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Antibacterial activity of decontamination treatments for pig carcasses


Loretz, M; Stephan, R; Zweifel, C (2011). Antibacterial activity of decontamination treatments for pig carcasses. Food Control, 22(8):1121-1125.

Abstract

Prevention or reduction of carcass contamination with food-borne pathogens during slaughter is of particular importance. Antimicrobial intervention technologies are therefore gaining increasing interest in the slaughter process. In this review, we screened the available recent literature on the decontamination of pigcarcasses and appraised the antibacterialactivity of treatments. Compared to poultry and beef carcasses, data on decontaminationtreatments for pigcarcasses are so far limited and mainly physical and chemical interventions were investigated. Physical treatments were on the one hand part of the normal pig slaughter process. Dependent on time and temperature conditions, the bactericidal effect of scalding was shown in several studies, whereas the effect of singeing or chilling differed widely. On the other hand, interventions as hot water spraying, steam treatment or ultraviolet light were additionally applied with the specific objective of carcassdecontamination. Hot water spraying and steam treatment thereby yielded bacterial reductions ranging from 1.0 to 2.1 orders of magnitude. Chemical interventions primary included lactic and acetic acid. Under commercial conditions, lactic acid treatment yielded bacterial reductions ranging from 0.2 to 1.0 orders of magnitude.

Abstract

Prevention or reduction of carcass contamination with food-borne pathogens during slaughter is of particular importance. Antimicrobial intervention technologies are therefore gaining increasing interest in the slaughter process. In this review, we screened the available recent literature on the decontamination of pigcarcasses and appraised the antibacterialactivity of treatments. Compared to poultry and beef carcasses, data on decontaminationtreatments for pigcarcasses are so far limited and mainly physical and chemical interventions were investigated. Physical treatments were on the one hand part of the normal pig slaughter process. Dependent on time and temperature conditions, the bactericidal effect of scalding was shown in several studies, whereas the effect of singeing or chilling differed widely. On the other hand, interventions as hot water spraying, steam treatment or ultraviolet light were additionally applied with the specific objective of carcassdecontamination. Hot water spraying and steam treatment thereby yielded bacterial reductions ranging from 1.0 to 2.1 orders of magnitude. Chemical interventions primary included lactic and acetic acid. Under commercial conditions, lactic acid treatment yielded bacterial reductions ranging from 0.2 to 1.0 orders of magnitude.

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Additional indexing

Item Type:Journal Article, refereed, further contribution
Communities & Collections:05 Vetsuisse Faculty > Institute of Food Safety and Hygiene
Dewey Decimal Classification:570 Life sciences; biology
610 Medicine & health
Language:English
Date:2011
Deposited On:18 Mar 2012 13:34
Last Modified:17 Feb 2018 15:39
Publisher:Elsevier
ISSN:0956-7135
OA Status:Closed
Publisher DOI:https://doi.org/10.1016/j.foodcont.2011.01.013

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