediately after scalding. Serovars included Salmonella Typhimurium, Salmonella Hadar, Salmonella Infantis and Salmonella Derby. No Salmonella were recovered from samples of scald tank water . The impact of pig slaughter/dressing processes on carcass microbiology and their potential use as critical control points (CCPs) during pork production are discussed.